You worked hard to earn a high sanitation score on your restaurant inspection. But how do you maintain that score? Attaining that score is only half of the battle!
Many restaurants don’t realize how much effort is required to maintain high sanitation scores. Today, we’ll explore how to ensure you keep a high score.
Continue keeping your customers safe and satisfied for years to come.
1. Effective Cleaning Routines
Effective cleaning routines are a vital part of achieving this goal. This includes daily deep cleaning of all restaurant areas and regular cleaning of high-traffic spots. All surfaces should be wiped down with a disinfectant after each customer visit.
However, utensils and plates should be washed with hot, soapy water, and all cutting boards and surfaces should be sanitized after each use. By implementing such routines, restaurants can ensure their guests are safe. It also ensures a positive dining experience.
For hard-to-clean places like your kitchen hood, consider this restaurant hood cleaning. Getting help from professional services can make things a lot easier.
2. Consult Your Local Health Department
Operating under the guidance of your local health department will help you comply with state and local regulations. It can help you maintain a safe and sanitary environment for your customers.
Additionally, having a well-informed staff and implementing daily cleaning routines will help keep surfaces and equipment clean and free from potential hazards. Doing so can also help to prevent cross-contamination, which is key to avoiding food-borne illnesses.
3. Monitor Food Preparation
This includes ensuring that all food is handled correctly and kept separate from other ingredients. Also, the kitchen and dining areas must be kept clean and well-organized. All dishes should be washed with a sanitizing solution before being reused.
Additionally, all surfaces should be wiped down regularly with warm and soapy water. All counters and cutting boards need to be sanitized and disinfected between uses.
4. Proper Waste Disposal
To ensure disposal is carried out correctly, it is essential to have a designated waste area in the kitchen. All staff must adequately wash hands before handling food and disposing of waste. Food scraps and other unsanitary items should be disposed of in standard, labeled receptacles.
In addition, all waste should be disposed of down separate drains or sink to avoid cross-contamination. Used cleaners and chemicals should be separated into their container. All staff must be knowledgeable about the restaurant’s policies for waste management.
5. Establish Employee Hygiene Protocols
Employees must maintain proper hygiene at all times while on the job. So, they must wash their hands often and use hand sanitizer, especially after coming into contact with raw meat, poultry, or seafood. Allergens, such as nut products, should be kept from other food items to prevent cross-contamination.
Personal hygiene items, such as jewelry and long fingernails, should not be worn while working to reduce the risk of contamination. When appropriate, employees should wear hair nets, beard covers, safety glasses, aprons, and gloves. Finally, all employees should be taught proper procedures for cleaning and sanitizing surfaces and equipment.
Follow This Guide to Maintain High Restaurant Sanitation Scores
Therefore, maintaining high restaurant sanitation scores requires a focus on daily tasks and cleanliness. Training employees on the proper methods for keeping the restaurant clean.
With that in mind, restaurants can strive to ensure high sanitation scores and keep their customers safe. Invest in the necessary supplies and training. If you enjoy this article, check out our blog for more exciting content!