Cleaning, sanitizing, and disinfecting in public catering units

When we talk about restaurants, hotels, cafes, and catering firms – which define the HoReCa industry, the hygiene and disinfection of spaces are very important aspects. Disinfection in public food service units is an essential process for maintaining food hygiene and safety. It is necessary to ensure a healthy environment for customers and employees, as well as to help create an impeccable and safe image for the respective location. From hand hygiene to surface disinfection, all activities in food service areas must aim for the complete elimination of viruses and bacteria harmful to health.

Cleaning, sanitizing, and disinfecting – The 3 critical steps

Cleaning

The cleaning process involves the physical removal of food debris and dirt from any surface, including floors, countertops, equipment, and dishes. In addition, it requires the use of degreasers for cleaning hoods, sweeping floors, wiping tables and shelves, as well as cleaning lighting fixtures to prevent the accumulation of food residue, dirt, dust, and grease. To achieve good results, it is recommended to use professional cleaning products instead of household solutions.

Sanitizing

Sanitizing is a crucial aspect of the cleaning process, given its importance in reducing the risk of disease transmission and maintaining a safe and healthy environment. This process involves the use of detergents and cleaning agents specifically formulated to eliminate and reduce the number of pathogens, such as bacteria, from various surfaces. However, it is important to note that sanitizing does not eliminate all types of pathogens, especially viruses that may be resistant to certain detergents or cleaning agents. Some viruses can survive on surfaces for varying periods, meaning that sanitizing can reduce, but not completely eliminate, the risk of viral contamination. It is essential that, in addition to sanitizing, other measures to prevent the spread of viruses are followed, such as frequent handwashing and observing social distancing rules.

Disinfecting

The disinfection process involves the use of biocidal products, such as professional disinfectants that eliminate 99.9% of microorganisms, including bacteria and viruses, from non-porous surfaces. However, it is essential to follow the usage instructions for the disinfectants and ensure they are used properly. Inappropriate use of these products may not ensure effective disinfection or may damage the treated surfaces.

Hygiene standards for kitchen staff

As the place where food is prepared, the kitchen is also the place most prone to dirt, bacteria, and germ growth, which is why it is essential to use biocidal products in the surface disinfection process. Sanitizing must be performed on all surfaces that come into contact with food, such as countertops, trays, cutlery, cutting boards, cookware, and tables where food is served.

Both cleaning and sanitizing must be performed before working with a different type of food to avoid cross-contamination; different cutting boards should be used – for meat, vegetables, and fruit.

• In the kitchen, aprons must always be worn, as well as hairnets to cover hair, so that hair does not fall into the food.
• It is important for uniforms to be washed with detergent and changed as often as necessary.
• Kitchen staff must wear disposable gloves when handling raw meat to avoid cross-contamination with germs. Hand hygiene is extremely important.
• Staff responsible for cleaning and disinfection must be careful not to mix substances (cleaning products with disinfectants) or add chlorine or ammonia to the products used. Most often, the substances react chemically with each other, producing toxic effects.
• The kitchen will be equipped with disinfectant gels, sanitizing solutions, and paper towels for hand hygiene.
• Staff will not smoke inside the kitchen, but only in specially designated areas.
• Equipment such as the stove, oven, deep fryer, freezer, baking trays, tongs, and others must be sterilized at least three times a week.
• Staff must ensure that ventilation equipment in the kitchen is working correctly and is disinfected periodically.
• Before using disinfectants, read the information on the product label carefully.
• For solutions in the cleaning products category where dilution with water is recommended, use room temperature water unless otherwise specified on the label.

Sanitizing and disinfecting furniture items

To avoid the spread of viruses and bacteria, it is important to constantly sanitize and disinfect frequently touched objects, such as door handles, cabinet handles, kitchen countertops, and light switches. Also, consider the following:

• Clean restroom mirrors, dining room windows, and glass doors whenever necessary, using professional cleaning products.
• Clean the ceiling and lighting fixtures – once a month, to remove dust as well as grease traces.
• Wipe dust from shelves and cabinets.
• Sanitize terrace tables – at least in the morning before opening the establishment and in the evening after customers leave; use detergent and a surface disinfectant as appropriate, i.e., biocidal products to eliminate germs.

Klintensiv Tip: Using a dual-action product will streamline the sanitizing process. KlinAll® disinfectant degreaser is suitable for disinfecting surfaces and cleaning grease stains, burnt-on food, and oil stains on surfaces in kitchens and cooking areas.

Sanitizing and disinfecting floors

For the space to be welcoming and safe, it must be constantly cleaned, sanitized, and disinfected, especially when we talk about locations frequented by many people, such as restaurants. Floors get dirty very easily, which is why they require special attention. Consider the following:

• Clean and disinfect floors with professional biocidal products – both in the kitchen, in the dining room, and in the restrooms, to eliminate grease, dirt, and other bacteria.
• Floors should be washed in the morning or evening, not when there are customers or other people in the room, so as not to inhale the specific smell of cleaning and disinfection products.
• Use a microfiber mop to clean effectively and protect surfaces.
• Cleaning must be adapted to each type of floor so that it does not deteriorate due to excessive moisture, as is the case with laminate flooring, which requires special attention. It is recommended that the mop not be wet, but only slightly damp.
• Use disposable gloves every time you disinfect surfaces.
• Frequent use of a disinfectant for hand hygiene.
• Depending on the restaurant's traffic, daily or weekly vacuuming of carpets is recommended. Avoid using the same products (mop and bucket) for sanitizing both restrooms and the kitchen to prevent cross-contamination.
• Soft surfaces, such as rugs and carpets, are more difficult to disinfect compared to hard surfaces. They can be cleaned with soap and water or with special cleaning products that have disinfectant properties. A steam cleaner can also be used for more effective sanitization.

