I talked last month about cleanliness in UK restaurants and it is something that needs emphasising.
In the UK, there are a staggering 500,000 cases of food poisoning each year with cross contamination one of the most prevalent causes.
As well as the discomfort the sufferers feel, there are broader impacts for food outlets. Reputations take a long time to build but can be destroyed overnight. There may also be financial implications in the form of fines or compensation.
Regular and thorough cleaning regimes are absolutely essential in food preparation and distribution areas. Staff handling food must be especially diligent about their personal hygiene.
These days there are a range of surface sanitising sprays and wipes readily available for use not only on worktops and sinks but also kitchen utensils and food storage containers. If being used in food preparation areas these products should be ready to use, fast acting and quick drying.
Also take a good look at the labelling on the product to see what they have been tested against. Products to look for are those that are bactericidal, fungicidal, virucidal and proven to be effective against the major dangers in the food preparation environment such as salmonella, campylobacter and listeria.
Incorporating these simple yet effective surface sanitisers can be a crucial part of a food safety management system, protecting both your customers and your reputation.