Proper restaurant equipment sanitization in Delaware and practicing safe food-handling techniques have always been an essential part of working in the restaurant industry. However, COVID-19 has turned the industry on its head, making restaurateurs rethink how to operate their kitchens. Keep reading to learn more about keeping a clean kitchen during the novel coronavirus outbreak:
- Sanitize inside and out: The first step in reducing the spread of COVID-19 and any other germs is to thoroughly sanitize all of your equipment. The EPA has a list of suggested cleaning chemicals, but bleach is a good go-to cleaner for most of your equipment. Along with cleaning out the inside, be sure to wipe down the exterior with a bleach and water solution.
- Do a deep clean: Daily cleanings are vital for reducing the spread of germs, but you should also consider hiring a service for professional restaurant equipment sanitization in Delaware. A professional cleaning will give you peace of mind that your kitchen is 100 percent germ and COVID-19 free.
- Wash your hands: Employees should always wash their hands during work, but now it’s more important than ever. Ensure everyone washes their hands before starting their shift and periodically throughout the evening to further reduce any spread.
- Wear a mask: All staff members should be wearing a mask or some kind of face covering while they’re in the kitchen. A face covering prevents droplets from getting onto the ingredients and surfaces in the kitchen.
- Stay home if you’re sick: If you’re feeling under the weather, don’t go to work! If someone starts showing symptoms, even if they’re minor, have them stay home and self-isolate for about two weeks.
Is your equipment ready to handle the summer rush?
Times are strange right now due to COVID-19, but that doesn’t mean you can let your restaurant equipment suffer. Here’s how you can prepare for the busy summer season:
- Get an inspection: A routine maintenance call is your best bet if you want to ensure your equipment is good to go for the summer. A professional checkup will identify any repairs that need to be made, reducing the chance of a breakdown during food service.
- Make minor repairs: You may be tempted to ignore slight problems with your equipment if the appliance is working well enough. That’s a bad idea, though. Call a repairman as soon as you notice anything’s wrong to avoid further complications or total equipment failure.
- Replace old equipment: Even with proper maintenance, restaurant equipment can’t last forever. We recommend replacing older gear sooner rather than later, as aging equipment could fail at any moment. Plus, newer equipment is more dependable than what you currently have in your kitchen.
Now that business is starting to pick back up, there’s never been a better time to schedule restaurant equipment sanitization in Delaware. From repairs to new equipment sales, our team at Commercial Equipment Service Inc. offers a wide range of kitchen equipment services. Give us a call today to learn what we can do for you.