Restaurants may have cleaning and sanitation procedures and training in place, but to be effective, operators need to properly enforce these steps. Inspection reports made public by the Center for Science in the Public Interest as well as word of mouth via social media serve as big incentives to making sure staff follow the necessary steps to the letter.

The Basics

The FDA’s 2009 Food Code cleaning procedures recommend that food employees clean their hands and the exposed portions of their arms, including prosthetic devices, for at least 20 seconds using a cleaning compound in a handwashing sink. To avoid re-contaminating their hands or prosthetics after washing, the FDA says employees should utilize disposable paper towels or similar clean barriers whenever touching surfaces such as faucet handles and restroom door handles.

“The main objective with sanitation is controlling germs and viruses in the kitchen environment,” says Jay Bandy, president of Atlanta-based Goliath Restaurant Consulting. “Food safety is the number one reason for good sanitation practices.”

Regularly and thoroughly sanitize all surfaces in the restaurant, including the front and back of house and restrooms. This includes equipment, prep areas, tools, shelving and storage areas, trash receptacles and drains. The goal is removing not just food debris but also dirt and germs. A regular cleaning and sanitation regimen prevent pests from spreading diseases and bacteria, including salmonella, E. coli and listeria.

Avoiding cross contamination is not only necessary in preventing harmful bacteria and microorganisms from being transferred unintentionally but also to prevent the transmission of allergens. This means items like cutting boards, knives and other utensils require regular thorough cleaning and sanitizing between uses and when switching between different foods and ingredients.

Having the proper tools also plays a mission critical role in in ensuring proper restaurant sanitization.

“The right equipment, chemicals, and tools to measure out sanitizers and cleaning solutions to get them in the right concentration are key,” says Bandy. “Sanitizer buckets, proper chemicals diluted properly, disposable towels or kitchen towels are necessary.”

Use chemical sanitizers, such as chlorine and ammonium compounds, on surfaces. The USDA’s Serving It Safe course, which covers cleaning and sanitizing environments for food preparation and service, emphasizes the proper use and handling of these chemicals. Hazardous agents should be stored in their original clearly labeled containers and away from food.

For eating utensils and items in direct contact with food and/or customers, heat is an effective method. Items should be soaked in water that’s 171 degrees F or above for no less than 30 seconds or can be cleaned in a high-temperature warewasher.

Because customers utilizing self-service areas are not aware of food-safety protocol, these spaces are especially susceptible to contamination. For this reason, countertops here, along with any storage containers and napkin, straw and condiment dispensers as well as food bar sneeze guards, should be frequently cleaned and sanitized.

Regular and thorough equipment sanitation is not only smart but also required by law. “Since 2007, a four-hour break is mandated in code for cleaning,” says Bandy. “There needs to be a big break on the cook- and make-lines to accomplish this and reset these areas with replacement smallwares.” He recommends starting sanitation breaks prior to breakfast, making sure utensils are switched out, then scheduling another cleaning break before the dinner rush.

It will be necessary to disassemble certain equipment, such as slicers, to ensure proper cleaning and sanitizing. High-moisture foods, like meat, and dry, crumbly items, like nuts, can make cleaning more difficult.

The front-of-house protocol needs to encompass floors, tables, counters and self-serve areas. Especially in fast-casual and QSR operations, beverage areas and all touch points should be consistently wiped down.

“All contact surfaces — anywhere people touch — need wiping down,” says Bandy. “This is necessary to reduce cross contamination between customers and cut down the transfer of germs at the table. In the front of house, there’s more than meets the eye.” He recommends the dining room be cleaned after every shift.

Importance of Clean Restrooms

Like the kitchen and dining room, keep restrooms clean and sanitized for both customers and employees.

“The busier an operation is, the more bathroom checks there should be,” says Bandy.

Incorporating a comprehensive program supports brand reputation while also helping organizations maintain productivity. “Once standard operating procedures are in place, it’s important for restaurants to properly train staff to follow the necessary steps for maintaining restroom cleanliness,” says Christiny Betsch, marketing manager, Facility Services, Cintas Corp., based in Cincinnati. “Turnover is high, especially in the foodservice industry, so training should be conducted on a regular basis to accommodate new hires to avoid lapses in cleanliness.”

Deferring restroom cleaning and maintenance can negatively affect a business’ bottom line. “It can drive away customers, cause a business owner to spend more money on costly replacements and become more time-consuming for staff members,” says Betsch.

In addition to mops, buckets and chemicals and solutions, Bandy recommends restaurants have at least two mini hazmat kits to handle bodily fluid situations that may occur in restrooms.

“When someone gets sick in the restroom or there’s an incident with a small child having an accident, it’s code to have these kits as well as posters that show the proper cleaning procedures,” says Bandy. “It’s important to provide staff with this information and make sure details are covered during orientation.”

Keeping Track of Tasks

Experts recommend establishing a detailed list or protocol for proper cleaning and sanitizing. Use a checklist format because it’s easy to follow and complete.

“It’s good to have a food safety checklist based on the business flow and do it at the same time every day in the back of house,” says Bandy. “There are things that can be overlooked, like calibrating the warewasher and sanitizing the three-compartment sink.”

As for sanitation documentation, today’s technology has made it easier to keep track of tasks and what has been completed. “Rather than a paper checklist, we use technology that puts the task list on a timer,” says Bandy. “This provides an accurate record of what’s been done and when, so it monitors and verifies each task and holds people accountable.”

Programs utilizing Bluetooth technology can check food temperature or take photos of toilets and hand sinks verifying they’ve been cleaned.

It’s important to remember that cleaning and sanitizing is a two-step process that not only includes work surfaces but also walls, shelves and other areas using a top-to-bottom method.