Attention restaurateurs - this article can help you increase the safety of your kitchens

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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:

  • Countertops
  • Kitchenware, mainly metallic 
  • Cutting boards
  • Blenders, grinders, ovens, stoves
  • Whisk, ladle 
  • Garbage bins
  • Towels and Scrubbers
  • Sink drains 
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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?

Yes, washing with soap and water is the first step, but it isn’t the last. While many people think that if something looks clean, it’s safe, well, it isn’t really. A kitchen can look sparkling clean, but it can be contaminated with a lot of microorganisms that cause diseases. 

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).
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So, how can you get your kitchen really clean?

a. Wash with soap and water
b. Dry them
c. Disinfect them
If not chemical-based disinfection (Click here to compare the effectiveness of UVC over chemical-based disinfection), how else can you achieve 99.99% disinfection? While all the items mentioned above need disinfecting, let us look into the 4 highly viruses prone kitchen equipment that you should be cleaning frequently throughout the day.

Kitchenware

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Utensils, knives, spoons, forks, plates, blades, ladle and various such necessary items are used in the kitchen extensively. These are highly sensitive and prone to harbouring various types of microorganisms, if not cleaned properly from time to time. 

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

Used to clean every item in the kitchen, but easily thrown on the box and forgotten, these are often highly contaminated. Properly sanitising and disinfecting these will not just help restaurants to keep the harmful viruses and bacteria at bay, but also in maintaining food safety. 

Place dish towels and sponges in a UVC technology-based mini sterilizer – Blazer to disinfect effectively and stop pathogen propagation.
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Countertops

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From keeping groceries, meat, fruits and vegetables brought straight from storage, to chopping, mixing, and the whole chain of activities till the food leaves the kitchen, countertops are used extensively. But mere cleaning is not the right way of maintaining kitchen safety, disinfecting the microorganisms on a surface is also of extreme importance. VIOlight’s Saber is designed to kill germs and is very potent for disinfection to any surface, eliminating pathogens.

Kitchen Sink

It is considered the hotspot for microbial existence. While cleaning the sink regularly with chemicals like bleach is essential, they are not very effective.  While disinfection might not be needed every day (unlike the countertops and wares), sinks can be disinfected at least once every 3 days using VIOlight’s range of UVC Disinfection Devices. UV light offers an additional layer of protection to ensure germs are killed anywhere the light touches.
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Conclusion

It’s essential for restaurants to practice good disinfection practices, not just to follow legally mandated guidelines but also in the interest of the safety of their staff and customers.  Good disinfection practices and having a reputation for safety can be a competitive advantage in these times where the trust of public places has taken a beating.

For more information on the effectiveness of UVC Disinfection click here

Checkout the VIOlight’s range of UVC Disinfection devices on Amazon
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