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By Ray Winson | 03 May 2022

what food contact surfaces must have-The most effective you need

what food contact surfaces must have-The most effective you need




 

How to Implement Cleaning Sanitation Changes in Your Restaurant


The first step is to understand what needs cleaning. This will help you determine which areas of your restaurant should be cleaned most frequently. It may also help you identify where the biggest problems lie.

For example, if the kitchen has a lot of grease buildup on its walls or floors, it’s likely that this area will require more frequent cleaning than other parts of your restaurant. The same goes for tables with sticky residue from condiments or spills. If there are stains on the floor, these areas might need extra attention.

Once you know which areas of your restaurant need cleaning, you’ll want to set up a schedule to ensure that all of them get done regularly.


Kitchen cleaning checklist

1. Remove all the food from your refrigerator and freezer, so that you can clean them thoroughly. Don’t forget to remove any ice cubes or frozen foods from your freezer.


2. Wash all of your kitchen utensils with soap and water.


3. Rinse all dishes in hot water before putting them away.


4. Empty out garbage cans.


5. Wipe down all countertops with a damp cloth.


6. Clean oven door and racks with an oven cleaner solution.


7. Clean stove top with a scouring pad and hot water.


8. Clean microwave with a dry towel.


9. Clean refrigerator shelves with a wet sponge.


10. Clean floors with a mop and warm water.


11. Vacuum up spills immediately.


12. Keep your sink free of dirty dishes.


13. Keep your counters clear of clutter.


14. Store unused spices and herbs Source

 

Cleaning schedules

Cleaning schedules help restaurants know what needs to be done and how often it should get done. Cleaning schedules allow employees to record what needs cleaned, how often it needs cleaned, when it gets cleaned, and who cleans it.

Cleaning schedules must be built around the law. Surfaces and equipment should be cleaned according to frequency.

Food contact surfaces must be cleaned more often than non-food contact surfaces.


A restaurant's cleaning schedule is usually divided into two categories: daily and weekly. Daily cleaning includes cleaning all surfaces and equipment every day, including surfaces that are not food contact surfaces. Weekly cleaning includes cleaning all surfaces once per week, except for surfaces that are not food-contact surfaces.

Daily cleaning

A daily cleaning schedule requires cleaning all surfaces and equipment at least twice each day, but no more than four times each day. Some establishments require cleaning only once each day.

Weekly cleaning

A weekly cleaning schedule requires cleaning all food-contact surfaces at least once per week, but no more than twice per week. All other surfaces must be cleaned at least once per week.

 

Food-contact surfaces

Food-contact surfaces include those used for preparation, cooking, serving, cooling, holding, storing, packaging, labeling, displaying, shipping, receiving, or otherwise handling food.


Any food-contact surfaces, such as a knife, cutting board, or other items used with time/temperatures controls for safety (TCS), should be cleaned at least once per day.


Why the once per day rule? It's because TCS foods require constant use of time or temperature control to prevent the growth of dangerous pathogens, and over time, those pathogens can grow to dangerous levels. Within four hours, the bacteria can multiply to dangerous amounts. Serving food with high amounts of bacteria can make your customers sick.


Even when you cook the food correctly, the bacteria can still reach high enough levels to get them sick. The list of time/temperature controlled foods include meat, fish, shellfishes, eggs, dairy and milk, protein rich plants, cooked vegetables, potatoes, and more.


Make sure to pay close attention to the special utensils that come in contact with these foods in your establishment. A meat slicer must be cleaned regularly because it contacts meat often.Food workers should clean and sanitize their work surfaces and tools before changing tasks.


Cross contamination occurs when an item comes into contact with another contaminated item. Keeping food safe means keeping it away from other items that could contaminate it.


Non-food-contact surfaces are those not used for preparing, cooking, serving, storing, packing, labeling, displaying, or otherwise handling food; they may include sinks, drains, floor drains, walls, ceilings, doors, windows, appliances, fixtures, furniture, linens, and other items.


The frequency of cleaning is determined by the type of surface involved, the amount of food handled on the surface, the number of people using the surface, and the type of food being prepared or served.


