Proper Pan and Surface Cleaning Techniques

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As more information about COVID-19, otherwise known as the Coronavirus, comes to light, the LloydPans innovation team would like to share some reminders about cleaning and disinfecting our pizza pans and surfaces in commercial kitchens that are still providing carry out and delivery services to customers. 

General Pan Cleaning and Maintenance

For general pan cleaning, we recommend a mild, sudsy detergent and nothing more abrasive than a nylon-type scrubber or the blue Non-Scratch Scrub Sponge by Scotch-Brite. This is ideal for LloydPans’ proprietary non-stick cookware and pizza pans’ permanent stick-resistant finishes, which are created by combining our in-house anodizing processes with our exclusive water-based release coatings.

Soak pans in warm, sudsy water using a mild dish-washing liquid. Then, with moderate scrubbing, remove as much oily residue as possible. Rinse thoroughly. Make a paste with Barkeepers Friend and scrub with a dishcloth or non-abrasive scrub sponge. Rinse thoroughly. Once cleaned, the pan should be wiped using a cloth or paper towel with a small amount of oil prior to next use.

Disinfecting Surfaces

According to the Centers for Disease Control and Prevention (CDC), food service employees should clean surfaces using soap and hot water. High touch surfaces — tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, pizza boxes, etc. — should also be cleaned regularly with hot soapy water where applicable and then followed with an EPA-registered household disinfectant. Make sure to protect yourself by wearing disposable gloves and having good ventilation during use of products. Surfaces can also be cleaned with diluted household bleach where applicable. Make sure to check the label to see if it’s expired and intended for appropriate restaurant surface disinfection. 

Proper Handwashing

The CDC says to always wash your hands for at least 20 seconds with soap and water immediately after removing gloves, before and after preparing food, and of course after coughing, blowing one’s nose, sneezing or using the restroom. Alcohol-based hand sanitizer that contains at least 60% alcohol is also good for a backup. Avoid touching eyes, nose and mouth. 

Educate Employees About COVID-19

Workers, the CDC notes, should be educated on proper cleaning, laundry and trash pickup during the COVID-19 pandemic — and beyond:

  • Provide instructions on what to do if they develop symptoms within 14 days after their last possible exposure to the virus.
  • Develop policies for worker protection and provide training to all cleaning staff on site prior to providing cleaning tasks.
    • Training should include when to use PPE, what PPE is necessary, how to properly don (put on), use, and doff (take off) PPE, and how to properly dispose of PPE.
  • Ensure workers are trained on the hazards of the cleaning chemicals used in the workplace in accordance with OSHA’s Hazard Communication standard (29 CFR 1910.1200.

The Food and Drug Administration held a call with food service members to discuss best practices on April 10, with a few key takeaways: 

  • Sick employees should be educated on COVID-19 symptoms and report immediately to supervisors. Stay home, and follow CDC guidelines. If a sick employee has come to work, send them home immediately and follow CDC guidelines on cleaning. Others with contact should be considered exposed.
  • Follow 4 steps to food safety: Clean, Separate, Cook, Chill 
  • If offering carryout, find ways to encourage spacing between customers while in line for service. Discourage pets in restaurants and pickup areas.
  • If offering delivery service, practice social distancing when delivering food, such as contactless deliveries and sending text alerts or calling when deliveries have arrived.

We at LloydPans hope that everyone stays safe during this unprecedented time. Don’t forget to inquire about our discounts for large volume customers. We offer wholesale and distributor pricing for qualified customers. 

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