As restaurant customers, it may churn our stomachs to know that the restaurant employee who prepared our meal did so with contaminated hands after using the restroom, especially if we are later subjected to the painful symptoms of vomiting, diarrhea, and fever as a result of food poisoning. A 2017 study conducted by the Centers for Disease Control and Prevention (CDC) highlights six factors that may affect a restaurant employee’s ability to handle and prepare food safely while working. The method of this study included the participation of 70 food service workers who were asked about factors that made it easier or more difficult for them to uphold the “seven safe food handling practices”, and their answers provided many key insights to this issue that may offer better solutions for better hygiene on the job.
Pressures of Time
Many of these restaurant employees answered that the simple pressures of time, meaning the pressure to return to working as quickly as possible, sometimes inhibited their ability to thoroughly clean their hands before returning to work.
Accessibility to Necessary Hygiene Equipment
Access to hygiene equipment such as sinks and soap for proper hand washing was stressed as a major factor. This necessary equipment also included the use of color-coded cutting boards, designated containers, and thermometers in order to safely handle foods and prevent cross-contamination in the kitchen.
Management and Co-workers
Study participants also stressed the significance of management and co-workers emphasizing the importance of hygiene practices as a major factor. If the need to ensure proper hygiene is emphasized consistently, employees may be more consistent about upholding these standards.
Negative Consequences for Failing to Uphold Handling Practices
These employees also claim that they may be more likely to ensure that they are upholding safe food handling practices if they know that there are negative consequences for failing to do so.
Proper Food Safety Education
Workers who are properly trained in safe food handling practices and safety are more likely to uphold these safe handling practices, as well as teach new employees the importance of these practices while working.
Enforced kitchen procedures such as recording hand washing times is another factor for how strictly employees uphold these handling practices because it holds them accountable for their hygiene practices with their recorded activities.
There is so much for a General Manager to focus on when dealing with food preparation safety. Let us help you! Use Enviro-Master Mid Atlantic to eliminate one source of stress by addressing the hygiene safety of your restrooms.
Keep Your Business Sanitized and Safe with Enviro-Master
Enviro-Master is the expert in the Mid-Atlantic area – get a free restroom evaluation. Owner Neil Middleton is determined to promote great restroom hygiene. Enviro-Master Services has been listed as one of the Top 50 New Franchises by Entrepreneur Magazine. Now servicing DC, Maryland, and Virginia. We kill the germs that kill your business. Call the Germbusters!
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