Five guaranteed ways to keep your cafeteria clean and up to code
Scientific studies are regularly released on the cleanliness of school cafeterias, as they are able to be hot spots for bacteria and germs with hundreds of kids using them daily. But have you ever considered what could be growing in your healthcare facility’s cafeteria or even the professional kitchen which serves it? While you might expect adults to be cleaner as opposed to the average elementary school pupil, germs can still easily manifest themselves where food is now being prepared.
In order to stay away from the spread of bacteria, healthcare facility managers should ensure employees are actually using proper food handling and sanitation techniques at all times. A lack of cleanliness in a cafeteria and the commercial kitchen of its can not only pose a true threat to the health of employees and clients, but may additionally result in a failed health inspection.
Whether the arrival of a health inspector comes as a surprise or perhaps not, the following steps are able to help healthcare facility managers be ready to get a passing grade at any time.
- Put yourself in the health inspector’s place. The simplest way to feel confident about passing a health inspection is usually to regularly conduct your own self inspections in accordance with the local health department’s regulations. If you understand what an inspector is going to look for, with a sharp eye toward issues of maintaining cleanliness, you will have the ability to proactively solve some issues which can prevent your building from receiving a passing grade.
- Encourage handwashing among employees. It might sound like common knowledge to clean the hands of yours, but according to a CDC study, only thirty two % of restaurant workers wash their hands before preparing foods. This not merely spreads germs, but also contributes to food borne illnesses, especially if employees aren’t properly washing the hands of theirs prior to and after handling raw foods and those that contain specific allergens. In order to remind employees of these dangers, post signs by all sinks and bathrooms. It’s also a great idea to have a designated sink only for handwashing pre and post food preparation.
- Disinfect the surfaces of yours. Just since you cannot see it, does not mean it is not there. A number of bacteria are able to live on surfaces for months, making it imperative to sanitize all surfaces frequently and properly. Simply rinsing off a cutting board or perhaps wiping off a countertop after cutting raw foods and preparing ingredients isn’t enough to get rid of bacteria. Along with cleaning surfaces before and after food handling, make sure to also sanitize all frequently touched surfaces including handles, chairs and tables in both the kitchen and dining areas.
- Properly maintain the hood exhaust system of yours. The great majority of healthcare facility and kitchen managers don’t have the equipment or perhaps training to effectively maintain the hoods, exhaust ducts and roof exhaust fans that make up a kitchen’s heat and grease exhaust systems. These have to be regularly and professionally cleaned to make sure your kitchen is actually both safe from fire and sanitary. Cleaning only the visible and easily accessible areas of a hood system won’t properly maintain an exhaust system. In case these methods aren’t cleaned properly, even a relatively small amount of grease is able to lead to fire that is dangerous. Exhaust fires spread often and quickly result in serious property damage, as well as threaten the life and safety of your nearby, customers, and staff businesses. It’s essential healthcare facility managers hire reputable service providers and monitor the maintenance of the exhaust systems of theirs.
- Do not just clean what the eye is able to see. Health inspectors will not only be looking to see that the visible areas of your kitchen are actually clean; they will also be looking in those hard-to-reach spaces where bacteria and dirt are able to grow and thrive. Be sure you clean all the nooks and crannies of the kitchen of yours on a regular basis, including closets, storage units and countertop corners.
Proper sanitation and cleaning techniques are actually important for passing a health inspection, and are almost always the reason inspectors may cite a cafeteria with a wellness violation. By following these steps, you won’t only pass the inspection of yours, but you’ll also make your healthcare facility cafeteria a cleaner and healthier environment for both your daily customers and the employees of yours.