Maintaining a clean and hygienic environment is paramount in the restaurant industry, where customer satisfaction and safety are paramount. However, while restaurant owners and managers diligently focus on aspects such as food quality, customer service, and ambience, one crucial yet often overlooked factor is the presence of mould. Mould growth not only poses health risks but can also tarnish a restaurant’s reputation and lead to compliance issues.
Identifying and eliminating mould promptly is vital to ensure the well-being of both staff and patrons, as well as to maintain a pristine dining experience. In this article, we will explore 5 spots to look for mould in restaurants, providing you with essential insights to help you proactively tackle this issue.
Is It Easy for Mould to Grow in Restaurants?
Mould can easily thrive in restaurants, facilitated by the introduction of just one spore hitchhiking on a guest’s coat or entering through the front door. With the staggering number of over 100,000 identified mould species, the likelihood of this occurrence is quite high.
Once a spore finds a moist environment to settle in, it can initiate growth in as little as 24 hours. As it establishes itself and expands, it releases additional spores into the air. This increased concentration of spores inside the restaurant significantly raises the chances of finding other damp areas suitable for colonisation, thus perpetuating the cycle. Certain types of mould can even produce minuscule toxins that are also dispersed into the air.
Hence, aside from the apparent growth opportunities created by leaks and water-related incidents, the conditions for mould to flourish in a restaurant are favourable
1. Mould Growth in Restaurant Kitchens
The combination of pervasive steam, food particles, and gases creates an ideal environment for mould spores to thrive. Factor in the countless nooks and crannies present in these areas, and you have a perfect breeding ground for mould. Moreover, if mould enters your air conditioning system, the spores will even get into the food you prepare. This makes kitchens one of the prime spots to look for mould.
Preventive Measures
To prevent mould growth, it is essential to address the moisture levels. This involves promptly cleaning up spills, removing standing water, ensuring thorough drying after cleaning, and maintaining low humidity levels. According to the Environmental Protection Agency (EPA), it is recommended to keep indoor humidity levels between 30 and 50 per cent to prevent mould growth.
Furthermore, it is essential to utilise tiles not only on the kitchen floor but also on the walls. This additional measure ensures you can easily clean and maintain a hygienic environment. By washing down the tiled surfaces daily, either through a pressure jet or manual scrubbing, you can effectively prevent any potential issues from arising. In the event that mould does appear on the tiled walls, you can utilise Destiny RTU spray method to combat mould.
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2. Mould Growth in Restaurant Restroom
In any building, restrooms serve as a prime breeding ground for mould. These areas are highly susceptible to mould colonisation, particularly in public spaces that witness a constant influx of people. In addition, the continuous use of flushing toilets and running faucets introduces moisture into the air and creates stagnant water in various parts of the space. Therefore, restaurant restrooms are important spots to look for mould.
Preventive Measures
Like kitchens, diligent cleaning is the initial and crucial step towards prevention. Maintaining dry conditions in these areas is of utmost importance, which involves conducting regular mopping and ensuring adequate ventilation to prevent moisture accumulation. Deep cleaning also plays a vital role in eliminating mould spores, and remember using bleach does not eradicate mould; it only masks the appearance of the mould, but the roots remain to grow!
3. Mould Growth in Restaurant Chillers and Freezers
Restaurant appliances endure extensive usage and constant exposure to moisture and food residues. Among the many spots to look for mould, chillers and freezers, in particular, present a significant concern when considering the numerous possibilities for mould growth. Whether these appliances are spacious enough to accommodate a person or compact enough to only store small foods, it is of utmost importance to handle them with care and prioritise preventive measures against mould. Otherwise, mould is sure to get in the food prepared by the restaurant.
Preventive Measures
When cleaning freezers, it is essential to use mild pH solutions exclusively.
ORAPI RECOMMENDS:
Odourless Dishwashing Liquid
When using blast chillers or freezers, following a specific cleaning process is important. Before sanitising, thorough cleaning should be conducted. For example, when removing mould, it is crucial to clean not only the affected areas but also the dirty water and loose particles of dirt present inside. Therefore, we recommend starting with a mild spray or wipes to clean the insides before proceeding to the sanitisation step.
