weareourrestarant-blog

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good bye

I my dear readers, the blog writer speaking here. It has a been really fun adventure so far, the investigation that make me write this bloc had tacked me into a direction that I had never gest at the beginning, but, sadly every good thing got to an end, and this is the end of this blog, I hope that the information that I had got during this investigation helps somebody out there wiling to open his own food related businesses, I has been my pleasure dear readers to be with you during this journey and I hope you learned something thanks to me, I surely did. Learning different ways to sanitize a restaurant and the importance of doing so was real adventure to me, maybe someday I put this knowledge to a use but for now, I hope you have a nice day and goodbye - The writer

[weareourrestarant-blog]

[weareourrestarant-blog]

Cleaning & Sanitizing Those Hard-To-Remember Places summary

As Jorge Hernandez explain in this article and investigation "Cleaning & Sanitizing Those Hard-To-Remember Places." In order to keep a high hygiene standard in your restaurant, is necessary to correctly applicate the processes and methods of sanitizing with the right equipment. 

Mr. Hernandez believe that “food safety plan must include correct Standard Operating Procedures (SOPs)” the correct SOPs are an indispensable tool for any food related business, this because, as Mr. Hernandez said, “One of the most essential of these SOPs is proper cleaning and sanitizing within the establishment”. Keeping your establishment sanitized helps you avoiding the infections, virus spread, food poisoning and many other accidents that could cost tons of money for a company.

Between the examples and advices that Mr. Hernandez gives in his investigation are different ways of cleaning different surfaces depending of what they are, the difference of the procedures of cleaning with hot liquids and chemical products, how to coordinate the cleaning job between the staff, which tools and techniques are more appropriate for which surface, and more.

This article was saved from the Small Business Reference Center. I find it in the Utah Valley University library webpage, so I’m sure of the reliability of the article.

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new sources

Hello, my dear readers. This time instead of giving you my opinion about an article of other blog, or telling one  of my experiences with bad use of cleaning tools in restaurant and cross contamination, today I will show you a couple of interesting investigations made by more professional resources.

1. González-Muñoz, Yuniesky and Carolina Esthela Palomino-Camargo. "Acciones Para La Gestión De La Calidad Sanitaria E Inocuidad De Los Alimentos en Un Restaurante Con Servicio Bufet. (Spanish)." ["Actions for the Management of Sanitary Quality and Food Safety in a Buffet Restaurant. (English)"]. Revista Gerencia Y Políticas De Salud, vol. 11, no. 22, ene-jun2012, pp. 123-140. EBSCOhost, ezproxy.uvu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=zbh&AN=89263622&site=eds-live.

2. Barrois, Brigitte, et al. "Infectious Risk and Crossing Transmission: Which Guidelines?." Annals of Physical & Rehabilitation Medicine, vol. 59, Sep2016 Supplement, pp. e171-e172. EBSCOhost, doi:10.1016/j.rehab.2016.07.368.

3. Durocher, Joseph. "It's Tool Time." Restaurant Business, vol. 99, no. 22, 15 Nov. 2000, p. 107. EBSCOhost, ezproxy.uvu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=voh&AN=3841775&site=eds-live.

4. Tellem, Susan. "Food Safety Checks & Balances." Restaurant Hospitality, vol. 89, no. 1, Jan. 2005, pp. 80-81. EBSCOhost, ezproxy.uvu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=b9h&AN=15637134&site=eds-live.

5. "The Safest Tool Is the Right Tool for the Job." Rental, Aug/Sep2013 Construction Zone Safety, p. 10. EBSCOhost, ezproxy.uvu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=b9h&AN=90075214&site=eds-live.

6. Barrois, Brigitte, et al. "CO0199: Infectious Risk and Crossing Transmission: Which Guidelines?." Annals of Physical and Rehabilitation Medicine, vol. 59, no. Supplement, 01 Sept. 2016, pp. e171-e172. EBSCOhost, doi:10.1016/j.rehab.2016.07.368.

7. Howells, Amber D., et al. "Restaurant Employees' Perceptions of Barriers to Three Food Safety Practices [Electronic Resource]." Journal of the American Dietetic Association, vol. 108, no. 8, Aug. 2008, pp. 1345-1349. EBSCOhost, doi:dx.doi.org/10.1016/j.jada.2008.05.010.

8. mdepaulo@metroland.com. "Restaurant Cleaning Is a Critical Component of Food Safety." Record, the (Kitchener/Cambridge/Waterloo, ON), 18 Aug. 2015. EBSCOhost, ezproxy.uvu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=pwh&AN=Q4KRKON2015081834512630&site=eds-live.

9. Hernandez, Jorge. "Cleaning & Sanitizing Those Hard-To-Remember Places." Restaurant Hospitality, vol. 84, no. 1, Jan. 2000, p. 96. EBSCOhost, ezproxy.uvu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=b9h&AN=2682745&site=eds-live.

10. Tavakkoli, Hamidreza, et al. "Status of Prerequisite Programs for the Implementation of HACCP System in Chain Restaurants in Iran." British Food Journal, vol. 117, no. 6, June 2015, p. 1753. EBSCOhost, ezproxy.uvu.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edb&AN=102823289&site=eds-live.

Between this ten resources you could find information about how to use cleaning tools, investigation about cross contamination, new cleaning practices in the field fast food restaurant, and other. So go ahead look for yourself and get your own conclusions.

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What does other thing about the importance of cleaning tools?

The blog ‘How to Clean Made use of Restaurant Equipment: For Industrial Restaurant Devices’ is an really interesting article that address the importance of the tools and equipment in the efficiency of a restaurant and its success as a business. It explains the need of a restaurant to get the right equipment, and to give the same one a right maintenance. But, the biggest fail that I see in this article it’s in the fact that it don’t explain real examples of specific need of certain tools or equipment, or the common mistakes that people do when they start using them

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A well justify complain

We all know how important is for restaurant to kept a high level of hygiene in order of avoiding a terrible disaster for the companies as the ones in here and for  the customer as well. Fast food restaurants specially have a fame of having a really bad hygiene because of stories like this ones here. 

The problems that fast food restaurants get into in respect to the hygiene are usually fault of one or couple of employees that either make neglect their job or have real bad intentions, either way, I think managers and owners should work arder on teaching their employees to use and treat their cleaning material in a proper way, there are many resources that teach how to properly use or treat the equipment employees are given, or how to maintain the restaurant clean and sanitized.

This is a hard work, and imply that the employees really want to do a great job, but with the proper training and an adequate equipment I’m sure this is really posible.