Foodservice Wipers Suppliers' Foodservice Safety Guidelines

1. Provide employees with the right type of protection
Workers need protective clothing, such as hair nets and gloves, to prevent food contamination. Staff should wear hair nets to prevent hair from falling into food and should wear gloves when handling raw and cooked food. Foodservice workers should also wash their hands before and after handling food or wearing gloves. Remember that gloves suitable for food service purposes are not the same as ordinary disposable plastic gloves.

2. Disinfect your appliances
Sanitizing surfaces after each use is the best way to reduce the risk of cross-contamination, so having a plan for cleaning all food preparation surfaces after use is critical. Utensils used in food production need to be sterilized after each use. Items such as knives and cutting boards should be cleaned immediately after cutting meat to prevent the spread of pathogens such as E. coli.

3. Clean, clean, clean some more
Keeping food service and preparation areas clean can help prevent conditions that are attractive to insects and rodents. Ensuring that all surfaces are wiped down and floors swept on a regular basis is critical to limiting rodent and insect infestations that can shut down your business.

4. Pay attention to the shelf life
To ensure the highest possible food quality, it is important to pay attention to the shelf life. Food beyond the expiration date must not be cooked or served to customers. Establish a regular rotation and labeling system that makes it easy for employees to identify products that need to be discarded, and ensure your managers and employees understand the importance of clearly adhering to guidance on expiration dates.

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