Rengöring på restauranger: Kontroll och utvärdering av olika rengöringsmetoder på restauranger i Södra Roslagen.
Independent thesis Advanced level (degree of Master (One Year)), 20 credits / 30 HE creditsStudent thesis
Control and comparison of various cleaning methods on restaurants in Södra Roslagen
The purpose of this report is to find out and analyze the efficiency of cleaning methods in restaurant kitchens. The investigation was carried out through unannounced inspections at 89 restaurants in Södra Roslagen (municipality of Danderyd, Täby and Vaxholm). ATP-measuring was done on a plate, a knife, a bench surface and a cutting board. The ATP-method measured the amount of food residue on equipment and working surfaces after cleaning, with a luminometer and swabs. Restaurant staffs were asked to describe in detail how and when the last cleaning was carried out on the surface. The results after cleaning were not as good as one would expect. Of the 342 tests that were analyzed only 42% passed, 10 % got caution and 48 % of the tests failed. It seems most difficult to clean the cutting boards sufficiently. Cleaning in a dishwasher gave generally better result than washing by hand. Plain detergent and to rinse with water seem to give the best results for bench surface. Many food businesses in Södra Roslagen and other communities had insufficient procedures for cleaning and need to improve the methods.
Keywords: Cleaning, washing, ATP-measuring, restaurants, control program
Place, publisher, year, edition, pages
2013. , 34 p.
Other Natural Sciences
IdentifiersURN: urn:nbn:se:umu:diva-78618OAI: oai:DiVA.org:umu-78618DiVA: diva2:638023
Södra Roslagens miljö- och hälsoskyddskontor
Subject / course
Examensarbete i miljö och hälsoskydd
Master of Science Programme in Environmental Health
2013-06-07, NC 290, Umeå universitet, Umeå, 08:51 (Swedish)
Lavin Olofsson, Åsa, Universitetsadjunkt
Bigler, Christian, Universitetslektor