How to Maintain Proper Sanitation at Your Restaurant

As any seasoned restaurateur can confirm, sanitation is not something to be taken lightly. Not only can poor sanitation practices result in sick diners, they can land eateries in serious legal trouble and sometimes result in their closure. That being the case, sanitation should be the foremost priority of anyone entering the restaurant biz. If this is your first time owning or managing a restaurant, it behooves you to familiarize yourself with some sanitation basics. Arming oneself with the following pointers is sure to prove conducive to proper sanitation and satisfied diners.

Promptly Clean Surfaces

Whether you’re managing an up-scale restaurant or a run-of-the-mill burger joint, any surface that’s come into contact with food or human germs needs to be cleaned posthaste. This mean promptly bussing tables after a party has left and wiping down any surfaces in your kitchen that are used for food prep multiple times each day. The sooner these surfaces are cleaned, the less likely germs are to spread.

Keep Buffet Displays Warm

You’d be hard-pressed to find a diner who enjoys cold food. Furthermore, certain foods become dangerous to consume after cooling to a certain temperature. With this in mind, any restaurant that features a buffet is urged to invest in displays designed to retain heat and keep food warm. If you own or manage a buffet restaurant – or a restaurant with buffet options – get in touch with the nation’s foremost hot food merchandiser.

Staff Cleanliness

Any restaurant who’s serious about sanitation needs to enact a zero-tolerance policy for employees who don’t wash their hands after using the restroom or handling raw food or dirty dishes. Since hand-washing curbs the spread of countless germs and assorted viruses, it’s not difficult to see why it’s such an integral part of restaurant sanitation. Additionally, food service workers are required by law to wash their hands after using the bathroom, so there’s no reason to keep anyone who ignores this rule on staff.

Any restaurateur that puts sanitation on the backburner does so at his or her own peril. Ignoring this issue can land your eatery in hot water with local health inspectors and earn you a number of hefty fines. Fortunately, maintaining proper sanitation is neither difficult nor time-consuming – it simply requires consistent effort on the part of you and your staff. Promptly cleaning surfaces, keeping buffet food warm and encouraging employee cleanliness will go a long way in keeping your business safe and sanitary.