How to Pick the Perfect Restaurant Table Linen

A great restaurant makes you feel like you’re not sure whether you went out or came home. If it can do both at the same time, you’re hooked.

What makes a restaurant so great? Well, the quality of the food or service they provide.

The table linen service you choose for your restaurant should, therefore, dress the room and reflect your style while elevating the guest’s experience.

According to The New York Times Bestseller Danny Meyer, “The restaurant industry isn’t about serving food it’s about hospitality. The end goal of any restaurant is to make their guests feel good.”

Table linen is the bridge that connects food, service and ambience together on the table for your guest.

Examples of Table Linen Include:

• Tablecloths
• Napkins
• Table Runners
• Overlays

Choosing the Ideal Size

Consider the Following When Selecting a Tablecloth

The first aspect you need to think about is the size of your table. This will define how much you can put on it. You need to know the exact measurements of your table before you purchase the linen. This will allow you to get the perfect “drop length” (the distance the tablecloth hangs from the edge of the table).

There is an easy formula to determine the perfect tablecloth measurements.

• Measure the length and width of a square or rectangular table.
• Measure the diameter for a round table.
• Next, multiply the desired “drop” by 2. Add that to the length, width or diameter.
• The result gives you the size of the tablecloth you need.

For instance: Take a rectangular table that measures 100 centimetres wide and 180 centimetres long.  You are going for a drop of 25 centimetres. Multiply 25 by 2 and add that to each side.

The final dimensions of the Tablecloth you are going to select are 150 x 230 centimetres.

Determining the tablecloth size for a round table is much easier.

If you are going for a drop of 25cm on a table with a diameter of 150cm, simply multiply the drop size by 2 and add to the diameter of the table. The tablecloth you choose should, therefore, have a diameter of 200cm.

• The standard tablecloth drop length for a formal fine-dining restaurant setting is about 38 centimetres.
• The standard tablecloth drop length for a casual easy dine restaurant ranges between 20cm – 38cm.

The biggest investment you can make in the restaurant industry is finding a good vendor or working with an excellent table linen supplier.

This is because tablecloths and other table linen can sometimes be hard to find. They tend to be bulky and cumbersome. The Alsco tablecloth is a style favourite due to its simplicity and quality.

Don’t Shy Away from Colour

White table linen is a staple for most restaurants but colour has a place as well.

The sleek look of white table linen is perfect in a bright modern setting but also works in a traditional setting.

Neutral colours like white and grey can help you balance your design so that when you do use colour, it stands out.

According to the psychology of colour, some colours can either increase a person’s appetite or suppress it. For example, the colour red invokes passion and stimulates a person’s appetite while the colour blue decreases a person’s appetite.

When it comes to eating, research has proven that the right colour can sway a person’s mood to directly affect how they enjoy their next meal. Therefore, keep your colour scheme simple. Pick a table linen colour that is engaging and easy on the eyes.

You Can Match Colours from Key Decor Features in the Room By:

• Layering a white tablecloth with a coloured table runner, overlay and/or napkins to colour-match the paint on the ceiling, walls or trim of your restaurant to give a cohesive feel.
• Getting creative and experimenting with your colour schemes. Table linen such as table runners come in a variety of colours and fabrics, which means the creative solutions are endless.

Every colour sends a message. It’s, therefore, important to consider the tone of your restaurant and choose a linen colour that fits. Brightly coloured linen makes a restaurant feel authentic.

For example, bright colours tend to give a modern and uplifting vibe.

Coloured table linen might seem intimidating because it’s difficult to choose a pallet that works in your restaurant. However, it doesn’t have to be. Just keep experimenting.

Pick Functional and Luxurious Materials.

Materials are more compelling and convincing once you see them in context. Imbue your guests with a sense of well-being, empowerment and a sort of gentle joyfulness by using luxurious, high-quality materials.

When purchasing table linen, ensure that they are made of natural fibres such as cotton and linen, which are:

• Soft
• Super absorbent
• Durable
• Lightweight

For napkins, cotton and linen are the most common fabrics to choose from. They are breathable, meaning heat and moisture will not be trapped between the point of contact of the plate and table.

Air can easily flow through the fibres and moisture can evaporate.

*A napkin can be used to impress your guests when turned into a sculpture. Given that you have the necessary origami skills, you can create a great blue heron or a tea rose to display it on top of the plate*

Materials Are Best Understood by Contrast

Our senses are wired to notice contrasting textures. Create visual depth by purchasing table linen of varying textures.

This will help send a message about the elegance of the meal or how casual the environment is, which is an important part of creating an experience for your guests.

Restaurant interiors that have been treated as a less important side to design are now taken seriously.

What Next?

Table linen is an important factor to your restaurant’s success because this is what your guests are going to be touching, seeing, feeling and experiencing during their visit.

• Take time to choose wisely and make sure you’re thinking about the colour, shape, feel and size so your linen echoes your restaurant’s concept.
• Have a close connection to your guests and know how to reach them, how to excite them and how to inspire them.

Create an environment that is less about aesthetics and more about making people feel better.

Following these simple steps should make you feel a little more confident and make it easier when choosing linens for your restaurant.

For all your table linen solutions, visit Alsco New Zealand. We offer personalised service tailored to your specific linen needs. Whether it’s an emergency or daily operations, we’ll have you covered.

Photo: Pixabay

4 Ways to Create an Irresistible Office Entryway

You only get one chance to create a first impression. Your office entryway is a chance to impress potential customers or employees. Looks matter, so pay attention to what your office entryway says about you.

A beautiful lobby has unexpected benefits. You can easily convince clients to pay higher prices if your office is tastefully decorated. Stunning lobbies also create a sense of pride in your employees.

They will be glad to show up each morning to a beautiful office.

How Can You Improve Your Office Entryway?

The office entry consists of two areas. Outside the office and inside the office at the reception. These pivotal areas can transform your office if you pay attention to key aspects.

1. Be Deliberate with Your Colour Scheme

Colours have meaning. They create a mood and rhythm in a room. What do you want your entryway to say about you? What does your colour choice reveal about your character?

Since people will judge your office by its cover, take special care of colour in these strategic areas:

a. Brighten Up Your Door

How serious are your day-to-day relations? Consider the degree of seriousness in your business before choosing your office colours. Some companies will work well with traditional corporate colours like blue. Others in creative or service-based businesses need livelier colours.

Choose colours that suit the median age and cultural background of your clientele. Power colours like dark green, navy blue or burgundy evoke a sense of responsibility and confidence. If you’re still unsure, you can never go wrong with installing a glass door.

b. Display Your Logo

How visible is your brand identity? Make sure that your company name and logo are visible. When people are looking for your office, finding your logo will be a relief. Make it prominent by creating a logo wall indoors or outdoors.

c. Customise Your Mats

To protect your office floor from dirt and wear, it is important to have mats. Use these mats both at the door and in the lobby. Customising the mats creates the ambience of your choice.

Get welcome mats with your company logo or a cheeky message from Alsco’s managed rental service. You will always have high quality and professional-looking mats without the hassle of buying them in-house.

d. Choose a Front Desk That Suits Your Company

The colour of the reception desk sets the pace for the office ambience. Use your brand colours or become intentional about creating a mood. The reception desk is your chance to set the pace for the conversations in your office.

When choosing a reception desk, there are three things you should always keep in mind: the style or design of the desk, the space available and functionality. You should ensure that the desk height is appropriate since a high desk can be intimidating.

Stay true to your company’s personality. Don’t be afraid to choose an experimental or unusual desk. It adds a bit of interest to your office and puts your visitors at ease.

2. Create a Great Seating Area

Since the entry is the first point of contact, it’s important to create a great impression at first sight. Strategically choose colours and furniture to create the perfect ambience.

a. Indoor Seating Area

In the indoor reception area, it is critical to create a mood that helps your company achieve its goals. Do this with careful colour and furniture choices.

Add personality to the reception area. If it’s important to make clients feel welcome, a soft colour like peach creates a positive environment. A soft yellow will create a happy and cheerful feeling. A soft blue-green is great when customers use the reception area to make decisions.

Add life and personality to the reception area with lush plants and as much natural light as possible. You can also display your company’s charity work and awards. Choose durable comfortable furniture that will create a great impression.

b. Outdoor Seating Area

If you have wiggle room outside your office, create an outdoor seating area. This can serve as an extra meeting area or a great spot for employees to have a break. Choose all-weather material for the seats and arrange them in a way that encourages conversation.
Have a cheerful welcome mat at your door to make your visitors feel at home while cleaning their shoes. Alsco New Zealand has a range of popular welcome mats. Don’t take our word for it. Try them out for yourself.

