Food-borne illnesses are one of the worst things that can happen to a drive-thru operation. To fight infection, crewmembers should wash their hands often and keep drive-thru parts, like their headsets, clean. In addition, here are five “danger zones” that need to be properly managed at all times.

1.    Food surfaces. Make sure crewmembers know and follow cleaning and sanitizing procedures for all surfaces that come in contact with food.

2.    Cold storage areas. Train all employees on which food items need refrigeration and which need freezing. Use warning systems to alert crew members when a door is left ajar or temperatures get too warm.

3.    Food expiration dates. Train employees to always check expiration dates before using food coming out of cold storage or refrigerated areas.

4.    The triple sink. When cleaning dishes and utensils, use plenty of sanitizer (one that kills norovirus) and change the rinse water frequently to keep it clean.

5.    Sick employees. Have a clear policy that employees are not allowed to come to work when ill. Be diligent about enforcing it.

Preventing food-borne illness takes discipline and diligence, and so does taking care of your drive-thru parts and equipment. When you need fast, professional repairs for your drive-thru parts, you know where to go – CE Repairs. Call us at 877-731-0334.