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Clean It Up: Why You Should Have an Effective Sanitation Program

Center for the Global Food Value Chain Blog

Have you ever been sick after eating out? This recently happened to a friend of mine. And he admitted he questioned the cleanliness of the restaurant as soon as sat in the booth and started looking around the restaurant.

The restaurant business is a fast paced business that relies on clean and sanitary kitchens to serve safe and wholesome food to their guests. When I enter a restaurant, the first few seconds determine whether I’m going to stay and enjoy my dining experience or leave. Why? Because poor sanitation (a.k.a. cleanliness) may result in poor quality, reduced shelf life, and increased product loss due to spoilage and returns or even worse—“a 24 hour flu”.

With the news of foodborne illnesses and outbreaks happening almost weekly, desperate searches for the reason often come down to one reoccurring theme: Sanitation

Sanitation is intended to reduce the presence of microbiological, chemical, and physical hazards in the restaurant. An effective sanitation program may be ineffective if employees don’t follow general sanitation practices to reduce potential contamination conditions. By having a strong sanitation program, that incorporates steps to reduce the risk an overall product safety and quality may likely be enhanced. Remember brand is everything. - As a restaurateur, you should understand how to protect your brand and keep me in your restaurant.

One way to accomplish this is by working with a third-party company that can work with restaurants to implement an integrated sanitation and food safety program to reduce risks associated with preparing and serving food. Whether it’s fine dining or a quick-service restaurant, by using a vendor that employs a service-driven approach, it helps address your individual situation and assists you in finding the leading solution for your restaurant.

The message is clear: effective and proper sanitation is the first step in preventing foodborne illnesses and increasing the customers dining experience. Investing in the right sanitation program is less expensive than corrective actions that may happen if sanitation issues aren’t addressed. Remember, its hard work to get a customer and even harder work to keep one.

Your business depends on the trust, respect, and confidence each of your guests have knowing that each meal you prepare and serve is healthy and safe.

Terry Levee
Manager, Food Safety
Deloitte & Touche LLP

 

 

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