Restaurant Sanitation Equipment Leasing
An important goal for any restaurant is to keep things clean, since dirt means lower FDA scores which means a great hue and cry and exit on the part of your patrons. No, restaurant owners and managers need to set the standard and then surpass it on a daily basis when it comes to restaurant sanitation services. Restaurant sanitation equipment leasing is one way that establishments can make sure the equipment they are getting is of high quality, easily maintained, and simple to service.
There are a number of steps that each location can take to make sure that conditions are as antiseptic as possible, improving the overall environment of the restaurant and making it a pleasant experience for workers and diners alike.
The first step is personal hygiene, since foodborne illnesses are caused by bacteria and other organisms that are easily spread by those who are handling the food. Basic hygiene means the frequent washing of hands and exposed arms during food handling shifts, especially when switching over from handling raw food to cooked food. Any open cuts, scratches, or other wounds should be covered as well.
All contact surfaces and utensils should also be sanitized, since food can get trapped in places like counter cracks and between the tines of forks. You also don’t want to prepare raw meats or fruits in the same place at the same time, since this results in cross contamination and transfer of harmful microbes. Remember as well that mice and other pests may be drawn to these areas, causing contamination.
Food preparation equipment such as slicers and fillers may be difficult to clean, especially the internal works. Meat could get stuck there and spoil, becoming a lightning rod for bacteria. Ideally, equipment should be broken down and cleaned every day to avoid any such problems. This may not always be practical, but it is certainly the ideal scenario. Restaurant sanitation equipment leasing provides for the training of those who will be operating the equipment.
When cleaning the proeprty, be sure to use chemicals and disinfectants properly. Improper use may result in the contamination of food and the illness or discomfort of the patrons. Injuries to employees have also been reported. Teach employees on the proper use of chemicals such as sanitizers, whitening agents, detergents, and glass cleaners. Store these materials away from food storage areas. Restaurant sanitation equipment leasing often provides for the best possible storage units for cleaning supplies.
Running A Safe Operation
Speaking of storage, make sure that food is stored at the correct temperature, and for the proper amount of time. Food service outfits should document temps and keep written procedures on hand to make sure these limits are met. One of the common mistakes is the leaving of raw meat on the top shelf in the refrigerator where it can drip onto other foods below.
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With proper restaurant sanitation equipment leasing, you can obtain the necessary gear, along with the training to use it properly, allowing your restaurant to operate as a clean, efficient, and safe establishment.