TELL ME WHAT YOU EAT AND I’LL TELL YOU WHO YOU ARE...
Artisanal ice cream shops, confectionery, professional kitchens, catering, bakeries, pizzerias, delicatessens and communities.
These premises are also subjected to physical and organic stress and to the same bacterial/safety risks as large-scale food industry, due to the risk of biological contamination from fresh products, proliferation of bacteria, such as the most popular salmonella.
The rule of thumb to follow is: meticulous cleaning and disinfection, combined with a healthy workplace. Light-coloured, anti-acid coatings should be used, preferably tile surfaces. These should be chosen over other solutions because they are easy to clean and long-lasting. Efficient floor drainage systems are essential to eliminate waste water after cleaning processes, with rounded joins between the floor and walls. There should be, therefore, be no sharp edges or 90° angles which could encourage the accumulation of dirt or infiltrations and the risk of bacterial contamination.
Since show cooking is now a trend, it is a great opportunity to showcase a functional, bright, clean and flawless kitchen to customers, where there is absolutely nothing to hide and the staff can work in total safety