Sanitation and Safety

Browse below to find articles on dishwashers, disposers, oil filtration, ventilation and more.


All air cleaners require periodic cleaning and filter replacement to function properly. Follow manufacturers’ recommendations on maintenance and replacement.

Restaurant operators have a number of available options to make indoor dining safer for customers and employees.

When seeking air purification technology, foodservice operators can choose from several options.

Ideally, operators should have a handwashing sink in every workstation. A general guideline is to have one hand sink within 20 feet of each work area, although requirements are subject to local codes. 

Three basic techniques can help achieve air purification: containing contaminants, inserting products in the air to clean it, and killing impurities.

Handwashing sinks help staff comply with HACCP guidelines in foodservice kitchens and help prevent the spread of foodborne illnesses. Sinks designated for food preparation should not be used for handwashing or warewashing.