When talking about any major food facility, which can be either a supermarket, restaurant kitchen or packaged food manufacturing plant. There are many areas that can be overlooked or missed while the janitorial staff is at work. These same areas are essential for effective sanitation and should be focused on.
Personal Hygiene
Often the person performing janitorial sanitation or working in the facility may forget about their own personal hygiene. This can occur due to a hectic work schedule. Constant moving around can cause bacteria and other microorganisms to spread rapidly. Before improving storing, preparing, holding, and serving at the facility. The first step should be providing proper education to the staff in the thick of it. Starting from the basics, which includes washing hands and arms—whether coming from the bathroom or touching cooked food after handling raw food. Furthermore, it is also crucial to deal with any injury quickly before handling food, like cuts and bleeding.
Surface Sanitation
Although this is indeed common, it will be the first thing that comes to people’s minds when discussing cleanliness. However, according to food sanitation experts, we are speaking about the sanitation of surfaces and cooking utensils. In several cases noted by the “Serving it Safe” report, food can get stuck in counter cracks or between fork tines. This led to harmful bacteria and microbes being spread around. Moreover, it can cause food storage and equipment to be contaminated by bug and rat infestation. Furthermore, many workers are known to disregard cross-contamination between raw and cooked food by using the same surface without cleaning between uses.
Frequency of Cleaning Process
An effective janitorial duty involves six certain steps that are commonly used in the industry—that are area cleaning and preparation, using fresh water for wiping, playing detergent on surfaces, proper removal of detergent with fresh water, Inspection and implementing the use of sanitizers, and disinfecting the targeted surfaces between each session. Following these should be frequent, and additional information should be considered—such as workers’ break time, area occupancy, and employee contact with infected surfaces. Furthermore, proper gear and measures should be taken since janitorial staff will be handling chemicals and biological agents that can be harmful.
Chemical cleaners and use
The market is filled with different chemical cleaners and detergents, each with a specific use and purpose. With food and employee safety in mind, ensuring the right biological agent is used for janitorial sanitation is important. Such as using the appropriate detergent to remove soil from surfaces like oil, grease, or food debris.
Effective Storage
This goes beyond cleaning and sanitation. Maintaining the correct temperature for the right amount of time is important. Several types of bacteria and microbes are known to grow at places where the temperature is between 41 Fahrenheit and 135 Fahrenheit. Furthermore, there is a risk in keeping cooked food, as it needs to be kept at precise temperatures to ensure no bacteria is able to grow.
Improve your Janitorial Sanitation with RR Consultant Service
RR Consultant is well known for providing effective janitorial sanitation services that provide peace of mind to clients. Contact us today for consolation, or visit our website for more information.
