Advertising Feature
Creating a Culture of Cleanliness
By: Peter Teska, Global Infection Prevention Application Expert, Diversey
The novel coronavirus pandemic has had an immense impact on the restaurant industry. A recent report forecasts losses of between 51% and 77% of expected revenue, with Spain and Italy the worst affected countries, if the eating out ban implemented by most European Governments since the middle of March were to continue. While some European countries
are allowing restaurants to resume business, others are delaying this process until later phases in their reopening plans. Despite the timing for reopening being uncertain, one thing is clear: restaurants need to be prepared for a new standard of cleanliness.
So how can restaurant owners and managers establish a culture that reinforces the role of cleanliness? It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies.
Cleaning the Right Way
Many restaurants will need to rethink their approach to cleaning as the pandemic continues to bring cleanliness to the forefront of everyone’s minds. There are several considerations that owners and managers must take when establishing new cleaning procedures, including:
• Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant. Determine the right frequency depending on the size and set- up, the foot traffic and other key factors. This may be every 30 minutes or every two hours. To maintain productivity without compromising performance, look for a disinfectant that has a short contact time, such as 60 seconds.
• Thoroughness – Provide employees with a one-step disinfectant cleaner that is safe on people and surfaces, but tough on pathogens. Look for disinfectants that are approved by the European Centre for Disease Prevention and Control (ECDC) for use against SARS-CoV-2, the virus that causes coronavirus.2 For food contact surfaces, you can instruct employees to use a disinfectant cleaner for added assurance, but they must rinse the surface afterwards and then apply a no-rinse sanitiser.
Cleaning beyond high-touch surfaces is crucial, as coronavirus spreads easily and quickly. In addition to using approved chemicals, restaurants must be thorough in how they maintain cleaning tools. For example, while microfiber cloths can remove up to 99.9% of bacteria, they can also spread germs to surfaces if they’re reused too often without laundering.
40 fmuk
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