TO ATTRACT AND RETAIN customers to your pizza restaurant or takeaway operation, it’s important that not only your food, but your interior décor and particularly your food preparation areas look their best.
In this business presentation is terribly important as it goes hand in hand with hygiene. Your customers’ perceptions of the cleanliness of your premises — especially when they can see where the pizzas are being prepared — will make or break their decision to make a return visit.
But the link between presentation and hygiene is not just in the customer’s mind. In order to ensure good hygiene it’s imperative to keep your benchtops, storage units, cooking utensils and equipment, and floors not only clean but sanitised. To get some helpful cleaning and sanitising tips, we asked for expert advice from Andrew Marson of Clorox Commercial, Australia’s leading provider of cleaning products and owner of the iconic CHUX and GLAD brands.
“Cleaning removes dirt, grease and waste such as food residue or grime on preparation surfaces and equipment like the inside of ovens and fridges. Regular cleaning of floors, door handles and taps will also minimise the risk of accidents caused by slippery surfaces,” Andrew points out.
“Naturally you need to clean some items more often than others so it’s a good idea to have both a daily and weekly cleaning schedule.
Your cooking and preparation utensils such as dishes, bowls and pans need to be cleaned every day or perhaps several times daily depending on use. Certainly your work preparation surfaces such as benchtops need cleaning and sanitising on a constant basis.
“Storage spaces such as fridges and ovens should be cleaned each week along with floors and ‘hidden’ surfaces like shelves, alcoves and garbage areas.”
Andrew points out the importance of not only cleaning but sanitising — that is, ensuring your preparation surfaces are free of bacteria.
“While cleaning removes visible dirt and grease it doesn’t kill bacteria, which are invisible to the naked eye,” he explains.
“To do this you must use a good quality sanitiser, or a 2-in-1 product like Handy Andy Green which both cleans and disinfects and can be safely used on a variety of surfaces including laminate bench tops and tiles. Bleach and vinegar are also useful cleaning aids to keep on hand. You can soak cutting boards and dish cloths to kill germs, while vinegar is handy for preventing the growth of mould.”
Andrew says that in order to be sanitary, your surfaces must be thoroughly clean, as the presence of dirt, grease and grime will interfere with the disinfectant doing its work.
“That’s why it’s important to choose a high-absorbency cloth which will trap dirt, absorb spillages and then rinse out clean,” Andrew adds. “CHUX Superwipes perform these tasks admirably and have been designed so you can launder them and use them over again.
“And as they come in a range of colours, you can assign a different colour to specific application. This colour coding system, approved by quality assurance certifier HACCP Australia, is a handy safeguard to protect against cross-contamination — that is, transferring bacteria from one surface to another.”
You can choose several colours to match your requirements, then create your own colour coding system and display via a wallchart or poster to make sure staff are familiar with it.
Andrew emphasises how important it is to ensure all your workers understand and conform to your business’ hygiene procedures: “as the business owner or manager, you are responsible for making sure that your staff are handling food in accordance with the relevant Food Safety Standard.”
You can find out more about the Australian Food Safety Standards by visiting, and learn more about the cleaning products mentioned in this article at
clean tidy workspace
A clean and tidy workspace helps denote a hygiene-aware business to your customers