Thousands of people pass through food stores daily. In addition to the concern with the quality of service and customer loyalty, an extremely important factor for those who work with bars, restaurants, and snack bars is to respect the specific hygiene procedures, protecting the food that will be consumed.
Therefore, having a business in this segment is not an easy task. In view of this scenario, the Brazilian Association of the Professional Cleaning Market (Abralimp) gathered tips on the characteristics that must be taken into account in order to achieve good results in cleaning these environments. Check out:
1) Ensure good hygienic-sanitary conditions
It is essential that the establishment where food is handled follows the cleaning standards and ensures that the preparation is carried out in good hygienic-sanitary conditions, avoiding poisoning. The Health
Department established a technical regulation of good practices for food services. According to the rules, to avoid food contamination, the workplace must be clean and organized, and cleaning must always be done at the end of work activities, except in exceptional cases. Not to mention the importance of personal hygiene for employees who will directly handle food, which must be constant.
2) Use the right chemicals
The professional cleaning market has a range of chemicals for cleaning that are specific to this sector. In the kitchen, on stoves, griddles and range hoods, for example, products based on sodium hydroxide are recommended to descale charred and caramelized fat. Floors, countertops, walls, surfaces, and accessories, in general, can be cleaned with a degreasing detergent. As for the manual washing of cutlery, plates, glasses and the like, as well as general cleaning, the most indicated is the use of neutral detergent, with a pH between 6.5 and 7.5, guaranteeing an efficient and safe cleaning for the user.
In addition, one should always obey the manufacturer’s guidelines regarding the indication, dilution and PPE (Personal Protective Equipment) necessary for operators. (This information can be found on the product MSDS)
3) Pay attention to critical areas
The floor of these environments, as it is exposed to the spillage of liquids and grease, is considered a “critical area”. For correct hygiene, it is recommended to use a mop, functional carts and neutral detergents, in addition to degreasers when necessary.
4) Hand hygiene is essential
According to the Centers for Disease Control and Prevention (CDC), hand washing is one of the most effective ways to prevent illness and reduce the spread of germs. Therefore, it is recommended to use a bactericide in the formula, based on Triclosan 0.5%, which guarantees perfect hand hygiene, avoiding cross-contamination, including food. Installing touchless faucets can also be one of the alternatives to reduce the transmission of infections.
5) Provide security for customers and employees
Another fundamental point that must be considered in the cleaning process is the safety of customers and employees. Dropped food, as well as liquids, can cause slips and accidents. Therefore, it is necessary to have speed to isolate the area and carry out the cleaning. Employees also need to be protected and wear all mandatory PPE, as they handle knives, forks and leftover food.
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