With the current pandemic situation, the restoration sector has made a great effort to adapt its facilities with additional safety, hygiene, and health measures (hydroalcoholic gel, safety distances between tables, menus with QR codes, disinfection devices, improvements in ventilation, filters, temperature control…). There are other measures that can contribute to the biosecurity of professional kitchens:…
Konkreta Soluciones photo We can have a healthier kitchen if we incorporate Passive Systems that help to improve Food Safety and health. ¿What are Passive Food Safety Systems? They are advance-generation materials and equipment that provide a plus of safety and hygiene to face eventual microbiologic contamination, without making big changes in our habits. Healthy…
Passive Food Safety Systems – SPSA (Acronym in Spanish of Sistemas Pasivos de Seguridad Alimentaria), a concept in food safety management that was developed for the Silestone Institute by Maite Pelayo Blas, a microbiologist, expert in Biocommunication and Food Safety and technical spokesperson for the Silestone Institute. SPSA is a fascinating line of research which…