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Topic: 'Restaurants'

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• TANCS

  Biofilms on Environmental Surfaces: What Can You Do to Get Rid of Them?

  A combination of physical and/or chemical means is necessary to achieve the desired cleaning effect.
• Integrated Cleaning And Measurement

  Integrated Cleaning and Measurement: A New Approach to Housekeeping and Sanitation

  ICM is defined as an open-source protocol in which best practices are evaluated by scientific measurement of cleaning outcomes.
• HVAC

  HVAC Energy-Saving Measures Compatible With IAQ

  Data from many facilities show that a properly commissioned building with controls and equipment functioning properly can save 5%-15% in total building energy cost. With a little knowledge this can be done without compromising IAQ.
• Infection Prevention

  Basics of Log Reduction

  "Log reduction" is a mathematical term (as is "log increase") used to show the relative number of live microbes eliminated from a surface by disinfecting or cleaning.
• Slip Fall Prevention

  Preventing Slip and Fall: Mastering Wet COF Measurement

  Since a floor that is slip-resistant when wet will generally be slip resistant when dry, taking measurements of the condition of floors by benchmarking the wet Coefficient of Friction (COF) is an important starting point to raise safety levels.
• Restaurants

  Restaurant Facts, Inspection and Cleanliness

  Many safety inspection infractions involve cleaning issues.
• Carpet Cleaning

  Health Benefits of Carpet Maintenance

  There is a widespread perception that carpet cannot be kept clean (sanitary) and that because of its inability to be kept clean, carpet contributes significantly to the deterioration of indoor environmental quality, especially leading to unhealthy indoor air quality. This unnecessary misconception often leads to policy decisions for removing carpet from many environments such as schools, health care facilities, and public agencies.