Let’s be honest, just because your restaurant’s kitchen looks clean, doesn’t mean that it IS clean.
One of the tedious aspects of fighting illness-causing germs and bacteria is that you can’t see these invisible but formidable enemies. They lurk in your produce, spread like wildfire, and attack when and where you’re most vulnerable. But don’t worry, you can and will defeat them. With a little bit of know-how and a practical mindset, you can take your restaurant’s kitchen back.
Know your enemy.
US Centers for Disease Control and Prevention (CDC) published a report indicating that two million Americans become infected with anti-biotic resistant bacteria, annually. One of the ways you can minimize infection, or contamination around your restaurant’s kitchen, is by being aware of where bacteria comes from and how it spreads. Raw eggs, different types of meat and poultry, even fruit and vegetables that most of us assume are safe to eat, can be contaminated with dangerous pathogens. Furthermore, placing contaminated items on restaurant kitchen counters, and other surfaces, allows these pathogens to spread around your establishment and on to your consumers.
Here are some of your restaurant kitchen’s worst offenders –
Salmonella: A common group of bacteria that is most dangerous during the summer months. It is usually found in beef, poultry, milk, and eggs. If consumed symptoms will develop within 12-72 hours and could include a high fever, abdominal pain, headaches, and severe diarrhea.
Escherichia coli: This bacteria is often found in undercooked beef, raw milk, and contaminated water. It lives in human intestines, as well as those of farm animals like cows, goats, and sheep. If ingested, it can cause severe infection and brutal symptoms that include stomach pain, heavy vomiting, and severe diarrhea that can last up to 10 days.
Listeria monocytogenes: This type of bacteria is found in soil, water, various raw and processed foods, as well as unpasteurized milk. Unlike other germs, Listeria is incredibly dangerous because it can grow and spread in cold temperatures. It affects older adults, pregnant women, infants, and individuals with weakened immune systems. Symptoms consist of high fever, muscle aches, and diverse gastrointestinal issues.
Noroviruses: These viruses cause gastroenteritis, an illness characterized by inflammation of the stomach and intestines. This is what is usually referred to as the stomach flu. Found in contaminated foods and beverages, these viruses can also thrive on various surfaces, such as those in your restaurant’s kitchen, and spread through contact.
While it may now seem like your restaurant’s kitchen is a hotbed for bacteria, you can do something about it. Always wash your hands before and after handling food. Replace sponges in the restaurant’s kitchen every two week, as it contains lots of bacteria, mold, and yeast. Always keep fridge temps under 40F, but remember that bacteria can still grow there. Never use the same cutting board for meat and fish, and fruit and vegetables. And most importantly, wash all dishes within two hours of eating. Of course, you can always invest in an incredible piece of technology like Fog Tank and not worry about that last part, but we’ll leave that up to you.