For people to maintain a healthy level of health and comfort, hygiene is essential. Restaurants are places where food is handled, so these levels are higher. When products are in poor condition, they are very harmful to health.
For this reason, restaurants must follow a series of cleaning standards and hygiene habits, since we will avoid many problems in this aspect. In this article, we tell you everything you need to clean restaurants properly.
- Sanitary standards for cleaning companies in restaurants
- How is cleaning in a restaurant’s kitchen?
- How to clean the kitchen: Clean and disinfect
- The kitchen’s utensils and furniture
- Characteristics of cleaning products
- Does your restaurant need a cleaning company?
From SCS Group , in our commitment to act with the greatest possible responsibility, we have integrated new measures in the face of the COVID-19 health crisis
Sanitary standards for cleaning companies in restaurants
No one wants to eat in a restaurant that doesn’t appear to be spotless, since it gives the feeling that if the dining room is dirty, the kitchen will be much more so. Eating food in poor condition or that is not under acceptable health conditions is not considered an option. The authorities establish we should do how cleaning in restaurants.
During the course of the day, all utensils that are in contact with food must be systematically washed and disinfected.
Regulations established a series of hygiene standards for the preparation, distribution, and sale of prepared meals. However, the regulations vary depending on the community. We recall it, for example, that all staff who handle food in the restaurant must have their corresponding accreditation card.
It is important that, besides the cleaning that is carried out, it ensures public health. The raw materials used are of the highest quality and the stored products maintain correct conditions. In addition, the application of cleaning, disinfection, and rat extermination programs is necessary. Keeping an eye out for pests in the restaurant, for example, is very important.
How should cleaning be in a restaurant’s kitchen?
All equipment and utensils used in restaurants must meet a series of standards to be within the required sanitary levels.
Utensils should be easy to wash and sanitize, avoiding wood and other materials that cannot be properly cleaned.
Do a thorough cleaning, so the installation of the equipment must allow easy access.
We must equip the areas in which we handled food with hot and cold water, a liquid and antibacterial soap dispenser, and single-use towels.
Sanitize cutlery and crockery for regular use with mechanical methods provided with a system that ensures proper cleaning and disinfection. Thus, the use of automatic machines whose water temperature must be at least 80 degrees Celsius is mandatory.
The place where the food is stored must have sufficient capacity and be in a cool and well-ventilated place.
Trash receptacles must be washable and have a tight-fitting lid and a foot pedal.
How to clean the kitchen: Clean and disinfect
Two actions must be carried out periodically in order for restaurant cleaning to be completely correct: cleaning and disinfecting.
The procedure of cleaning involves removing dirt, organic matter, and other traces of contamination from a surface. Detergent is the primary product used in this process.
Disinfection comprises applying a chemical product to disinfect a previously cleaned surface. It is a second phase. Disinfection is very important in restaurant cleaning, as it destroys microorganisms that have not been eliminated before. For example, regarding kitchen utensils, we can introduce them at a temperature equal to or greater than 80 degrees after having cleaned them.
Utensils and equipment cleaning phases
1. Pre-wash: Before cleaning the utensils, the remains of dirt must be removed and the equipment and utensils should be wet with hot water. This action will soften adhering dirt.
2. Washing: It comprises applying hot water and a detergent product to loosen and dissolve the dirt. We apply the usual and suitable detergent for washing dishes, forks, spoons, glasses…
3. Rinsing: It is done with plenty of drinking water to remove the remains of detergent and dirt.
4. Application of the disinfectant: When the utensils are clean and rinsed, the disinfectant product must be applied to eliminate the bacteria that have not been eliminated in the first phase.
5. Rising: This phase will depend on the product used to disinfect since there are some that require rinsing after use and others that do not.
Characteristics of cleaning products
The products used for cleaning and we must store disinfection in a room or cabinets completely separate from the area in which we store the food. By doing so, we prevent food contamination.
The products used in cleaning restaurants cannot be transferred to other containers because they can lead to a mistake regarding their content, in particular to containers that have contained or may contain food or beverages.
Cleaning products must be kept in good condition so that once we carried the restaurant cleaning phases and their subsequent disinfection out, they are carried out correctly and are not the source of contamination. If we washed the dishes with products that do not do their job correctly, the aim of cleaning has completely failed.
Would you be interested in hiring a cleaning service for your restaurant?
At SCS Group Cleaning Solution, we have staff, products, and materials that ensure the correct cleaning of your restaurant.