Schwartz September 2019

On The Paper Trail

Choose the best disposable cleaning products and make sure your staff know how to use them.

Even the best restaurants in the country have at one time or another had a hygiene scare. Thankfully few outlets match the horrors uncovered by Gordon Ramsay or The Hotel Inspector, but if you could do better on the cleanliness front, you can bet your last scourer that your customers will have noticed too.

A customer’s cursory glance at your windows, seating and serving counter will provide enough information for them to conduct a personal hygiene risk assessment – even though they may not even be aware of having done so. So whilst cleaning may not be the most exciting aspect of your business it is essential to attracting and retaining customers.

Fresh, clean toilets, sparkling windows and table settings help create a pleasant experience for your guests – and if the public areas are tip-top their confidence in the cleanliness of what they can’t see increases.  Research by the industry has shown that 9 out of 10 people would not recommend a hotel, pub or restaurant that did not appear to be clean and fresh and half would not revisit a place that delivered a poor first impression on hygiene.

A café, restaurant or hotel kitchen that is managed hygienically can make a major contribution to your business success. Key to maintaining high levels of hygiene according to the experts are well-planned spaces, simple effective routines that staff are trained to follow and excellent cleaning products to maximise efficiency and minimise the risk of spreading disease.

Get inspired by understanding Hazards Analysis and Critical Control Points (HACCP) legislation. This is a form of food safety management with a set of principles designed to prevent the spread of food safety hazards by identifying critical points in a kitchen.  You need to know how chefs use the kitchen and how food flows so that washbasins, paper towels, cleaning rolls and solutions and rubbish sacks are in the right places so they get used in appropriate ways.

When designing or refitting a kitchen make sure washbasins and hand-towel dispensers are in the most convenient areas for staff to use them – not just squeezed into a corner. Basins close to entrances and exits will remind staff to wash up before they start work or move to another area – from raw to cooked foods, for example.

In smaller operations without laundry support, high levels of hygiene are only possible with disposable paper products. Professional strength paper rolls can be used for cleaning, sanitising, drying, degreasing and deep cleaning, mopping up, dusting and polishing. For food contact and food preparation surfaces, blue traceable towels are sterile and approved for food use – the bright blue colour means fragments can be easily spotted and won’t end up in someone’s dinner.

Kitchen King’s range offers good absorption for drier hands and surfaces; they are also gentle on skin but tough on tops. Opt for one-at-a-time dispensing for lower consumption and more hygienic storage.

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