#1 DISINFECT HIGH-TOUCH SURFACES FREQUENTLY
Proper cleaning and sanitation of common contact surfaces is crucial in maintaining a sanitary environment. These surfaces could include furniture, knobs, and handles, or in the case of restaurants, utensils, and worktops.
Not only are these common contact places for people who use these spaces, they are also prone to contact with disease-spreading insects like cockroaches and flies.
Handy Andy Multi-Purpose Cream is a great multi-tasking product to add to your cleaning inventory which lifts grease and grime, and at the same time sanitises surfaces.
#2 SANITISE EQUIPMENT AFTER USE
When it comes to kitchens, equipment such as food slicers can become a hotbed for germs with leftover bits of meat. In offices, keyboards and computers are the main germ carriers.
#3 CLEAN HVAC SYSTEMS REGULARLY
Indoor air pollutants can trigger asthma and respiratory problems in people who suffer from these conditions as well as those with weaker immune systems.
Regular HVAC cleaning and servicing, so that dust, dirt, and germs are not constantly circulated, is therefore an important step in the sanitation process of your organisation.
As a rule, your HVAC ducts should be cleaned once every 3 to 6 months to ensure that the circulating air is properly filtered for overall improvement of indoor air quality.
#4 STORE INGREDIENTS SAFELY
This is an important process for restaurants and kitchens. How, where and at what temperature food is stored is a key factor in the prevention of bacteria and germ breeding. For the same reason, food should not be kept out too long or made too far in advance.
Another common mistake that is often overlooked is cooling food in the same ice that is to be served and consumed in beverages. These things may sound trivial but they can quickly become detrimental to your restaurant if customers fall ill due to food contamination.
#5 SCHEDULE WASTE DISPOSAL REGULARLY
Waste disposal plays a very important role in sanitation. To begin with, garbage should be sorted and stored in differentiated bins to ensure it is properly disposed of. Schedule garbage pickups daily or twice a day, depending on the volume of waste collected. Bin liners should also be changed regularly to prevent unpleasant odours and waste leakage due to wear and tear.
#6 ENSURE STAFF PRACTISE GOOD PERSONAL HYGIENE
Last but not least, the promotion of personal hygiene is of utmost importance in every organisation, especially the food service industry.
Investing time and effort into your workers’ health is a great investment. This translates to return on investment (ROI) because productive employees are an asset. Investing in a product like Lifebuoy Hand Sanitizer Liquid is a cost-effective way to ensure your business is doing everything it can to ensure the highest standard of hygiene – starting with the simple but most important step – every employee santising their hands.
Have a look at our Professional Santising Products available for businesses and Corporates all across South Africa.