The cafe owner’s clean routine: from industrial to personal

Cunningly crafted carrot cakes, fitfully frothy Frappuccinos and the hurry-scurry of busy customers – you’re the proud owner of a cafe, so you better keep it clean.

Indeed, back in the bad old days it didn’t really matter how spick and span your cafe was.

In dear old Blighty, the greasy spoon was a common (and disgusting) incarnation of today’s slick eatery. For a pittance you could order a bacon sarnie doused with more salmonella and week-old oil than a past-its-sell-by-date emporium.

But now that we’re keyed into the stemming of viruses, bacteria and infection, standards of cleanliness have been forced to increase. If your cleanliness isn’t up to scratch, the Food Standards Agency will shut you down without a second thought.

With that in mind, we’ve concocted a few ace suggestions to keep your cafe doors open. From the industrial to the personal, you won’t put a foot wrong.

Call in a crack team

The A Team were ace, weren’t they? No matter what they had to do, unless it was successfully boarding a plane, they would get a plan together and tackle it full force. They’re the greatest example of a crack team of professionals banding together and reaping the rewards of success.

You should take a leaf from their book – call in the industrial cleaning professionals every few months and have a sparkling clean you don’t have time to gain yourself.

While you can keep the basics spick and span, these guys will give your entire premises the once-over, clearing it of grime in your vents and other hard-to-reach areas.

Dirt that’s out of sight is out of mind, but the FSA won’t agree – so call in the pros for the deepest clean.

Keep your staff in the loop

You might be a lone-scrubbing machine, but that won’t do you any good if your staff is about as hygienic as a mangy mutt.

Before you’ve opened your doors, your staff will need a full education in industry standard hygiene regulations – and how to go above and beyond the call of duty.

The law itself dictates that staff is fully trained in cleanliness, from the proper place to store foodstuffs to when and how to wash your hands for maximum efficiency.

But you should run a team that knows all this and more. That way, the FSA will always be impressed when they come through the door.

This can largely achieved from personal hygiene standards. You set the standard for your staff to follow – make sure that benchmark is high.

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