By the nature of the food service environment, food-contact surfaces are readily contaminated by environmental microbes from human contact and food residues. Consumption patterns, re-use of items for multiple purposes, soil, food residues, moisture, human contact, and non-adherence to cleaning and sanitizing protocols exacerbate these conditions. While there are regulatory measures in place to control contamination, there are human, material, and equipment lapses that can render food-contact surfaces visually clean but susceptible to microbial survival and growth. Integration of Microban® antimicrobial technology with current regulations and practices can enhance what is already being done right.
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