{"id":1807,"date":"2020-05-02T18:18:55","date_gmt":"2020-05-02T12:48:55","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=1807"},"modified":"2020-05-02T21:06:37","modified_gmt":"2020-05-02T15:36:37","slug":"sanitisation-a-challenge-for-restaurants","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/sanitisation-a-challenge-for-restaurants\/","title":{"rendered":"SANITISATION \u2013 A CHALLENGE FOR RESTAURANTS"},"content":{"rendered":"

\"\"<\/p>\n

When the guest of a Michelin Starred restaurant in New York tested Covid 19 positive, the celebrity owner tweeted that every inch of the restaurant would be sanitized before re-opening \u2013 even though the health department cleared that there was no risk of transmission.<\/p>\n

While the importance of cleaning and sanitization\u00a0of restaurants has never be underestimated by hospitality professionals, the Coronavirus Pandemic has raised the awareness level about making the restaurant free of microorganisms that can cause food contamination or transmit diseases. Deep cleaning, pest extermination and sanitization by professional agencies\u00a0 should be a strategy for\u00a0 food and hospitality businesses to win back customer confidence besides being a moral responsibility to ensure no risks to staff or guests as well as the
\nowners themselves.<\/p>\n

Cleaning means removing residual food matter, dust, grease, dirt, stains and odours from all surfaces, fixtures, utensils and equipment but sanitizing is the process of killing bacteria and other microorganisms that can potentially contaminate food and thus cause food poisoning or transmit infectious diseases. Therefore, together
\nwith making the restaurant clear of visible dust and dirt it is important that sanitization is done so as not to compromise the safety of food and customers. With the Coronavirus pandemic, a growing number of people are becoming aware that sanitisation is one of the most necessary and important work that should be done by all the departments in the food and beverage industry.<\/p>\n

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\nSanitation is important to:
\n– Reduce surface contamination to a minimal level.
\n– Contain and prevent the spread of harmful microorganisms.
\n-Maintain a hygienic surrounding.
\n-Eliminate risk of diseases.
\n– Save you, your staff and your customers from infections.
\n-These are some the areas in a restaurant that need to be kept clean, sanitized and disinfected.
\no Kitchen with all equipment, cooking surfaces, utensils, etc.
\no Tables, chairs and booths.
\no Condiment shakers, bottles and other items on the table
\no Door handles
\no Windows
\no Floors
\no Bathrooms<\/p>\n

These are some procedures that restaurants can follow for routine
\ncleaning and sanitation:
\n\u2022 When designing the kitchen make sure that you use tiles and other materials that can be easily cleaned and sanitized. For example, wood and paper can be avoided.
\n\u2022 While washing equipment, utensils and surfaces cleans them, sanitizing is necessary to kill the bacteria and viruses. This is why it\u2019s important to make sure items are washed before using any sanitizing chemicals.\u00a0 Make sure all the cleaning, sanitizing and disinfecting chemicals you use in your restaurants are top grade and
\npreferably brands you trust.
\n\u2022 Ensure that all washing and cleaning is done before you use the sanitizing agents.
\n\u2022 Remove loose dirt and food particles.
\n\u2022\u00a0Rinse all equipment, crockery and surfaces with clean potable water. Wash with hot water\u00a0 and detergent or cleaning agent.
\n\u2022 Treat with very hot, clean, potable water.
\n\u2022 Apply sanitizing chemicals as per instructions.
\n\u2022\u00a0Leave benches, counters and equipment to air dry.
\n\u2022 Undertake regular maintenance of the restaurant so there are cracks and loose tiles.<\/p>\n

\u2022\u00a0Areas where food-borne disease pathogens can breed need to be
\nspecially taken care of like wooden surfaces, wall paper, wall voids,
\nholes, ducts and air-conditioners.
\n\u2022 Wipe down utensils and surfaces with paper towels.
\n\u2022\u00a0Avoid high pressure sprays and hoses that can release aerosols that may spread microorganisms. You must have a schedule in place for your staff to ensure the following steps on a regular basis:<\/p>\n

\u2022\u00a0 \u00a0 \u00a0 \u00a0Emptying and cleaning of dustbins and garbage disposal areas.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Clean and maintain your kitchen.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Clean corner spaces thoroughly.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Keep all places dry.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Cleaning of all air vents and ducts.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Sweeping of floors.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Dusting carpets and mats.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Opening windows for sunlight to flood the restaurant.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Sanitizing hands on a regular basis.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Thoroughly wash every object that enters your premises specially the kitchen.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Cleaning the washrooms.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Wash utensils immediately after use.
\n\u2022\u00a0 \u00a0 \u00a0 \u00a0Clean and trim any\u00a0 plants in your restaurant, kitchen garden, patio
\nor balcony.<\/p>\n

However, while routine checks and cleaning can be handled by the
\nstaff,\u00a0 you need to\u00a0 ensure that a professional agency undertakes the
\ndetailed sanitization of your restaurant, It is very easy to be fooled
\nabout something you don\u2019t know. The workers might just spray
\nsomething and call it sanitisation.<\/p>\n\t\t

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When hiring a professional agency for sanitization ensure that:<\/p>\n

\u2022 They have technical experts in sanitization.
\n\u2022\u00a0They can help put in place a Monitoring\u00a0 System that can help youknow the level of the efficiency of the treatment carried out at your premises
\n\u2022 The Sanitization Sytem they use also eliminates odour.
\n\u2022\u00a0Sanitizating chemicals used should be\u00a0 Biodegradable and Non
\nCorrosive with PH Value as close to Neutral as possible.
\n\u2022 EPA registered and USDA approved Levels of active Chlorine should be used at the end of the Hose to\u00a0 eliminates any microorganisms that can cause Diseases, Odour or surface Corrosion.
\n\u2022 The process should wash Dirt and Debris Away.<\/p>\n

At Alfa Pest Control, the Sanitizer System is a fully patented Hydro Venturi Hose- end Sprayer System which is Precisely Calibrated , Scientifically Designed and Tested, Patented Sanitising System. The Hydro-Venturi System Produces a solution of Hypochlorous Acid that is upto 120 Times More Effective than Liquid Bleach.
\nThe cleaning and sanitising system reaches all the corners due to its spraying pattern and there is no batch mixing required as the dispensed liquid is calibrated to the right PPM levels and complete odour if any will be neutralised. It does not have any residual effect and nor does it affect your facilities. It is unique continuous spray system which uses active chlorine in Hypochlorite Iron to sanitise all the hard surfaces.The Sanitising system is neutral in composition and does not react with any of the surfaces. The Sanitising System Protects Against E Coli,Clostridium Perfringens, Clostridium Difficile,MRSA, Listeria, Salmonella, Influenza Virus H1N1\/H5N1,Legionella, HIV tuberculosis and many more.<\/p>\n

The System Is Tested to European Standards: EN1276,EN1650 and EN1656.<\/p>\n

Health is a priority. Safety is a priority. Sanitisation is a priority.<\/p>\n","protected":false},"excerpt":{"rendered":"

When the guest of a Michelin Starred restaurant in New York tested Covid 19 positive, the celebrity owner tweeted that every inch of the restaurant would be sanitized before re-opening \u2013 even though the health department cleared that there was no risk of transmission. While the importance of cleaning and sanitization\u00a0of restaurants has never be … <\/p>\n

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