During the cleaning process, ensure that the floor, sides, and ceiling are all properly cleaned. It is advisable to start cleaning from the ceiling and work your way down. This order prevents dirt and mould spores from falling onto the cleaned floor or walls again. Regularly cleaning and disinfecting these areas, along with maintaining proper temperature and humidity levels, will help prevent mould growth and ensure the safety of the stored food.
Steps to Clean the Chiller
- Empty the chiller and wash it.
- Clean the wall using Capture, then sanitise with Destiny RTU if following a two-step process.
- Alternatively, if you prefer a single-step process, clean with Rincon RTU.
- Opt for ready-to-use formulas if you want to avoid introducing water into the chiller.
ORAPI RECOMMENDS:
For odour problems in your chillers, we suggest using Kleenzyme.
ORAPI RECOMMENDS:
KLEENZYME is a technically advanced combination of microorganisms and soil-destroying enzymes with penetrants and surfactants that produce the ultimate safe cleaner and deodorizer for all surfaces.
KLEENZYME breaks down odor-causing organic matter instead of just masking it like what many air fresheners are designed for.
4. Mould Growth in Restaurant Drains
Drains provide a conducive environment for mould growth due to the presence of moisture, organic matter, and potential food particles that can accumulate over time. The damp and dark conditions inside drains, coupled with the nutrients available, create an ideal breeding ground for mould spores to settle and colonise. Therefore, restaurant drains are important spots to look for mould.
Preventive Measures
Mould in restaurant floor drains often stems from insufficient maintenance and improper usage, highlighting their unclean nature and proneness to blockages. Minimising the accumulation of debris in these areas and implementing a consistent deep cleaning schedule using suitable cleaning materials can significantly reduce the likelihood of mould growth in floor drains.
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5. Mould in Restaurant Ceilings
While it may not be your initial consideration, this location is highly susceptible to mould growth within restaurants. The continuous introduction of moisture from the kitchen and dishwashing area, coupled with the regular use of hot water throughout the establishment, causes hot air to ascend to the uppermost part of the building. As this heated air cools, condensation frequently occurs. If this moisture persists for more than 24 hours, it creates an environment conducive to the settlement and proliferation of mould spores.
Preventive Measures
To prevent mould growth in restaurant ceilings, several measures can be taken. Firstly, utilising mould-resistant paint is crucial. In addition, ensuring adequate airflow and ventilation in areas and regular cleaning and wiping of ceilings are recommended to eliminate dirt and grime.
It is essential to remain vigilant and observe any changes. For example, discolouration or bubbling paint may indicate a potential mould problem within the ceiling tiles or concealed within the wall. Prompt attention to such signs can help address the issue before it escalates. Regularly cleaning and disinfecting drains, along with ensuring proper drainage and ventilation, can help prevent mould growth and maintain a clean and hygienic environment.
ORAPI RECOMMENDS:
RINCON is a foaming sanitizing detergent formulated for effectively cleaning and disinfecting surfaces in food areas.
RINCON is formulated with a blend of detergents, sequestrants and quaternary ammonium compounds specially selected to be effective against a wide range of microorganisms for maximum hygiene.
Why Bother Tackling Mould Restaurants?
These foreign particles in the indoor space greatly diminish the air quality, posing health risks to staff and customers who come into contact with or inhale them. Even brief exposure can result in various adverse health effects. Therefore, understanding mould in general, including where to look for growth, implementing preventive measures to halt colonisation, and employing proper removal techniques if mould is detected, is crucial. Additionally, neglecting mould issues can lead to a failed health inspection.
Conclusion to 5 Spots to Look For Mould
In conclusion, mould growth in restaurants poses health risks, compliance issues, and reputational damage. Therefore, timely identification and elimination of mould are crucial. This article has highlighted key areas where mould commonly appears and provided essential insights for prevention. Regular cleaning, removing standing water, maintaining low humidity, utilising tiles, and proper sanitisation are important preventive measures. Implementing these steps ensures a safe and hygienic environment for staff and customers.
