Clean kitchen, safe kitchen

Clean kitchen, safe kitchen

The kitchen is the heart of any restaurant so it’s important to maintain good hygiene practices. The area can quickly become a hotbed for bacteria if proper cleaning and sanitation are not used because food operations take place there. Lack of water both for cleanup and dishwashing will also create unhygienic conditions, as well as inadequate storage space that allows microorganisms grow in foods or on equipment surfaces without being cleaned away completely. If you want your customers to have a healthier experience when dining out, provide them with sanitary supplies like clean dishes and utensils along with safe processed food products prepared under hygienic conditions from properly stored ingredients; this way they won’t be exposed again unnecessary contamination risk factors which could lead to illness!

 

Food safety is a major concern for all food services. It requires the following of an effective and disciplined programme that’s followed rigorously to maintain sanitation levels, which includes proper kitchen design as well as adequate training on how to carry out thorough sanitization processes. Regular cleaning operations will serve not only in maintaining cleanliness but also by preventing unwanted contamination from occurring within the establishment and reducing organisms that cause spoilage; thereby increasing both quality control and customer satisfaction rates with minimal inconvenience. The food handlers should follow the systematic cleaning schedule to make sure surfaces and equipment are cleaned when they need to be.

A successful food and beverage operator should have a schedule, which includes the following:

  1. a) What needs to be cleaned? 
  2. b) How often it needs to be cleaned?
  3. c) How cleaning has to be done?

Further, we need to have a checklist of cleaning instructions that can include:

What cleaning products should be used?

Best method to store the product (away from raw, cooked, packed food) 

A clear instruction about the dilutions of such products must be mentioned.

How long that should be left in contact with the surface (following the manufacturer’s instructions)

 

Kitchen infrastructure

The kitchen must be constructed as per the regulations with materials that are non-toxic, durable and easy to clean. Proprietors and owners of restaurants should be mindful to construct their kitchens with food-safe materials that are durable, easy to clean as well.

The kitchen should have adequate pest control measure to prevent the entry of rodents, cockroaches, flies and insects. The ventilation system must be able to eliminate smoke, odours and prevent dust, dirt from entering. Filters and other parts of the systems should be easily accessible for cleaning or changing.

It’s important to design a kitchen that will prevent dirt, mold and fungus from accumulating.

The Link between Toilet and Brand Reputation

The Link between Toilet and Brand Reputation

Reputation is important and it should not be forgotten. Big chains or small, reputation matters the same amount of time spent on advertising that would usually take a lot more money to do so. There are hidden dangers lurking in every business which will turn your good name into something you really don’t want as well- especially when we’re talking about toilets!

The toilet is a powerful and often overlooked tool for increasing your company’s reputation. Whether you’re the single owner of an independent business or the head of a large chain, it can say so much about what type of group we are. The bathroom says more than just that people have to go: how clean do they maintain their facilities? Do they provide amenities which make them feel at home in this space like hand soap, paper towels, trash cans? And beyond hygiene: does it look nice on its own merit-what colours did they choose because I heard blue makes people calmer while yellow helps with productivity! If all these factors fail then there’s always something else–the smell…a pleasant one will help keep customers happy.

As a business owner, you need to always put your customer’s needs first. Poor washrooms can discourage individual customers and damage the venue’s reputation; both of these will affect how many potential customers are attracted in the future, as well as long-lasting effects on one’s consumer rights when it came to hygiene standards. For instance if there is an unpleasant smell coming from another stall or someone drops something gross onto the ground that they failed to clean up in time for other users – this would be considered unhygienic by any standard at all!

A washroom is one of the most important areas for a business to have. A clean, well-maintained and informative facility can be an asset that will help your business draw in new customers while also providing them with what they need.

A poorly maintained bathroom might not only discourage people from frequenting your place again: it could even expose you to some devastating consequences online or across social media networks – such as bad reviews and lost customers! And if this isn’t enough reason already, here are more reasons why having good bathrooms should matter…

Important Safety Hygiene Steps for Food Service Businesses

Important Safety Hygiene Steps for Food Service Businesses

Separate the Serving and Other Areas from the Kitchen

This helps to prevent cross contamination issues during food preparation. Separating the Serving and other areas from the kitchen is a great way of preventing cross contamination issues with food processing. For example, in restaurants it’s very useful to have one area that prepares food for customers while another does dishes or laundry because this helps keep things clean. In addition, refrigerators should be separated from dry good storage facilities so as not to contaminate anything else in there like raw meat products would if they were allowed into those areas- which could cause a variety of problems. Butcher rooms should be separated as well because raw meat products can contaminate each other while being processed therein. Refrigerators, freezers and dry good storage facilities also need separation when they’re adjacent one another due to their similar purposes of containing perishable goods with a high risk for spoilage or rot if not stored correctly.

