Attention restaurateurs - this article can help you increase the safety of your kitchens
With the nation still under lockdown, the dependency on ordering food is at an all-time high. Going forward, even when restaurants open for business and have people dining in, safety will remain the topmost priority for customers. People are growing increasingly concerned about the safety aspect even on a microscopic level. Thus, the cleanliness of commercial kitchens and mass cooking stations are not just important but are a necessity, and in some cases can also be used by businesses as a true differentiator.
We all know by now that the virus responsible for the spread of COVID-19 mainly travels person-to-person, in respiratory droplets released when someone has contracted the virus. The virus can also spread from infected people to surfaces they touch, and it is found to stay there for up to even 3 days. Hence, it’s imperative for restaurants to follow all safety guidelines as a responsible business operator during these pandemic times.
Kitchen items that often become contaminated include:
- Kitchenware, mainly metallic
- Cutting boards
- Blenders, grinders, ovens, stoves
- Whisk, ladle
- Garbage bins
- Towels and Scrubbers
- Sink drains
These being some, literally, everything in the kitchen is prone to contract microorganisms, and chemical methods of disinfection is clearly not the best solution because it can potentially contaminate the food with chemicals.
So, what is the solution?
According to a research by Rochester University, cleaning and disinfecting are 2 different things. Cleaning removes grease, food residues, and dirt, as well as a large number of bacteria. But cleaning may also spread other bacteria around. However, disinfecting kills organisms (bacteria, virus, and parasites).
So, how can you get your kitchen really clean?
b. Dry them
c. Disinfect them
Some of these, which are metallic in nature, have to be dealt with much more caution owing to the fact that they might also become rusted. Frequently washing them with water is necessary, but not sufficient. While water and soap can wash away certain food particles, it isn’t effective against warding off various microorganisms. A UV sanitizing light can actually be very conveniently used to disinfect all the kitchenware.
VIOlight’s germicidal UVC box – Vulcan is very effective and advantageous in sterilizing kitchenware. It is used to safely and effectively combat pathogens to make kitchenware like utensils and knives safe for use to handle food.
Dish Towels and Sponges
Place dish towels and sponges in a UVC technology-based mini sterilizer – Blazer to disinfect effectively and stop pathogen propagation.
For more information on the effectiveness of UVC Disinfection click here
Checkout the VIOlight’s range of UVC Disinfection devices on Amazon