To ensure food safety, certified detergents and sanitizers must be procured accompanied by their MSDS (Material Safety Data Sheets). The staff should be well trained in their usage, and regardless of the space available there should be a dedicated area for the storage and application of detergents. All of this should be an integral part of the restaurant design. It is important to properly design the restaurant facility after taking into consideration the norms and standards for food safety. We follow the HACCP and ISO 22000 systems and code in the design of our facilities.
As mentioned, the products should be certified and from an accredited supplier. There are a variety depending on the usage like the all-purpose cleaner, general sanitizers, degreasers, surface sanitizers, and polish. All the types are used in the food preparation areas, whereas the all-purpose cleaners and surface sanitizers are used in the guest area.
It depends on the operation and the locations we have. In all cases, whether outsourced or in-house, a detailed training is conducted internally.
Training sessions are related to food safety and hygiene, and they are conducted post hiring. We also have checklists and SOPs for implementation, follow-up and hygiene audits. On a quarterly basis, some modules of the training programmes are reviewed in order to keep the staff alert on the food safety and hygiene issues. The supplier of detergents provides training on the usage of the products.
We have proper checklists and hourly cleaning schedules that we ensure are in place to be executed and audited by the Supervisors and Managers on Duty.
With proper staff training, sourcing of the correct products and having clear SOPs, guidelines and checklists you will easily overcome any challenge you might face.