HoReCa
In the food service and hospitality industries, cleanliness is the cornerstone of a good reputation and guest safety. From the kitchen, through the back-of-house areas, to hotel rooms—each zone has different hygiene requirements. See for yourself how to effectively maintain high standards of cleanliness in your facility.
Discover our disinfection solutions for the HoReCa industry!
When choosing professional cleaning products for the food service industry and the entire HoReCa sector, the primary focus should be on specialized, high-performance formulations. Due to direct contact with surfaces and utensils used for food preparation, these products should not only be highly effective but also safe. Cleaning and disinfecting surfaces are essential and integral elements for maintaining proper hygiene and safety in food service establishments.
Do you know how to properly ensure the safety and cleanliness of surfaces in your hotel or restaurant?
Countertops and kitchen utensils are constantly exposed to dirt. Food scraps, grease, residue, or burnt-on debris can provide an ideal environment for microbial growth. Many stubborn stains are difficult to remove using standard, over-the-counter products. That is why it is so important to use high-quality disinfectants in the food service industry that effectively eliminate contaminants and prevent bacterial growth. Proper hygiene in food service establishments not only meets sanitary standards but also helps build a positive company image and increases customer trust. It is also a sign of care for the health of guests and employees.
To this end, it is essential to ensure the sanitary safety of both food and all surfaces in the kitchen. The use of disinfectants helps eliminate harmful microorganisms, which is why it is so important to use them, especially in areas where the risk is high. You should choose professional cleaning products designed for the food service industry. Over-the-counter products often do not provide an adequate level of disinfection, are not suited for intensive use in large commercial kitchens, and may not meet the rigorous sanitary standards required in the HoReCa industry.
HoReCa Industry – Cleaning Products You Should Always Have on Hand
When selecting cleaning products for hotels and the food service industry, it is important to consider their intended use to ensure effective stain removal and maximum hygiene. Medisept’s product range includes, among others, cleaners for windows, mirrors, ceramics, and tiles, as well as dishwashing detergents—for both hand washing and machine washing. The range also includes products for descaling kettles, degreasing stoves, and cleaning baked-on grills. All these professional cleaning products for the food service industry should be part of every kitchen’s inventory.
Professional disinfectants for small and large surfaces
Professional surface disinfectants for the food service and hospitality industries ensure a high level of sanitary safety. Work surfaces, tables, and other surfaces require regular disinfection because they are used by different people and come into contact with food. Products for cleaning and disinfecting small surfaces are completely safe for use in areas where strict sanitary standards apply, and where contact with food requires special care to eliminate all microbiological risks.
In addition to small-surface cleaners, the MEDISEPT range also includes floor cleaners that combine cleaning and disinfection functions, streamlining daily sanitation procedures. These products effectively remove bacteria, viruses, and fungi from floors. The systematic use of professional cleaning products improves sanitary conditions in food service and hotel facilities. The products were developed for the HoReCa industry in modern laboratories under the supervision of experts.
Restaurant Best Practices
Find out what customers pay attention to during a visit to a restaurant.
Hand washing and disinfection
Hands should be washed and disinfected before and after serving customers. In a safe restaurant, customers should also be required to disinfect their hands upon entering the premises.
Disinfection of common areas
Disinfection is the primary—and often the most overlooked—responsibility of restaurant staff. The premises must be cleaned regularly, and common surfaces such as countertops, chairs, doorknobs, and menus must be disinfected regularly.
Hygiene procedures
Every restaurant should have clear hygiene procedures that are easily understood and strictly followed by staff.
Staff serve the food
Customers are not allowed to touch or serve food themselves in areas where self-service is offered (e.g., breakfast buffets, weight-based lunches, etc.).
Use of protective equipment
Depending on the type of service, restaurant staff (and in particular servers) use disposable gloves, face coverings, and aprons.
Maintain social distancing
Tables and chairs should be spaced apart to maintain an appropriate distance between customers at different tables. Tablecloths should be replaced with surfaces that can be easily disinfected.
Maintaining hygiene in a restaurant ensures the safety of employees and customers.
Safety is paramount
Adhering to health guidelines is crucial not only during an epidemic but also in everyday life. Proper management of a food service establishment ensures the safety of both employees and restaurant customers.
Monthly expenses for professional disinfectants or the implementation of proper sanitation protocols are minor costs compared to the long-term downtime caused by, for example, a quarantine.
