Maintaining The Workplace Sanitation

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The maintenance of sanitation in the workplace or more importantly in a food manufacturing or distributing plant is a very sensitive area. This can cost you shutting down the entire plan or restaurant or maintain perfect reputation among your customers. Today, several measures are being taken to establish the cleanliness in the workplace while some of them manage to break rules yet. There are certain cleaning schedules that is required to be done within the companies involved in the food industry, a brief introduction is as follows;

Kitchen cleaning schedules

Especially in a restaurant or in the food industry as a whole, it is imperative to maintain , cleaning and sanitation in meat plants. Sanitizing the area has far more weight than just regularly washing with soap and water, as this prevents the bacteria from reaching any food and causing health issues to customers who bring you profits. Restaurants and manufacturing plants have cleaning schedules set out in order to maintain cleanliness in its best form by dismantling equipment containing blades and whatnot, sending them in to the dishwasher and cleaning down the counters and all equipment with solutions containing bleach and other sanitizers at the end of each day.

They are required to be given proper training and practice through a professional HACCP certified cleaning company. These cleaning schedules happen every night and the equipment and utensils are air dried overnight to make sure the next morning begins with a clean, fresh start.

Routine maintenance of equipment

Maintaining a routine check on the conditions of the equipment is important too, some of them might need new blades or the replacement of something internally, where in the absence of it functioning perfectly, can cause food to get stuck in places inside the equipment.

Establishing the vitality of personal hygiene

The maintenance of personal hygiene is one of the most preached topics in most food related companies and others too. It is considered to be of high weightage as the food leaves the food handler into the environment from thereon, and if healthy and clean practices are not carried out, it can be harmful to someone who would consume it. Most places generally establish practices such as wearing clean clothing, hair tied back and away from the face, usage of clean equipment and utensils, regular handwashing, and the usage of different cutlery and cleaning cloths. By following and maintaining the above procedures in hygiene and sanitation, there can be no issues which can confront and ruin the reputation of the company.

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