One of the most important aspects of operating a restaurant is cleanliness, hygiene and sanitation. Since restaurants deal with food preparation and serving on a daily basis, it is imperative that the management and staff are aware of how they should maintain a clean and hygienic environment, in order to prevent contamination and cross contamination of food, which could result in very serious legal ramifications including the closure of the restaurant.
Most restaurants, as a policy, issue uniforms to their staff, which prevents the cross contamination of food. If staff are allowed to wear their normal day to day clothing while preparing and serving food, it could get contaminated with bacteria, dust, fur and dirt from the outside world, which is why kitchen staff and servers are issued with uniforms, and such items as hats and chef aprons. Even front of house staff are given server aprons, and at times even bib aprons which cover their entire body, to ensure that the food served in the restaurant is clean and hygienic, making sure that customers won’t fall ill after consuming it.
There are areas in a restaurant which should be cleaned on a daily, weekly and monthly basis, with deep cleaning done by a professional cleaning company at least once every six months. This applies to both the front and back of house, and it is best to give such responsibilities to specific staff members so that there is someone accountable for it at all times. However, keeping the work area clean and sanitized should be the responsibility of all staff working at the restaurant, since closure of the business will mean that they will be out of a job.
One of the best ways to make sure that everything is being cleaned properly, without any areas being missed out, is to have a cleaning checklist. Creating a cleaning checklist makes it easier for the staff to do a better job, as well as for management to monitor the work, and there are no excuses which people can give for not keeping things clean according to procedure. So, what are the things that should be included in a restaurant cleaning checklist?
For starters, checklists should be made for daily, weekly and monthly cleaning, and staff assigned to both supervise and carry out the work.
For the front of house, the cleaning checklist should include the following.
For the back of house, the cleaning checklist should include:
By following a comprehensive checklist on what should be cleaned at the restaurant, can ensure that you always have a clean and hygienic environment conducive to food preparation and serving. It is also important that the food in the restaurant is stored in a proper manner, to prevent cross contamination, with properly labeled containers. Freezers and coolers should be checked daily to ensure that the different types of food are being stored in the right manner.
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