Food Service & Restaurants
Restaurants sprinkle the nation’s big cities and small towns, employing millions and serving millions every day. And commercial kitchens are the lifeblood of food service across many other industries such as hospitality, healthcare, education and many more.
The CDC estimates that every year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from food borne diseases, most of which are preventable with proper food safety along with proper environment and equipment sanitization.
Viruses and bacteria in food service environments are easily transmitted from contaminated food or sick employees to surfaces, to food, and then to customers. Even with well-trained employees, the risk of contaminated food remains a serious concern. Most bacteria grow undetected because they don’t produce a bad odor or change the color or texture of the food. And viruses transmitted by sick or unsanitary employees are equally impossible to detect.
According to the CDC, the top foodborne pathogens that cause the most illnesses or death are:
- Campylobacter spp.
- Toxoplasma gondii
- Listeria monocytogenes
- E.coli (STEC) 0157
Public Awareness on the Rise
Kitchen facilities, equipment, customer facing seating and play areas that are not properly sanitized can host, breed and transmit harmful pathogens that can cause a any number of serious illnesses. As public awareness continues to rise around outbreaks and food recalls, the risk of unsanitary environments can threaten more than just illness, it can threaten brand reputation, profits and in some cases, the entire business.
As of October 2011, there are no clear regulatory agencies actively monitoring restaurant cleanliness with respect to general customer access areas and child play areas, yet the potential threats of harmful viruses and bacteria being transmitted is clear.
Level4 Bio is Fast, Safe & Effective in Food Environments
Our patented technology and EPA approved chemical formula is second to none in eradicating harmful viruses and bacteria in food environments. Better still, it’s fast to apply, safe to use directly on food surfaces and equipment (without residue or corrosion) and requires absolutely no wiping or rinsing. Reach every nook and cranny where pathogens hide in just minutes. Dry time is also fast, leaving the area clean, safe and ready for immediate use.
Contact us for more information or a free phone consultation.