The flow of food and people and the presence of ventilation systems increase the spread of viruses, bacteria, germs, pathogens, molds, spores. Elements that increase the risk of contamination, making restaurants suitable places for the contraction and spread of different kinds of diseases that cause damage to people’s health.
Bacteriological contamination also affects food, that is why it is important to disinfect environments with which food comes into contact. Frequently, contaminated food does not show any change in colour, smell or taste but is harmful to humans.
In the premises of a restaurant, it may happen that the indoor air quality is low, as the air is changed almost exclusively through the ventilation systems and, in addition to the polluting substances coming from outside, it contains numerous particles responsible for bad smells, such as unpleasant ones coming from the kitchen.
If the hygiene regulations are not respected, the owner of the restaurant may risk: