 While more frequent handwashing and use of alcohol-based sanitizers may be keeping bacteria at bay in your restaurant, they may also wreak havoc on skin during the winter months. Dry, cracked, itchy, flaky or even bleeding skin can result – and increase the risk of infection. While washing with lukewarm water and using moisturizers can help, the use of ointments or creams isn’t practical when preparing food. Encourage your staff to take extra care of their skin when they are away from work. The American Academy of Dermatology Association advises moisturizing immediately after washing hands and using a squeezable, fragrance-free, mineral oil- or petrolatum-based cream or ointment. Doing so is especially important after applying alcohol-based sanitizers, which can be more drying for skin.
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 Cleaning, sanitizing and disinfecting have taken on new importance in restaurants – and have even become a selling point in the past year. At a time when we’re battling the spread of not only COVID-19 but also seasonal viruses, make sure your team isn’t cutting corners on keeping your restaurant safe. The National Restaurant Association advises restaurants take a five-step approach: First, remove any crumbs and spills with an absorbent, disposable towel or cloth. Then, with a new disposable wipe, use a surface-safe cleaning solution to dissolve any residue. Next, rinse the surface with water (the presence of leftover cleaning chemicals will prevent the sanitizer from working). Sanitizing is the critical next step in preventing the spread of bacteria and viruses – and restaurants often use a quaternary- or chlorine-based sanitizer for the job, along with a foodservice wipe (using a disposable one will prolong the life of the solution). Finally, allow time for air drying. Sanitizers generally need 60 seconds of contact to kill germs on the surface. Allowing a few extra seconds of drying time can make a difference to your safety. Knowing how often to clean and sanitize is important too: StateFoodSafety.com advises cleaning and sanitizing equipment and food contact surfaces after handling meat, after changing the food being prepared, after four hours of constant use and after taking a break.
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