3. Keep the Outside Areas Clean and Tidy

Ignoring the outside area of your office is like taking a shower and wearing dirty clothes. If the outside area looks dodgy, it does not matter how clean or polished your office is. Improve the appearance by considering the below:

a. Check the Lighting

Lights bring a sense of security to a home or office. Ensure all public-facing areas are well-lit at all times to help people feel safe. They can also be a deterrent to crime since burglars will be afraid of getting spotted. Start with a security light right outside your office door.

b. Check the Lawn

Is your lawn well-maintained or crawling with weeds? A well-manicured lawn with healthy and thriving plants looks appealing. Keep the garden stunning with regular care.

As a bonus, add colourful and functional seating in the garden area to allow people to enjoy the garden. Add interesting garden decorations like sculptures for a little extra touch of personality.

c. Check the Paved Areas

It’s easy to forget the paved areas outside, like the parking area or sidewalk. Negligence of paved areas increases the cost of fixing a problem that may arise. By the time you notice, the damage may be too much.

You could also get stained floors if you do not pay special attention to the high traffic areas. Use heavy-duty vacuum cleaners and mats to preserve them for longer.

4. Create Accent Walls

An accent wall is of a different colour or material or has different features from the rest of the walls. This is done intentionally to create an area of visual interest. Accent walls could be inbuilt or made by customising an existing wall.

a. Indoors

The ideas for indoor accent walls are endless. You can do it with a mural, wallpaper or by installing a reclaimed wood backdrop on a wall. Wall hanging patterns are popular in creating interesting patterns on an accent wall.

To accentuate the wall, add interesting furniture pieces that match or contrast it. Your best bet would be mono-coloured seats that are simple but stylish. Consider adding a surface rug as an accessory.

b. Outdoors

For outside, you can add interest by modifying the wall right outside your office. You can do this by commissioning a mural. The mural would be great for a company that needs to add some character to their office.

Another great idea could be creating a plant wall. Use stylish planters or grow creeping plants that fill up the wall. This natural wall is calming and a great feature to distinguish your office entry.

Get Started

Every company is different in how they choose to express themselves. Service-centric companies have greater leeway in creating fun spaces. Product-centric businesses value functionality and practicality.

Whatever industry you’re in, these examples from We Work’s global offices will inspire you.

The condition of your floors defines your office entry. Keep them in the best condition possible with a reliable floor care partner like Alsco. With annual rates that translate to about $1 a day, you’ll have an affordable and professional partner. Get a quick quote today.

Photo: Amtec Photos

What Is a Hi-Vis Vest?

A hi-vis vest is a piece of hi-visibility clothing. It means that it is a vest that is highly reflective and is easily seen against most backgrounds. Obviously, its purpose is to make its wearer more visible and prevent injuries and accidents.

(Note: The prerequisite for reliable injury prevention is measuring your workwear properly.)

Hi-vis vest uses a combination of fluorescent fabric and reflective tape to achieve the highest levels of visibility during both day and night.

Hi-vis clothing regulations in NZ require that the hi-vis vests are a yellow or orange colour. These colours need to be fluorescent. The hi-vis standard in NZ which deals with the fluorescent colours is NZ AS/NZS 1906.4:2010.

There is another hi-vis standard in NZ that deals with the high visibility clothing and their design features. That is AS/NZS 4602.1:2011. Here are some of the rules about hi-vis vest design:

• There has to be at least 0.2 sqm of uninterrupted yellow or orange fluorescent colour on the front of a hi vis vest and the same amount on the back.
• Reflective tape needs to be 5 cm wide and it should be positioned in one out of five permitted configurations.
• Any logos, signs and other elements on the hi vis vest should be excluded when calculating the total of interrupted fluorescent fabric. This includes the reflective tape.

Alsco New Zealand rents hi vis vests that meet all the standards, regulations and criteria of New Zealand authorities. We rent hi vis vests to many companies from different industries.

Regardless of how different these companies are, they use the high visibility vests for the same thing – safety of their employees. Let’s look into how the hi visibility vests are used.

What Is High Visibility Vest Used For?

Generally, a hi vis vest is used for any situation in which a person needs to stand out from the background and be visible to others in those surroundings. The most common example of hi visibility vest in use are the uniforms of railway and highway workers. Others occupations that also use hi-vis vests are:

• Airport employees
• Construction workers
• Utility workers
• Tow-truck drivers
• Heavy equipment operators

• Toll booth operators
• Parking attendants
• Firemen
• Policemen
• Event security

Many other occupations also may have the need for the hi vis vest use. Moreover, hi vis clothing is used by hunters and cyclists, as well.

Hi visibility is important for all these occupations. However, not all of these occupations benefit from increased visibility in the same way. Namely, hi vis clothing offers three benefits to its wearers:

1. Increased safety – this is the most common and the most obvious benefit of hi vis clothing. Employees who wear hi vis apparel are more visible and less likely to be involved in accidents. This function is especially important for highway construction workers, parking attendants and all those who spend a lot of time in traffic.
2. Easy identification – occupations such as firemen, emergency responders, policemen and security workers need to be easy to spot by the others. People in emergency situations need to be able to identify the closest policeman or a security officer as soon as possible.
3. Brand boosting – if the hi vis vests that a company uses are large enough, there is enough place for the company logo on the back. As long as it doesn’t interfere with the reflective tape and the coverage of the fluorescent fabric is still at least 0.2 sqm, it is possible to add logo.

Now you know what are hi vis vests used for and how they benefit the companies and different industries. The question remains – how does that even work?

Hi vis vests work on the same principle as the rest of the hi vis clothing. So, let’s examine what that really means.

How Does Hi Visibility Clothing Work?

Hi vis clothing works on the principles of conspicuity. This means that a hi vis vest attracts the attention of other people in the surroundings, even if those people are not actively trying to spot the wearer of the hi vis vest.

How? This is where the answer gets a bit more complicated.

Conspicuity is achieved through visibility and recognition. In other words, for hi vis clothing to work, it should be easily spotted and easily recognised as a type of “warning”. Let’s start with visibility.

Visibility of hi vis clothing is achieved with the choice of colours and with the addition of fluorescent and reflective fabrics. Colours that ensure increased visibility are yellow and orange. To make sure that these colours are even more prominent, it is best to use them next to black, dark green or navy for contrast.

Orange/Royal Blue

Yellow/Green

This contrast will make the colours stand out during daytime. However, for the nighttime, the fluorescent hi vis clothing needs to be complemented with the reflective tape.

Recognition of hi vis clothing means that certain colours of hi vis clothing make us more attentive. In simple words – if you see the highly-recognisable bright yellow colour on the road, you will immediately be aware that you should be careful and pay attention to the person who is wearing such hi vis vest.

On the other hand, the orange-red hi vis colour, or “safety orange” is recognised by many as a sign for caution. This is also the colour of many signs, traffic cones and other traffic elements. Most of people will subconsciously react to it and recognise it.

People easily spot hi vis vests and they associate their wearers with safety workers, emergency responders and similar occupations. Consequently, they drive more slowly, become more aware of the heavy machinery dangers and become more careful, in general.

However, for hi vis vests to do their “magic” and to have all the above listed effects, they need to be clean and regularly maintained.

How Often Should You Replace Your Hi Visibility Clothing?

In general, you should replace your hi vis vest every six months. However, if it is rarely used, you should replace it once it is not visible from 300 m. If it is used sparsely and maintained regularly, it can last up to three years.

Hi vis clothing is made out of fluorescent material and reflective tape. For these two elements to remain functional, you need to clean them regularly. Any dirt or soil on them will block the light from reaching it and that will render them useless.

Fluorescent material actually converts the light of certain wavelength into that recognisable glow. It is impossible to happen if the dirt blocks the light from reaching it.

Similarly, the reflective tape works on the principle of micro-prisms or glass beads. They reflect the light directly back to its source. Dirt and soil will be on the way of the light and that means that the reflective tape won’t be able to reflect it.

Cleaning and maintaining your hi vis clothing is not difficult. You should clean it with a mild detergent in cold water and dry it without excessive heat. If you opt for machine washing, you should choose a program that washes your hi vis vest in cold water.

There is also an easier way to keep your hi-vis clothing up to date – you can rent it from Alsco New Zealand. In that way, you don’t have to worry whether your hi vis vest is already six months old or not or whether it is still visible enough.

As soon as your hi vis clothing is dirty, you just need to put it in a hamper and you will be delivered fully visible and spotlessly clean replacement first thing in the morning. That is what you get for choosing to rent the hi vis clothing.

Compliant Hi-vis uniform rentals are becoming popular for relevant businesses to ensure the highest safety standards for their staff.

We will come and pick up your dirty laundry and leave you with fresh and clean uniforms at the same time. All this is included in your affordable annual fee. Call Alsco New Zealand today and learn what is your best quote for this amazing service.

Crucial Washroom Hygiene Supplies And Equipment Your Restaurant Needs Right Now

In New Zealand and the world over, restaurateurs always took hygiene standards quite seriously. They were perhaps only second to surgeons.

Given the health implications related to poor sanitation, they had to.

But 2020 has brought a unanimous truth for all foodservice industry stakeholders.

