How clean are restaurants?
Food preparation requires the science of manipulation of raw organic material, heat and preparation.
In the dining area, the most important factor in organic material spread are the patrons.
Microbial testing and training of proper cleaning techniques for commerce confidence and safety services.
Organic material ends up on these surfaces and can lead to survival and growth of germs, including many of the dirty dozen.
The most likely cause of restaurant illness is the food but many of the dirty dozen can be found on a variety of surfaces.
- Cutlery knives and tools
- Glassware & coffee mugs
- Spoons & Forks
- Tubs and Containers and their lids
- Walk in coolers
- Line area cutting boards
- Salt & Pepper Shakers
- Cracker baskets and Bread bowls
- Payment terminals & public use point of sale systems
- Sink faucet handles
- Door knobs
- Bus carts and trays
I think you get the point!