Importance of Cleanliness to an Establishment in the Food Service
Hotels, restaurants, bars and hospitals have a lot to gain and more to lose based on the degree of their cleanliness. An establishment with a well-deserved reputation of cleanliness will attract customers who will take any opportunity to recommend it to others. One of the most important considerations a customer will take into account when choosing a hotel or restaurant is its cleanliness.
It is extremely important to develop a program for the sanitation of your property and systematically maintain a proper public image. Start by making a list of the items that must be cleaned. Next, choose the frequency for cleaning each item on the list. Here is an example list for a dining room. An example is shown overleaf.
Salt and Pepper Shakers and Sugar Bowls
Every week salt and pepper shakers should be emptied and washed as an evening closing duty, preferably on separate nights. Turn them upside down to dry them overnight so that an opening server may fill them at the beginning of the following shift. Salt and pepper shakers should be filled and wiped off daily, making sure the caps are tight. If they are done daily they don’t need rice.
Sugar bowls should be emptied and washed once a week, and filled daily with fresh sugar.
Since these become stained from tea and coffee, they may need to be soaked in special stain removing chemicals available from the detergent suppliers. If you cannot afford the right chemical, you can use a light vinegar solution. Bleach should not be used to remove the stains; it can scratch the enamel coating of the china, and eventually make the stains permanent.
The pots used for serving coffee should be polished and clean at all times. Coffee oil residue on the inside may be removed either with special coffee stain remover, a mix of citric acid powder and hot water, or a vinegar solution.
Clean daily. Wash moving parts and soak overnight. Take apart and deep clean once every week.
Clean counters several times a day. Sanitize at closing.
Menus should be checked for cleanliness and wear. They should be wiped clean or replaced as needed.
Table bases should be checked. Any bases that are dirty or in need of paint can negatively affect the dining experience.
Clean floors daily, after closing. Clean with soap and water. Use a bleach solution weekly
Windows, doors, pictures and mirrors
All glass surfaces should be polished thoroughly before service. (You can use old newspapers to do this)
Germs collect on doorknobs and can be transferred to staff and guests. They should frequently be wiped clean.
A male and female employee should be assigned to check the restrooms on an hourly basis for cleanliness and the need for supplies.