The unfortunate reality of Covid-19 is here. Hygiene and sanitisation standards must now evolve to stellar levels.

Minimising instances of contamination while maximising sanitisation efforts is the only goal.

Restaurant customers are understandably wary. Eating out or even ordering-in is less fun because of fear. It is, therefore, more essential to focus on maintaining high-level cleanliness.

Aside from the health benefits, this is one way to instil trust and confidence in customers. This maintains a positive brand image for a restaurant.

Washroom cleanliness in a restaurant has a big impact on its bottom line.

Studies show that poor sanitation is almost never forgotten by customers. One viral image of a dirty restroom can irreparably destroy a restaurant’s public image. It is the main reason for low client retention rates.

A restaurant getting constant negative reviews about hygiene is bad. Potential customers may never pay them a visit.

Restaurant hygiene also affects the health and safety of employees. Cleanliness can build morale among them.

Maintaining hygiene is a commitment to your clients and your business success. To fulfil this promise, there are crucial tools and supplies you need. Here’s a list to help you keep your washroom clean.

Essential Hygiene Supplies And Equipment Disposable Gloves

Disposable gloves are for single usage. They can provide temporary protection from germs and various infections.

Diseases such as Covid-19 are quite contagious. They spread through touching contaminated surfaces. These include door handles, tables, seats and countertops. Once the virus is on one’s hands, it can reach the mouth, nose or eyes.

People can use disposable gloves for extra protection in the washroom. Especially when accessing different washroom items, areas and surfaces.

It is, however, important to emphasise this to customers. The disposable gloves should not be a substitute for handwashing. Using soap and water for at least 20 seconds is the best protection.

Disinfectant Surface Wipes

Hard surface disinfecting wipes are a must-have for restaurant washrooms and other areas.

They contain properties that can eliminate an array of contaminants. This includes viruses, bacteria, and fungi. This protection happens within 10 minutes or less of their initial application.

They also keep any new bacteria causing germs from forming on the applied surfaces. Hard disinfectant wipes are critical and preferred even in healthcare facilities. They can stop instances of cross-contamination and mass outbreaks. This is especially important for places with high human traffic.

Customers or employees can use them to clean and disinfect key areas. For example, washroom door handles, countertops, sinks, toilet flushers and even faucets.

Hand Cleaning Sanitising Wipes

Alcohol-based sanitising wipes are the next best thing to soap and water.

Hand cleaning sanitising wipes can help clients to quickly refresh.  After powdering their noses, for example.

Always remind your customers of the value of frequent handwashing. Post simple signs all around the restaurant to encourage this practice.

Bin Liners & Garbage Bags

Bin liners or garbage bags are usually made of plastic, and used to line the inside of garbage bins.

They are lightweight and convenient. Use them to prevent the trash bins from becoming too messy with damp rubbish such as paper towels or wipes.

Bin liners are also useful in minimising odour and keeping the general area fresh. They also make the process of emptying the full bins very easy.

Trash Cans

Trash cans are essential in any restaurant washroom.

People use tissues, paper towels and other waste materials in the bathroom. Every bathroom has to have some form of a trash receptacle.

This goes a long way towards maintaining cleanliness. It also maintains safety and proper waste management and disposal.

Toilet Paper

Toilet paper plays a huge part in enhancing personal hygiene. Access to it gives people a feeling of comfort and convenience. Customers expect washrooms to always have an adequate supply of high-quality toilet paper.

In a pilot study done by King-Casey, 100 restaurant-goers shared that they most prefer soft, absorbent toilet paper. The thin and waxy industrial type of toilet paper was the least prefered.

Restrooms act as a silent extension of your restaurant. So it’s important to incorporate customer preferences about this space.

Additionally, there’s a cost-saving benefit to providing high-quality toilet paper. Clients will need less toilet paper. There will be fewer cases of shredded waste paper strewn all over the bathroom floors. This is good for the environment.

Feminine Hygiene Products

Feminine hygiene products include personal care items such as:

• Sanitary pads
• Panty shields
• Tampons
• Menstrual cups
• Female wipes
• Period panties

In case of a feminine emergency, you should have these products in your restaurant’s washroom. This means not losing a valuable customer. They will not need to rush home or to the nearest store for help.

The added benefit to the customer is the ease of access. And freedom to enjoy their meals without distress. They will no doubt turn into a happy brand ambassador for your restaurant.

Feminine Hygiene Product Dispensers

To avoid the “freebie” temptation, businesses tend to instal coin-operated dispensers. This ensures that people only take what they need. It also discourages any instances of outside theft.

Commercial Paper Towels

Paper towel dispensers make hand drying a convenient affair. They curb the spread of germs because wet or damp hands tend to attract germ causing bacteria.

One of the worst, but most common restaurant washroom issues is the lack of toilet rolls. This can be tactfully avoided by installing a jumbo holder. Restaurants may also use any other type of dispenser that can store a suitable quantity.

People frequently and unconsciously touch their faces, eyes, noses, and mouths. This is the fastest way to get infected by germs and viruses.

Due to the reduced contact with the soap itself, soap dispensers reduce the spread of germs. Bacteria or viruses among people. They have other advantages such as:

Hand Sanitisers

They are usually in a liquid, foam or gel consistency. In most cases, hand sanitisers are used where soap and water are unavailable. But they are a necessary addition to a restaurant washroom for cases such as:

Automated hand sanitiser dispensers go the extra mile in preventing waste. They usually release a uniform amount per activation. These kinds of dispensers encourage usage from customers and children alike. They make it fun and simple, which means more people with cleaner hands.

Restaurant washrooms are used by a high number of people. So toilet seat covers are a worthwhile investment. They are quite easy to use and flush down the toilet afterwards.

Automated toilet seat cover dispensers are all the rage today. The main benefits of using automated versus manual dispensers are:

They are a necessary item in restaurant washrooms. Families tend to form the largest dining demographic. Without this convenient tool, a restaurant risks losing out on paying customers.

Automatic Air Fresheners

Urinal deodorisers are small, brightly coloured and scented disinfectant blocks placed inside urinals. They come in various shapes and colours.

Automatic Toilet Flushers

Our deep cleaning solution covers every corner of your restaurant washroom. We leave everything sparkling clean. There will be no room for bacteria to reemerge. We always maintain New Zealand business cleaning standards.

6 Ways to Keep Your Employees Safer This Summer

“A life without love is like a year without summer”– Swedish proverb.

Summer is a fabulous season of the year; nature is at its best! Think of the breathtaking views, warm weather and longer days.

Summer is a full feast of nature, and a perfect invitation to spend more time outdoors. For employees hunkered down at the office all year, summer is a time to take a break.

For those still at work, it’s a time to enjoy team-building exercises. Fun activities such as biking and hiking are also scheduled this time of the year.

Summer is a time full of fun, but the activities of the season pose great safety risks for your employees.

In 2019, there was a 24% increase in preventable drowning cases in New Zealand. 34 people died on New Zealand roads in December of 2018. The number is four more than the average number of the last five years.

An estimated 5,000 – 6,000 hospitalisation cases each year are due to work-related ill health.

Combined with having to work under spiked temperatures, summer has its challenges.

Thankfully, this article talks about six ways to keep your employees safer this summer.

Before we delve into that, here are some common summer emergencies you should be aware of.

Heat Exhaustion and Dehydration

Temperatures swell in summer, and the excess heat can easily cause problems on the human body.

Heat exhaustion is caused by water and salt depletion in your body. The condition is worsened by physical activities such as working or sporting. Employers are to ensure that workplaces are safe and conducive to good health.

Symptoms of heat exhaustion include dizziness, nausea, vomiting and muscle cramps.

If left untreated the condition can lead to a heat stroke.

Useful tips:

• Administer fluids.
• Cut out any unnecessary physical activities.
• Move to the shade as you seek medical assistance.

Swimming/Drowning Accidents

Swimming workouts are an excellent way to crank up your whole body.

For your employees, swimming is an excellent way to manage stress and to keep fit. The exercise is also a mood booster, and your office needs to be happy, right?

Whether it’s for a break or part of your team building activities, swimming for employees is a plus. The warm summer weather provides a perfect background for this activity.

It can be fun-filled, but there is also a risk of drowning.

Useful tips:

• Offer swimming lessons.
• Ensure a lifeguard is on duty.
• Provide CPR training.

Food Poisoning

Do you provide a catering service for your employees? If your answer is yes, then you definitely have to worry about food poisoning. Food provided at the workplace should meet food safety standards.

The summer season is also a time of office parties. As you get on with providing catering, ensure that the food is prepared and maintained to the highest standards.

Useful tips:

• Ensure high hygiene standards.
• Seek help in case of an emergency.

Skin Injuries: Burns and Cuts

Skin injuries are common in summer because more time is spent outdoors. The summer allows people to spend time at the beach with workmates, family or friends. Summer is also the time to enjoy cookouts and barbeques.

It is important to encourage your employees to take precaution to avoid getting hurt.

