Something to Sneeze At

Sleeker designs in food-display guards put the focus on food

By Margaret Sheridan, Senior Editor -- Restaurants & Institutions, 3/15/2004

When sneeze guards do their job well, no one notices. The shields, mandated by health departments to protect salad bars and other open displays of food, come in various styles, sizes, shapes and materials. Some are fixed and permanent; others are assembled from component parts or custom-designed. Portable models collapse for storage and afford operators greater versatility in station design. Sleeker designs in glass or acrylic plastic look less like institutional equipment and blend better with contemporary décor.

There are standards for sneeze guards, according to the National Restaurant Association. The Washington, D.C.-based trade organization uses specifications from Ann Arbor, Mich.-based National Sanitation Foundation International (NSFI). Though placement varies depending on state health codes, NSFI standards state that shields must be 14 inches above the food counter and extend seven inches beyond food.

Materials and finishes can enhance the perceived value and quality of any salad bar, buffet or food display. Brass and glass were selected for sneeze guards for The Bellagio Buffet in The Bellagio Hotel & Casino, Las Vegas. Two buffet tables use a total of 50 individual glass panels to protect hot and cold items. The 200-foot-long savory table incorporates 30 heat-tempered glass panels, each measuring 3 feet in length. The dessert table measures 50-by-20-feet and uses 20 sneeze guards. The buffet’s food and production costs run more than $1 million a month, says Executive Chef Stephen Arata. It daily attracts about 4,000 customers who pay $26.99 for lunch and $33.95 for dinner.

Arata assigns two employees to maintain the buffets. Panels, floor, containers and surfaces are wiped during service. Between meals, all panels are thoroughly cleaned on both sides with a sanitizing solution. Due to the high traffic volume, sanitation vigilance is critical, says Arata. “We buy the best food. It’s part of our reputation. We have to keep things spotless, safe and attractive.’’

Cleaning details
Glass is the hands-down favorite for buffet guards at California State Polytechnic University’s Bronco Student Center. “Glass is easier to clean and maintain than acrylic,’’ says Brett Roth, manager of cash operations at the Pomona campus. Synthetic material can become brittle over age, scratches more easily and requires special polish to maintain, he says. Roth says busy campus locations require glass sneeze guards that are easier for student workers to keep sanitary, requiring only wipes with basic window cleaner.

For Kikka Sushi & Noodle Bar, one of six stations in the Bronco Student Center, he invested $400 in a custom-made tempered-glass panel. It measures 12 feet long by 18 inches high and rests on a 41/2-foot-high counter supported by stainless-steel columns. The expanse of glass serves not only as a barrier but as a show window where customers watch chefs prepare sushi, sashimi and teriyaki.

Another type of guard is used for the campus’ salad bars. Panels supported by stainless-steel-and-chrome frames pivot and lock in place. During service, panels are held at the proper health-code-mandated angle, then loosened to allow cleaning on both sides.

Right tools for the job
A variety of sneeze guards serve campus-dining locations at the University of Chicago, an Aramark Corp.-managed account. “What we select depends on the look of the station and its functionality, whether it is self-serve or plated, a bagel station or food court,’’ says Jodi Smith, director of marketing, campus dining services.

Newer designs in sneeze guards, especially portable styles, look less industrial. “They’re invisible to customers’ eyes, very sleek and modern-looking. It creates an appealing appearance and puts the focus on food while meeting sanitation standards,’’ she says.

One advantage of portable guards is versatility. “You can convert any counter into a service area. The portable guards allow for more set-up variations,’’ says Smith.