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Professional cleaning in restaurants In SydneyThe modernization process carried out by our country in recent decades around the world of cooking and hospitality cleaning standards because of the new epidemiological situation that we are currently experiencing has caused a radical transformation in the hospitality sector. The exhaustive control carried out to fight the coronavirus has meant extreme hospitality cleaning and disinfection exercise in restaurants to guarantee everyone’s safety and improve services.https://ift.tt/y2SNm0J, restaurants and other places dedicated to providing meals to the public, including catering companies, have to take hospitality cleaning their businesses as essential. Hygiene must be carried out professionally and designed according to the peculiarities of the different activities involved.Professionals and cleaning materialsTo begin with, take care of the suppliers of the raw materials with which you are going to work. We demand that they all arrive manufactured in optimal health conditions. Sealing and labeling corresponding to each type of product must be required.We must clean and disinfect storage spaces, including control services for pests of insects or other animals. This contributes not only to a highly hygienic workspace for employees but also to customer satisfaction.Personnel handling these products must dress appropriately. It is best to wear white clothing and flat rubber-soled shoes, besides wearing your hair up to avoid organic contamination.https://ift.tt/ObdKpxS cleaningIn the kitchen itself, it is essential that order and maximum cleanliness be maintained in the hospitality sector at all times. A surface may appear clean to the naked eye. However, it can become a source of food contamination by microorganisms. This is the reason cross-contamination and food-borne infections sometimes occur, which can occur even in the most prestigious restaurants.A single oversight in cleaning and disinfecting a worktop can trigger a serious public health problem with irreparable consequences for the image and reputation of an establishment. With special attention to the garbage and waste containers. All kitchen equipment must be removable for easy cleaning. Better to choose non-porous materials for the surfaces.Correct cleaning and disinfection practices in restaurantsIt is necessary to carry out certain practices for the correct hospitality cleaning and disinfection of work areas:The kitchen and the different rooms of the restaurant must be cleaned and disinfected after each service.Utensils, surfaces, equipment, etc… must be cleaned and disinfected as often as necessary to avoid any risk of cross-contamination.Prioritize cleaning equipment, utensils, and so forth, that have had contact with food during service or use (splashes, used ovens, cutlery, etc.)Emphasize areas with embedded dirt and grease. We must clean this area first, leaving them to rest with water and detergent or grease remover, for subsequent scrubbing and proper removal of residues.Clean all the components that are part of any equipment used in the service, such as oven trays, plates, fryers, and so forth, which must be disassembled to guarantee effective cleaning and correct disinfection of all corners.Advantages of cleaning and disinfection in restaurantsThe correct cleaning and disinfection of establishments imply great advantages for any business:Safeguard the health of your customers.Protect the health of workers.Improve food preservation.Avoid risks that may affect the reputation of the business.Improve the quality and perception of the food and the establishment.Reach new potential customers by increasing positive recommendations on social networks.Reduce the cost associated with sick leave because of uncleanliness in the workplace.Comply with the norms and standards set forth in the law.Contribute to savings by keeping track of cleaning and disinfection that will avoid spending on pest control.
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