{"id":8281,"date":"2023-03-08T00:22:28","date_gmt":"2023-03-07T23:22:28","guid":{"rendered":"https:\/\/www.amil-care.com\/2023\/03\/08\/sanificazione-bar-ristoranti\/"},"modified":"2023-08-03T12:28:43","modified_gmt":"2023-08-03T10:28:43","slug":"sanitization-bars-restaurants","status":"publish","type":"post","link":"https:\/\/www.amil-care.com\/en\/2023\/03\/08\/sanitization-bars-restaurants\/","title":{"rendered":"How does the sanitization of bars and restaurants work?"},"content":{"rendered":"

The restaurant sector has been among the hardest hit by the closures and restrictions due to the Covid-19 emergency. In order to be able to carry out one’s activities and guarantee customers stay in a healthy space, it is necessary to implement accurate <\/span>cleaning and sanitization processes, in compliance with the anti-Covid-19 regulations in force – in this regard, we refer you to reading the dedicated document drawn up by the World Health Organization and to our article.<\/p>\n

Bars, restaurants, canteens, clubs, cafeterias, food service <\/i>companies: there are many and different types of structures where food is served. For all these types of activities in the food sector, specific and strict hygiene rules were already envisaged, regardless of the situation imposed by the pandemic.<\/p>\n

Compliance with EC regulation 852\/2004 HACCP and Legislative Decree 193\/2006 serves to guarantee food safety in all the processes in which it is involved (production, packaging, transport, conservation, preparation, and cooking) and consequently to avoid the risk of food contamination, from which derives the possibility of contracting food poisoning or other pathologies.<\/span>\u00a0<\/span><\/p>\n

For this reason, we at AMIL Care think it is important to talk about sanitization in the catering world and to explore important issues such as the HACCP legislation.<\/span>\u00a0<\/span><\/p>\n

What is HACCP and what is it for?<\/h2>\n

What is <\/span>HACCP<\/span><\/b>? Let’s start with the full meaning of the acronym: <\/span>Hazard Analysis and Critical Control Point<\/span><\/i>. It is a protocol, i.e. a set of procedures, aimed at identifying, evaluating, and controlling specific dangers relating to food safety, and indicating the preventive measures to contain them, as well as protecting the consumer by guaranteeing the <\/span>healthfulness <\/span>of the food.<\/span>\u00a0<\/span><\/p>\n

In Italy, HACCP was made mandatory for the entire food chain with Legislative Decree 155\/1997. Subsequently, the legislation was replaced by EC Regulation 852\/2004, which came into force in 2006 and was implemented in our country with Legislative Decree 193\/2007. This latest decree establishes for the first time the <\/span>sanctions for non-compliance with the rules contained in the HACCP<\/span><\/b>.<\/span>\u00a0<\/span><\/p>\n

The risks associated with hygiene in bars and restaurants<\/h2>\n

As shown in the introduction, the greatest risk in food and beverage serving environments is the biological one.<\/span>\u00a0<\/span><\/p>\n

There are two main factors from which this risk derives: the large circulation of people inside the premises, both in the area dedicated to the dining room and in the kitchen, and the presence of food. From here, the increased probability of entry and circulation of pathogens in the environment.<\/p>\n

The sanitization of the air and surfaces is therefore essential to counteract bacteriological contamination. Failure to comply with the hygiene standards set for the food sector not only implies sanctions or forced closures, but also seriously damages the image of the place and its appreciation by customers.<\/p>\n

The most common pathogens are represented by the bacteria Campylobacter<\/i>, Salmonella<\/i>, Escherichia coli, <\/i>and viruses of the calicivirus group.<\/p>\n

How to do proper sanitization of bars and restaurants<\/h2>\n

Places such as bars and restaurants are made up of environments with different characteristics, just think of the differences between the spaces used for customers, or the kitchens and pantries where food is stored.<\/span>\u00a0<\/span><\/p>\n

The goal of sanitization in these environments is both to <\/span>reduce the biological risk<\/span><\/b>, following the HACCP regulations, <\/span>and to prevent the spread of Covid-19 infection.<\/span>\u00a0<\/span><\/p>\n

Every place needs special attention starting from the cleaning process, on which the outcome of optimal sanitization depends. Thorough cleaning of the surfaces is always the starting point for obtaining a satisfactory level of disinfection, as dirt can<\/span> inhibit <\/span>the effectiveness of the active ingredients present in disinfectant products.<\/span>\u00a0<\/span><\/p>\n

Usually, the main areas of a restaurant are divided into:<\/span>\u00a0<\/span><\/p>\n