Chicopee Releases Statement on Importance of Stronger Cleaning Protocol within the Restaurant Industry
With growing concerns of community-acquired infections in public spaces, Chicopee, a leader in food service sanitation wiping solutions and creator of Chix®SC, believes restaurants need to review their front-of -house cleaning procedures.
Chicopee Releases Statement on Importance of Stronger Cleaning Protocol within the Restaurant Industry
With growing concerns of community-acquired infections in public spaces, Chicopee, a leader in food service sanitation wiping solutions and creator of Chix®SC, believes restaurants need to review their front-of -house cleaning procedures.
Chicopee, the founder of the sanitizer compatible foodservice towel Chix®SC, released a statement today on the need for a higher level of cleaning protocol throughout the restaurant industry to assist in the prevention of community-acquired infection (CAI) outbreaks.
The recent widespread fear of a national outbreak of both the Ebola virus and Enterovirus D68 has food safety advocates urging that restaurants update their cleaning protocols. As the US ramps up for the beginning of influenza season, the company believes restaurant owners and staff should be taking precautions to ensure public areas within their facilities do not breed germs that could spread CAIs.
While restaurant sanitation and cleanliness is often considered to be straightforward by many restaurant owners, Dawn Huston, director of marketing, for Chicopee believes the effectiveness of sanitation is dependent upon several variables: sanitizer selected; properties of water used including temperature, hardness and pH; dwell time of the sanitizer on the surface; and chemical interactions between the cleaning towel and sanitizer.
“Restaurant owners need to thoroughly review the steps they take to clean their restaurants both in their kitchen and in their front-of-house,” explained Huston. “While a restaurant may appear clean we know that is not always the case. It is important to be consistent and meticulous with their surface cleaning regimen.”
Since many infected people often do not have visible symptoms, Huston urges restaurants to be proactive rather than reactive in their cleaning schedule. The team at Chicopee suggests that restaurant staffers should clean and disinfect frequently touched areas regularly to ensure that surfaces are clean for their patrons.
To help restaurants combat the effects of flu season and potential widespread illness, the company is currently offering free Chix®SC Test Kits to allow restaurants the ability to test the compatibility of their sanitizer with their current towel versus Chix®SC. Interested food safety advocates can sign-up for a free Chix®SC Test Kit here: http://chixsc.com/chix-sc-sign-up/.
“We stand behind our Chix®SC towels and have proven results that show how our product will help make your front-of-house cleaning protocol effective in the fight against CAIs,” said Huston. For more information on best practices and how to select the right wiping solution to support your sanitizer or disinfectant protocols, visit the Chix®SC website or download their whitepaper here: http://chixsc.com/homepage-whitepaper/.
Dawn Huston is a Certified Foodservice Professional® and ServSafe® Certified with over 20 years’ experience in foodservice operations, sales, and marketing.
