#4 Only cleaning at the end of the day
If you’ve ever tried to scrub a pan after a build-up of grease, you know how difficult it can be. Germs are no different. With each passing hour, germs keep building up more and more, and they’ll spread all around the restaurant.
If you wait to clean everything at the end of each day, the build-up of all the germs and bacteria from a long day in the kitchen becomes harder and harder to get rid of.
Cleaning throughout the day not only keeps the workspace (and customer space) clean, it also makes sure your employees are not rushing the cleaning process.
#5 Infrequently cleaning common touch points
Common Touch Points (CTPs) are exactly that: high-contact surfaces that are frequently exposed to bacteria from many different people. CTPs need extra care and should regularly be cleaned thoroughly to reduce the risk of bacteria transmission.
In restaurants, CTPs that workers often neglect include salt shakers, ketchup bottles, and menus which get passed around from customer to customer. In grocery stores it’s often door handles and produce. One of the worst common touchpoints too watch out for is actually gas station pump handles
By failing to clean them regularly, common touch points remain covered in potentially dangerous pathogens that can easily spread and infect you and your loved ones.
#6 Mopping the floor
Mopping the floor is really inefficient. And, it turns out, it doesn’t even disinfect well. One study published in the American Society of Microbiology Journal found that mopping actually SPREADS germs that cause illness.
Yes, this means that most floors in restaurants and grocery stores are covered in bacteria and germs.
#7 Not disinfecting cleaning products
This is the biggest culprit of them all. Have you ever seen an old bottle of cleaner that was sticky to the touch with gunk that someone still used to clean another surface?
The cleaning products - especially those that directly come in contact with high-touch surfaces, must be cleaned just like salt shakers, menus, and ketchup bottles need to be.
If they don’t, they become breeding grounds for bacteria, spreading to both customers and employees.