The Restaurant Owner's Guide to “Deep Cleaning” During the COVID-19 Crisis

 

Which sectors of the economy have suffered the most during the COVID-19 pandemic? Well, let me give you a few of them – the travel and tourism industry, as well as the manufacturing and services sector, and the restaurant industry too! But as lockdowns are slowly being eased, more hotels, restaurants and bars are slowly reopening their doors to serve customers. But, how do they ensure that their establishments are safe for clients to come to? Here's the restaurant oner's guide to deep cleaning during the COVID-19 crisis.  

Divide Complete Restaurant Cleaning Into 3 Areas

Apart from simply cleaning and disinfecting seats, toilets, cooking equipment Queensland and dining utensils, restaurant owners should also learn to divide the complete and thorough cleaning process into 3 areas or color-coded stages – Green, Yellow and Red. 

When it's Green, the restaurant undertakes the standard COVID-19 prevention measures, like maintain conventional hygiene and sanitizing/disinfection practices. If it's Yellow, it means that there's a potential for an outbreak in the geographic area where the restaurant is located. 

Thus, the restaurant owner and staff undertake procedures to respond to a potential outbreak in their establishment, to break the chain of infection. This includes a more thorough sanitation and disinfection of the restaurant premises including the kitchen and all the cooking equipment  Queensland. 

Red means proactive remediation, which happens if there's a publicly-declared COVID-19 outbreak in the area where the restaurant is located. With proactive remediation, the restaurant owner constantly monitors the health of all employees, disinfects the whole premises along with all cooking equipment Queensland with EPA-certified disinfectants. The restaurant crew also washes and sanitizes all food contact surfaces and equipment, as well as change all utensils on a more regular basis.   

The restaurant staff also makes sure that all hand sinks are accessible and are not blocked. These should also be stocked with soap, clean paper towels and warm water. For disinfection, extra focus should be placed on all frequently-touched objects in the dining area. These includes door knobs, door handles, push plates, railings, cash register machines, light and air-control switches, faucets, toilet flush levers and all cooking equipment Queensland.  

Restaurant Owners Need to Remember That COVID-19 is a Respiratory Virus

Restaurant owners and workers must always remember that COVID-19 is a respiratory virus, and is therefore not a food-borne infection or ailment. However, similar proactive measures must still be taken by the facility, and this includes not working when sick, proper hand-washing and thorough disinfection. 

All the standard COVID-19 prevention measures must constantly be reinforced or updated by all restaurant owners and staff, and they should also regularly inculcate the culture of food safety in their establishments. 

Apart from this, restaurants and bars should also share prevention steps and best practices not just with each other, but with the local health departments too. This enables them to plan holistic policies and regulations that helps the industry to safely reopen, and serve their customers once again.