Clean Bars and Restaurants Checklist (special coronavirus)

Scrubbers, Ho.Re.Ca

Safer bars and restaurants? By cleaning

The safety of staff and customers of bars, restaurants, cottages, pubs and any place where food and drink are administered is very important. People meet and come into contact with food. Cleanliness is essential both to better preserve food and drinks.

Afidamp (Association of Italian companies in the professional cleaning sector) has published a vademecum on cleaning bars and restaurants. Inside are contained operations to be taken into account as good cleaning standards throughout the year. In addition, special procedures are also established to be taken into account in the covid-19 epidemic.

Source: Good practices in cleaning bars and restaurants

Good practices in cleaning bars and restaurants

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Good cleaning habits of restaurants and bars in the time of Covid-19 (coronavirus)

Afidamp urges to follow these indication

CLEANING UP CUSTOMER AREAS

  • General cleanliness
    (for example, floors, walls, switches …)
  • Cleaning of toilets
    (frequently)
  • All standard surface disinfection measures must be provided at the end of each table service
  • Menu cleaning
  • Cleaning of all textile materials.

CLEANING OF KITCHEN AND COUNTER AREAS

  • General cleanliness
    (for example, floors, walls, switches …)
  • Cleaning of various equipment
    (counter tops, sinks …)
  • Cleaning of specific equipment
    (as cutting boards, knives …)
  • Specific machine cleaning}
    (as cutters, grinders …)
  • Cleaning kitchen department
  • Cleaning of storage compartments
    (like cold stores)
  • Cleaning of washing machines
    (like dishwashers)

CLEANING OF STAFF AREAS

  • Cleaning of different environments and surfaces
  • Cleaning of bathrooms
    (with the appropriate frequency)
  • Cleaning of changing rooms, warehouses and accommodation areas
  • Cleaning of the box area
  • Cleaning of waste containers
    (internally and externally)
  • Cleaning of office area

1. PREFER WET CLEANING

to reduce the risk of contamination of COVID 19.

2. CHLORINE, ALCOHOL AND PEROXIDE

For the disinfection of soils and surfaces it is recommended to use chlorine-based disinfectant solutions with a concentration of 1000 ppm (0.1% of “Active Chlorine”) from a minimum of 2 minutes to a maximum of 5 minutes after cleaning.

Other effective products are alcohol at 70% by volume and 30-60 seconds of contact time.

But also those that release oxygen, such as hydrogen peroxide at the concentration of 0.5% (5,000 ppm) and 5 minutes contact time for applications and stretching with cloth or disposable paper and 15,000 ppm and 15 minutes contact time for applications with atomizers.

KILO

3. EVIDENCE ON MATERIALS

Before using cleaning agents and disinfectants in foreign areas, it is necessary to ensure, by means of tests on the material, that the product used does not damage the surface to be treated.

4. SANITIZERS: PEROXIDE AND OZONE

It is possible to disinfect with PMC disinfectants or authorised biocidal products and/or the use of “disinfectants” with on site generation systems such as hydrogen peroxide and ozone.

MEGA II ECO3 SANITIZING Scrubber

5. DISPOSABLE CLOTHS

Single-use (disposable) TNT cloths or disposable paper cloths to pre-impregnate with a suitable disinfectant solution or to use with ready-to-use products in spray bottles.

6. IPR: PERSONAL PROTECTIVE DEVICES

All cleaning/disinfection operations must be carried out by personnel wearing a D.P.I.

After use, it is advisable to remove these devices as potentially infected material.

7. AERATION INSTALLATIONS: CONTROLS

It is necessary to properly manage the hygiene of aeraulic installations (that is, both the aeration ducts and the simple split), by means of a periodic technical inspection to understand the state of contamination.

Source: Afidamp (Associazione imprese italiane della filiera della pulizia professionale) Buone prassi per la pulizia di ristoranti e bar

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