Downtown Melbourne’s Rockpool Improves Kitchen Sanitation with WDS

Background

Luxury establishments such as fine dining restaurants have faced the challenge of retaining their customer base during lockdowns. Food preparation areas can double as breeding grounds for biofilm. Employees struggle to implement correct chemical disinfection protocols and prevent the buildup of harmful microorganisms. It is vital that food preparation areas are sanitized thoroughly to avoid food poison outbreaks.

The Problem

Food preparation in restaurants requires equipment to be soaked and washed. Work surfaces such as counters, benches, and sinks must be rinsed repeatedly, including a final rinse to ensure maximum sanitization. Additionally, some types of produce require long soaking periods to extend shelf-life. If residual moisture is left on equipment and food after it has been washed or soaked, risks of bacteria growth (such as E. Coli, Salmonella, and Listeria) and biofilm development increase exponentially. Sanitizing surfaces and food is as vital to combat (cross-) contamination, as it is to ensure that any pathogens or viruses transmitted among employees and to food preparation areas are dealt with accordingly. These increased risks of infection and contamination mean that the HORECA sector is being forced to rethink pre-pandemic sanitization methods. Existing methods not only leave a margin for human error but are unstable, harmful, and still pose a risk of contamination.

Solution: BioSure WDS

Located in The Crown Casino Complex of Melbourne, this luxury eatery adopted the use of electrolytic ozonated water early on and appreciates its ease of use and safe, environmentally-friendly properties.