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Restaurant Germs: Improving Cleaning Practices For Commonly Contaminated Surfaces

The spread of germs and bacteria is a natural occurrence, but it poses a particular concern in the food service industry, where cleanliness is paramount to customer health and business reputation. Knowledge and vigilance in sanitizing practices can significantly mitigate the spread of harmful microorganisms.

Bathrooms in restaurants are well-known harbors for bacteria, including E. coli and fecal coliforms, due to their nature of use. It’s crucial that not just visible surfaces like doorknobs and toilet handles are thoroughly cleaned, but also areas like floors, which can contain millions of bacteria per square inch.

High-contact surfaces such as tables, chairs, and menus are other germ hotspots in restaurants. Quick wipe-downs between guests can be inadequate if the cleaning materials aren’t sanitized or if incorrect solutions are used. This can lead to cross-contamination and the spread of bacteria such as staphylococcus and E. coli, which can be transferred from one patron to the next via communal items like condiment containers.

To combat these risks, restaurants should employ rigorous cleaning routines. This can include:

  • Hiring professional cleaning services for linens and restaurant-wide sanitation.
  • Ensuring a constant supply of soap, sanitizer, and other necessary cleaning supplies.
  • Investing in advanced cleaning equipment, such as heated soak tanks, to thoroughly clean utensils, serving ware, and cookware.

By adopting advanced cleaning technologies and maintaining strict sanitation standards, restaurants can greatly reduce the risk of bacterial contamination and provide a safer dining environment. For further guidance on identifying common germ-ridden surfaces and improving sanitation practices, explore the resource below.


Infographic created by FOG Tank, efficient restaurant equipment cleaning for enhanced safety and hygiene
Sam Roberts
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