Disinfection in the HoReCa industry
The necessity and importance of hygiene, which is evident and a priority in any place, activity, or environment, is becoming increasingly pressing in all public spaces, with special demands in the hospitality and restaurant sector, where sanitary and public health requirements impose rigor and are subject to permanent control. Given the high flow of people who either visit or work in HoReCa establishments, the safety of hotels and venues constitutes an area of great importance for both consumers and owners.
Establishments where food is handled and consumed must pay increased attention to hygiene to avoid the proliferation of microorganisms that cause disease. In restaurants and hotels, the daily disinfection of utensils and the environment is essential. These measures are fundamental to guarantee food safety and are in compliance with the standards established by the Ministry of Health.
Hygiene standards regarding the HoReCa sector apply to all accommodation spaces (guesthouses, hotels, motels) and units that serve food and drinks (restaurants, cafes, catering units, buffets, bakeries, pizzerias, street vendors at ice cream stalls, etc.). These regulations oversee the handling, preparation, portioning, storage, distribution, transport, display for sale, and delivery of food prepared for consumption, which will ensure compliance with food safety standards applied to HoReCa units.
1. Cleaning vs. Disinfection in the HoReCa sector
Cleaning and disinfection are two essential aspects in the sector for ensuring hygiene and food safety. These two processes are different in terms of the purpose and techniques involved:
- Cleaning removes germs, dirt, and impurities. It works by using soap (or detergent) and water to physically remove germs. It does not necessarily kill microorganisms, but by removing them, it reduces their quantity and the risk of spreading infection.
- Disinfection kills germs on surfaces or objects. It involves using chemicals to kill germs. It does not strictly clean dirty areas or remove impurities, but by killing germs, the possibility of contamination is reduced.
When it comes to sanitizing the environment, it is important to clean as often as necessary to ensure sanitary control. Frequently used items, such as pans, glasses, cutlery, plates, grills, stoves, sinks, and worktops, should receive special attention. The kitchen floor is also an important element in this process.
A study conducted by the editorial team of the Journal of Hospitality Marketing & Management indicated that, to protect their health, approximately one-third of restaurant customers and approximately 40% of hotel guests are willing to pay more for enhanced safety measures.
2. Hygiene Standards in HoReCa
According to Chapter I, para. (2) of Annex no. 1 to Government Decision no. 924/2005, the planning, design, construction, location, and size of facilities in the food sector must:
- a) allow for appropriate maintenance, cleaning, and/or disinfection to avoid or minimize the possibilities of airborne contamination and ensure adequate workspace to allow for the hygienic performance of all operations.
- b) be such as to protect against the accumulation of dirt, contact with toxic materials, the falling of particles into food, and the formation of condensation or mold on surfaces.
- c) allow for the application of good food hygiene practices, including protection against contamination and, in particular, pest control.
- d) provide, where appropriate, suitable conditions for handling and storage of food at a controlled temperature, have sufficient capacity to keep foodstuffs at appropriate temperatures, and be designed to allow these temperatures to be monitored and, where necessary, recorded.
It is essential to consider some specific precautions due to the characteristics of the environment. Among these precautions are avoiding the use of scented substances or deodorants in food preparation and storage areas, using only products registered by the Ministry of Health, and strictly following the manufacturer's instructions. It is important to store cleaning products correctly, separating them from food, and not to mix the disinfectants used in the kitchen with the disinfectants used in the bathroom to avoid cross-contamination.
It is recommended to separate the utensils used for cleaning facilities from the utensils used for cleaning objects that come into direct contact with food. Also, it is important to designate specific uniforms for the cleaning team, differentiating them from the uniforms of chefs and waiters, to facilitate their identification.
The space must have measures appropriate to the operations, maintain an orderly flow without cross-contamination at all stages of food preparation, and have controlled and independent access; floors, walls, and ceilings must be smooth, waterproof, and washable; grease traps and sewers must have dimensions compatible with the volume of waste and must be cleaned periodically; and equipment, furniture, and utensils that come into contact with food must be made of materials that do not transmit toxic substances, odors, or flavors.
3. Food Handling in Restaurants
In addition to protecting public health, sanitization in restaurants, and especially in the food preparation process, avoids waste in the kitchen. Less waste and better use of resources are advantageous for the firm's profit and for the planet. Raw materials, ingredients, and packaging used for food preparation must be in an appropriate hygienic and sanitary state. The number of employees involved in the operation, as well as the furniture and/or utensils available, must be compatible with the volume, diversity, and complexity of the dishes on the restaurant's menu.
If raw materials and ingredients are not used in their entirety, they must be properly packaged and labeled with at least the following information: product name, date of portioning, and expiration date after opening or removing the original packaging.
