WHERE COULD germs IN YOUR RESTAURANT?
BUFFETS are a breeding ground for germs. Not only are many people cycling through it each day, but if the food temperature isn’t kept to at least 165˚ F, bacteria such as E. coli, Salmonella and norovirus will grow. 3
HIGHCHAIRS and booster seats not only carry the usual germ suspects, but with a little one there is always the chance of a dirty diaper and we all know what that means… E. coli. 2
SILVERWARE is easily contaminated when it comes into contact with a dirty table or when the employee distributing it touches the silverware without washing or sanitizing their hands. 2
TABLES are rarely sanitized properly and most are wiped down with the same rag that wiped down a previous table. This just spreads the germs from one table to the next. 2
MENUS are rarely washed, if at all. A study done in the Journal of Medical Virology stated that cold & flu viruses can survive for 18 hours on hard surfaces 1 and another study shows that norovirus can survive on hard surfaces for 5-6 weeks. 4
CONDIMENT HOLDERS are just like those rarely cleaned menus. They aren’t scrubbed and sanitized often, and can be one of the dirtiest things found in restaurants. 5
70% of all LEMON WEDGES contain disease causing microbes. 1
1. http://www.aarp.org/health/conditions-treatments/info-03-2011/8-germiest-places.html 2. http://www.today.com/food/6-germiest-places-restaurant- t106697 3. http://spryliving.com/articles/the-germiest-places-in-restaurants-video/ 4. https://www.researchgate.net/publication/224917391_Persistence_ and_Transferability_of_Noroviruses_on_and_between_Common_Surfaces_and_Foods 5. http://blogs.naturalnews.com/10-germiest-things-public-places/
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