Operations

How streamlining sanitizing protocols can boost employee retention

The conventional "rag and bucket" technique is prone to human error and cross contamination, posing food safety risks. Multi-surface wipes offer a better approach.

Photo: Sani Professional

July 15, 2024 | Esperanza Carrion, VP and general manager, Sani Professional

Keep employees and customers safer and happier by switching to single-use wipes.

In today's foodservice industry, labor shortages and high turnover rates are leading to an increasing number of restaurants facing closure. This is largely due to insufficient training with new hires, with one study showing that employees are five times more likely to quit in their first 90 days due to poor onboarding and a lack of general preparedness[SS1] . Fortunately, streamlining sanitizing protocols can help alleviate burnout and pave the way for employee success.

The conventional "rag and bucket" approach is a widely used cleaning and sanitizing method in the foodservice industry and involves submersing a reusable cloth into a chemical solution. Unfortunately, this system is prone to human error and cross contamination, posing food safety risks that could impact a restaurant's success. Even when performed properly, the process can be complicated and time-consuming for employees.

With 45% of foodborne disease outbreaks originating in restaurants, it's crucial for managers to select a cleaning and sanitizing method that is both effective and easy to implement. Single-use sanitizing wipes designed specifically for foodservice are gaining popularity as a convenient and reliable solution, eliminating the need for employees to mix and measure harsh chemicals and reducing the risk of costly Food Code violations.

Sani Professional's No-Rinse Sanitizing Multi-Surface Wipes offer a simple, three-step approach to preventing foodborne illnesses:

Clean the surface of debris or residue.
Sanitize the clean surface with a pre-moistened wipe.
Allow the surface to air dry.

No more testing and replacing chemical solutions, wringing out contaminated towels, or lugging around buckets. Simply toss the wipe, and you're done.

In a fast-paced restaurant environment, streamlining cleaning and sanitizing processes with Sani Professional® Wipes can save employees valuable time and energy while encouraging more consistent cleaning habits. This demonstrates the company's regard for its employees' time, potentially enhancing retention rates by affirming the value placed on their well-being.

Moreover, individuals in the foodservice industry often hold entry-level positions or speak English as a second language, so simple protocols can help them feel confident in their ability to execute a few simple steps that keep themselves and their customers safe from infections.

Foodservice professionals choose Sani Professional® for their commitment to simplifying food safety—and attention to the operational needs of the industry. Their array of premium cleaning, sanitizing and disinfecting products come in a variety of compact and accessible packaging options ideal for tight kitchens, and are color-coded to help ensure that the right products are habitually being used on the right surfaces.

Additionally, Sani Professional® Wipes are specifically designed for foodservice, meaning they are Category IV non-toxic and safe to use on food surfaces while still being an effective means of killing harmful pathogens—improving both customer satisfaction and employee well-being.

Prioritizing guest safety and employee retention is essential to the long-term success of any restaurant. By investing in Sani Professional® Wipes to streamline cleaning and sanitizing processes, managers can help empower their employees with the tools they need to succeed and thrive.

When serving your restaurant customers, don't risk it: clean, sanitize, or disinfect it—with Sani Professional: https://saniprofessional.com