Disinfection of a restaurant hall – how to carry it out?

Disinfection of a restaurant hall – how to carry it out?
Darrius Drew
It takes approx. 3 minutes to read this article

Cleaning and disinfection are extremely important in the food service industry. Even more so in the era of the coronavirus pandemic, restaurant owners should not forget to clean regularly. Below is a restaurant room disinfection checklist for your employees to use

The restrictions associated with the COVID-19 pandemic are slowly being loosened, but a number of responsibilities have been imposed on dining facilities. Among them, of course, restaurant disinfection. In this article, we will focus primarily on restaurant room cleaning activities. Having a clean space for guests is not only extremely important in terms of hygiene, but also in terms of marketing. How your food hall looks directly affects the rating of your entire restaurant.

Cleaning and disinfecting should be done with the right technique and preparations. Disinfection reduces pathogenic microorganisms such as viruses, bacteria and fungi. It is important to clean the area with warm water and detergent, followed by disinfection with a suitable preparation. There are many preparations on the market for disinfecting our environment, but restaurants should get special detergents. Different detergents will be used to clean objects with which guests have direct contact while eating – for example, tables, dispensers of disposable napkins, and others for disinfecting toilets. In addition to disinfecting rooms and objects, do not forget to provide guests with hand sanitizer not only at the entrance to the dining room, but also at the bar and in bathrooms.

How to disinfect?

To disinfect tables and chairs , use safe disinfectants with a low odor – guests will be sitting at the table, and a strong odor could affect their mood while eating. However, these preparations must be effective. Remove food residue from the surface, then spray with warm water and the product and spread with a cloth.

Doorknobs, doors, sinks, sinks and toilets can be disinfected with a stronger, preferably water-resistant product.

Floors should be disinfected with a concentrated disinfectant that should be diluted in appropriate proportions.

Several times a day it is necessary to disinfect

  • tables and chairs,
  • disposable napkin dispensers,
  • toilets, sinks in guest bathrooms,
  • doorknobs


  • disinfecting tables, condiment containers, chairs and benches;
  • washing napkins, tablecloths, wait staff aprons;
  • washing floors/ vacuuming carpets;
  • taking out the garbage;
  • disinfecting waste containers
  • disinfecting toilets, sinks in guest bathrooms

Once a week:

  • wiping down light fixtures,
  • washing windows, glass display cases and doors.

Once a month:

  • dusting of all decorations,
  • dusting the ceiling, walls,
  • washing the walls

Read also https://industrialoop.com/news/what-affects-safety-in-the-office/

Main photo: Matilda Wormwood/pexels.com

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