Keeping the Restaurant Clean video

Summary

This presentation provides essential guidelines for maintaining cleanliness in restaurants, emphasizing the importance of regular cleaning to enhance food quality, prevent contamination, and prolong equipment lifespan. It covers key topics such as proper hand-washing techniques, the correct use of a three-compartment sink, and daily, weekly, and monthly cleaning tasks. The presentation also includes health code references, safety measures, and examples of cleaning checklists. By following these practices, restaurants can reduce outbreaks, avoid costly mistakes, and improve overall hygiene standards, leading to better customer satisfaction and increased profits.

Takeaways

• 😀 Keeping a clean restaurant improves food quality, reduces spoilage, prevents outbreaks, and extends the lifespan of equipment, ultimately leading to higher profits.
• 😀 Washing hands frequently is essential for food safety; wash before and after handling food, using gloves, eating or drinking, and after touching anything that may contaminate hands.
• 😀 Proper handwashing technique: Wet hands with warm water (100°F or 38°C), apply soap, scrub for at least 20 seconds, rinse well, and dry using a single-use paper towel or air dryer.
• 😀 Always wash hands in designated hand-washing sinks, not in food prep, dishwashing, or service sinks.
• 😀 The three-compartment sink process involves washing dishes in the first compartment, rinsing them in the second, and sanitizing them in the third.
• 😀 Use the correct sanitizer concentrations (chlorine 50-100 ppm, iodine 12.5-25 ppm, quaternary ammonia 200-400 ppm) or hot water at 170°F (77°C) for sanitizing dishes.
• 😀 Regular cleaning tasks should be performed during each shift, including sanitizing food contact surfaces, changing cleaning rags, and preventing cross-contamination.
• 😀 After each cooking shift, clean fryers, grills, floors, food holding units, and change aprons and chef coats as necessary.
• 😀 Daily cleaning should include washing hood filters, sanitizing beverage dispensers, ensuring dishes are clean, and mopping floors, especially under equipment.
• 😀 Monthly tasks include cleaning decorations, storage areas, ice machines, and grease traps, while annual tasks focus on cleaning pilot lights, hoods, and checking fire suppression systems.
• 😀 Using cleaning checklists—daily, weekly, and monthly—helps ensure accountability and keeps track of required cleaning tasks.
• 😀 A routine health inspection will assess food storage, preparation, equipment maintenance, trash, sanitation, and employee hygiene.

Q & A

Why is it important to keep a restaurant clean?

Maintaining cleanliness in a restaurant is crucial as it improves food quality, prevents foodborne outbreaks, extends the lifespan of equipment, and reduces long-term costs. Cleanliness also protects a restaurant from costly lawsuits, bad publicity, and loss of business due to food safety issues.

What are the guidelines for handwashing in a restaurant according to Title 410 of the Indiana Administrative Code?

Handwashing is required before handling food, utensils, or food contact surfaces, before and after eating, drinking, or using tobacco, and after using the restroom or handling raw food. Additionally, hands should be washed after coughing, sneezing, or handling trash, animals, or soil surfaces.

How should employees wash their hands properly?

Employees should wash their hands with running water at least 100°F (38°C), apply enough soap to form a lather, scrub all surfaces for at least 20 seconds, and clean under fingernails and between fingers. After rinsing, hands should be dried using a single-use paper towel or air dryer.

What is the proper way to use a three-compartment sink in a restaurant?

To use a three-compartment sink, first wash items in the first compartment with water at least 110°F (43°C), rinse in the second compartment, and sanitize in the third. If using a chemical sanitizer, ensure the concentration is correct, and if using hot water, it should be at least 170°F (77°C).

What cleaning tasks should be performed during each shift?

During each shift, employees should clean and sanitize all food contact surfaces, utensils, and equipment, including food slicers. Customer tables and chairs should also be cleaned, and grills should be cleaned between cooking different meats to prevent cross-contamination.

What cleaning should be done after each cooking shift?

After each cooking shift, fryers and grills should be cleaned, floors should be swept and mopped, food holding units emptied and cleaned, and aprons and chef coats should be changed. Additionally, cleaning rags and sanitizing water should be changed as needed.

What are some of the daily cleaning tasks that should be performed in a restaurant?

Daily cleaning tasks include washing hood filters, can openers, and beverage dispensers, cleaning bathrooms, sanitizing food contact surfaces, and ensuring all dishes are cleaned. Floors should be swept and mopped, especially under equipment and storage racks.

What weekly cleaning tasks are recommended for restaurant kitchens?

Weekly cleaning tasks include cleaning ovens, air vents, windows, coffee machines, faucets, sinks, and floor drains. Walk-in coolers and freezers should be cleaned and sanitized, and ice machines should be emptied and sanitized.

What cleaning should be performed monthly in a restaurant?

Monthly tasks include cleaning decorations, light fixtures, storage areas, and washing walls and ceilings. Grease traps should be emptied and cleaned, and behind cooking equipment should be cleaned as necessary.

What are the main areas of focus during a routine health inspection?

During a health inspection, the inspector will focus on food storage, preparation, equipment maintenance, trash management, sanitation practices, and employee hygiene. The goal is to ensure the restaurant is following health and safety guidelines to protect customers.