Maintaining a clean and hygienic environment in a restaurant is essential for both employees and patrons. The kitchen is the most important area of the restaurant to keep clean, but do not underestimate the importance of overall hygiene especially in the restrooms. Many public restrooms have the power to deter consumers if they are not kept clean, hygienic and smelling fresh.

Be prepared:

The best way to prevent your restaurant from being shut down by the health inspector is to always be prepared for a visit. Make sure that all guidelines and processes are followed at all times, including paperwork and you will pass every inspection without stress. Proper cleaning, sanitation and food safety must be followed at all times, so make sure you have adequate staff to ensure this.

Maintain your equipment:

Cleaning your equipment on a regular basis not only extends the lifespan of your equipment but also prevents contamination from old food and grime, as well as lowering fire hazards due to baked on grease. Staff should be doing daily cleaning, but every 3 months or so (depending on use) you should make use of professional services who provide kitchen deep cleaning in Cape Town, to do a thorough clean.

Train your staff:

Educate your staff on the proper cleaning procedures for keeping the kitchen clean, as well as all sanitary procedures for the restaurant. Make sure they have sufficient access to cleaning supplies as well as kitchen disposable wear to protect their clothing and minimize cross contamination.

Running or owning a restaurant is not for the faint hearted but can be managed through implementing checklists and procedures which are adhered to everyday and checked at the end of every shift by the restaurant manager or owner.

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