Pandemic leads foodservice workers to pay more attention to hygiene, accelerates changes to how restaurants approach food-safety protocols
September 8, 2021
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The additional health and safety protocols that restaurant operators have implemented since the COVID-19 pandemic began last March appear to be having a positive impact overall on many food-safety practices, according to operators and food-safety professionals.
The increased focus on hand-washing and the sanitization of high-touch surfaces, for example, has helped reinforce the importance of these efforts in killing harmful bacteria as well as protecting against the spread of the coronavirus.
“Overall, it has made us hypersensitive to these things,” said Bill Matthews, chief operating officer at Manhattan Beach, Calif.-based Zislis Group, which operates multiple boutique hotels and restaurants, including The Strand House, Rock’N Fish and T...
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