In the fast-paced world of food service, foodborne illnesses are an ever-present threat. The ramifications of such occurrences extend beyond mere gastrointestinal discomfort. A Food Standards Australia New Zealand (FSANZ) report found hygiene failures in the food services sector are costing the Australian economy $1.5 billion a year.

Seventy-seven percent of reported foodborne illnesses were linked to food prepared in food service and related retail settings. Restaurants were the largest source of outbreaks at 45 percent, followed by aged care at eight percent, commercial catering and takeaway at seven percent each and bakeries at three percent.

A vulnerable food service industry

By its nature, the food service industry is vulnerable to pathogens. From local eateries to multinational restaurant chains, no establishment is immune to the potential dangers of contamination. Improper handling and preparing of food can transmit some of the most common, potentially harmful pathogens, including Salmonella, Escherichia coli (E. coli), Listeria monocytogenes and norovirus.

Cross-contamination, inadequate temperature control, poor personal hygiene practices and improper surface sanitation can all be contributing factors to outbreaks of foodborne illnesses. High-profile cases often attract media attention and highlight the seriousness of such outbreaks and the need for proactive measures to ensure consumer safety.

Benefits of surface sanitation in preventing foodborne illness

Surface cleaning and sanitisation are the cornerstones of food safety protocols. Through food, contaminated cloths and unwashed hands, foodborne pathogens can spread easily to preparation areas, equipment, utensils or other food. Effective sanitising reduces the presence of potentially harmful microorganisms, making surfaces safe for contact with food.

Adopting a systematic approach to sanitation—including regular cleaning schedules, the use of appropriate cleaning agents and established protocols—is essential in upholding strict hygiene standards and safeguarding public health. Only when you clean a surface properly can it be effectively sanitised. Cleaning involves the removal of all organic matter—including food debris, liquids and food residues (such as oil and grease)—from a surface.

Without thorough cleaning, contaminants will remain on the surface, allowing bacteria to grow and preventing sanitisers from coming into direct contact with the surface. After cleaning the surface, apply sanitiser and ensure it remains wet for the time specified on the manufacturer’s label to achieve sanitisation.

Beyond public health benefits, comprehensive surface sanitisation practices can enhance a food service establishment’s reputation by fostering consumer trust and loyalty in an increasingly discerning—and competitive—marketplace. A reputation for cleanliness and hygiene enhances the perceived value of a food service establishment and serves as a strong differentiator in an industry fraught with reputational risks.

Investing in sanitising

Proactive investment in easy-to-use surface sanitisation products and systems can help create a culture of food safety consciousness among employees, equipping them with the knowledge and skills necessary to uphold rigorous hygiene standards. Choosing the proper sanitising method and product is essential to achieving and maintaining compliance with Australian food safety standards.

When deciding what is best for your operation, consider ease of training and use, convenience, speed and effectiveness. The more steps required, the higher the probability of something going wrong. Human errors (using a dirty bucket or cloth, incorrectly preparing the solution, etc.) or situational circumstances (hard water, water temperature, water pH level) can cause problems with sanitising. The typical cloth and bucket method involves multiple steps, while a ready-to-use wipe protocol has only a few steps.

Be proactive

The prevalence of foodborne illnesses in the food service industry highlights the need for vigilance and proactive intervention in safeguarding public health. Surface sanitisation is the key component in this effort, offering a range of benefits from the prevention of cross-contamination to the preservation of brand reputation.

By prioritising stringent sanitisation protocols and fostering a culture of food safety, food service operators can reduce risks, enhance consumer confidence and maintain the highest public health and hygiene standards.

About the author:

Esperanza Carrion is the vice president and general manager of Sani Professional, the food safety division of Professional Disposables International (PDI) Inc., a global leader in infection prevention.

A version of this article appeared on issa.com