Useful tips:

• Wear sunscreen.
• Carry protective clothing.
• Provide first aid training.

Road Accidents

Isn’t summer just the time to enjoy travel?

Travel during summer could be for work or leisure. Remind your employees not to throw caution to the wind as they cruise down those roads.

Useful tips:

• Always exercise caution on the road.
• Use vehicle sunshades and sunglasses to improve visibility.
• Provide basic first aid and carry a first aid kit to work outings.

Fire Accidents

A lot of fire accidents occur during the summer. This is because people are out to have fun, and may easily forget to put out the fires.

Useful tips:

• Ensure fire pits and grills are 3 feet away from any structure.
• Use fire starters or kindlers.
• Keep a bucket of sand, fire extinguisher and water source close by.
• Keep your grill clean to avoid grease fires.

Hiking/Camping Accidents

Hiking and camping activities are also scheduled in summer. The risks of accidents occurring are high in the great outdoors and so precautions should always be taken seriously.

Useful tips:

• Carry a first aid kit.
• Wear protective clothing.
• Pack some snacks and water.
• Ensure you have navigational tools like GPS devices.

6 Ways to Protect Your Employees

1. Create a Cooler Workplace

In many workplaces, high temperatures are a common problem.

Industrial setups such as warehouses or manufacturing plants can experience even higher temperatures. This poses a great risk to workers already burdened with heavy protective clothing. There is, therefore, a need to create a cooler workplace.

Use Ventilation

The traditional solution involves the use of ventilation. The use of fans, opening of doors and windows could work in a normal office set up. This is not enough in industries where outdoor dust can interfere with machinery.

Invest in a Cooling System

To keep employees safe, it is important to invest in a mechanical cooling system. This is effective for offices and industries as it also allows dehumidification.

2. Provide Water/Hydration Stations

An adequate supply of water should always be provided to employees. Employers must also provide disposable cups.

Employees working outside also have a right to drinking water.

Drinking dispensers should be regularly cleaned to avoid contamination.

Employers should also encourage workers to stay hydrated at all times. Hydration stations should be strategically placed for easy access by everyone.

3. Encourage Regular Work Breaks

Every worker has the right to work breaks.

During the warmer weather, exposure to heat can lead to serious complications including:

• Heat cramps
• Heat exhaustion
• Heatstroke

To protect workers from heat-related illnesses, allow them to rest in air-conditioned rooms. Those working outside should also rest in trailers or in the shade.

Rest periods do not necessarily have to be unproductive times. Your employees could carry out lighter work or receive training.

4. Offer First Aid and CPR TraininG

While summer graces us with many happy occasions, accidents are also bound to happen.

Employers are obligated to offer first aid training and equipment employees.

First aid kits are essential for any workplace set up. They come with first aid supplies which enable one to act efficiently in case of an emergency. When accidents happen, trained employees will be able to take the right action to save lives or prevent further injury.

First aid training helps in making employees more conscious about workplace safety. This helps in reducing the number of accidents or work-related injuries. It teaches employees how to use first aid kits in case of an accident.

First aid training also helps in creating a more positive workplace. It is your opportunity to prove that you care about your employees.

5. Have a Rapid Response Team in Place

A first aid response team is crucial in emergency planning. Emergency response teams should be familiar with their roles and responsibilities.

They should also be trained in first aid to ensure that they save lives.

A rapid response team can consist of outsiders or it can be part of your personnel trained on first aid. A contracted safety or first-aid company is an example of a rapid response team consisting of outsiders.

Having a rapid response team in place:

• Increases chances of survival in accidents.
• Contributes to hazard prevention and reduction of accidents and injuries.
• Helps in identifying and assessment of workplace risks.
• Improves employees morale.
•  

6. Promote a Safe Workplace Culture

How do you actually do things at your workplace?

Building a positive safety culture involves changing the attitudes and behaviours of workers.

To build a good workplace safety culture:

Communicate

One way to build a strong safety culture is to communicate. Effectively and often.

Hold weekly or monthly meetings on safety and discuss how to improve it. Make safety policies readily available for all employees and keep communication channels open.

Lead by Example

As management, you are more convincing when you lead by example. Take a lead on following safety precautions and your employees will follow suit.

Provide Training

Training employees makes your employees more knowledgeable about safety hazards all around them. It also demonstrates your level of commitment to their safety and well-being.

Involve Employees

Involving employees in safety helps in building a strong safety culture. It also allows you to receive feedback on areas you may need to improve on.

Reward Positive Behaviour

Rewarding positive behaviour helps in boosting morale amongst employees. It also promotes the safety culture at your workplace.

Get Started: Promoting a Positive Safety Culture at Work

To keep your employees safe this summer and beyond, you’ve got to promote a safety culture:

• Take preventative safety measures.
• Involve all employees in safety education.
• Reward those who adhere to safety regulations.

Lastly, always plan ahead as you never know when disaster strikes. Having a first response system will save you a lot in case of an accident!

With vast years of experience, Alsco provides you with rented emergency response systems that are perfect for your workplace. We also offer a wide range of first aid services to suit your business. Contact us today to find out how we can help your business prosper.

5 Essential Foodservice Chemicals To Deep Clean Your Restaurant Equipment

Keeping your restaurant clean is crucial for many reasons. Regardless of how tasty your food is, failing to maintain cleanliness will steer your customers away from your restaurant.

Typically, word-of-mouth is the best form of recommendation for many restaurants.

And your patrons can only recommend your business if you’ve built a positive reputation.

A clean and hygienic restaurant will surely create the exact impression you want. Moreover, you’ll receive an excellent report from your health and food inspectors.

Therefore, it’s important to deep clean your restaurant using proper chemicals to ensure you:

• Safeguard your patrons from foodborne diseases.
• Reduce your employee workload.
• Keep pests at bay in your restaurant’s kitchen.

Let’s now look at the five foodservice chemicals you need to use when deep cleaning your restaurant equipment.

Coffee Machine Cleaner

A coffee machine cleaner is a deep cleaning chemical used to clean and disinfects coffee makers.

Your restaurant coffee machine may not be as clean as you imagine. Some signs of a dirty coffee machine include:

• Bitter tasting coffee
• Allergies
• Experiencing blot gastrointestinal issues
• Headache or skin irritation

How to Use a Coffee Machine Cleaner

1. Put half a spoon of coffee machine cleaning chemicals in every blind filter basket.
2. Tightly lock the portafilters into the group head.
3. Activate the group heads for about ten seconds.
4. Then deactivate the heads for tens seconds.
5. Repeat the procedure three times.
6. Remove the machine’s blind portafilter.
7. Dispense water out of the group head for about ten seconds.
8. Rinse the blind portafilter.
9. Put clean portafilters into the group heads.
10. Repeat the backflush process without using the coffee maker cleaner.
11. Now rinse the inside of the machine.

To ensure your patrons don’t get infected with coliform bacteria or other germs, you need to deep clean the machine regularly using the espresso machine cleaner.

Cleaning your coffee machine also keeps it in the best condition.

Ice Machine Cleaner

Ice machine cleaners are biodegradable cleaners that are used to remove scale deposits from ice machines. The cleaner usually digests harmful biofilms.

Biofilms comprise contaminants and microorganisms such as bacteria, fungi, and even protists.

How to Use an Ice Machine Cleaner

1. Turn off your ice machine unit.
2. Remove all the ice, drain and bleed from the machine.
3. Remove its water trough, distribution tubes, curtains, and any other parts that are contacted by water.
4. For every litre of water, mix 25 ml of ice machine cleaner.
5. Place the removed machine parts into the cleaning solution and let them soak.
6. Where necessary, loosen any scales using a soft brush.
7. Clean the storage cabinet and bin using a clean cloth or sponge soaked in the cleaning solution. Rinse these parts thoroughly with clean water.
8. Remove the soaked parts from the solution and rinse them with clean water. Replace them and turn on the water.
9. Add about 40 ml of the cleaner into the ice machine and allow it to circulate for about 10-15 minutes. The water should circulate until there is no scale. Ensure all the drains become clear.
10. After the unit is clear, drain the circulating solution. Flush it with fresh water for about one minute.
11. Replace the drain plug.
12. To ensure you get high-quality ice, rinse its bin thoroughly with fresh water.
13. Restart the unit and discard the first set of ice.

An example of an ice machine cleaner is Impresa Products Ice Machine Cleaner.

Prolong the life of your ice machine while maintaining proper food safety. As such, this cleaning chemical is designed to:

• Prevent corrosive damage
• Mineral buildup
• Bacterial contamination

Oven and Grill Cleaners

An oven and grill cleaner removes grease deposits, carbon, and burnt-on fat. The cleaner can work on all surfaces, including:

• Baking trays
• Rotisseries
• Baking trays
• Barbecues
• Hotplates

Regular cleaning ensures your restaurant equipment continually works appropriately.

