Keeping workplaces clean and disinfected to protect employees from the threat of COVID-19 is essential. But when it comes to public settings, where large numbers of individuals might congregate, the challenge is significantly greater. However, with enhanced cleaning routines using only disinfectants recognized as effective, the task is very much achievable.

Since the start of the COVID19 crisis, even rigorous cleaning has been proven insufficient to hold back the spread of novel coronavirus. Disinfecting is confirmed as essential to making surfaces hygienically safe. As the hospitality industry reopens, understanding cleaning versus disinfecting is important if it is to be done safely and the COVID19 crisis is to end.

COVID-19 has had a severe impact on the food and beverage, and indeed catering industries. News that these sectors can begin to re-open is welcome, but it comes on the condition safe environments for workers and customers is provided. How can this be assured? The best way is a thorough cleaning and disinfecting practices.

For any restaurant, diner or bar, one of the most significant concerns is cleanliness and hygiene. But in the midst of the COVID19 pandemic, disinfecting surfaces surfaces has become even more crucial. And while more vigorous cleaning may seem the best response, this can cause further problems.

Throughout the food processing industry, disinfecting all exposed surfaces is an edict that must be followed as gospel. But while hygiene and food safety are the obvious motivations behind this regulation, the impact is actually much wider reaching than that.