Restaurant operators have a number of available options to make indoor dining safer for customers and employees.
Sanitation and Safety Guides
Every kitchen has one, at least, and every kitchen needs to maintain them. Here are a few tips for keeping a ventilation system in good working order.
Ideally, operators should have a handwashing sink in every workstation. A general guideline is to have one hand sink within 20 feet of each work area, although requirements are subject to local codes.
Undercounter warewashers can last between 5 and 10 years with proper maintenance.
Handwashing sinks help staff comply with HACCP guidelines in foodservice kitchens and help prevent the spread of foodborne illnesses. Sinks designated for food preparation should not be used for handwashing or warewashing.
Specific warewasher types are designated for different types of foodservice operations and volumes.
