April 14, 2024

Young waiter wearing protective face mask while cleaning tables while working in a cafe.

Cleaning and disinfection program for a restaurant. Learn about the cleaning plan that must be carried out in hospitality against Covid-19 .

Contents

  • Restaurant cleaning and disinfection plan
    • Thorough cleaning before opening
    • Clean and disinfect surfaces
    • Keep cleaning accessories disinfected at all times
    • Disinfection of textiles in hospitality
    • Prevention measures for workers

Cleaning and disinfection program for a restaurant . Learn about the cleaning plan that must be carried out in hospitality against Covid-19 . 

With the transition to the new phases of de-escalation. We can now gradually enjoy restaurants and bars, so disinfection in the hotel industry is essential at this time. 

As specialists in cleaning and disinfection. We want to explain all the steps that must be followed for effective restaurant disinfection .

Restaurant cleaning and disinfection plan

SCS Group Integrated Services offers highly efficient solutions for cleaning and disinfection in restaurants against Covid-19. We guarantee the standards of cleanliness, hygiene and disinfection in all the establishments to which we offer service. We insist on hiring a specialist company at this time. To avoid any risk between workers and diners, therefore, if you need more information about our services, please contact us.

Next, we are going to explain the cleaning and disinfection plan that must be carried out in any hotel establishment.

restaurant cleaning
Young waiter wearing protective face mask while cleaning tables while working in a cafe.

Thorough cleaning before opening

If your establishment has not yet opened, the first thing you should do is carry out a thorough cleaning and disinfection. Using virucidal products allowed by the Department of Health. We recommend doing this cleaning a couple of days before opening. So that if foggers are used, we can air the establishment for 48 hours.

To carry out this cleaning, we must carry the cleaning and disinfection plan out. We must carry cleaning out in the merchandise reception area, in the kitchen, at the bar, tables, and chairs. Every time a customer passes, food collection area, in the room and in the changing rooms.

Clean and disinfect surfaces

Frequently touched surfaces must be cleaned and disinfected, such as tables, chairs, doorknobs, cash registers, bathrooms… At least once a day, except for tables and chairs. Which must be disinfected every time a customer gets up and passes a new one. All prevention is little at the moment, so it is very important that both workers and diners are aware and responsible.

As we have mentioned before, it is also very important to disinfect the floor with bleach diluted in cold water, several times a day. As well as the exteriors of the terraces.

Keep cleaning accessories disinfected at all times

It is very important to keep cleaning accessories disinfected at all times, such as clothes, scouring pads and mops. You can prepare a bucket with the solution of water and bleach. To disinfect them more quickly and easily. Water must be changed several times a day. It is best to use single-use rags or disposable paper and clothes. If cleaning paper is used, we must place the roll in its corresponding roll holder.

Disinfection of textiles in hospitality

Each establishment must determine, depending on the textiles used (uniforms, upholstery, table linens, curtains…). The type of cleaning and disinfection to apply. However, all textile disinfection must be carried out at a temperature above 60º. We completely discouraged it to use textile table linens and napkins. Everything that is used must be disposable. So that we discarded immediately them after use. With uniforms, each worker must know that he must be extremely clean with his own uniform. They need to wash it daily in the washing machine at a temperature above 60º.

Prevention measures for workers

In these circumstances where social distance is more difficult to maintain. We must equip workers with gloves, masks and plastic face shields at all times. Especially for those servers who dispatch the tables and the bar, and who are in continuous contact continuously direct with customers.

We hope this article has served you, especially the hospitality establishments. The cleaning and disinfection program for a restaurant that must be carried out in these very complicated times we are experiencing. Much encouragement to all the establishments that have been affected these months!

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