Restaurant hygiene is one of the most important aspects of food safety and preventing illnesses. Following hygiene and cleanliness principles not only ensures the health of customers but also helps improve the quality of service. The use of the SFBBCERT standard offers a simple and effective guide for restaurants to ensure food safety by maintaining hygiene and cleanliness.
Hygiene and cleanliness play a vital role in food safety. In this article, we will explore methods for disinfecting and cleaning kitchen surfaces in restaurants and preventing the growth of harmful bacteria on food.
Bacteria and Viruses
Harmful bacteria can be eliminated using hot water and soap or disinfectants. Washing hands, equipment, and surfaces helps eliminate bacteria and prevents the spread of harmful bacteria and viruses onto food.
These areas should be cleaned regularly:
Hands
Work surfaces
Cutting boards
Tools like knives
However, bacteria are not removed by washing alone. To destroy bacteria, surfaces must be washed at temperatures above 70°C and maintained at that temperature for a while. Washing with hot water and soap along with physical scrubbing detaches bacteria from surfaces. This way, they are fully washed away and removed from wastewater through filtration systems. Cold water can also be used, but hot water allows soap or detergent to lather better, making it more effective at removing bacteria.
Hand Washing
Wash your hands with warm water and soap before preparing, cooking, or eating food. If washing hands is not possible—like in nature—you can use wet wipes or hand sanitizing gel. When preparing food for others or if you have open wounds on your hands, use disposable gloves.
Keeping the Kitchen Space Clean and Hygienic
Proper ventilation: The kitchen space should always have proper ventilation. This prevents mold and bacteria growth and eliminates unpleasant odors.
Regular sink cleaning: The kitchen sink must be regularly cleaned and disinfected to prevent bacterial buildup and odors. Use disinfecting solutions and hot water.
Timely trash disposal: Kitchen waste should be disposed of regularly and on time to avoid attracting insects and bacteria. A lidded trash bin also helps reduce odor.
Periodic fridge and freezer cleaning: Refrigerators and freezers should be regularly checked to remove spoiled food and to disinfect internal surfaces, preventing odors and bacterial growth.
Appliance care: Kitchen appliances like microwaves, toasters, and food processors should be cleaned after each use to prevent food residue buildup and bacterial growth.
Cleaning Kitchen Utensils
Drying cloth hygiene: Regularly wash or replace dish towels, oven mitts, sponges, and potholders. Let them dry completely before reuse, as damp cloths can harbor bacteria and fungi.
Dish cleaning: All dishes must be thoroughly cleaned before food preparation to prevent cross-contamination. Use separate plates and cutting boards for raw and ready-to-eat foods, and wash them thoroughly between tasks.
Washing fruits and vegetables: Wash fruits and vegetables under running water or in a basin, making sure their surfaces are fully rinsed. Start with less contaminated items and rinse each thoroughly. Peeling, especially root vegetables, helps remove more surface bacteria.
Cleaning Products
Various types of cleaning and disinfecting products are available. Always read and follow the manufacturer’s instructions to ensure the product is suitable for food-contact surfaces and used properly.
To eliminate harmful bacteria, ensure that:
You use the product for the duration specified by the manufacturer.
You check whether the product needs to be diluted by reading the label.
Products are either detergents or disinfectants.
Detergents: Detergents clean surfaces and remove grease, but they do not kill bacteria.
Disinfectants: Disinfectants kill bacteria. They must be used on already clean surfaces—if the surface is greasy or dirty, disinfectants won’t be effective. Always follow the required contact time as specified. Disinfecting is a two-step process:
Use the disinfectant solution to clean the surface and remove:
Dirt
Food residue
Grease
Reapply the disinfectant to the now clean surface and allow the proper contact time for full disinfection.
How to Disinfect and Clean in the Kitchen and Restaurant
To ensure customer health and safety, the SFBBCERT standard places strong emphasis on proper cleaning and disinfection in kitchens and restaurants. This standard introduces detailed cleaning plans as a key factor in preventing microbial contamination and preserving food quality. The main steps include:
Washing surfaces and equipment: All work surfaces and equipment such as cutting boards, knives, stoves, and ovens must be regularly washed with water and appropriate detergents, leaving no food or grease residue.
Using effective disinfectants: After washing, use approved and effective disinfectants to stop the growth of dangerous bacteria and prevent microbial contamination.
Training staff in personal hygiene: Staff must regularly wash and disinfect their hands, especially after handling raw materials or using the restroom. Disposable gloves and proper uniforms are essential.
Separating cleaning and food prep areas: Cleaning zones and food preparation areas should be kept separate to minimize the risk of cross-contamination.
Cleaning of washing equipment: Dishwashers, refrigerators, freezers, and other cleaning/food storage devices must be regularly cleaned and disinfected to prevent environmental contamination.
Documenting and scheduling cleaning tasks: Cleaning and disinfection should be regularly recorded and evaluated to ensure compliance with standards, and corrective actions should be taken when needed.
By following these principles and maintaining a well-planned cleaning schedule, a restaurant or kitchen can stay protected against microbial contamination and deliver safe, high-quality food to customers.
Measuring and Monitoring the Effectiveness of Cleaning Programs
To ensure cleaning programs are effective, the SFBBCERT standard emphasizes regular inspections and sampling. These help identify and correct weaknesses. Key procedures include:
Regular inspections and sampling: Assess hygiene levels of environments and equipment by conducting routine checks and collecting surface and food samples.
Recording results: Document inspection results and customer complaints to track and resolve issues.
Staff feedback and surveys: Gather feedback from employees to identify problems and potential improvements.
Corrective actions: Implement changes based on inspection results and complaints to continually improve cleaning processes.
These actions help maintain a hygienic environment and prevent microbial contamination.
By following hygiene and cleanliness principles, you not only ensure the health of your staff and customers, but also build stronger trust and credibility for your business. Now that you’re familiar with the basic principles of hygiene, it’s time to take the next steps and elevate your operations to a higher standard.
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