Kitchens & Restaurants Surfaces in contact with hands or food, major carriers of cross contamination, collect and disseminate all types of germs.
The surfaces in contact with hands and food are: cutting boards, counters, refrigerators, kitchenware…
In order to minimize infection risks, it is important to regularly disinfect anything in contact with food.
The purpose of disinfection is to render work materials and work surfaces free from bacteria. It is thus of fundamental importance for industry, both for those who work in industry and in terms of protecting the end product, and thus the consumer.
Disinfecting effectively and regularly significantly reduces the presence of pathogens.
Disinfecting all work surfaces within these industries is therefore essential in order to keep the risk of infection at its strict minimum.
The aim of this type of disinfection is to prevent any risk of the final product being contaminated, which could jeopardise end consumers’ health.
Since these environments are required to meet health and sanitation standards and are subject to regular checks by the relevant authorities, it is crucial for industries, and especially for the food sector, to ensure that microbial contamination remains within minimum safe levels and below the limits imposed by law.