The frequency of cleaning is based on the following factors:

• Type of surface

• Amount of food handled

• Number of people using the surface

• Type of food being prepared or stored

• Type of food contact surface

• Whether the surface has been previously cleaned

• Frequency of use

 

What Is the Proper Way to Sanitize Food Contact Surfaces?

The best way to sanitize food contact surfaces is by using a solution containing at least 0.5% available chlorine (AC). This will kill 99.9% of bacteria, including E. coli and salmonella. If you don’t have access to AC, then you should still follow proper hand washing procedures.

Handwashing is important because it helps prevent cross contamination between customers.

When preparing food, avoid touching your face, eyes, nose or mouth. Wash hands before handling raw meat, poultry, seafood and eggs. After handling raw meats, wash hands thoroughly with soap and water.

If you use paper towels, make sure to change them out after every single use. You can do this either by wiping down the surface with a disinfectant wipe or by placing used paper towels into an empty container and disposing of them properly.

If you choose to use disposable gloves, make sure to wash them thoroughly after each use. Also remember to keep them dry when not in use. Gloves should never be worn while cooking or serving food.

When choosing a dishwasher, look for one that uses hot water and a high temperature cycle. These settings will help eliminate any bacteria that may be present on your dishes.

In addition to following proper sanitation practices, you should also monitor your restaurant’s environment closely. This includes monitoring air quality, humidity levels and temperatures.

Air quality is especially important during busy times of day. If you notice a foul odor coming from your restaurant, open windows and doors to allow fresh air to circulate.

You should also check the temperature inside your restaurant. Make sure that it stays above 60 degrees F. If necessary, adjust the thermostat so that it stays within a few degrees of this setting.

Finally, you should always test the temperature of your water supply. Ideally, you should maintain a constant temperature of about 120 degrees F. If you find that your water isn’t reaching this temperature, call your local utility company to report the issue.

 

Other cleaning tips

Cleaning supplies and equipment

Cleanliness begins with proper cleaning supplies and equipment. You'll need a variety of cleaning products to keep your kitchen clean.


Use cleaning solutions designed specifically for kitchens and food preparation areas. These cleaners contain ingredients such as enzymes, detergents, and disinfectants that break down grease, soil, and organic matter.


Wiping cloths

Use a sponge mop instead of a broom to clean floors. It will pick up dirt and debris better than a broom.

Wipe down counters, tables, and other surfaces after each meal. This helps remove any leftover food particles and bacteria left behind.


Sanitizers

Sanitizing agents help kill germs on surfaces. They can be applied directly to the surface or sprayed onto a cloth and wiped over the surface.


Disinfectants

Disinfectant sprays containing chlorine dioxide, hydrogen peroxide, or iodine are available in most grocery stores and pharmacies. Use these sanitizers to quickly kill germs on hard surfaces like countertops, cutting boards, and utensils.


Hand washing stations

In addition to regular handwashing, you should also wash your hands immediately after touching raw meat or poultry. If you don't have access to a sink, wipe your hands on a paper towel.


If you work in an area where there aren't sinks, you may want to consider installing hand washing stations. These small, self-contained units provide convenient access to soap and hot water.


Food storage containers

Store foods in airtight containers to prevent contamination from outside sources. Containers should be labeled with the date they were purchased and the contents listed.


Keep refrigerators and freezers cold enough to slow bacterial growth. Refrigerators should maintain temperatures between 34°F and 40°F (1°C and 4°C). Freezers should maintain temperatures between 0°F and 32°F (-18°C and 0°C).


Keep foods stored away from direct sunlight. The temperature inside a refrigerator is usually cooler than the surrounding environment. Therefore, foods stored near windows get warmer faster.


Keep foods out of reach of children and pets. Store foods in childproof containers and place them high on shelves so
children cannot easily reach them.


Keep foods covered when not being used. Cover pans, dishes, and bowls with plastic wrap or aluminum foil. Place loose items in sealed bags or containers.

 

Food safety reminder

Food safety reminder signs should be posted throughout the kitchen area. Signs should remind employees about proper hand washing techniques and how to properly store food.


Employees should wash hands thoroughly after touching any non-food-contact surfaces. Employees should also wear gloves while working near food preparation areas.


Employees should always follow a strict sanitation protocol during food service operations. This protocol should include thorough cleaning and disinfecting of all food contact surfaces prior to and between uses.

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