Clinical researches show that a large part of the foodborne outbreaks which occur every year are associated with eating in public places, even luxury restaurants and top branded delicatessens. Unfortunately, the factors that contribute to these cases are personal hygiene habits of the food workers, their health, also the meals preparing and at last, but not at least – the cleaning practices.
Whether we talk about a restaurant, hotel, social or corporate kitchen the high level of cleanliness is the most significant item. Not always the mangers are conscious enough for the consequences of their carelessness although the fees and amercements they must pay if there are customer complaints and a clear risk of transmitting pathogens. So the pure environment of the restaurant, the perfect cleanliness of the whole kitchen, appliances and surfaces is the base of the successful business.
According to the experts, the food is very sensitive to the airborne infections, so the perfect condition of the countertops, dishes, tableware, appliances are obligatory, but also is needed a responsible attitude towards the pureness of the hoods and vents, air-conditioners, where the viruses can exist and spread through the ventilation systems.