GET THE GUIDE NOW BY FILLING OUT THIS FORM.
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.
RESTAURANT
REOPENING
GUIDE
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.