Hand sanitizer dispensers have become a common sight at restaurant entrances, in restrooms and on tables in recent months. While thorough handwashing with soap and water is the gold standard when it comes to preserving hygiene, hand sanitizers can be a helpful tool in managing the spread of germs in various parts of a restaurant. Just make sure your staff is aware of how to use sanitizers most effectively – and where they fall short. Sanitizers cannot protect against the bacteria that causes diarrhea, so they are best used in conjunction with washing with soap and water, or in situations where handwashing isn’t possible – not as a substitute for handwashing or as a reason to delay it. To be effective, sanitizers should contain, at a minimum, 60 percent alcohol. Finally, despite the expense of sanitizers, don’t cut corners when sourcing them. Purchase them from a supplier who can ensure quality.
Let’s face it: Even if you keep your coolers and cooking equipment sparkling clean, a sloppy handoff of food to a customer can negate any special care you’re taking behind the scenes. Make sure your updated health and safety procedures carry through to when you pass food to customers who are collecting takeout or receiving deliveries. For takeout orders, Statefoodsafety.com advises taking extra care to wash hands regularly, keep food preparation areas clean, avoid cross-contamination of items and, if needed, keep food awaiting pickup in either hot- or cold-storage equipment until a customer collects it. Delivery drivers should arrive in a clean vehicle, have a means of cleaning their hands regularly, avoid touching potentially contaminated surfaces before touching food or food containers, and have storage that keeps foods at the proper temperature at delivery.
When Chipotle had to manage an E. coli outbreak in 2015, its actions paved the way for 2020. To earn customers’ trust, it overhauled its food preparation practices – and in the process created a solid foundation to operate during the challenging climate that is 2020. The protocols introduced, which Fortune said included washing hands between tasks, placing hand sanitizer at the door and changing air filtration systems, sound like a list of COVID-19 reopening guidelines. While the brand has made other operational changes during the pandemic, those changes have focused on paid sick leave, employee compensation and delivery tracking – while other brands have had to implement more sweeping changes. Could your restaurant’s longtime safety record help you create a better blueprint for safety now?
If the rapid spread of the coronavirus in recent weeks has proven anything, it is this: It is more important than ever to respect and reinforce the steps individuals can take to contain potential outbreaks. While the coronavirus is an extreme example of what can happen during an outbreak, virus outbreaks are likely to become an increasingly regular part of life as global warming contributes to a rise in new pathogens, according to the Centers for Disease Control and Prevention. While these pathogens may increase in variety and complexity, it will continue to be critical for people to follow a couple of simple practices to limit the spread of illness. As a physician and journalist who covered the SARS outbreak in China wrote recently in the New York Times, washing hands frequently and not coming to work when you are ill are the most important takeaways to remember when preventing the spread of pathogens. In addition, a Guardian report advises taking such precautions as covering your nose and mouth with a tissue (or with your elbow) when you cough or sneeze, then discarding the tissue and washing hands immediately after. Do your training procedures emphasize the most important steps workers can take to prevent the spread of illness in your facility?
Proper handwashing can go far in preventing food contamination, as well as containing a virus during cold and flu season. As it pertains to the foodservice industry, the CDC advises people to wash their hands at these times to prevent the spread of germs: before, during and after food prep, before eating, before and after treating a cut or wound, after using the toilet, after blowing your nose, coughing or sneezing, and after touching garbage.
This tech can check. Poorly washed hands are responsible for nearly half of all foodborne illnesses, Restaurant Technology News reports. A technology designed to minimize that threat has made Time magazine’s 2019 list of best inventions. Pathspot technology scans hands for signs of foodborne illness, making it possible to monitor, measure and change handwashing practices within a restaurant before a person with contaminated hands handles food – and to provide management with data about its workers’ handwashing practices so they know where to focus training efforts. Pathspot technology has been used in restaurant and foodservice brands since 2017.
As cold and flu season threatens to impact your staff, make sure you’re minimizing the spread of germs after handwashing. Statefoodsafety.com advises that after washing hands for 20 seconds with soap and water, it’s best to turn off the faucet with a paper towel and then dry hands with either a paper towel or hand dryer. Avoid using a cloth towel, which can contaminate your hands and spread germs.
Does your kitchen team use gloves when preparing and serving food? They can give people a false sense of security when it comes to cleanliness, so make sure your employees follow the proper steps when wearing them. As Statefoodsafety.com says, gloves are not magic – they can become contaminated just like hands can – and they are never a substitute for hand washing. Change gloves every four hours (at least), after returning from a break and when moving to a new task. Wash hands before donning a new pair.
Hopefully, your employees know to wash their hands after using a restroom. But bacteria lurk in places all over a restaurant: Door handles, money, tablet and smartphone touchscreens, salt shakers and other tableware, computer keyboards, menus, and kitchen equipment and other items such as cutting boards and towels are key culprits. Outside of the restroom, make sure your team has a culture of regular handwashing with soap and water, then alcohol-based sanitizer (as a bonus, not a substitute for the first step). Then reinforce it regularly. It’s easy for even a careful employee to overlook handwashing during busy periods.
A study by the USDA’s Food Safety and Inspection Service that observed participants cooking in a test kitchen found that 97 percent of attempts to wash hands failed. That resulted in 48 percent of participants cross-contaminating spice jars by transferring harmless microorganisms that act much like human pathogens. (The USDA reports that Campylobacter and Salmonella, bacteria found in poultry, may survive on food contact surfaces for up to four and 32 hours, respectively.) Another 5 percent of participants in the study transferred bacteria to salads they prepared. It’s worth a reminder: To adequately wash hands, wet them with warm or cool running water, apply soap and for 20 seconds rub hands together vigorously, washing both sides of each hand, between fingers and over fingertips and wrists. Rinse and then dry hands and wrists with a towel, which you should then use to turn off the faucet.