Running a catering business comes with a lot of perks but also comes with a number of challenges.
- Preparing and serving food in less than ideal conditions
- Limited access to running water (certain venues)
- Holding foods at proper temperatures2 for long periods of time
- High employee turn-over rates leads to increase in employee training protocols
Such challenges are why it’s essential for caterers and event venues to create a corporate culture that regularly promotes and measures food safety.1 In fact, 80% of food professionals think that creating a food safety culture is the most important job of any technical director. 1
With cross-contamination an ever-present threat in catering and event venues, proper sanitizing of food-contact surfaces is essential. Thankfully, Sani Professional®’s EPA-registered No-Rinse Sanitizing Wipes effectively kill 99.999% of common foodborne pathogens — including Listeria monocytogenes! Use on: food preparation tables, countertops, tables and chairs, cooking surfaces (once cool), refrigerators & display cabinets, ice machines, ice bins, and much more!
Get more product information here.