Restaurants must maintain a clean and hygienic environment for the health and safety of staff and customers. Each segment of the establishment must be properly cleaned to ensure safe food preparation and handling. Restaurant managers must carefully inspect kitchen areas, waiting and dining areas, and bathrooms to ensure the restaurant meets the health and hygiene requirements set by local administration.
Staff working in the kitchen or handling food must follow the highest standards of personal hygiene. This implies regular hand washing with soap and warm water, the use of personal protective equipment, such as gloves and hairnets, and avoiding handling food if employees show signs of illness.
4. Chemical Disinfection Methods
In the HoReCa industry, chemical substances are primarily found in cleaning products. Chemicals are available in solid, liquid, powder, granule, tablet, gel, or gas form.
Some chemicals are dangerous – they can cause injury, affect health, or impact the environment by being toxic, flammable, explosive, corrosive, or carcinogenic. A hazardous substance can enter the body when it comes into contact with the skin or eyes, or when the substance is inhaled or swallowed. Therefore, it is important for employees who work with chemicals to be aware of the dangers they present and to adopt safe working methods:
- Sodium hypochlorite, known as chlorine, is a powerful disinfectant widely used in the food industry.
- Ethyl alcohol in concentrations of 60%-80% is a powerful virucidal agent that inactivates lipophilic viruses (e.g., Herpes virus, Vaccinia, and Influenza virus) and many hydrophilic viruses (e.g., Adenovirus, Enterovirus, Rhinovirus, and Rotaviruses, but not Hepatitis A virus or Poliovirus).
- Glutaraldehyde is a dialdehyde that has bactericidal properties by binding to the outer layer of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), protection against gram-negative bacteria, sporicidal properties, antifungal properties, and is a strong virucidal agent.
5. Advanced Disinfection Technologies
In addition to traditional cleaning and disinfection methods, there are several advanced technologies that can be used successfully. It is important to take into account the specifics of each restaurant or hotel regarding hygiene and disinfection needs, and the adoption of advanced technologies should be in line with local and national regulations and requirements. Also, staff must be adequately trained to use these technologies correctly and efficiently.
UV Light
The use of ultraviolet (UV) light technology for disinfection in the HoReCa industry has gained popularity in recent years due to its effectiveness in eliminating pathogenic microorganisms, including bacteria, viruses, and fungi.
Ultraviolet light attacks microorganisms at the DNA and RNA level. Microbes are not able to develop resistance to ultraviolet light, compared to their ability to form resistance to certain types of chemical disinfectants. Ultraviolet light has repeatedly proven effective against pathogens, including C. diff, MRSA, E. coli, Salmonella, Norovirus, Coronavirus, and many others. The ability of UV light to destroy microorganisms is directly related to the energy dose produced by the UV source, depending on the spectrum, time, and distance from the target.
Ozone Disinfection
Ozone is a natural gas with powerful disinfectant properties. Ozone generators can be used to clean and disinfect air and surfaces in HoReCa spaces. They destroy bacteria, viruses, and unpleasant odors without leaving chemical residues.
Air quality in hotels, including hotel rooms, receptions, restaurants, and meeting rooms, is extremely important for the customer experience and their health. Despite careful monitoring, the hotel has many sources of unpleasant odors that cannot be prevented. Ozone is effective in improving air quality and ensuring hygiene, being a technology that can eliminate odors instead of suppressing them, maintaining environmental hygiene and preventing the formation of microorganisms due to its high oxidation properties.
AI Technology
AI technology can bring significant benefits in the disinfection industry in the HoReCa sector, improving efficiency, reducing human error, and contributing to ensuring a safer environment for customers and staff.
During COVID-19 and other similar pandemics, AI technology can be used in hotels to check cleaning and sanitization tasks or to assist hotel staff in their duties, from check-in to the check-out process. Due to progress made in the field of AI and other technologies, robotics has become increasingly present within the hospitality industry to handle housekeeping, reception, food service, and other tasks. Different types of robots can monitor the cleanliness of high-traffic areas, such as the amount of dirt or debris in corridors and elevators, to alert cleaning staff to locations that require attention.
Conclusions
In the HoReCa industry, ensuring hygiene and food safety is essential to maintain a solid reputation and protect the health of customers and staff. In this context, disinfection methods play a fundamental role in preventing the spread of pathogenic microorganisms and associated diseases.
Chemical disinfection substances, such as chlorine, hydrogen peroxide, and quaternary ammonium compounds, have been used for a long time in the HoReCa industry and remain effective in the fight against bacteria and viruses.
In parallel, advanced disinfection technologies, such as UV light, ozone, and artificial intelligence (AI), have brought new ways to improve hygiene and safety in the HoReCa industry. UV lights can quickly disinfect surfaces and air, ozone can eliminate unpleasant odors and kill microorganisms, while AI can optimize disinfection processes and monitor hygiene levels in real-time.
