QSR Magazine: October Quick-Service and Fast Casual Restaurant News
The October 2022 issue of QSR Magazine addresses the importance of training restaurant staff on cleaning, sanitizing, and disinfecting best practices to avoid a potential food safety disaster. Food safety is a group effort, but it only takes one person to bring down the entire operation.
Excerpt from the article:
Intuitive, user-friendly products can also help reduce risk. Many operators are beginning to prefer disposables over reusables— from utensils to condiments to cleaning products.
“Operators are rethinking ways to optimize their labor resources,” says Esperanza Carrion, vice president and general manager of Sani Professional, the food safety division of PDI, Inc. “This includes looking for new products and solutions that are simple, easy-to-use, and require minimal training to implement. More and more, operators are looking for disposable cleaning alternatives to the reusable rag and bucket to better prevent cross-contamination of surfaces.”
