Effective Cleaning Procedures:
- Touch all key areas, from the main kitchen, prep area to food stores, staff changing rooms, washrooms and the front of house where food is served.
- A dirty and unkempt catering environment is a breeding place for germs and pests.
- All areas and items in contact with food [solid or liquid food] must be cleaned and sanitised regularly.
- All surfaces on the path of frequent traffic flow for staff, customers and visitors must be cleaned and sanitised regularly.
- All surfaces potentially harbour numerous dangerous bacteria and viruses. These surfaces help immensely in the spread of germs.
- Once contaminated surfaces are touched by hands, infection develops within days.
- Cleaning and sanitising all areas and items that play a role in the day to day food operations, including office area and IT equipment, is very important.
Good Hand Hygiene Procedures:
Ensure good hand washing and drying as frequently as possible, especially after using washrooms and before/after touching food.
Once contaminated surfaces are touched by hands, infection develops within days.
What should happen AFTER these activities?
- Visiting the washroom
- After returning from break
- Coughing and sneezing
- Using tissues and handkerchiefs
Proper Hand Washing and Drying Hands Thoroughly!
What should happen BEFORE these activities?
- Entering the kitchen
- Starting work
- Touching food
Proper Hand Washing and Drying Hands Thoroughly!
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