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Restaurant Disinfection

For the whole food sector, from production to distribution, up to the catering industry, there are HACCP hygienic standards in order to guarantee hygiene and safety to all individuals who will attend these environments and consume their products.

Compliance with these procedures guarantees hygiene throughout the entire production process, packaging, transportation, storage and, finally, food preparation.

In order to avoid the risk of contamination of these products, all areas involved in the process must be disinfected.

Disinfection must therefore also be carried out in restaurants: not only because they handle food, but also because they are public places and, for this reason, there might be a high risk of contamination.

Restaurants must guarantee the disinfection and decontamination of premises, equipment and all work surfaces, in compliance with EC 852/2004 H.A.C.C.P. regulations (and, in Italy, also Legislative Decree 193/2006).

Moreover, among the security measures to be adopted to prevent Coronavirus infection (COVID-19), in the recommended activities for bars, restaurants and all other activities that fall into this category, is the disinfection of indoor and outdoor premises.

Threats and hygiene risks in the food sector

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:

But that’s not all: a restaurant with poor hygiene can lead customers not to come back, leave negative reviews and discourage friends and relatives to come.

In short, a whole series of events that negatively affect turnover and the reputation of the restaurant itself.

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meno personale e meno clienti
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infezioni e virus

Threats and hygiene risks in the food sector

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:

But that’s not all: a restaurant with poor hygiene can lead customers not to come back, leave negative reviews and discourage friends and relatives to come.

In short, a whole series of events that negatively affect turnover and the reputation of the restaurant itself.

The benefits of disinfecting the restaurant

Only thanks to disinfection is it possible to obtain results that are difficult to achieve with traditional mechanical cleaning activities, thus reducing the probability of incurring in all the above-mentioned risks.


The disinfection and decontamination of surfaces and air in restaurants guarantees:

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THE DESTRUCTION OF VIRUSES, BACTERIA, PATHOGENIC ORGANISMS, MOLDS, YEASTS, ETC.

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THE ELIMINATION OF PARTICLES THAT CAUSE BAD SMELLS.

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REMOVAL OF INSECT PESTS SUCH AS FLIES, MOSQUITOES, ANTS, ETC.

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GREATER SECURITY FOR CUSTOMERS AND EMPLOYEES.

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INCREASED SAFETY THANKS TO PROPER FOOD PRESERVATION.

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HEALTHY, DISINFECTED, DECONTAMINATED AND CLEANED ENVIRONMENTS.

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PURIFIED AIR.

All factors that positively affect the image of the restaurant and customer satisfaction, who, in addition to appreciating the cuisine offered, feel confident and will be more inclined to recommend the restaurant to friends and relatives, with a consequent increase in customers and turnover.

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How we disinfect your restaurant

The disinfection of a restaurant must be carried out on:

In order to disinfect the environment of your restaurant, we at GEA use disinfectant solutions that exploit the potential of hydrogen peroxide stabilized (used it in atomization / fumigation) and ozone with professional and certified machinery and products, whose effectiveness is tested.

Moreover, they are all environmentally friendly biocide solutions: they do not leave toxic residues or chemical substances to dispose of and do not damage the surfaces with which they come into contact.

Depending on the structure and size of your restaurant, we will evaluate together and recommend the disinfectant solutions that best suited to your needs.

One of our environmental technician will perform the disinfection activity in the following way:

If the most suitable technology for you is hydrogen peroxide stabilized (H2O2), he will nebulize the disinfectant product in the A.T.U. ducts. (Air Treatment Unit) and in the environments.

If, on the other hand, you choose ozone (O3), he will install and operate the ozone generator programming it considering the volume of your premises.

Before carrying out the treatment, our specialist will make samples to detect the microbial load on surfaces before the intervention. When the activity is finished, this operation will be repeated.


To demonstrate the effectiveness of the activity, these samples are then analysed through professional instruments or by a laboratory specialised in microbiological analysis, which will release a document containing the results of the disinfection treatment.

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gea diventa un tecnico ambientale corsi formazione_tavola disegno 1

One of our environmental technician will perform the disinfection activity in the following way:

If the most suitable technology for you is hydrogen peroxide stabilized (H2O2), he will nebulize the disinfectant product in the A.T.U. ducts. (Air Treatment Unit) and in the environments.

If, on the other hand, you choose ozone (O3), he will install and operate the ozone generator programming it considering the volume of your premises.

Before carrying out the treatment, our specialist will make samples to detect the microbial load on surfaces before the intervention. When the activity is finished, this operation will be repeated.


To demonstrate the effectiveness of the activity, these samples are then analysed through professional instruments or by a laboratory specialised in microbiological analysis, which will release a document containing the results of the disinfection treatment.

For more information about our disinfection service do not hesitate to contact us by filling out the form below!

To purchase products and machinery for disinfecting environments visit our shop!