How to Use an Oven and Grill Cleaner

1. Turn off the unit and unplug it.
2. Wait till the oven and grill are cool.
3. Poor the undiluted cleaner on the surface you wish to clean.
4. Leave the chemical on the surface for some minutes.
5. Use a stiff scraper or brush to remove any soiling.
6. Rinse the surface with fresh water to finish.

Without a doubt, your oven and grill are essential to your foodservice operations. Whether you own a modern restaurant oven or an outdoor patio grill, these cleaners will definitely improve your equipment conditions.

An example of oven and grill cleaners is the Fresh & Clean Oven And Grill Carbon/Grease Cleaner.

This cleaner is highly effective even during first-time cleaning. They are also biodegradable to promote a cleaner environment.

Deep-Fryer Cleaner

A deep-fryer cleaner is a foodservice chemical that helps sanitise and clean the surfaces of a deep fryer. A deep fryer helps cook home and restaurant foods such as:

• Chicken
• Donuts
• Turkey
• Onion rings
• Potatoes

Freshly deep-fried chicken or turkey sure tastes heavenly. But this might not be possible if your restaurant isn’t clean. These cleaners are easy-to-use and more convenient compared to other forms of cleaning.

How to Use a Deep-Fryer Cleaner

Cleaning the interior:

1. Unplug the deep fryer from its source of power.
2. Let it cool down for some minutes.
3. Using a spider strainer, remove any large food debris.
4. Pour cooled oil from the unit into a container.
5. Add deep-fryer cleaning solution.
6. Plug the unit and let the solution boil for about 30 minutes, depending on your unit soil.
7. Turn off the unit and drain the unit.
8. Use a brush to remove any remaining soil from the sides of the deep fryer.
9. Flush the unit with clean water and allow it to dry.
10. You can now close the valve and refill the unit with oil.

Cleaning the exterior:

1. Use the cleaner to spray the exterior surface of the unit.
2. Leave the solution for some time.
3. Use a synthetic pad or brush to scrub the surface.
4. Rinse it with clean water.

An example of a deep-fryer cleaner is the Boil Out Fryer Cleaners.

As a restaurant owner, you spend a lot of money on filtering your fry oil. It will be a waste of money if you pour clean oil into a dirty deep fryer.

Besides, dirty deep fryers coils and walls take more time to heat up. This will cost your commercial business time and money. Thus, you need to regularly clean your fryer to make your task quicker and faster.

Degreasers

A degreaser is a cleaning agent designed to remove water-insoluble oil and grease from hard surfaces. They minimise equipment replacement.

Degreasers come in many forms, including solutions, wipes, and sprays. Besides cleansing, some degreasers disinfect and deodorise the surface of restaurant equipment.

Some degreasers are water-based, while others are solvent-based.

Water-based degreasers are used in sectors such as:

• Food and beverage production
• Agriculture
• Manufacturing

Solvent-based degreasers are used in industries such as:

• Aerospace
• Automotive
• Marine
• Oil and gas
• Mechanical

How to Use Water-Based Degreasers

1. Switch off the equipment you wish to clean.
2. Ensure there is no uncovered food lying around.
3. Remove visible dirt and soil from the equipment.
4. Mix hot or warm water with a water-based degreaser.
5. Apply the degreaser (in small amounts) on the equipment surface.
6. After grease and oil have been cleaned and removed, discard the degreaser used responsibly.
7. Don’t mix degreasers with chemical agents such as caustics, ammonia, acid and bleach.

One of the best degreasers is the Kemsol Green Top Notch Cleaner Degreaser. This degreaser is environmentally accredited.

Find Your Best Solution for Your Deep Cleaning Worries

Foodservice chemicals help you spend less on human resources and energy. You also get to maintain cleanliness and attract customers in your restaurant.

If you’re looking for the best foodservice chemicals, Alsco New Zealand has got you covered. Having offered hygiene solutions for over 130 years, you can rely on our deep cleaning chemicals because they are:

• Environmentally friendly
• Non-corrosive
• Ready to use

Contact Alsco NZ for all your restaurant deep cleaning chemicals.

Essential Floor Cleaning Supplies And Equipment Your Restaurant Needs Right Now

Let’s be honest, the first thing that customers check when they walk into a restaurant is the level of hygiene.

They notice the table layout, and whether surfaces are clean, or the sinks are clogged with dirt.

The importance of maintaining high hygiene standards cannot be overemphasized. Restaurant hygiene is key for any restaurant business that needs to stay afloat. After all, ghastly scenes should not be part of any menu.

Restaurant hygiene is essential in maintaining the health of your staff and clients. It is also important in creating your brand and making your business stand out from the rest.

The wave of COVID-19 sweeping across the globe has affected the restaurant industry. Many have closed down. Those still afloat are exploring new ways including online orders and more take-outs.

Governments have set out a reopening checklist for restaurants that includes regulations on:

• Employee screening
• Social distancing
• Water provision
• Food safety
• Facility operations
• Hand washing

As restaurant businesses go through these hard times, stepping up on hygiene is key.

Restaurant hygiene is critical and constant cleaning and sanitising are an essential part of it. With that in mind, here are essential floor cleaning supplies and equipment to keep your restaurant safe for customers and staff.

The Floor Cleaning Supplies and Equipment you Need

Floor Drains

Floor drains are plumbing fixtures with metallic or plastic gratings. They are installed on the floor of a structure to remove any standing water.

They come in different shapes, with sizes ranging from 2-12 inches. The floor around them is normally slanted to allow water drainage.

Restaurants need regular cleaning in critical areas such as the kitchen or washrooms. These areas harbour lots of dirt and grime.

Floor drains should be properly installed to avoid messy accidents. Before cleaning the floors staff should ensure that the drains are clear.

Floor Scrubbers and Buffers

A floor scrubber is a cleaning device in the form of a floor mop, brush or a ride-on machine. It works by mixing water with detergent, scrubbing and lifting any residue.

The buffer works by evening out surfaces to achieve a smooth, glossy, uniform look.

This equipment can help in keeping your restaurant floors clean, dry and smooth. Such a clean look keeps your clients coming.

Spare Buffer Pads

Spare buffer pads are extra pads fitted to a buffing machine to help remove light scuff marks and dirt.

They help in giving your floor a sparkling finish and shine, and they are perfect for light-duty use.

Spare buffer pads are perfectly designed for a low-speed buffing machine. They are also convenient for the daily scheduled cleaning tasks in the restaurant.

Spare Scrubber Pads

Scrubber pads are best designed to clean aggressively without removing floor finishes. They can remove heavy dirt and scuff marks with a low-speed machine.

Scrubber pads can be used in heavy traffic areas such as restaurant entryways, and are best used on wet surfaces.

Spare scrubber pads keep the cleaning going.

Commercial Vacuums

Commercial vacuums are cleaning equipment that comes in different shapes and sizes. They solve different problems like spot cleaning and wet residue pickup.

Choosing the right vacuum depends on the area and the level of traffic you are dealing with.

Commercial vacuums have different features which allow you to clean all areas. In restaurants, they can be used to clean under tables and chairs.

Whether you’re cleaning hard floors or concrete floors, commercial vacuums work. From spot cleaning to wet cleaning, they are perfect for your restaurant.

Microfibre Mops

Microfiber mops have charged split fibres that allow them to pick up and hold dust, dirt and even liquid in the deepest crevices.

Microfiber mops are useful in restaurants as they are able to pick up 99% of bacteria present on floors.

Squeegees

A squeegee is a tool made out of flat rubber that controls the flow of liquid in a flat surface.

In these COVID-19 times, restaurants need to be thoroughly cleaned and dried throughout the day. Having squeegees as part of your cleaning equipment makes it easier to dry surfaces.

This helps in keeping spaces clean and in avoiding messy accidents that may occur on wet surfaces.

Retractable Hose Pipes

A hosepipe is a long flexible rubber or plastic pipe that is used to carry water from one point to another. Retractable hose pipes are versatile as they can easily be pulled back.

To maintain a clean look in your restaurant, there is a need for a constant supply of water. Retractable hose pipes make it easier to access water in areas that need cleaning.

Mops

Mops are cleaning tools made of absorbent material attached to a long handle. They are used for washing, drying or dusting floors.

In restaurants, small accidents happen, like a spilt cup of tea or some splashes of water around the sinks. Mops can easily clean up such messes.

Brooms

A broom is a brush with a long handle that is used for sweeping dirt.

Brooms are basic yet very important tools. They come in various forms to allow them to meet different needs.

Choosing the right broom depends on its intended use as the quality of bristles determines the kind of work it can do.

Lightweight and compact brooms can be used to sweep under tables and chairs. Mid-sized push brooms can be used in sweeping hallways and other open spaces.

Dust Pans

A dustpan is a short-handed shovel-shaped scoop that is used to collect dust.

Some brooms are best designed to work with dustpans.

In a restaurant, dustpans help in picking up broken glass, food or other debris. They can also be used in cleaning busy areas like the kitchen where dirt can easily build-up, leading to germs.

