Germs and bacteria spread. It’s a fact of life. That being said, there is a lot to be done to stop these microorganisms from contaminating frequently touched surfaces and spreading with each touch, especially in the food service industry. Below are a few of the most common restaurant surfaces where germs like to hang out, as well as a few ways owners can mitigate the spread of germs.
Generally, people don’t like to think about the swarms of microbes they encounter every day. Of course, that doesn’t mean they aren’t all around us. Whether grabbing a bite at a favorite eatery or enjoying a show at the theatre, germs are there. One of the best ways to fight these various bacteria strains, viruses and pathogens is to be aware of them. That way, more can be done to limit customer contact with them. To do so, it’s essential everyone employed in the food service industry is trained to properly sanitize the surface areas where germs like to dwell.
What are these surfaces? Studies have found there are billions of germs throughout the public areas of restaurants. One that should go without saying is the bathroom. The doorknobs, toilet flush handles and even the bathroom floors are teeming with bacteria due to the business that goes on behind these closed doors. Prominent contaminants include certain types of Lactobacillaceae — which is found in urine — and fecal bacteria, such as E. coli and fecal coliform. In fact, the average public restroom floor is covered in roughly 2 million bacteria per square inch.
Other frequently contaminated surfaces are those of high contact, such as restaurant tables, chairs and menus. Often, these surfaces are wiped down hastily so that guests can be seated quickly. If the quality of the cleaning rag was questionable or the appropriate cleaning solutions were not used, it could be spreading more germs than it’s eliminating. The result is contamination hotbeds for dangerous bacteria such as staph and E. coli. Then, like a domino effect, these areas are touched by the patron, who then touches the salt and pepper shakers, that are then used by the next patrons. Before you know it, the chances of someone getting sick are elevated.
To put a stop to such interactions, a restaurant needs to employ enhanced cleaning practices. Doing so can start with the supplies. It’s recommended to utilize expert services for professionally cleaned linens or for restaurant-wide sanitation. Furthermore, an adequate stock of soaps, sanitizers and other restroom supplies should be supplied. Food establishments should also consider investing in a heated soak tank for advanced utensil, serving ware and cookware sanitation.
By utilizing sophisticated cleaning techniques and following strict practices, harmful bacteria can be stopped in its tracks. For additional examples of germy restaurant surfaces and how to improve sanitation, please see the accompanying resource.
https://www.suplinen.com/germs-in-restaurants/
The 10 Dirtiest Surfaces In Every Restaurant May Surprise You
Provided by restaurant soak tank maker, FOG Tank
