Healthcare Facilities Today Feature

Five guaranteed ways to keep your cafeteria clean and up to code

Studies are frequently released on the cleanliness of school cafeterias, as they can be hot spots for germs and bacteria with hundreds of children using them daily. But have you ever considered what could be growing in your healthcare facility’s cafeteria or the commercial kitchen that serves it? While you may expect adults to be cleaner than the average elementary school student, germs can still easily manifest themselves where food is being prepared.

To avoid the spread of bacteria, healthcare facility managers should ensure employees are using proper food handling and sanitation techniques at all times. A lack of cleanliness in a cafeteria and its commercial kitchen can not only pose a real threat to the health of customers and employees, but may additionally result in a failed health inspection.

Whether the arrival of a health inspector comes as a surprise or not, the following steps can help healthcare facility managers be prepared to receive a passing grade at any time.

1. Put yourself in the health inspector's place. The best way to feel confident about passing a health inspection is to regularly conduct your own self-inspections in accordance with the local health department's regulations. If you know what an inspector will look for, with a keen eye toward issues of maintaining cleanliness, you'll be able to proactively solve any problems that could prevent your building from receiving a passing grade.

2. Encourage handwashing among employees. It may sound like common knowledge to wash your hands, but according to a CDC study, only 32 percent of restaurant workers wash their hands before preparing food. This not only spreads germs, but also contributes to food-borne illnesses, especially if employees are not properly washing their hands prior to and after handling raw foods and those that contain specific allergens. To remind employees of these dangers, post signs by all sinks and bathrooms. It is also a good idea to have a designated sink only for handwashing pre and post food preparation.

Read the full article by HOODZ Vice President of Franchise Operations, Breann Marvin-Loffing, CFE.