Foodservice Touchpoints That Need Frequent Sanitizing
A reader comments: "I was disappointed in your guidance to the restaurant worker since it left out a lot of potential touch points including rest rooms. Could you expand on your guidance?"
I appreciate your concerns but we did not touch on rest room servicing since that is not part of this person's tasks as he described it to me. I will agree that I should have suggested he develop a list of all potential surfaces to sanitize on a periodic basis. I use the term sanitize since spray/wiping of a surface with a disinfectant that requires a wet 10 minute dwell time will not disinfect with the current processes in place. I did suggest he keep his cloth washed often with a mild detergent to reduce the chances of cross contamination. We should note this is a fast food establishment that uses paper/plastic cups, wrappers and bowls so this side of the counter is relatively easy to service. Behind the counter in the food prep area is a totally different set of tasks and standards.
As to developing a list of touch points that could potentially harbor germs and other pathogens, we should start at the door handles and push plates. Also look at anything on the tables such as napkin holders, salt/pepper shakers, condiments such as ketchup and mustard, any laminated announcements or menu cards, the push/pull devices for beverages, straw dispensers and ????? The list can be endless and can take the worker away from his primary duty of keeping the tables and chairs not only clean in appearance but also as sanitized as possible. My suggestion is that he continue the tasks as we described and start and end the day with thoroughly wiping the higher priority surfaces and touch points.
Thanks again for your feedback. Your comments and questions are important. I hope to hear from you soon. Until then, keep it clean...
Mickey Crowe has been involved in the industry for over 35 years. He is a trainer, speaker and consultant. You can reach Mickey at 678-314-2171 or CTCG50@comcast.net.