 Use Coloured Cutting Boards

Cross-contamination occurs when someone touches one food with their hands and then touches another. It can cause food poisoning. Cross-contamination can be avoided when coloured cutting boards are used for each type of food. Cutting boards also need to be washed after use to get rid of bacteria that might cause illness, and they need to be cleaned before using them again with a new type of food. This reduces the risk of getting sick from one type of food by 87%. 

 Implement Proper Labelling

Labelling food products makes the process of rotating foods much easier. Labels also help prevent spoilage and offer consistent, high quality meals for each customer. For food products to be rotated properly, all covered foods need to have labels. This will make the process of rotating easier and provide customers with a fresh product that is safe for consumption. These labels are also important in following safety guidelines as well, which help prevent spoilage.

Establish a Regular, Accountable Cleaning Schedule

Employees are generally not motivated to clean floors, drains and sinks. Consequently employees often defer these tasks until these important hygienic chores get to the point of being bigger messier problems. Some of the ways to keep the restaurant clean and presentable are to establish a regular, accountable cleaning schedule. This should be the responsibility of both owners and employees. Managers must take time when training new employees on how they can help keep the restaurant clean too. Even for part-time or temporary help, training is important, in order to shift priorities and make sure everyone knows how to do their part when it comes to keeping things clean.

 

Create a product and work flow design 

A lot of environmental issues can happen when there is not a good flow design. This can be true for both large food plants and small kitchens. Every day restaurants and the people that work in them face a myriad of environmental sanitation issues. Poor flow, whether it is from large food plants to basic kitchens creates problems for everyone involved with these establishments. This is because every restaurant has evolved over many years of human history into something more complex than those who don’t know about this industry may realize. Restaurants are a unique business as they’re both consumer service providers and manufacturers at one location – meaning sales happen on site, while production happens too. Restaurants have to think about flow design because both sales and production to happen at the place where consumption happens.

Drop-ceiling tiles are often reasonably priced, but they’re not the best choice for food service facilities. Consider plastic or stainless steel panels instead of porous drop ceiling tiles that can be difficult to clean and maintain in active food processing plants. Air vents should also be easily accessible so staff members have access to regular sanitizing procedures without having to dismantle ceilings every time a pipe leaks water on them. In order for these easy air vent cleaning techniques work properly, vertical piping must always use caulking from approved manufacturers who specifically design their products with your industry’s needs in mind.

Proper restaurant sanitation can be a continuous nightmare if the walls are not constructed of either nonporous, cleanable materials or porous materials that will easily seal. All wall-to-ceiling and wall-to floor junctions should be curved where they meet each other to minimize microbial niches and prevent dirt from accumulating on any surface in your establishment. Ceilings must also have adequate sealing around every junction so as to avoid contaminant niches being formed at all costs.

Enforce Cross Contamination Education

The cross contamination of food is a common factor in the spread of harmful pathogens. This happens most frequently when there is transfer from raw meat, poultry and seafood to other foods such as cooked or ready-to-eat dishes. This can happen out of ignorance and haste which are common factors in the spread of food borne diseases. These dangerous bacteria often lurk within raw meats such as poultry and seafood that have not been cooked thoroughly enough for consumption; they must be kept separate at all times with other foods including fruits and vegetables. We must also ensure these items do not become contaminated by eating them without being properly prepared. Keeping these proteins apart while also sanitizing all work surfaces can help prevent this problem.

Cross contamination in the food industry is an important topic and it should be taught to all restaurant workers. It’s very easy for bacteria from one surface or raw meat to transfer onto another, so good hygiene practices is essential. These include washing your hands with soap and warm water after handling any ingredient that won’t be cooked before eating as well as keeping foods separated while cooking them, cleaning surfaces with a sanitizing spray between uses of different ingredients (even if they’re not touching each other); using gloves when you know contact will occur; wearing head coverings like nets over hair which may come into contact with food; avoiding work during illness outbreaks such as those caused by E-coli infection because these can easily spread cross contaminating germs throughout.

