Restaurants and bars across the country are taking proactive steps to slow the spread of COVID 19. While this strain of coronavirus is a respiratory virus and not considered a foodborne virus by the CDC, there are preventative steps that can be taken to help mitigate risks when it comes to restaurant and bar workers and patrons. Learn more about this virus and concrete steps you can take to improve sanitation.
Take a Preventative Approach
When it comes to combating COVID-19, prevention and communication are key. Restaurants and bars should be having conversations now about standard operating procedures and protocols before problems arise. If you are caught reacting to a situation, it is already too late. Everyone needs to be on the same page about best practices.
What to Do if a Worker is Diagnosed
First and foremost, workers should stay home if they aren’t feeling well and not return until they have been symptom free for 72 hours. Any workers who have been diagnosed with coronavirus will need to self-isolate for 14 days and consult with their doctor. From there, you will need to take special care to disinfect the restaurant.
Make sure that everyone is practicing proper hand washing techniques and thoroughly disinfecting surfaces, especially those that are considered “high-touch.” This can include: door knobs, faucets, light switches and point-of-sale computers. Anything that has been left uncovered, such as plates and scoops, will also need to be disinfected.
As circumstances change and develop, continue to emphasize these standards and make preventative measures and food safety a part of the work culture.
Daily Cleaning Tasks
While thorough cleaning has taken on more importance in recent months, daily, weekly and even monthly cleaning schedules should be a part of every establishment’s normal routine. To help maintain cleanliness standards and help battle the virus, workers will need to remain vigilant throughout each shift and continually:
- Replace water in the glass-washing sinks located behind the bar
- Change sanitizer water
- Bus dirty dishes from tables and bar tops
- Empty trash can
- Break down cardboard boxes
- Replace beer mats
- Thoroughly wipe down all surfaces and seats after every use
- Wash hands
Weekly Deep Cleaning Tasks
It is also important to engage in deep cleaning at least once a week. At the very least, this should include:
- Empty and clean fridges and reach-in coolers
- Clean glassware shelves
- Clear beer and keg lines
- Clean the storage area
- Polish the draught taps
- Clean and mop underneath and behind equipment
While the world continues to deal with the spread of COVID-19, bars and restaurants need to be especially vigilant about their cleaning practices. Ideally, these procedures have already been a part of the training process and are reinforced on a daily basis. However, if you have been lax about monitoring best practices and creating a company culture that values cleanliness, now is the time to make cleaning a priority once again.
How should restaurants and bars clean in coronavirus cases?
All surfaces, fridges, dishes, bathrooms and high-touch areas should be disinfected. Employers should also monitor employee health and emphasize proper hand washing techniques.
What are ways to improve bar sanitation?
Make sure that everyone is aware of sanitation best practices. Having a clear policy will allow everyone to do their part to improve sanitation. Proper training is key to prevention.
How do I keep my bar clean?
Each shift should be responsible for certain cleaning duties and these should be carried out on a daily basis in order to create a clean environment.
How do you deep clean a bar?
The bar should receive a deep clean on a weekly basis and this includes: emptying and cleaning fridges and coolers, cleaning keg lines, cleaning storage areas, mopping underneath and behind equipment and cleaning glass shelves.