PERSPECTIVES
Although the “bucket and rag” method may be the industry standard for cleaning surfaces in restaurants, if not performed properly, these techniques can be ineffective at best. Cleaning and sanitizing with reusable towels requires constant monitoring of the sanitizing solution, the surfaces being cleaned, and the towels themselves.
Read MoreIt’s common knowledge in the foodservice industry that cleaning and sanitizing surfaces, along with proper hand hygiene practices, is one of the best ways to prevent cross-contamination of germs in restaurants. But just because things look clean doesn’t mean they are – kitchen equipment, storage areas, countertops and even cutting boards can hide germs and food soils even after they’ve been cleaned and sanitized. And that’s bad news for your food safety program.
Read MoreWe all know that spill kits are an important part of your restaurant’s food safety and risk management program. Yet, not all spill kits are the same, making it important for you to ask your spill kit vendor some very specific questions. The following is our recommended list of the Top 5 questions you should ask.
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