 

Engage a Facility Hygiene Maintenance Company

To further protect the business, it’s also important to engage a professional facility hygiene services company that can provide ongoing facility and restroom sanitation solutions, environmental odor control, pest control and management and air freshening strategies, so that all food borne-illnesses can become unpleasant remnants of the past.

Methods of improving Hygiene in the Dairy Supply Chain.

Methods of improving Hygiene in the Dairy Supply Chain.

All foods have the potential to cause food borne illness, and milk and dairy products are no exception. Dairy animals may carry human pathogens that they then pass on via their milk, which can increase how likely it is for you or someone else near you to get sick from consuming a tainted product. Moreover, the milking procedure, subsequent pooling and the storage of milk carry the risks of further contamination from man or the environment or growth of inherent pathogens. Further, the composition of many milk products makes them good media for the outgrowth of pathogenic micro-organisms. Therefore, implementing the proper hygienic control of milk and milk products throughout the food chain is essential to ensure the safety and suitability of these foods for their intended use.

Ensuring the safety and suitability of milk products requires a continuum of effective effort, beginning with manufacturers who are responsible for making sure that their product is safe. However, it extends to other parties in the food chain as well including producers themselves. Furthermore, constructing an accurate system or maintaining proper hygienic control throughout this entire scope can ensure not only the safety but also preserve quality dairy products which provide important nutrients for human health.

Milk producers should be sure to maintain good hygiene and animal husbandry practices at all times. Manufacturers must use clean manufacturing facilities with appropriate hygienic measures in place. Distributors, transporters and retailers are obligated to ensure that products under their control come from reputable sources that have followed these guidelines for safe handling of milk products.

Animal holding areas – The design of the animal’s area should be set up in a way that will not affect their health. Animals’ living spaces need to be clean and maintained, which minimizes any risk for infection or contamination with milk products.

Milking Areas – Where milking takes place on site has been carefully planned out so as to minimize risks associated with animals becoming contaminated by dirty buildings, materials used during the process, or an increased likelihood of contracting infections from other cows at this facility

 

Milking equipment cleaning and disinfection

Milking equipment and storage tanks must be thoroughly cleaned and disinfected following each milking, then dried when appropriate. Rinsing of the equipment should remove all detergents or disinfectants in those circumstances where manufacturer instructions indicate that rinsing is not required. Water used for cleaning and rinsing must be safe to use so as not to contaminate milk with chemicals.

Milk storage equipment:

Milk storage tanks and cans should be designed to ensure complete drainage. They also need to avoid contamination of the milk when it is stored, which can happen if they are not well-designed. 

Collection, transport and delivery:

Milk transport tankers and containers must have a design that allows for easy cleaning and disinfecting in order to protect consumers from any potentially harmful pathogens present on these items. The temperature during transit needs to keep the product safe without risking spoilage so as long as there haven’t been many stops or delays along its way between collection points like farms or processing plants, chilling centres like dairies where packaged fluid products will be processed before being distributed throughout the country via truck routes.

Guidelines for Cleaning of Dairy Plant Processing Equipment

Guidelines for Cleaning of Dairy Plant Processing Equipment

To ensure the safety of dairy products, it is necessary to properly clean and sanitize equipment as well as the surrounding environment. Manual or automatic cleaning systems may appear fail-proof but improper chemical usage protocols can lead to undesirable outcomes. 

All good cleaning processes involve these four steps: pre rinse, chemical wash, post rinse and sanitation. 

Pre-rinse cycle removes any visible soils from surfaces for better initial results in subsequent processes that require chemicals like washing with detergents; while also reducing consumption of those same chemicals by up to 50% during each use.

The pre-rinse cycle will remove any visible dirt from surfaces so that chemical solutions can be more effective at removing soils during washing cycles in subsequent steps. This is essential because improper cleaning protocols like using an inadequate amount of chemicals or not thoroughly rinsing off a surface could result in less than desirable results for producers and consumers alike if they’re exposed to unsafe products!

 

Importance of Choosing Correct Chemicals for the Task

The chemical wash cycle helps remove any stubborn stains missed in the pre-rinse process, while also lifting off bio-films which stick onto surfaces of your machine.

