Silestone Institute - Hospitality

Hospitality

HOSPITALITY

In professional kitchens, cleaning and disinfection are not synonymous

Something that is clean may still be a contamination hot spot.

Kitchen design reduces the risk of food contamination

Kitchen hygiene begins with architectural design. The design of appropriate food flows and the use of appropriate materials and equipment will ensure optimal hygiene even before cooking.

Personal hygiene for people working with food

Information for food premises: food poisoning, personal hygiene, hands washing and illness.

Personal Hygiene Decalogue for Food Workers

"For each and every hotelier hygiene and sanitation is such an issue which has to be handled carefully. Especially if you work in food preparation department then you need to be more careful than anyone else".