In a working kitchen, hygiene measures have to fit around service and they need to be straightforward to deliver.
One option we are asked about more often is fog sanitisation. In simple terms, it is a misted application of a sanitiser across surfaces in a closed space. We treat it as an add-on stage once the main clean has been completed.
Fogging does not replace everyday cleaning, and it will not tackle grease build-up or food residue on its own. Used in the right sequence, it can help teams treat lots of touchpoints in a consistent way, either as a one-off response to an incident or as part of a planned approach.
Stories in the news recently, including the meningococcal cases reported in Kent, have highlighted how quickly illness can move through close-contact environments. When that happens, it makes sense to focus on measures that are simple to apply and easy to repeat.
For fog sanitisation, we use SteriZar. The manufacturer’s published information references independent testing to EN standards, includes a “kills 99.99% of bacteria” claim, and refers to EN 14476 (virucidal activity).
If you’d like to understand whether fog sanitisation could support your site (and how we’d schedule it alongside your existing cleaning routine), take a look at our fog sanitisation page or get in touch with our team for a quick conversation.
Disclaimer: This article is for general information only and does not constitute medical or public health advice. If you suspect illness or an outbreak on site, follow the latest guidance from relevant health authorities.