Long Brushes

Alsco’s Deep Clean Services eliminates all mould, mildew and fungi. A cleaning brush is a tool with bristles, wire or other filaments attached to it, and with a handle to hold. It can be used to dust, scrub and remove debris from objects and surfaces.

In a restaurant set up, long brushes can be used to scrub and clean the kitchen as well as washrooms. Kitchen surfaces can have a build-up of grime if not well cleaned.

Long brushes can be used to clean up kitchen surfaces, fryers and baskets in your deep clean. They can also be used in cleaning bathrooms and removing dirt from crevices.

Dust Mops

A dust mop is a long-handled cleaning instrument made out of cloth, sponge or other absorbent material attached to a stick. It’s ideally made to dust floors and, in many cases, wall ceilings.

In most cases, dust mops are made out of microfiber material in order to attract and hold onto dust. The heads are fairly flat and removable so they can be washed and used again. Dust mop handles are also adjustable.

Spare Broom and Mop Handles

Brooms and mops need extra handles to make them versatile.

The Coronavirus pandemic has sent the restaurant business into disarray. Cleaning schedules have been disrupted and there is a need for more cleaning round the clock.

Spare brooms and mops enable janitorial teams to work efficiently in different locations.

Spare Mop Heads

Mop head replacements come in handy in ensuring that you clean all the areas in your restaurant.

Mop heads are made of different materials including cotton and synthetic fibres. Each material has its pros and cons.

Having spare mop heads for your restaurant allows you to select the right head for the right job. Cotton mop heads are great for light-duty cleaning. On the downside, they are hard to dry.

Mops made of cotton and synthetic fibres perform better and are a good choice for daily cleaning. Those made of semi-synthetic fibres are good at absorbing and drying but they also shrink.

Spare mop heads can be used while others hang out to dry.

Mop Buckets and Wringers

A mop bucket is a wheeled bucket that allows a user to wring out the mop without getting their hands dirty. A wringer is a device attached to the mop bucket that allows the user to press out excess liquid.

A mop bucket and wringer design offers an advantage over the traditional bucket. It’s an essential addition to your cleaning equipment. It helps in your daily cleaning routines and also in enhancing safety in your restaurant.

Wet Floor Signs

Wet floor signs are indicators displayed to warn customers of a wet area from mopping, spills or trapped water. For restaurants proper wet floor signage is critical. Failure to put up signs can lead to accidents and insurance claims that can drain your pockets.

Plastic/Metal buckets

Cleaning buckets are cylindrical vessels which you can use to carry water. They come in different sizes and are made out of plastic or metal.

Buckets have been traditionally used over the years, and they continue to be indispensable.

Floor Cleaning Detergents and Sanitisers

Cleaning detergents are products used in the removal of stains on different floors. They come in powder or liquid form.

Sanitisers are liquids capable of destroying microorganisms including bacteria. Floor cleaning detergents and sanitisers help in keeping restaurants sparkling clean. They are particularly important in disinfecting kitchen surfaces.

Better Safe Than Sorry

The best way to maintain a high inspection rating is to adhere to the set-out hygiene standards.

With the new reality that is COVID-19, there is a need to up your cleaning game to ensure that your restaurant survives.

Remember, you want to protect your staff and also your clients.

Useful Tips:

• Do a deep clean.
• Stick to a scheduled cleaning routine.
• Build weekly and monthly routines.

When you are overwhelmed, call in the experts who will take care of cleaning your restaurant.

Alsco New Zealand provides you with the supplies you need to keep your business thriving. We also have fully managed hygiene rental services that are cost-effective. Engaging us will ease your burden and save you time. 

Contact us today for all your restaurant cleaning needs.

7 Harmful Bacteria in Your Restaurant Kitchen Right Now

Bacteria, fungi, and viruses are in your restaurant kitchen right now. They are unavoidable.

And you know what?

They are multiplying much faster than you might think.

In fact, bacteria can multiply over 16 million times in just eight hours. And as Rutvik Oza puts it:

“Happiness and bacteria have one thing in common; they multiply by dividing!”

You probably have at one time or another become sick after eating some food. This is what is known as food poisoning or foodborne illnesses.

Bacteria are the primary sources of foodborne illnesses, and its symptoms include:

• Feeling weak
• Nausea
• Fever
• Stomach pain
• Headache
• Diarrhoea
• Vomiting

Any of these symptoms can prevent your patrons from coming back to your restaurant. This is why, at Alsco, we recommend you always maintain a clean restaurant kitchen.

The health of your staff and customers should always be your priority. Here are the seven harmful bacteria lurking in your kitchen.

Salmonella

Salmonella is a type of bacteria that mostly causes food-related illnesses, such as typhoid fever and gastroenteritis.

Most of the deaths related to salmonella infection affect the young, the very old, and people with weak immune systems.

These bacteria live in the intestines, faeces, and bowel of human beings and animals.

How Salmonella Spreads In the Kitchen

Some sources of salmonella in the kitchen include:

• Raw and undercooked eggs
• Inadequately cooked poultry or meats
• Unpasteurised dairy products, such as raw milk or cheese
• Unpasteurised fruit juice
• Salads
• Fruits and vegetables

The bacterium gets into other foods in the kitchen through cross-contamination. This can be through hands, utensils and kitchen equipment.

How to Stop the Spread of Salmonella in Your Restaurant’s Kitchen

• Keep raw meat and chicken separate from other raw kitchen ingredients.
• At all times, ensure you keep cooked and raw foods separate.
• Use a food thermometer to ensure meat poultry or any other foods are thoroughly cooked.
• Clean and sanitise food preparation areas regularly.

Campylobacter

Campylobacter is a spiral-shaped bacteria that is found in animals, like dogs, cattle, cats, poultry. It’s an infection of the gut (digestive tract).

About half of all reported bacteria-related gastrointestinal infections are due to campylobacter infection. Each year about 33 million people die from these bacteria throughout the world.

How Campylobacter Spreads In the Kitchen

Campylobacter bacteria spread through:

• Eating undercooked meat or chicken.
• Drinking unpasteurised milk.
• Eating any other food that has been cross-contaminated.
• Handling raw meat, young pets and other animals.
• Person-to-person spread.

Person-to-person spread occurs when people get in contact with microscopic amounts of an ill person’s faeces. These kinds of spread happen when people touch contaminated surfaces.

How to Stop the Spread of Campylobacter in Your Restaurant’s Kitchen

• Keep raw food away from ready-to-eat foods to prevent cross-contamination.
• Always store meat below cooked foods in the refrigerator.
• Use separate knives and chopping boards for ready-to-eat and raw foods.
• Cook poultry and meat to a temperature of 75°C (or till its meat juice is not pink).
• Keep hot foods above 60°C and cold foods below 5°C.

Staphylococcus Aureus

Staphylococcus aureus is a spherical, gram-positive bacteria that cause a wide range of infections. Approximately 25% of animals and people suffer from staphylococcus aureus.

These bacteria cause:

• Furuncles (boils), carbuncles, cellulitis folliculitis
• Minor skin infection
• Meningitis or brain infection
• Osteomyelitis or bone infection
• Endocarditis or heart infection

How Staphylococcus Aureus Spreads in the Kitchen

• People carrying the bacteria can spread it to food if they don’t wash their hands.
• Direct contact with infected persons.
• Inhaling infected dispersed sneeze or cough droplets.

How to Stop the Spread of Staphylococcus in Your Restaurant’s Kitchen

• Cooking foods thoroughly to over 75°C.
• Use a food thermometer for cooking.
• Wash your hands with soap and water before and after handling food.
• In case of any wounds, infections on your wrists or hands, wear gloves when preparing food.

Escherichia Coli (E. Coli)

Escherichia Coli is a gram-negative bacteria. It’s rod-shaped and commonly found in the lower intestine of both humans and animals.

Although this bacteria is mostly harmless, some people are at a greater risk of having complications. These categories of people include:

• Pregnant mothers
• Young children
• Old people
• People with weakened immune systems

How E. Coli Spreads in the Kitchen

Since this bacterium lives in the intestine of animals like goats, cattle and sheep, it can be passed directly from meat or milk. Therefore, E. coli can be spread through:

• Improper handling and processing of meat
• Unpasteurised milk
• Contaminated fruits and vegetables

How to Stop the Spread of E. Coli in Your Restaurant’s Kitchen

• Wash your hands with soap and warm water for at least 20 seconds.
• Always separate raw meat and other foods.
• Cook food thoroughly.
• Wash raw fruits and vegetables with soapy water.

Listeria

Listeria infection is a serious foodborne bacterial illness that is commonly caused by the consumption of improperly processed deli meat or unpasteurised milk.