Soil Component How to Remove
Lactose Water
Fat  Surfactants
Protein Alkaline solutions
Mineral Salts Acidic solutions

 

Specially formulated chemical cleaners are used to penetrate and remove any tough soils. As no commodity chemical possess all desired properties. Further quality of available water for cleaning causes significant impact on the outcome. Olive Ridley offers advanced detergents that are a blend of compounds providing desired results.

After Chemical wash, comes another step to help sanitize everything–the post-rinse cycle removes suspended soils as well as removing bacteria from every nook and cranny of the machinery, finishing up with an accepted level for microorganisms before you go into final sanitation mode where all remaining traces will be eliminated convincingly enough.

Food Service Operators – Personal Hygiene Tips

Food Service Operators – Personal Hygiene Tips 

To prevent food poisoning, follow these tips: 

-Wash and dry your hands thoroughly before handling food, and wash them again frequently during work.

-Dry your hands with a clean towel or under an air dryer to avoid spreading bacteria from other people on the equipment you touch while working in the kitchen.

-Avoid touching any surfaces or equipment in the kitchen that are not designated for serving customers. 

-Dress yourself in clean clothes when needed – aprons are good too if they’re available as part of your uniform.

-Make sure no one coughs over anything edible either! The best way to do all these things is to stay away from potentially hazardous areas altogether when you have any symptoms. Never smoke near where food is prepared or stored; never chew gum around fresh produce because it can introduce harmful bacteria into the environment. Don’t change diapers on counters right next to anything edible either! Eat away from areas where raw meats are being handled. 

-Keep spare clothes and other personal items away from places where the kitchen is being prepared or stored. 

-Tie back hair if it’s too long so that your hands are always available for washing them when you need to handle foods like raw chicken or vegetables in order – make sure not use polish on nails because this could chip into the meals themselves! 

-Avoid wearing jewellery around customers as well unless it’s a plain banded ring/sleeper earring which won’t present any potential problems. 

-Cover all cuts with wound strips to prevent them infecting anything you come into contact with! Wear disposable gloves over the top of any wounds on your hands if you have them, strip off old ones and replace.

-Regularly advise a supervisor about feeling unwell out of concern for other people.

Deep Cleaning Reset Protocols for Commercial Establishments

Deep Cleaning Reset Protocols for Commercial Establishments

The Coronavirus is so wide-spread that if one of your employees tests positive for it, you should already have a response protocol ready and then minimize as much downtime as possible. When an employee tests positive for COVID-19, you should be prepared to immediately implement a response protocol.

What to do if an employee tests positive for COVID-19?

Though the entire facility will need to be considered for a reset of deep cleaning and disinfection, it’s important that we prioritize areas where the employee with COVID-19 travelled. Following WHO or local guidance on isolation protocols, employees who have come in contact should immediately go into quarantine so they don’t spread this infection further than necessary.

Touchpoint Considerations in the Facility

Deep cleaning is an important part of any business. 

The first step in a deep clean should be resetting the protocols for commercial establishments and entrances to keep people safe from germs that can cause illness or discomfort. 

Entrance way touchpoints, employee welfare areas such as changing rooms including lockers, benches, chairs; cafeteria/lunchrooms (doorway frames), tables and chairs – these are just some examples of where quickly turning over furniture with disinfectant cleanser will help stop bacteria before it spreads like wildfire throughout your establishment!

Other areas includes, sanitizing employee washrooms as well as hand washing/sanitation stations with soap or detergent and water if necessary in certain areas such as hallways where bottles are being filled for drinking purposes. Other important items include PPE self-serve storage (hairnet, earplugs, gloves) so they’re easy to access when needed by staff members while performing cleaning duties outside their designated area of work space.

General Measures to Follow to Protect the Facility from a COVID-19 Occurrence

To combat a COVID-19 outbreak, you should first adopt and enforce the use of PPE especially face masks for everyone. This includes restricting unnecessary traffic flow and employee contact with other people to avoid spreading any potential infection around your facility. You also need to touchpoint disinfection protocol (amenity & non production) every 4 hours as well as evaluating mid-shift cleaning options like what type of detergent is available or if it’s feasible for employees to complete deep cleanings tasks in addition from their regular duties on top of making sure that equipment necessary such as cleaners are accessible at all times when needed which will benefit not only your company but the environment too. There have been changes made to how people stand so as not to crowd each other too much- this creates social distance from one another which is really important considering COVID-19 spread. 

We have done risk assessments on what can be potentially hazardous to the facility while you’re at work or when you are resting in your quarters – we don’t want anything threatening our lives!