If you manage a restaurant or bar, you will know keeping the glasses clean is of vital importance. Missing a single spot could seriously anger a client and cause further issues. Even if the glassware is always clean, the process of washing and drying them off could be cost and time inefficient.
Welcome back to our blog series The Power of Clean. We have been discussing the power of clean and sanitary facilities to make an impact on your foodservice establishment. So far, we have talked about cleaning and sanitizing cookware, food contact surfaces, and floors.
The floors in your establishment have the potential to be a hazard to your patrons and staff if not maintained on a daily basis. This is especially true for the back of the house where there are wet and greasy environments such as the dish area and the cook line.
We naturally think of items like cutting boards and cookware as food-contact surfaces, but in reality, any surface near where food is being prepared or served is potentially a food-contact surface.
One of the most important factors, if not the most important factor that commercial foodservice operations must manage on a daily basis is the cleanliness of their facilities. The cleanliness of your establishment is crucial.