Hospitality sector

In food service and hospitality, cleanliness underpins both reputation and guest safety. From the kitchen and back-of-house to hotel rooms, each area has distinct hygiene requirements. Discover how to maintain high standards throughout your property.

Explore our approaches to disinfection in the hospitality and catering industry.

When choosing professional cleaning agents for gastronomy and the wider hospitality and catering sector, focus on specialist, high-performance formulations. Since they come into direct contact with surfaces and utensils used for food preparation, such products must offer both strong action and safety. Cleaning and surface disinfection are indispensable for maintaining proper hygiene and safety in catering venues.

Do you know how to protect surfaces effectively in your hotel or restaurant?

Countertops and kitchen tools are constantly exposed to soiling. Food residues, fats, deposits and burnt-on grime create ideal conditions for microbial growth. Many persistent stains cannot be removed with standard consumer products. Hence the importance of high-quality disinfection agents for the catering industry that remove contamination and prevent bacterial growth. Proper hygiene in the catering industry not only satisfies sanitary standards but also builds a positive brand image and customer trust. It also demonstrates care for the health of guests and employees.

This means safeguarding the sanitary safety of both food and all kitchen surfaces. Because disinfectants eliminate harmful microorganisms, they are especially important where risks are high. Always choose professional-grade products for the hospitality and catering industry. Consumer products often do not deliver the required level of disinfection, are not suited to intensive use in large commercial kitchens and may fail to meet stringent sector standards.

Hospitality and catering industry — essential cleaning agents worth having on hand

When choosing cleaning agents for hotels and restaurants, consider their intended use to ensure effective soil removal and maximum hygiene. The MEDISEPT range includes, among others, glass, mirror, ceramic and tile cleaners, as well as manual and machine dishwashing detergents. You will also find products for descaling kettles, degreasing cookers, and cleaning heavily soiled grills. All of these professional products for the catering industry should be part of every kitchen’s toolkit.

Professional disinfectants for small and large surfaces

Professional surface disinfectants for the hospitality and catering industry ensure a high level of sanitary safety. Worktops, tables, and other surfaces require regular disinfection, since they are used by multiple people and often come into contact with food. Disinfection fluids for small surfaces are fully safe for use in areas governed by strict sanitary standards, where contact with food requires special attention to eliminate microbiological hazards.

Beyond small-surface products, MEDISEPT also offers floor cleaners that both wash and disinfect, streamlining daily sanitation procedures and enabling effective removal of bacteria, viruses and fungi from flooring. Systematic use of professional agents improves sanitary conditions in restaurants and hotels. All products are developed for the hospitality and catering industry in modern laboratories under expert supervision.

Best practices for restaurants

See what guests pay attention to during a restaurant visit.

Hand washing and disinfection

Hands should be washed and disinfected before and after serving guests. Safe venues should also require guests to disinfect their hands upon entry.

Disinfection of shared surfaces

Disinfection is a fundamental, although often overlooked, duty of restaurant staff. The premises must be cleaned regularly, and shared-touch surfaces such as countertops, chairs, door handles, and menus should be disinfected frequently.

Hygiene procedures

Every restaurant should establish clear, consistently followed procedures for maintaining hygiene.

Food serving

Guests should not handle or serve food themselves in self-service settings (e.g. buffet-style breakfasts, pay-by-weight canteens).

Use of protective equipment

Depending on the service type, staff (especially front-of-house) should use single-use gloves, face protection and aprons.

Distancing

Tables and chairs should be arranged to maintain appropriate distance between guests at different tables. Tablecloths should be replaced with easily disinfected surfaces.

Maintaining hygiene in a catering venue is essential to protect the health of staff and guests.

Safety first

Adhering to sanitary guidelines matters not only during epidemics, but every day. Proper management of a food service operation safeguards employees and guests.

Monthly spending on professional disinfectants and implementing correct hygiene rules is minor compared to the cost of prolonged closures (e.g. due to quarantine).

Dedicated contact

Select a region to see your dedicated account manager

Region 1

lubelskie, podkarpackie, świętokrzyskie, małopolskie

Regional account manager contact

Natalia ŚwiderekSenior Sales Specialist B2B

Phone.: +48 81 535 22 23

Phone.: +48 502 256 156

E-mail: n.swiderek@medisept.pl

Region 2

pomorskie, warmińsko-mazurskie, podlaskie, mazowieckie, kujawsko-pomorskie

Regional account manager contact

Mariola WyroślakSenior Sales Specialist B2B

Phone.: +48 501 366 120

E-mail: m.wyroslak@medisept.pl

Region 3

dolnośląskie, opolskie, śląskie, lubuskie

Regional account manager contact

Agnieszka WaszczyńskaSenior Sales Specialist B2B

Phone.: +48 511 452 479

E-mail: a.waszczynska@medisept.pl

Region 4

łódzkie, zachodnio-pomorskie, wielkopolskie

Regional account manager contact

Dział sprzedaży B2B

Phone.: + 48 81 535 22 22

E-mail: sprzedaz@medisept.pl

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