Cleaning in the shop Servsafe

According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million Americans (or roughly 1 in 6 people) become sick from food borne diseases every year. With this in mind, it’s important to recognize the significance of a proper sanitation program and how to best achieve one in any foodservice operation.

Knowing the proper process in regards to cleaning, washing and sanitizing is key.

Cleaning your shop is and must be routine, remember as food safety managers we need to model corrective behavior always.

Remember all food contact surfaces need to be cleaned at minimum every 4 hours and at least every 24 hours if your establishment is closed. Reason being is dirt, debre and dust build up.

Clean food establishments get good reputations. Be that business,

Implementing a thorough food safety program must start with a clear understanding of the risk factors and the level of cleanliness that is needed to prevent contamination of food, equipment and wares. To create a hygienic environment, you must first identify the various types of soil and surfaces in your establishment, so you can determine the proper cleaning/sanitizing products to use, and how often cleaning must be done to achieve the desired results.

A great and the best way to be updated on food safety practices is to take the Servsafe Food Managers Course and examination. Certification is key and fundamental in various counties throughout the country.

Create a Proper Cleaning Program

One of the best ways to put a highly effective sanitation plan together is by working with your cleaning supplier to identify the potential contamination risks within your facility. A cleaning supplier can conduct a cleanliness audit by inspecting everything from kitchen equipment, to food contact surfaces, to small wares, to floors and drains, just to name a few.

Once the risks in any restaurant or food establishment have been identified, facility managers can create a Master Cleaning Schedule/Plan, outlining what should be cleaned, how it should be cleaned, when to clean and who should do the cleaning. This plan should let foodservice employees know which cleaning products to use for removing the various soil types found on the different surfaces in any foodservice operation.

It’s a great idea to find out when your down time is. This is a great way to focus on areas that need occasional or weekly or bi-weekly cleaning. It’s also a great way to keep your staff busy and not waste labor costs.

Contact Westchester Food safety we offer amazing training sessions to staff memembers while offering Servsafe Certification. Satisfy the Health Department.

 

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