July 15, 2024

Germiest Surface Areas In Your Restaurant

2 min read
  • The Center for Disease Control and Prevention estimates that roughly 1 in 6 Americans gets sick from food-borne diseases each year.
  • More than 80% of norovirus outbreaks can be traced to restaurants, cafeterias and banquet facilities.
  1. Menus
    • The average menu contains 185,000 bacteria.
    • Establishments could invest in easy-to-clean or dishwasher-safe menus, while patrons are advised to wash or use hand sanitizer after handling a menu.
  1. Tables
    • Studies show the same cloth is often used to wipe down each tabletop, which facilitates the spread of germs.
    • By improving training methods and using more effective cleaning solutions, eateries can do more to eliminate germs on tabletops and dining surfaces.
  1. Seats
    • An investigative study found 70% of restaurant chairs were contaminated with as many as 17 strains of bacteria, including E. coli.
    • An experienced cleaning team can work to ensure these surfaces are thoroughly sanitized between guests.
  1. Toilets
    • A study found 295 unique bacteria existed on every square inch of a toilet seat.
    • All bathroom surfaces should be meticulously cleaned; patrons should always wash their hands after they use the restroom and before they eat.
  1. Bathroom Floors
    • The average public restroom floor is infested with approximately 2 million bacteria per square inch.
    • Bathroom cleaning practices should be enhanced to better contain the spread of germs throughout the establishment.
  1. Ice Machines
    • 70% of ice machines contain more bacteria on average than toilet water.
    • All ice machines and dispensing equipment should be properly maintained, cleaned regularly and employ the latest sanitizing technology.
  1. Condiments
    • From the salt and pepper shakers to ketchup and mustard bottles, these frequently handled containers are crawling with bacteria, such as fecal coliform.
    • Fecal bacteria can be reduced with a probiotic wipe or spray between customers.
  1. Salad Bar Utensils
    • Shared utensils at buffets and salad bars gather and spread germs quickly, with some salad tongs reportedly being just as dirty as a toilet flush handle.
    • Restaurants should use a heated soak tank to thoroughly clean all utensils, serving ware and cookware routinely.

Infographic created by FOG Tank, the ultimate solution in restaurant soak tank technology

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