Due to heightened awareness of these major issues from the media coverage and then inevitable legal suits, our guests have become more aware of sanitation and health department inspections. The challenges we face are more important than ever before, both as a liability and as a responsibility to our staff, guests, and community. How can we provide a safe working and dining environment for every person that enters our establishments?

The first step in reducing unsanitary practices by staff members is to establish a game plan. We should do this before the health inspector shows up at the back door, a guest calls with a complaint of sickness, or our staff members become sick. If proper cleaning procedures, equipment maintenance, food rotation, clerical maintenance and sanitation training were scheduled regularly and discussed at regular intervals, a sick employee would not need to be at work and a health inspection visit would cause no alarm.

It is also imperative that we communicate these procedures and practices in a language that all employees understand. Our industry does not have only English speaking individuals. We must translate or have practices and procedures translated for all employees, no matter their language.

Every employee, from the cleaning crew, bookkeeper, dishwashers up through the owner need to be aware and take ownership of the establishment's sanitation practices. We can increase our profitability everyday, by taking ownership to address and fix problem areas. Below are a few examples of ways to make each department accountable for proper sanitation practices.

Does your state or local government require shots or class certifications? If so, make sure they are easily accessible and employee files are up to date. If you think this is a waste of time or frivolous, you are also breaking the law. Ensure there is one person who is responsible for collecting this information, prior to an employee working their first shift.

Do your large pieces of equipment have functioning thermostats, on and off switches, etc.? Make it easy for all employees to be able to see if a walk-in or freezer is not in the proper temperature range. Do you readily have available thermostats to test the temperature of hot foods? Is there a "line check" completed in the morning as well as the evening? Are gloves and disposable spoons used to avoid contamination during the line check? Does the wait staff have the power to state "Something is not correct with this food?"

Is the dishwasher able to know when the soap and sanitizer are low or completely out? Is the water changed regularly in the machine? Are the dishwashers wiping the plates of excess food that may remain after washing? Are the clean glasses and dishes far enough away from the drop area, so there is no cross contamination? Are cutting boards and larger items able to fit through a dish cycle? If not, is the three compartment sink filled with the correct amount of clean water and chemicals? Is the proper amount of silverware being laid out flat and washed, before being stacked in silverware racks? What is more important, is it soaking in the correct amount of presoak, before washing? Does the dishwasher see others eating from guest plates or walking with their fingers inside the glassware? Are they able to communicate the correct way to handle glassware and plates?

Are prep and line cooks instructed on using proper cutting boards to avoid cross contamination? Do they sanitize their knives and work spaces before and after each use? Are they returning food products to the food only shelves, or mixing them with the chemical products? Does the kitchen staff see a floor with sitting water and solve the issue? Are dirty utensils being cleaned before being put away? Is the back of the house staff instructed on how to label and date prepared and non prepared food? Does the rule "First in First out" apply to your establishment and is it being used? Sanitation buckets are great as long as there is the proper mixture of water and solution. Are there enough buckets for the establishment? Are they located in the appropriate place, so to avoid cross contamination? Does your establishment have the hand soap full or the option of a hand sanitzer dispenser? Do all employees know how to fill the paper towel dispenser? If the front of the house is involved in food item preparation, do they also know the basics of kitchen sanitation?

The front of the house employees are the largest group who are in danger of spreading bacteria in this industry. Each and everyday they are in contact with the public. They have no control over the sanitation practices of our guests, but they have the power to stop spreading the bacteria. We as industry leaders want the guest to feel comfortable, even when they are sick with a cold or the flu. So we must take extra measures to ensure a great experience without contaminating our own employees. For this reason alone, it only makes sense to stress during daily pre-shifts proper sanitation practices. Pick a few of the ideas below and continue to stress them when speaking to all front of the house employees.

Sanitizer buckets or spray bottles for table tops and menus. Proper CLEAN silverware, flatware and glassware handling. Proper DIRTY silverware, flatware and glassware handling. Proper food preparation, food labeling and rotation (first in first out rule). Daily cleaning requirements and procedures. Continued use of hand sinks and hand towels, knowing the proper hand washing techniques. Correct dish stations procedures. Chemical contamination issues. Items that need to constantly be covered. Cross-contamination issues. Handling guests dirty paper and cloth napkins. The use of employee drinking cups and plates. When to wear plastic gloves. Proper knife cleaning. How and where to cough, sneeze or blow their nose. Personal hygiene regulations. Money and credit card handling.

Do the host and hostess, bartender and busser attend these pre-shifts? If not, then they must also be included in this circle of knowledge. Empower the front of the house employees to notice if the cleaning company needs to focus on special projects, they are the ones whose daily habits will increase the cleanliness of your establishment. Do not "punish" them for taking the initiative by making them clean up the rest of the house. They need to focus on cleaning up the establishment every shift and theirs is the largest opening for spreading the bacteria.

If your establishment has a bar, this is the best place for insects to breed inside your restaurant. Not only do insects hurt your health inspection report, they are also a huge carrier of bacteria. Bugs are not what your guests want to see in their drink or flying around their eating space. Does your bar staff know how to properly clean out the sinks? Correctly wipe, wrap and store bottles? Do they regularly clean out coolers and freezers? Are the soda guns completely cleaned and soaked? Is the cappuccino machine sanitized after every special coffee? Are there daily and weekly cleaning responsibilities? Are plastic gloves worn for removing and replacing floor mats? Is the fruit tray continually covered throughout the shift? Can the staff constantly wash or sanitize their hands? Does the rule of "First in First out" apply to restocking? Does the bar staff have the power to throw away any old products? Are the chemicals needed stored away from any stored beverages?

Every employee should be empowered to instruct others they work for and with on proper sanitation methods, when improprieties are seen. It shows they care about their job and the establishment. It shows they are interested in keeping the doors open and making money for the company. It shows an "I CARE" attitude toward themselves and the guests that pay our checks. They will also market the business, because they are not afraid to tell the world where they work.

One final thought, architectural firms are fabulous for their designs. They make our properties look inviting, comfortable and interesting. Yet, when you get down to the basics, they miss most of the functions for proper sanitation and efficiency. Before we even develop more of the business plan, we should also make them accountable for designing a beautiful but functional work environment. An establishment we can all be proud to work and keep sanitary for many years to come.