The most important thing to keep in mind when it comes to a successful restaurant are cleanliness and food safety. Although good menu options and presentation reflect well, less-then-sanitary surroundings can equal sick patrons and can destroy an otherwise pleasant dining experience. To help stop the spread of foodborne illnesses health inspectors regularly conduct impromptu visits and inspections to local restaurants, which can be a disaster for any restaurant that is not prepared.
Most restaurant owners schedule cleanings for the end of the business day. Many types of cleaning, however, require skill and time that staff members are not always able to provide. Deep cleaning grills, fryers, ice machines and inside wak-ins are jobs that should be handled by professionals, and regular and thorough cleaning is the best way to help prevent foodborne illnesses.
Many dangerous microscopic organisms are present in commercial kitchens. Sinks, hands , and cutting boards are the main transfer vehicles. These germs can cause food poisoning and even death. Some of the most dangerous culprits are:
A. Salmonella-Raw veggies and undercooked poultry
B. E. Coli- Undercooked beef, raw vegetables, and unpasteurized juice
C. Listeria-Processed meats, cheeses, and unpasteurized milk
D. Norovirus-Contaminated food surfaces
E. Staph Infections-Improper hand washing, nasal and eye infections
F. Botulism-Canned and packaged foods
G. Hepatitis A-Improper hand washing or lack thereof
Many of these health hazards can be controlled sanitary work habits and can be prevented by keeping the restaurant environment clean and sanitary.
