Decontaminate and Disinfecting of Restaurants and Cafeterias Cleaning and disinfecting are part of a broad way to preventing infectious diseases in restaurants and cafeterias. To help slow the spread of viruses and diseases, the first line of defense is getting vaccinated. Other measures include keeping sick people away from others, covering coughs and sneezes, and washing hands.
Restaurant’s standard procedures for cleaning and disinfecting, typically means daily sanitizing surfaces and objects that are touched often in specific areas such as desks, countertops, doorknobs, computer keyboards, hands-on learning items, faucet and toilet handles, phones, and lack of hand washing by cooks and staffs. Some restaurants may also require daily disinfecting these items.
Restaurants served >70 billion meals in the United States in 2005. Of all the money spent on food in the United States, 47% is spent in restaurants, and the food service industry employs >9% of the nation’s workforce. Four in 10 Americans eat in restaurants on any given day, and 1 in 6 eats >5 meals per week in restaurants. Food-borne disease causes ∼76 million ill-nesses and ∼5000 deaths in the United States each year. The proportion of these illnesses that result from the consumption of food from restaurants is unknown, but it is clear that the restaurant industry plays an important role in the safety of the US food supply.
Although it is not possible to precisely determine the contribution of food eat-en at restaurants to the burden of food-borne illness, a number of recent stud-ies raise important questions about the safety of eating in restaurants and demonstrate the need for additional studies. Clinicians play an important role in identifying and reporting potential food-borne disease to public health au-thorities to ensure appropriate epidemiological investigation and follow-up.
Restaurants and Cafeterias should immediately clean surfaces and objects that are visibly soiled. If surfaces or objects are soiled with body fluids or blood, use gloves and other standard precautions to avoid coming into contact with the fluid. Remove the spill, and then clean and disinfect the surface.
Cleaning and disinfecting are part of a broad way to preventing infectious dis-eases in restaurants. To help slow the spread of viruses and diseases is the first line of defense.
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