{"id":17865,"date":"2021-05-20T08:19:16","date_gmt":"2021-05-20T08:19:16","guid":{"rendered":"https:\/\/silestoneinstitute.com\/safer-and-healthier-restaurant-kitchens-with-passive-food-safety-systems\/"},"modified":"2024-05-15T07:03:02","modified_gmt":"2024-05-15T07:03:02","slug":"safer-and-healthier-restaurant-kitchens-with-passive-food-safety-systems","status":"publish","type":"post","link":"https:\/\/silestoneinstitute.com\/en\/safer-and-healthier-restaurant-kitchens-with-passive-food-safety-systems\/","title":{"rendered":"Safer and healthier restaurant kitchens with Passive Food Safety Systems"},"content":{"rendered":"\n

With the current pandemic situation, the restoration\nsector has made a great effort to adapt its facilities with additional safety, hygiene,\nand health measures (hydroalcoholic gel, safety distances between tables, menus\nwith QR codes, disinfection devices, improvements in ventilation, filters,\ntemperature control…). There are other measures that can contribute to the<\/strong>\nbiosecurity of professional kitchens: Passive Food Safety Systems (PFSS).<\/strong><\/p>\n\n\n\n

Passive Food Safety Systems\n(PFSS) are all those technological utilities that, when applied in professional\nkitchens and related sectors, help to provide a safer food processing space. PFSS\nare a management tool and a hallmark of food safety systems based on:<\/p>\n\n\n\n

  1. Design<\/strong><\/li>
  2. Materials, equipment, and tools<\/strong><\/li>
  3. Processes and procedures<\/strong><\/li><\/ol>\n\n\n\n

    Although food safety has traditionally been largely\nthe responsibility of food handlers – in their own health and training, in the\nimplementation of hygienic procedures and in self-monitoring processes – the\nrole that the design of the space and especially the materials and equipment of\nprofessional kitchens play in the safety of the final product should not be\nunderestimated.<\/strong><\/p>\n\n\n\n

    In relation to this aspect, Passive Food Safety\nSystems (PFSS) focus on materials, equipment, and tools<\/strong>, providing the\nlatest generation systems that provide additional safety and hygiene<\/strong>\nagainst possible microbiological contamination<\/strong>.<\/p>\n\n\n\n

    Professional kitchens incorporate materials and\nequipment that improve their level of safety and hygiene. It is no longer\nenough just to clean and disinfect a kitchen, but from its origin it must be\nconceived as a healthy space<\/strong>, facilitating not only cleaning and hygienic\npractices, but also incorporating advanced systems to protect against\nbiological contamination. <\/p>\n\n\n\n

    It has been more than 10 years<\/strong> since Maite\nPelayo, microbiologist and food safety specialist, developed the idea of PFSS for\nthe Silestone Institute<\/strong>. SPSA concept is in continuous evolution to\nincorporate new systems and safety mechanisms in professional kitchens.
    \n<\/strong><\/p>\n\n\n\n

    Some\nof them are:<\/strong><\/p>\n\n\n\n

    1. Latest\ngeneration materials and coatings <\/strong>
      1. Hygienic\nmaterials and surfaces that contribute to prevent the proliferation of microorganisms.<\/li><\/ol>
        1. Prevention\nof biofilms: surface sensors and biosensors. <\/li><\/ol><\/li><\/ol>\n\n\n\n
          1. Refrigerators and other household appliances: <\/strong>
            1. Refrigerators\nwith internal coating including bacterial growth limiting silver particles. <\/li><\/ol>
              1. Independent\nrefrigeration circuits that prevent the transmission of microorganisms between\nrefrigerators and freezers. <\/li><\/ol>
                1. Dishwashers\nwith antibacterial parts for greater protection.<\/li><\/ol><\/li><\/ol>\n\n\n\n