About 1,600 people suffer from listeria infections every year. Just like E.coli, the infection usually affects:

• Newborns
• Pregnant women
• People with weakened immune systems
• Older adults

How Listeria Spreads in the Kitchen

Sources of Listeria in the kitchen include:

• Unpasteurised dairy products like cheese
• Sliced deli meats
• Hot dogs
• Deli-prepared salads

Whenever people inject any of these contaminated foods, they spread the bacteria.

How to Stop Listeria Spreading in Your Restaurant’s Kitchen

• Use ready-to-eat and precooked foods as soon as you can.
• Avoid having raw milk in the kitchen.
• Wash vegetables and fruits thoroughly.
• Avoid refrigerated smoked seafood.

Clostridium Botulinum

Clostridium botulinum is a bacterium that produces botulinum toxins in low oxygen conditions. These toxins cause muscular paralysis and respiratory problems because they block nerve functions. Botulinum toxins are some of the most life-threatening substances.

How Clostridium Botulinum Spreads in the Kitchen

In the kitchen, this bacteria can be spread through poor handling of:

• Canned foods
• Meat products, such as sausage and ham
• Canned tuna fish
• Preserved vegetables and fruits of low acid content

How to Stop the Spread of Clostridium Botulinum in Your Restaurant’s Kitchen

• Practice hygiene standards when handling canned foods.
• Never taste canned food products to determine if they are still good. Instead, throw away all cans that appear damaged, leaked or bulging.
• Ensure oils are infused with herbs or garlic in the kitchen refrigerator. 

Clostridium Perfringens

C. perfringens is a spore-forming anaerobic bacteria that commonly resides in newborns and adults. The ingestion of contaminated food causes C. perfringens.

How Clostridium Perfringens Spreads in the Kitchen

Temperature abuse is the leading cause of transmission of these bacteria. This is the reason slow cooling of cooked foods before serving customers has been associated with its outbreaks.

How to Stop the Spread of Clostridium Perfringens in Your Restaurant’s Kitchen

• Cook food at the right temperature.
• Refrigerate leftovers below 5°C.
• Reheat leftover food to at least 75°C.
• Throw away any food if you are in doubt

What Is The Solution to These Harmful Bacteria?

Poor hygiene and cleaning practices can cause food contamination and the speed of infection in your restaurant.

But there are a few steps your staff can follow to ensure your restaurant kitchen is bacteria-free. Some of these steps include:

• Ensure their work area is clean.
• Keep themselves clean.
• Cook food properly.
• Store food in the right places before and after cooking.

However, most restaurant employees don’t follow some of these steps. This is why you need regular Alsco hygiene services to get rid of bacteria from your kitchen.

It’s worth noting that your restaurant hygiene has a direct impact on the morale and health of your employees.

Your restaurant kitchen should always remain spotlessly clean and sanitary. Contact Alsco New Zealand for expert deep cleaning services.

7 Hottest Germ Danger Zones in Your Kitchen

Did you know your restaurant kitchen may look clean but still have germs lurking in it?

A restaurant kitchen is an ideal breeding ground for various types of bacteria.
This is because food leftovers can spill from visible areas to germ hot spots. These germ danger zones usually go unnoticed during cleaning.

A dirty kitchen area also invites pests that spread contaminants to restaurant utensils. In turn, your business may face “dire consequences” due to complaining customers.

You don’t want your customers or staff to get sick due to a poorly maintained kitchen. That said, here are the seven hottest germ hot spots in your restaurant’s kitchen.

The Food Preparation Table And Countertop

Kitchen countertops are the workhorse of any restaurant. But they are also one of the dirtiest areas.

You may wonder how this is even possible when your staff always cleans them. It turns out; you need more than just wiping down these areas.

The reality is that many food preparation tables and countertop material are porous.

And germs can flourish on such porous surfaces because they find exactly what they need:

• Food
• Comfortable temperature
• moisture

According to a CBS News report, 18 per cent of kitchen countertops have mould while 32 per cent harbour coliform bacteria.

Some typical example of coliform bacteria include:

• E-coli
• Salmonella

How To Disinfect Your Food Preparation Tables And Countertops

Wiping down your restaurant kitchen surface isn’t enough to kill germs. Here is how you should disinfect these surfaces:

• Use a paper towel or microfiber cloth to wipe away visible debris and crumbs on the table.
• Mix hot water and Auto-Dish Washing Liquid in a basin.
• Saturate a paper towel with the soapy solution and carefully wipe the countertop.
• Once the table is clean, use Fresh & Clean Challenge to clean and disinfect the surface.
• Let the disinfectant air-dry for at least 10 minutes.
• After the surface has dried, rinse it with fresh water.

The Chopping Board

Did you know that chopping boards are 200 times dirtier than your toilet seat?

Although you may be washing these boards after every use, this doesn’t protect you from all types of germs.

This is because chopping boards easily transfer bacteria from raw meat, fruits and vegetables to other surfaces.

The types of germs that thrive on these boards include:

• Coliform bacteria
• Yeast
• Mould

How To Disinfect Your Chopping Boards

• Place the chopping board in a clean and empty sink.
• Run hot water over its surface to remove any food particles.
• Soak a clean cloth in hydrogen peroxide or vinegar.
• Wipe the chopping board with a cloth and leave it for a few minutes.
• Rinse the board with hot, clean water.

Note that you can also use bicarbonate of soda to deodorize the board before using vinegar.

The Kitchen Sink

Your kitchen sink gets contaminated with germs when you wash raw foods in it. Additionally, sponges, mops and cloths rinsed in the sink contribute to its contamination.

Some common germs you can find on your kitchen sink include:

• Coliform bacteria
• Mould

How To Disinfect Your Kitchen Sink

• Clear the sink of any items like dishes and food scraps.
• Run water to remove any visible crumbs.
• Mix some warm water and dishwashing soap.
• Dip a sponge in the solution and scrub the entire sink basin.
• Use baking soda to remove sticky stains if the dishwashing solution isn’t effective.
• Rinse the sink with clean water and wipe it dry using a microfiber cloth.

The Garbage Disposal

The garbage disposal unit collects germs from various types of raw food. This includes spinach, chicken or eggs that are filled with bacteria.

While you may manage to keep your garbage disposal always smelling fresh, it’s quite hard to keep it absolutely bacteria-free. The most common type of bacteria that thrive in the disposal is salmonella bacteria.

How To Disinfect Your Garbage Disposal

• Turn off the disposal.
• Apply Auto-Dish Washing Liquid to an abrasive sponge.
• Use the sponge to scrub its baffle thoroughly (frequently rinse the sponge to remove any gunk).
• Use the sponge to wipe down the top of the grinding chamber (repeat until there is no gunk).
• Pour about half a cup of baking soda into the unit followed by vinegar.
• Cover the drain opening for some minutes. This traps the fizzing caused by the mixture of vinegar and baking soda.
• Remove the stopper and use hot water to flush the disposal.

Scrubbers And Sponges

Ironically, your kitchen scrubbers or sponges, that you use to keep other items clean, maybe the dirtiest. A study on microbiome shows that scrubbers and sponges that are regularly washed using soapy water harbour a lot of bacteria.

Understanding how to keep them germ-free and clean can increase their lifespan as well as reduce the spread of bacteria.

Germs that thrive in sponges

• Salmonella
• E.coli
• Staphylococcus
• Moraxella osloensis

How To Disinfect The Scrubbers And Sponges In Your Restaurant’s Kitchen

• Fill a basin or your kitchen sink with a gallon of water.
• Add ¾ cups of Fresh & Clean Triple-X bleach.
• Soak your scrubber or sponge in the sink and wait for a few minutes.
• Remove the sponge, and it’s now ready for use.

The Refrigerator

Why do some food products go bad even after being stored in a refrigerator?

According to Which?, Seven in every ten refrigerators harbour harmful bacteria. Even though refrigerators slow down microbial growth, they can easily turn into a breeding ground for bacteria if it’s not kept clean.

Micro-organisms such psychrophilic bacteria can thrive in extremely low temperatures.

Usually, psychrophilic microbes are found in glaciers. This means that they can survive even in a freezer

How to Disinfect Your Fridge

• Remove all food items from your fridge.
• Take out the refrigerator drawers, shelves and other removable parts.
• Wash all the removable parts by hand using hot, soapy water and dry them with a clean towel.
• Wipe the interior of the fridge using hot, soapy water.
• Rinse the soap off using clean water.
• Dry the refrigerator using a clean towel.
• Mix one gallon of water and one tablespoon of liquid bleach to sanitize the fridge (optional).
• Return the drawers, shelves and food items in the refrigerator.
• After you have finished, wash your hands with soap and water.
• Don’t leave food out of the refrigerator for more than two hours.

Microwave Plate, Handle, And Control Panel

Like other appliances in your kitchen, your microwave needs regular cleaning. A study by Kimberly-Clark Professional shows just how the exterior of a microwave can be full of germs.

When you use a microwave for cooking, food leftovers are usually stuck to the bottom, top and sides of the oven.

Therefore, if you don’t clean your microwave in time, it will be swamped with germs.

