A study by the US Centers for Disease Control and Prevention (CDC) found that more than 80% of foodborne outbreaks involved food prepared in a commercial setting, such as a restaurant or deli. Restaurants must therefore take great care during all stages of food storage, preparation, and delivery to the customer to prevent foodborne illnesses. They must also provide a hygienic and safe environment, including air and surfaces free of harmful viruses, bacteria, and many other pathogens. Good hygiene is, of course, equally important in our home kitchen.
An outbreak of contagion can quickly destroy a restaurant’s reputation and even lead to permanently closing the business itself. Owners and staff are often well aware of the sanitization routines required in the restaurant kitchen. But there are other ways an unfortunate incident of contamination can happen. Therefore, it is essential to frequently sanitize all surfaces containing pathogenic microorganisms even though they are not in direct contact with food. Menus, ordering screens and POS devices, card readers, trays, etc., can also transmit illnesses within a restaurant.