During the current health crisis, kitchen equipment sanitization in Delaware is more important than ever. Restaurant owners must ensure their employees are taking appropriate steps to keep their cooking, preparation and cleaning environments safe for employees and customers.
To follow proper safety measures in your commercial setting, use the following tips for kitchen equipment sanitization in Delaware:
- NSF standards: NSF International sets certain standards for commercial dishwashers. Dishwashers are required to kill 99.999 percent of disease microorganisms during heat application. Restaurant owners must make sure their appliances meet this standard.
- Sanitization vs. sterilization: It is important for restaurant owners to keep the difference between these two terms in mind. Sterilization removes microorganisms, while sanitization reduces the number of microorganisms to a level that is considered safe for consumers. Sterilization is typically only used in settings such as hospitals.
- Handwashing: All restaurant employees must follow NSF guidelines for handwashing. Restaurant owners should emphasize the importance of this task to all workers and put policies in place to make sure handwashing takes place before any food preparation or serving.
- Surface sanitization: During the COVID-19 crisis, restaurant owners should increase the frequency of surface cleaning. Wipe off hard surfaces and spray with a sanitizing solution, then let the surfaces air dry. Take caution to use only approved cleaning products, and follow the manufacturer’s instructions when applying the products.
- Proper procedures: Keep in mind that true kitchen equipment sanitization in Delaware involves multiple steps. First, you must remove all food particles from the equipment. Then, you must rinse to remove any remaining particles. Lastly, you must apply a chemical sanitizing agent. The unit must reach required temperatures for proper elimination of germs. Using a commercial washer automates this procedure and helps restaurant owners remain compliant with health codes.
- PPE: Personal protective equipment has become a critical component of the COVID-19 crisis. Restaurant owners may wonder if PPE such as face shields can be cleaned in commercial washers. It is possible that these machines could provide the same 99.999 percent microorganism-killing results for PPE. However, the PPE must be placed in the washer properly, and the hot water and chemicals would need to be able to reach all surfaces of the PPE appropriately. Restaurant owners should also consider PPE manufacturer recommendations when cleaning this equipment.
- Knowledge of the virus: One of the most important aspects of kitchen equipment sanitization in Delaware is a proper understanding of the virus and how it spreads. The CDC reports that the novel coronavirus spreads through respiratory droplets. If a person touches a surface that has infected droplets, then touches their own face, it may be possible to catch the virus.
Learn more about kitchen equipment sanitization in Delaware
Since 1984, Commercial Equipment Service Inc. has been the area’s go-to source for commercial kitchen equipment. We are your local experts for restaurant cooling, refrigeration and heating equipment. With decades of experience, our friendly staff prides itself on our professional attitude and service. We are dedicated to supporting you through this crisis, and are here to help keep you and your customers safe. Contact our team to let us know how we can serve you today.