Restaurants must prioritize their sanitation efforts to ensure their food and surroundings are safe enough for their staff and customers. While small restaurants may be a fraction of the size of their larger counterparts, they’re still held to the same standards as larger restaurants. Small business owners should make sure they are compliant to their city’s health codes by taking the following into consideration.
Sanitize Surfaces Using Diluted Bleach
Preventing the spread of foodborne illnesses starts with proper sanitation using diluted bleach. Small restaurants must make sure they’re properly sanitizing surfaces inside the restaurant and the kitchen. Areas like dining tables, countertops, and all surfaces in the kitchen should be cleaned with a solution of roughly 1 tablespoon of bleach for every one gallon of water. This government-sanctioned sanitation solution is enough to eliminate bacteria that lead to foodborne illnesses.
Maintain a High-Functioning Water Heater
Though many business owners don’t think twice about the quality of their hot water heater, this is something that restaurant owners can’t afford to forget about. Proper sanitation is dependent on the temperature of the water used to clean items like dishes, utensils, and the like. Make sure your water temperature is in line with the health code’s guidelines by investing in commercial water heater repair. With a properly functioning water heater, you’ll be able to guarantee that your equipment and dishes are expertly sanitized.
Don’t Leave Dishes Overnight
Working in the restaurant industry can be exhausting. When it comes to washing dishes, this thankless task can be overwhelming and never-ending. Restaurant employees that are tasked with washing dishes at the end of their shifts may consider putting the task off until the next day. While this may work in your own home or apartment, it isn’t a good practice in a restaurant.
Kitchen sanitation best practices dictate that dishes are washed and sanitized shortly after use. It’s important for restaurants to wash all dishes the same day they’re used to avoid committing various health code violations as leaving dishes overnight can attract pests that may contribute to the closing of the restaurant.
Exercise Caution With Food Storage
Food storage is another aspect of sanitation that small restaurants must prioritize. All foods should be properly covered and protected from any outside contamination. Items like paper goods, utensils, and food service equipment must also be properly stored to prevent contamination. Similarly, raw foods like meats, poultry, and other uncooked food should always be kept separate from cooked foods and surfaces.
Additionally, food should be stored at the proper temperatures to ensure it isn’t compromised. For example, items like meats should always be refrigerated or frozen in storage at 41°F or below.
Make sure your restaurant’s level of sanitation is up to code. Keep these sanitation suggestions in mind to make sure your restaurant meets best practices of restaurant management. Doing this will not only ensure your restaurant continues to run legally, but it also protects the safety and wellbeing of your customers.
Meghan Belnap is a freelance writer who enjoys spending time with her family. She loves being in the outdoors and exploring new opportunities whenever they arise. Meghan finds happiness in researching new topics that help to expand her horizons. You can often find her buried in a good book or out looking for an adventure. You can connect with her on Facebook right here and Twitter right here.
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