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SO YOU'RE READY TO REOPEN...

For  nearly  60  years  PJP  has  helped  Restaurants  thrive, even during difficult times. The COVID-19 pandemic has presented us with a new challenge. How  can  we  reopen  in  a  way  that  makes  our customers  feel  safe  coming  to  our  restaurant again?  PJP  is  here  to  guide  you  through  this  complex process. 

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COVID-19 

RESTAURANT

REOPENING 

GUIDE

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In  this  guide,  we  will  help  you  with  all  the precautionary  steps  you’ll  need  to  take  before reopening, along with making suggestions about the kinds of products you will need to get the job done.



CLEANING

SANITIZING

DISINFECTING

Cleaning is the process of using soaps or detergents to remove dirt, dust, and oils from surfaces. This process does get rid of viruses and bacteria, but does not actually kill microbes, only removes them. 

Cleaning is an important step that should not be overlooked. Just because it does not kill microbes, does  not  mean  it  does  not  contribute  to  the process. Cleaning a surface before either sanitizing or disinfecting greatly increases the effectiveness.

Sanitizing  is  a  process  that  reduces the  number  of  microbes  (mostly bacteria)  on  a  surface  to  a  safe  level as  judged  by  public  health  standards or  requirements.  Sanitizers  are  most effectively  used  on  food  contact surfaces. They kill germs, but not all of them.

Sanitizing a surface is preferred when that surface is on a sensitive area that would not accept the use of the harsher chemicals used for disinfection.

Disinfecting  is  a  process  that  uses powerful  chemicals  like  bleach  to  kill 100%  of  the  viruses  and  bacteria  on a  surface.  Disinfecting  is  the  best way to  ensure  that  a  surface  is  completely free of potentially dangerous microbes, but also requires the use of potentially harmful chemicals.

Disinfection is best used on high contact surfaces. These are the most likely areas to spread illness.

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