If you’re looking for a fast and efficient way to get rid of the bacteria, viruses and fungi that are almost certainly lurking in your commercial kitchen, it’s time to book our fog sanitisation service.
Why is fog sanitisation important for hospitality businesses?
Fog sanitisation works by spraying a fine mist of disinfectant over your entire workspace. These droplets will quickly kill fungi, bacteria, viruses, and other illness-inducing pathogens.
Proven to get rid of 99.99% of the nasties that often house themselves in your kitchen and your venue’s communal areas, this ‘fog’ will provide additional protection to your work surfaces for up to 30 days after the sanitisation has been carried out, even when these surfaces are subjected to wiping and cleaning. So, it’s not just effective immediately – there’s a lasting benefit, too.
As you can imagine, our fog sanitisation services were in huge demand at the height of the Covid-19 crisis. But though the worst of the pandemic is over, they remain a popular option for many of our clients, particularly for business owners who have fully woken up to the advantages of removing lingering germs from their premises on a regular basis. Anyone who understands the importance of keeping a kitchen open and functioning during busy seasons (such as the Christmas holidays) will want to seriously consider fogging, as taking proactive steps to maintain good hygiene can help reduce staff sickness and combat absences during peak times.
The chemicals used within the fog sanitisation process are harmless to humans and animals, and they have been manufactured to ISO 9001 requirements and tested to BSEN standards. Usually, it only takes approximately 6 to 7 hours to sanitise a kitchen in this way, so the process can be carried out with minimal disruption to your service.
When is the right time to invest in fog sanitisation?
Fog sanitisation can be carried out all year round to provide maximum protection for your staff and visitors. However, it’s especially effective at stopping germs from spreading during the colder months, when colds and flu viruses are circulating the population.
After all, kitchens are packed full of people who are often working in very close quarters, so it’s easy for these kinds of illnesses to spread in catering environments.
Control the spread of infection, protect your staff, and make sure your kitchen continues to run smoothly by asking us to sanitise your area frequently throughout the winter. Contact us now to learn more or get a free quote for your requirements.
What else can you do to maintain excellent hygiene standards in your commercial kitchen?
The last thing we want to do is teach you and your kitchen staff how to suck eggs. Everyone working in a commercial kitchen is required to have sound practical knowledge of basic health and safety standards, and it’s in everyone’s interests to follow good hygiene practices.
We’re sure you’re doing everything you can to keep your staff and visitors free from illness. That said, here are some small nuggets of advice to pass on to your workforce that might help them curb the spread of germs in between sanitising sessions.
Just because a surface looks clean, doesn’t mean it is! A lot of the time, it’s not enough to wipe down worktops and appliances. Once you have removed any obvious dirt, grease, or grime, you need to disinfect the area with a solution that will actively kill a high percentage of the organisms that transmit illnesses.
Everyday handheld appliances are often in constant use, and if they are not given proper care and attention, they will soon harbour plenty of germs. Make sure you clean them after every use with a commercial disinfectant or a homemade bleach-based solution.
From doorknobs and light switches to tills and KDS screens, there are lots of surfaces outside of your kitchen environment that will need to be sanitised regularly. Microwave buttons, coffee pot handles, books and diaries and even shared sets of keys can all hold onto bacteria, too.
Antibacterial soaps and cleansers do the trick, but according to the CDC, washing your hands thoroughly with plain soap and warm water for 20 seconds is the best idea. It’s worth knowing that alcohol-based antibacterial hand sanitisers don’t actually work against all viruses, including the norovirus.