A seasoned expert in hygiene and food safety, Bana Kalash Kobrosly, general manager of Rentokil Boecker Lebanon, lifts the lid on hygiene for hotels and restaurants for 2023.
Air quality control for hotels and restaurants
It may have taken a global pandemic to shed light on the dangers of indoor air pollution and the role it plays in the spread of airborne viruses, but the truth is that the quality of indoor air, even in hotels and restaurants, has been in crisis for decades. According to the U.S. Environmental Protection Agency (EPA), indoor levels of pollutants may be two to five times higher than outdoor levels. Hence, Indoor Air Quality (IAQ) was ranked among the top five environmental risks to the public.
People and businesses are now more aware of the subject and have become more demanding when it comes to what they expect from the hospitality sector.
Scientists explored the influence of various dimensions of green atmospherics on the well-being and behavior of hotel guests and employees. New solutions are constantly being introduced to help hotel managers deliver a more enjoyable experience for guests and take better care of their employees while also reducing their environmental impact, resonating with guests who are looking more for guesthouses with fresh air quality than green landscapes.
Air quality is now a hot topic for a large number of people and businesses, from AC duct cleaning to air disinfecting treatment and monitoring, all are good examples of these new solutions in the air control arsenal.
Food hygiene and safety
The rise in infectious diseases, such as swine flu, mad cow disease, Covid, monkeypox, hepatitis, cholera and H1N1, highlights the importance of globally and locally prioritizing public health, as it directly affects the F&B sector and, more specifically, hotels and restaurants. People have a tendency to stop going out, becoming more selective in the food choices they make, resulting in revenue losses and trust in the F&B sector. So the hospitality sector needs to regain public trust.
According to food safety experts, to guarantee safe food production, storage and distribution, one needs to improve the food safety standards among staff by creating and fortifying a food safety culture. Having good hygiene habits, attitudes and beliefs in food safety, and implementing international standards/certifications will be reflected in the company’s image and ensure greater trust from clients.
Nowadays, finding the right food handlers, providing them with adequate training and retaining them is at an all-time high. Creating a robust food safety culture is essential to building company loyalty.
Even the hospitality sector has concerns regarding sustainability and is focusing on environmental issues by using resources more efficiently to reduce the negative environmental impact. Being a responsible and sustainable business means supporting customers by innovating and delivering products and services responsibly while benefiting society by acting in the most effective and environmentally sustainable. Smart pest control technologies are helping restaurants and hotels achieve these goals, whether by finding new and more effective formulas with less impact on the environment or by introducing pest monitoring technologies to better understand pests’ behavior in certain environments, resulting in tailor-made solutions to treat pest-related problems.
Adopting a responsible business approach means planning and aligning the priorities of key stakeholders and the UN Sustainable Development Goals (SDGs).
Bana Kalash Kobrosly,
Rentokil Boecker Lebanon