Klintensiv Tip: A product suitable for disinfecting floors is KLINTENSIV® – Surface Disinfectant. It is compatible with various types of high-traffic/high-access surfaces (wood, flooring, tile, PVC, glass, plastic, furniture, chairs, tables). The product contains no alcohol or aldehydes and has virucidal and bactericidal action. It is recommended for delicate and opaque surfaces sensitive to the chemical attack of alcohol-based solutions.

Sanitizing and disinfecting dining areas

Cleaning in dining areas must be done with maximum seriousness, given the constant flow of people.

• Remove food debris from tables and ventilate the room.
• Dust and disinfect furniture using a cloth soaked in disinfectant solution: tables, chair surfaces, door handles, windowsills, switches.
• Collect household waste in appropriate containers with bags. After emptying the containers, wash and disinfect them.
• Staff will pay special attention to hand hygiene and use disinfectant solutions after handling waste.
• Cleaning products and disinfectants should be kept in a place protected from light and away from heat sources.
• Clean and disinfect the outside of cabinets.
• Display cases where food is exhibited must be emptied and cleaned.

Hygiene standards for home food delivery

Home delivery services must offer safety and protection against illness, both for the person delivering the food and for the customers. It is also essential that food is transported correctly so that it does not degrade.

• Food packaging must ensure the maintenance of the temperature required for each food item (63°C for hot food and 8°C for cold food).
• Food will be transported using insulated boxes or cold storage systems.
• Online card payments are recommended, rather than cash.
• Avoid delegating delivery services to persons who show symptoms of infection.
• Disposable gloves should be worn when handling delivery packages.
• Food delivery personnel will frequently use an antibacterial disinfectant gel for hand hygiene.
• In the warm season, perishable products must be transported in vehicles equipped with refrigeration or isothermal units, especially when the travel distance is longer and there is a risk of degradation.

Sanitizing and disinfecting restrooms

The restroom is a place highly frequented by both customers and employees, which is why it is important to pay special attention to cleaning and disinfection. An unsanitary restroom, with unpleasant odors and paper towels thrown on the floor, will definitively affect the establishment's image. It is important to consider the following measures:

• In the morning before opening and in the evening after customers leave, sanitize toilet bowls, washbasins, sinks, faucets, and floors. Sanitization will also be performed during the day every few hours, depending on how crowded the establishment is. The use of biocidal products is recommended.
• Disinfect door handles and the toilet paper dispenser. If the liquid soap container is mobile, you can opt to install a liquid soap dispenser or a sensor-operated liquid soap dispenser.
• Use a microfiber mop specifically dedicated to the bathroom area.
• For storing cleaning equipment – disinfectants and detergents, it is recommended to allocate a special room or cabinet.

Which areas require frequent disinfection?

Certainly, areas intended for customers require increased attention from a disinfection perspective. However, this does not mean that production spaces or those intended for employees can be ignored.

What you can do to support disinfection in public food service units?

• Ensure that frequently touched surfaces are cleaned and disinfected several times a day: door handles, light switches, cash registers, workstations, tables and chairs, countertops/bars, condiment holders, remote controls, etc.
• Surfaces that come into contact with food must be washed, rinsed, and disinfected after each use: dishes, cutlery, glasses, food preparation surfaces, and drink preparation equipment.
• Frequent cleaning and disinfection of floors and access areas.
• Ensure the dishwasher operates at a temperature of at least 60 degrees Celsius and that appropriate detergents and disinfectants are used.
• Cleaning and disinfection of restrooms will be done regularly.
• Provide adequate consumables to support hand hygiene. Consumables include soap, hand sanitizer containing at least 60% alcohol, paper towels, and disinfectant wipes.

Alternative measures for preventing infections

For them to visit you again, it is necessary for each customer to feel safe in your company and with the services or products you offer. From this perspective, you can consider eliminating elements that increase the risk of germ transmission.

Thus, you can consider:

• Replacing classic menus with either single-use ones or digital versions available by scanning a QR code.
• Eliminating shared items, such as condiment containers, and replacing them with portioned versions.
• Efficient space organization to ensure sufficient distance between tables.
• Placing hand sanitizer dispensers in as many areas of the rooms as possible.
• Using labels (with personalized messages) for recently disinfected areas (tables, chairs, floors, door handles, etc.) so that customers are aware of the emphasis placed on disinfection.

Conclusion

Disinfection in public food service establishments plays a crucial role in ensuring food safety and protecting consumer health. This practice is essential for preventing illness and reducing the risk of foodborne disease transmission. Strict hygiene and disinfection regulations contribute to compliance with standards imposed by competent authorities and to maintaining a positive business image. Thus, proper disinfection in public food service establishments is vital for protecting public health and ensuring a safe and hygienic environment for consumers.

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