Tag: CleaningPractices

Imagine a head chef in an upmarket restaurant wiping down a prep surface between services, confident it's clean. Or consider a canteen supervisor spraying down counters before the lunch rush. Both believe it’s sufficient. But is it? Visible residue and food spills are easy to spot and wipe away. However, unseen contaminants, such as bacteria, can pose a bigger risk. Those risks add up quickly when dozens or even hundreds of meals are prepared daily.