This usually results from too infrequent mopping and in using the same mop for spills and cleaning of the guest and production areas. Mishandling of food products can be caused by allowing products to be left in the temperature danger zones - 40 to 140 degrees Fahrenheit, where bacteria flourishes. Food products must be monitored constantly to eliminate this problem. Management should develop the positive habits of randomly monitoring the temperatures of food products. An ample number of wet floor signs in English and Spanish should be available for use at all times.
Guests perceive interval maintenance mopping, during service hours, as a sign of quality.
A restaurant operator can buy the best equipment, fixtures and services of a great designer but without an adequately managed sanitation program, a poor outcome could result. Training of all staff members is the most important job of restaurant managers and owners. Staff must be aware of cross-contamination, temperature danger zones, the correct cooling processes for products, day dots, sanitizing process, and documentation. Cross Contamination Education Staff should all be aware of the dangers in using utensils from product to product without implementing the sanitizing step. As previously mentioned food products must be correctly managed to avoid extended time in the food temperature danger zone of 40 to 140 degrees Fahrenheit.