Some of the germs you’re likely to find inside and outside your microwave include:

• Mildew
• Mould
• Coliform bacteria

How To Disinfect The Inside Of Your Microwave

• Mix lime or lemon with one cup of water (you can also use vinegar) in a microwave-safe bowl.
• Place the bowl inside the microwave and turn it on.
• Leave the mixture to boil until the microwave window is steamy.
• Allow the microwave to cool for about 5 minutes.
• Remove the bowl and clean the inside using a microfiber cloth.

How To Disinfect The Outside Of Your Microwave

• Pour some rubbing alcohol on a microfiber cloth.
• When the cloth is damp, use it to clean the control panel, and the handle of the microwave till it’s shiny.

Choose Alsco For All Your Restaurant Kitchen Deep Cleaning Services

A study by NSF International reveals that your kitchen could be dirtier than your bathroom. The research found coliform bacteria in:

• 32% of countertops
• 18% of cutting boards
• 45% of kitchen sinks
• Over 75% on kitchen counters.

These statistics show how dirty your restaurant kitchen can be if you don’t take necessary measures. You can maintain a high level of hygiene by sanitizing kitchen germ hot spots.

You can order kitchen deep cleaning supplies from Alsco and sanitize your restaurant kitchen without much strain. Some of these supplies include:

• Sanitizing solutions
• Cleaning protective ear
• High-quality soaps and detergents

You can also contact Alsco in New Zealand if you are looking for a sparkling-clean kitchen. One that gets you returning customers.

How to Deep Clean Your Kitchen Equipment (Restaurant Cleaning checklist)

Neglecting to deep clean kitchen equipment can have detrimental effects on your restaurant. Deep cleaning is designed to reduce the spread of viruses as well as remove dust and clutter.

It’s crucial to note that regular cleaning is not a substitute for deep cleaning. Deep cleaning involves cleaning and sanitising surfaces, corners, and kitchen equipment.

Because restaurants prepare food in kitchens, always sanitise kitchen equipment to avoid contamination.

Studies show that over 200 diseases are transmitted through contaminated foods each year.

Therefore, maintaining hygienic equipment is mandatory for a healthy kitchen environment. This is because the kitchen is a room prone to the growth of disease-causing bacteria and pests.

Let’s look at how you can deep clean each of your kitchen equipment.

Deep Cleaning Your Restaurant’s Fryer

Source: dailymail.co.uk

If you are among the many restaurant owners in New Zealand, there’s a high chance you have a deep fryer in your kitchen.

Fried food has one of the best flavours. And restaurant fryers give it that wonderful flavour without much hassle.

Although oil can be recycled, it’s essential to deep clean your restaurant fryer regularly.

Necessary Chemicals and Tools

• Fresh & Clean Oven & Grill
• Deep Fat Fryer Cleaner
• Oil pan drum
• Fryer clean out rod
• Synthetic scrub pad
• Clean cloths/ Paper towels
• Water hose for rinsing
• Pail of freshwater
• A long brush that is suitable for high temperature
• Protective eye-glasses
• Protective apron
• Heat-proof gloves

How to Do It Right

For optimal performance, deep cleaning the fryer using these step by step procedures.

Interior Deep Cleaning

• Turn off the fryer and let it completely cool down.
• When cool, drain the fryer oil into an oil pan drum for disposal or future use.
• Remove any remaining large debris from the inside of the unit.
• Wipe the interior of the fryer using clean cloths or towels.
• Fill the fryer with water.
• Add about 4 oz. of Deep Fat Fryer Cleaner liquid for every 3-4 litres of water.
• Turn on the heater and boil the mixture of water and cleaning fluid for about half an hour.
• After the water has boiled, turn off the fryer and let the water cool down.
• Drain the water out of the fryer while scrubbing the interior using a long-handled brush.
• Thoroughly flush the unit with water to get rid of the cleaning solution.
• Wipe the interior with clean cloths or towels and allow the fryer to dry completely.
• Close the drain valve.
• Fill your fryer with fresh or recycled oil.
•  

External Cleaning

• Clean the exterior surface of the unit using the Fresh & Clean Oven & Grill. The cleaner will help degrease surfaces and remove carbonized food.
• Use a synthetic pad to scrub stubborn spots.
• Use a damp towel/cloth to dry the floor completely.

Deep Cleaning Your Restaurant’s Oven

Source: awebtoknow.com

Without a doubt, ovens are the backbone of any restaurant kitchen. They are regularly used and thus prone to accumulation of grease, food particles, and other debris.

You should not wait to see smoke from your oven to start cleaning it.

Necessary Chemicals and Tools

• Oven and Grill Heavy Duty Cleaner
• Gloves
• Microfiber cloths

How to Do It Right

• If the oven has just been in use, allow it to cool down before you start deep cleaning.
• Take out all the oven racks and clean them separately using an Oven and Grill Heavy Duty Cleaner and warm water.
• Wipe the inside of the oven using a wet microfiber cloth.
• After you have thoroughly cleaned the oven and the racks, put them back to their original positions.

Deep Cleaning Your Restaurant’s Refrigerators

Source: derektime.com

The primary concern of many restaurants is to keep food safe for consumption.

You don’t want to waste money on an underperforming refrigerator. This is because a clean refrigerator keeps food at a safe temperature and improves its overall performance.

Always follow the instruction of your fridge manufacturer when cleaning it.

Necessary Chemicals and Tools

• Gentle surface wipes
• Regular dishwashing liquid
• Warm water
• A basin
• Baking soda or sodium bicarbonate

How to Do It Right

• Take out food from the refrigerator and ensure it’s empty.
• Take out all parts of the fridge that are removable, such as drawers or shelves.
• Mix regular dishwashing soap with warm water in a basin and let the drawers soak before you rinse and wipe them.
• Use gentle surface wipes with a combination of warm water and dishwasher soap to clean the surface of the refrigerator.
• For stubborn stains, apply a mixture of baking soda and a little water. Leave the paste (water and baking soda) for about one hour before wiping it out.

How To Deep Clean Your Restaurant’s Grills

Source: pixabay.com

It’s recommended that grills be cleaned at least once a day. This reduces cross-contamination and decreases the possible accumulation of stubborn grease stains.

Necessary Chemicals and Tools

• Stiff wire brush
• Spackle knife or sturdy spatula
• Shine Multipurpose Polish
• Baking Soda or sodium bicarbonate
• Paper towel or rags
• Water with soap

How to Do It Right

• Remove the charcoal and ash out of the grill in case your restaurant is using a charcoal grill.
• If you have a gas grill, disconnect its propane tank and set it aside from the grill.
• Get the grill hot by firing it up for a minimum of 30 minutes. Extreme temperatures will remove stuck-on food and grease.
• While the grill is hot, pour one cup of cooking oil onto its surface.
• After the grill has cooled, remove all grates.  Submerge them in warm, soapy water for about 30 minutes.
• For stubborn gunk, mix baking soda and a little water and apply the paste on caked-on food bits.
• After grill grates have been removed, use a spackle knife to remove any stuck-on substance from the firebox of the grill.
• Dip the stiff wire brush in a bucket of warm soapy water. Use it to scrub off all carbon from its grates and panels.
• To ensure effective decontamination, soak a paper towel or rag in cooking oil and scrub the surface of the grill.
• As a final touch, use the Shine Multipurpose Polish to polish the grill.
• Once the grill is clean, reassemble all parts that were previously removed.

How to Sanitise Your Restaurant’s Burners

Source: pixabay

Necessary Chemicals and Tools

• Sponge
• Dishwashing soap
• Clean cloth or paper towel
• Baking soda

How to Do It Right

• Before you start deep cleaning the burner, ensure it has completely cooled down.
• Remove the burner coils (in the case of an electric range) or grates (for a gas range) and clean them separately.
• Mix lukewarm water and dishwashing soap in a bowl.
• Dip a sponge or cloth in the soap solution and then scrub the burner.
• Mix a bit of water and baking soda to form a thick paste.
• Use the thick paste coat the burner and let it stand for about 30 minutes.
• Rinse off the burner to remove caked-on residue. Ensure the paste is also rinsed off.
• Dry the burner using a paper towel or clean cloth.
• Reassemble the burner when all its parts are completely dry.
• Your restaurant stove is now ready for a cooking session.

Get Expert Deep Cleaning Service Today!

Fresh & Clean Antibacterial Multi-Purpose Detergent 20L

Deep cleaning is vital to your restaurant employees and patrons’ health and safety for various reasons. Some of these reasons include:

• Improving their working conditions.
• Increasing their morale.
• Helps your restaurant maintain food and safety regulations.

Cleanliness should be a top priority if you want to run a successful restaurant kitchen. And Alsco NZ offers exactly that – unique deep-cleaning services.

Alsco uses high-tech equipment and powerful chemicals to keep your kitchen spotlessly clean.

You can also order deep-cleaning tools and supplies and improve your restaurant hygiene.

Photo: possector