Around the globe, the foodservice industry continues to see increased demand for home delivery, automation and sanitation.

During the height of the pandemic, some major foodservice features got curtailed, often in the name of food safety.

September is National Food Safety Month. And, well, energy efficiency is always in season.

The National Restaurant Association named John Zimmermann, vice president of

The last year and a half put the spotlight on food safety and sanitation like never before. Even though it was quickly discovered surfaces were not a COVID-19 spreader, the pandemic made everyone hyperaware of cleanliness. Yet cleaning and sanitation represent but one part of any comprehensive food safety program.

In the foodservice industry, everything hinges on sanitation and safety; this has been brought even more to the forefront during the COVID-19 pandemic. According to the CDC, nearly one in six individuals gets sick from foodborne illness because of poor food safety, with 128,000 hospitalizations and 3,000 deaths from foodborne diseases each year.

In the midst of COVID-19, the food safety stakes have become even higher.

Problems pop up when staff do not fully understand or follow food safety procedures. Implementing a system of checks and balances ensures staff adhere to proper protocol.

When it comes to food safety, most everything hinges on proper food preparation.

The importance of proper cleaning and sanitizing has been put in the spotlight with the pandemic; customers today expect restaurants to go above and beyond what was once standard.

The pandemic brought with it heightened concerns around everything consumers touch, including food. One way to mitigate that risk is through proper hygiene, including handwashing.