A moist, warm environment like your kitchen – particularly in the summer – can lead to the buildup of moisture and grease around your facility, which can, in turn, create mold contamination risks and increase the likelihood of workplace accidents. Hospitality and food safety specialist Dhruv Kishore Bole advises operators to ensure proper ventilation, schedule deep cleaning tasks at regular intervals and to have the hood and ducts cleaned by an outside vendor at least once every three of four months to prevent the accumulation of grease and minimize fire hazards.
It didn’t take a pandemic for restaurants to focus on safety – the industry is among the most regulated around. But now, any extra tool or technology designed to protect safety (particularly in ways that were not needed before) is likely to become the norm. Ventilation is now a heightened concern, and operators are increasingly monitoring and sharing information about their air quality in an effort to attract guests. Safety is still the new hospitality. One online tool to consider is Safe Air Spaces, which helps operators estimate the risk of the air in their facilities based on factors such as floor area, occupant number, ceiling height, outdoor air supply and other factors. It may help you pinpoint your trouble spots before you invest in larger systems to protect your restaurant.