Clean AND sanitise.
It’s super important for staff to understand the difference between cleaning and sanitising – if you’re not doing both, you’re doing it wrong. That goes for surfaces, tools, glassware, dishes, cutlery, etc. At Otto e Mezzo, staff clean and sanitise equipment and tools every time after use, or every two hours – whichever time is shorter.
– Cleaning removes things you can see (food, dirt, liquid). Use a clean cloth and a food-safe antibacterial detergent or liquid cleaner (not just water) to wash down surfaces, tools, dishes, etc and then rinse well.
– Sanitising disinfects, killing the things you can’t see (bacteria, pathogens, etc). After cleaning, spray down surfaces with a sanitiser and wipe off with a paper towel or a clean, unused cloth.
– If you don’t stock a sanitiser, WHO’s formula for a food safe sanitising solution is 5ml of bleach mixed with 750ml water, which can be used on surfaces, cutlery, bar tools and the like. You can also use boiling water for sanitising tools and cutlery, but obviously be careful.
– Tip: Manhattan (and Regent Singapore) use Ecolab commercial cleaning products for all cleaning and sanitising.
