There are volumes of information out there on what to use and how to clean food service operations’ surfaces, including dining seating and tables, but cleaning and sanitizing is so important, it can’t be repeated enough.
HERE ARE 3 BASIC THOUGHTS TO KEEP IN MIND IN ORDER TO MAINTAIN YOUR DINING SEATING AND TABLES IN A MANNER THAT IS SAFE FOR YOUR CUSTOMERS AND STAFF:
- CHECK: It goes without saying that every food service establishment has a cleaning and sanitizing protocol for most areas. To insure it is really effective, though, take a moment to see what is being touched…
- READ: Table, bar, and counter surfaces are constantly being cleaned, but are they being correctly sanitized? Read the instructions on your sanitizing agents to see how long they need to be left on a surface and what surfaces they can be used on. Some products need to be left on a surface to dry to really protect, while others should be wiped or rinsed off after a time. Some cleaners and sanitizers are fine for all surfaces while others can attack the finishes of solid wood or wood veneer items.
- CHECK AGAIN: What is being handled and touched the most in your dining area? Obviously dining seating and table tops and condiment containers need regular attention, but other items that get handled like the backs of chairs, and stools booth seats, the edges and undersides of table tops or seats should get attention as well.
Taking time to observe what is being handled or touched by staff and clientele and then making sure those areas and included in your cleaning and sanitizing process using the right chemicals as directed will protect your customers and servers.
Bon appetite!
To learn more about BFM Seating’s Dining Seating Furniture, please click here or call us at 215-289-5411.
