Butcher Shop Cleaning in the Summer

  • Butcher Shop Cleaning in the Summer
Butcher Shop Cleaning in the Summer

It's summertime, which means that more customers will be coming to your butcher shop to buy meat to barbecue. Though business may be booming, busier days and more traffic make it harder than ever to keep your store clean. To make matters worse, the summer heat creates conditions in which it's easy for bacteria to grow. But by using the right cleaning products and techniques, you can ensure that your butcher shop cleaning process is as effective and thorough as possible.


Storage


In an effort to prevent cross-contamination, you should store raw and cooked meats separately. If this is not possible, store cooked and smoked meats on upper shelves, and keep raw meats closer to the floor. This setup will allow any juices that spill from raw meats to drip onto the floor instead of onto other food products.


The storage area should be cleaned on a weekly basis to prevent the spread of bacteria. Traditional cleaning methods, such as wipes and rags, may leave soil and bacteria behind. Instead, your team should use more advanced spray-and-vac systems, which will save them time and effort. Custodians should use the low-pressure spray mode to apply an environmentally safe cleaning solution to the shelves and allow it to sit for about five minutes. After the soil has loosened, they should use the high-pressure mode to rinse it away with fresh water. At this point, your cleaning crew should use the vacuum to remove all traces of dirt and moisture from the floor. This will leave your storage area clean and dry.


Equipment


Bacteria can build up on your cutting and slicing tools throughout the day because they are in constant contact with raw meat. In order to prevent cross-contamination, your team must clean this equipment multiple times during your hours of operation. This will help you ensure that your products comply with food safety standards. Though wiping down slicers after every job may seem like a wasted effort, this process is quicker than having to scrub the machine after letting food build up on it all day long.


Floors


Food service floors are the toughest ones to clean, because liquids from food and the accompanying bacteria can fall into the grout between tiles. If these floors are not cleaned thoroughly every day, they can become a breeding ground for germs. In order to remove the soil and bacteria completely, your team should use a dispense-and-vac system that is made especially for food service use. Custodians should cover your floors with the safe, but powerful cleaner and then use the attached brushes to dislodge the soil from between the tightest tile cracks. Then, they should use the powerful vacuum to remove the remaining soils and germs.


For more information on butcher shop cleaning and other commercial kitchen cleaning, click here.

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