​Does your restaurant share this common food safety problem?

Inadequate cleaning of food-contact surfaces remains the top food safety problem at restaurants. That’s according to a recent review of 250,000 food safety inspection assessments from the past year by the Steritech Institute, which administers food safety training certification. Chris Boyles, vice president of the Steritech Institute, told Fast Casual that the most problematic areas of restaurants tend to be the inside of ice machines, as well as soda fountain nozzles and cutting boards. To prevent the growth of bacteria on these surfaces, have clear training and monitoring procedures for cleaning and sanitizing. For example, any equipment that must be disassembled to be cleaned and sanitized each day should be left to air dry and then checked by the opening and closing managers to verify that the item has gone through the proper procedures.