Cleaning, sanitizing, and disinfecting in public catering units

When we talk about restaurants, hotels, cafes, and catering companies – which define the HoReCa industry, hygiene and space disinfection are very important aspects. It is necessary to ensure a healthy environment for customers, for employees, but also to contribute to creating an impeccable and safe image of the respective location, especially in the context of Covid-19. Disinfection in public food establishments is a vital process for ensuring hygiene and food safety in such environments.

Cleaning

The process involves the physical removal of food and dirt from any type of surface, from floors, countertops, equipment, and up to tableware. It also requires washing range hoods with degreaser, sweeping floors, wiping tables, shelves, lighting fixtures – preventing the accumulation of food residues, dirt, dust, and grease.

Sanitization

This reduces the number of pathogens on a cleaned surface using detergents that help eliminate/decrease harmful bacteria to a level considered acceptable by public health authorities. Sanitization removes only some viruses, those that are not resistant.

Disinfection

The disinfection process involves the use of chemicals - professional disinfectants that eliminate 99.9% of microorganisms, including bacteria and viruses, from non-porous surfaces.

1. Hygiene standards for kitchen staff

The kitchen is the place where food is prepared and the place most prone to dirt, the development of bacteria and microbes, which is why it is essential to use universal disinfectants and professional disinfectants. The sanitization process must be carried out for all surfaces that come into contact with food, such as countertops, trays, cutlery, kitchen cutting boards, cookware, and tables where food is served. Both cleaning and sanitization must be performed before working with another type of food to avoid cross-contamination; different cutting boards will be used - for meat, vegetables, and fruits.

• In the kitchen, aprons should always be worn, as well as bonnets to cover hair, so that hair strands do not fall into the food.
• It is important that the uniform is washed with detergent and changed as often as necessary.
• Kitchen staff must use disposable gloves when handling raw meat to avoid cross-contamination with microbes.
• Staff in charge of cleaning and disinfection must be careful not to mix substances (cleaning products with disinfectants) or add chlorine or ammonia to the products used, because the substances, reacting chemically with each other, can produce toxic effects.
• The kitchen will be equipped with disinfectant gels, sanitizing solutions, and paper towels.
• Staff will not smoke inside the kitchen, but only in specially designated places.
• Equipment such as the stove, oven, deep fryer, freezer, baking sheets, tongs, and others must be sterilized at least three times a week.
• People serving customers will frequently use hand disinfectant solution.
• Staff must ensure that kitchen ventilation equipment is working correctly and is periodically disinfected.
• Before using disinfectants, read the information on the product label provided by the manufacturer carefully.
• For products where dilution with water is recommended, use room-temperature water unless otherwise specified on the label.

2. Sanitization and disinfection of 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, light switches. Also, consider the following:

• Cleaning restroom mirrors, dining room windows, as well as glass doors, whenever needed.
• Cleaning the ceiling and lighting fixtures - once a month, to remove dust and grease marks.
• Dusting shelves and cabinets.
• Sanitizing terrace tables – at least in the morning, before opening the establishment, and in the evening, after customers leave; as appropriate, detergent and a surface disinfectant or a biocidal disinfectant will be used to eliminate germs.

3. Sanitization and disinfection of floors

For the space to be welcoming and healthy, 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:

• Cleaning and disinfecting floors with professional products - in the kitchen, dining room, and 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 disinfecting products.
• Using a microfiber mop to clean efficiently and protect surfaces.
• Cleaning must be adapted to each type of flooring so that it does not deteriorate due to excessive moisture, as is the case with laminate floors, which require more special attention. It is recommended that the mop not be wet, but slightly damp.
• Use disposable gloves every time you disinfect surfaces.
• Frequent use of a biocidal hand disinfectant.
• Depending on the traffic in the restaurant, daily or weekly vacuuming of carpets is recommended. Avoid using the same products (mop and bucket) for sanitizing both restrooms and the kitchen, so as not to create cross-contamination.
• Soft surfaces, such as carpets and rugs, are more difficult to disinfect compared to hard surfaces. They can be cleaned with soap and water or with special products that have disinfecting properties. Also, a steam cleaner can be used for more efficient sanitization.

A suitable product for disinfecting floors is KLINTENSIV® – Surface disinfectant. It is compatible with various types of high-traffic surfaces (wood, flooring, tiles, 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.

4. Sanitization and disinfection of dining rooms

Cleaning in dining rooms must be done with maximum seriousness, given that there is a constant flow of people.

• Food residues are removed from tables, and the room is aired out.
• Dust and disinfect furniture using a cloth soaked in disinfectant solution: tables, chair surfaces, door handles, window sills, light switches.
• Collect household waste in suitable containers containing bags. After emptying the containers, they are washed and disinfected.
• Staff will disinfect their hands after handling waste.
• Cleaning products and disinfectants will be kept in a place away from light and away from heat sources.
• Clean and disinfect the exterior of cabinets.
• Display cases where food is exhibited must be emptied and cleaned.
• For disinfecting tables, an alcohol-based surface disinfectant can also be used.

5. Hygiene standards regarding home food delivery

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

• Food packaging is important to 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, not cash payments.
• Avoid delegating the delivery service to people showing symptoms of infection.
• Disposable gloves will be worn when handling delivery packages.
• People who deliver food will frequently use an antibacterial disinfectant gel or an alcohol-based hand disinfectant.
• In the warm season, perishable products must be transported in specialized vehicles equipped with refrigeration or isothermal units, especially when the travel distance is greater and there is a risk of degradation.

6. Sanitization and disinfection of restrooms

The restroom is a place highly frequented by both customers and employees, which is why it is important to pay special attention to its cleaning and disinfection. An unsanitary restroom, where there is an unpleasant odor and tissues thrown on the floor, will definitely affect the image of the establishment. It is important to consider the following measures:

• In the morning, before opening the establishment, and in the evening, after customers leave, toilet bowls, sinks, faucets, and floors will be sanitized. Sanitization will also be done during the day every few hours, depending on how crowded the establishment is.
• Disinfect door handles and the toilet paper dispenser. As far as the liquid soap container is mobile, you can opt to install a liquid soap dispenser or a liquid soap dispenser with sensor.
• Use a microfiber mop specifically dedicated to the bathroom area, as well as disinfectant products: surface disinfectants, universal disinfectants.
• For storing cleaning equipment - disinfectants and detergents, it is recommended to allocate a special room or cabinet. It is important that the room be equipped with a water supply and sewage system.

KLINOSEPT® P&P – Rapid surface disinfectant, 1 liter

KLINOSEPT® rapid surface disinfectant is recommended for rapid disinfection and cleaning. The solution is ready for use for the effective disinfection and cleaning of all types of surfaces.

40.71 lei

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