TITLE

COME CLEAN

AUTHOR(S)
Durocher, Joseph
PUB. DATE
August 2005
SOURCE
Restaurant Business;8/15/2005, Vol. 104 Issue 12, p70
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on various steps that should be taken by restaurants to improve sanitation. When it comes to contaminants that could spoil food or lead to foodborne illness, one should keep the topic on the top of one's mind at all times. Good sanitation is being helped by manufacturers who apply anti-microbial surfaces on everything from faucet handles to food slicers. Warewashing is the most costly part of a sanitation program, but if the warewashing equipment is not working properly one is running more than a risk of food poisoning. Food between the tines of forks, spots on glassware, and particles on plates can turn people off. Sanitation is ensured during the sanitizing rinse at the end of any cleaning cycle. Power wash sinks help to loosen baked-on food from pots and pans that the pot washer might not otherwise remove. Flying insects can spread microorganisms, so keeping them out of your restaurant should be a top priority. Installing plastic strip screens on a loading dock door will minimize the chances of flying insects entering.
ACCESSION #
18159333

 

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