Sanitation is the most important part of the operation of a restaurant. Without it, you risk infecting your customers and destroying their experience at your restaurant. But it can be difficult to know where the disease may arise and how best to prevent it.
Thankfully, there are a few common sources of infection and relatively easy ways to fight them with proper cleaning, hand washing, and prevention of cross-contamination.
Major Sources of Disease and Unsanitary Conditions
There are unfortunately a lot of different sources of infection in restaurants. Any successful restaurant owner must invest in a system of sanitation that depends on getting the best products, like those provided by Richmond Advantage. The source of the disease that customers (and restaurant owners) worry about the most, however, is food-borne illnesses.
Food-borne illnesses often stem from food that has not been properly prepared. When fruits and vegetables have not been thoroughly washed or shellfish has not been thoroughly cooked before being served, there is a risk of norovirus. When foods like chicken, turkey, pork, or even vegetables are not thoroughly cooked, cleaned, or have been left out of a freeze too long, there is a risk of salmonella forming.
However, cooking and cleaning food properly will not eliminate all risks for restaurants. If employees do not wash their hands thoroughly, E. Coli could contaminate food, leading to the infection of customers.
Another consideration is general cleanliness. Overflowing trash, lots of food debris, and an unclean working space will attract vermin. While not necessarily a health, no customer wants to see vermin in your restaurant, and they could potentially be carrying disease.
Cockroaches can spread salmonella, staphylococcus infections, E. Coli, and even typhoid fever. Rodents can carry salmonellosis, Lassa fever, tularemia, and many other diseases. Keeping every space of your restaurant clean is key to prevent disease.
One simple way to promote cleanliness is to use single-use products. An outbreak of food-borne illness is much less likely to occur if there is less cross-contamination, and single-use products help prevent cross-contamination.
Some key single-use products to use in your restaurant include placements, napkins, and cups. Certain bacteria, like staphylococcus, can even survive high temperatures and washing, so you can’t be certain that it will be eliminated from cloth napkins.
However, not everything can be single-use in a restaurant, and multi-use items, like cloth napkins and silverware, may fit the feeling of your restaurant better. Whether you are using multi-use products or single-use products, it’s important to invest in the right cleaning supplies.
A clean restaurant starts with clean hands. Antibacterial hand soap, hot water, and paper towels are the first line of defense against foodborne illnesses. Make sure that these products are always fully stocked, and employees are using them thoroughly.
The next line of defense protects against both food-borne illnesses and vermin. You will want to stock up on chemical cleaners for every space in your restaurant, from the grill to the floor to toilet bowls to drains. These areas can be breeding grounds for bacteria and attract vermin.
Another important way to prevent vermin from being attracted to your restaurant is by using can liners. High density can liners are probably your best bet to prevent any leaks or spills from the trash that could attract rodents, roaches, and other creatures.