With this month’s theme being about cleaning, I thought it might be worth considering the importance of staff when it comes to cleaning.
Have just finished an article about how poor cleaning can wreck a food business. Without a good and effective cleaning program, the risk of both food poisoning and issues assocaited with food allergens become significant.
It highlights how staff take their lead from management and that if cleaning is not given it’s proper place in the scheme of things, staff will not think it is important.
Cleaning is not just something done at the end of the day, it is a key part of how a food business should operate. If management does not see it this way and allow resources and time for it, then staff cannot be expected to either.