Disinfection is a process that reduces the number of microorganisms to a level at which they do not present a risk to humans. It is only effective if surfaces and equipment have been cleaned thoroughly with detergent and water. The specific disinfectant to be used will be specified in the local cleaning/disinfection policy or procedure.
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.
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
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.
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.
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.
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.