title: A strategic cleaning assessment program: menu cleanliness at restaurants.
abstract: The importance of clean food contact surfaces has been recognized; however, the importance of cleanliness on nonfood contact surfaces such as menus may be underestimated. The aim of the study described in this article was to determine the cleanliness of restaurant menus, evaluate typical cleaning methods used in a restaurant, and provide recommendations for improving menu cleanliness. The authors' study used an adenosine triphosphate meter to assess the cleanliness of the menus. A pretest identified the most commonly touched areas of the menu by consumers. Based on the results of the pretest, menus were collected from casual-family dining restaurants and analyzed for cleanliness. Results suggested that menus should be cleaned after each shift and that menus distributed by the staff when guests are seated are cleaner than those kept on the table.
authors.forename: Jinkyung
authors.initials: J
authors.lastname: Choi
authors.forename: Barbara
authors.initials: B
authors.lastname: Almanza
authors.forename: Douglas
authors.initials: D
authors.lastname: Nelson
authors.forename: Jay
authors.initials: J
authors.lastname: Neal
authors.forename: Sujata
authors.initials: S
authors.lastname: Sirsat
mesh_terms: D000255:Adenosine Triphosphate / Q000032:analysis*; D004203:Disinfection; D004782:Environmental Health; D015438:Health Behavior; D006801:Humans; D006920:Hygiene; D012147:Restaurants; D062206:Spatial Analysis
chemical_list: D000255:Adenosine Triphosphate