Sanitation is often (and erroneously) treated as a secondary concern in restaurants. While it’s true that serving poor-tasting food will eventually cause a restaurant to fail, serving unsanitary meals (or serving in an unsanitary environment) transforms “eventually” into “immediately”.
This year’s flu season is beginning to taper off, but experts are advising that public health and sanitation professionals stick to recommended cleaning/disinfecting practices through the end of April.
While limiting the total number of people allowed in a space is an excellent starting point, we are not culturally accustomed to staying far away from one another in public places.
Janitors and custodians represent one of the first and best lines of defense against illnesses. This is especially true for those working in facilities with vulnerable populations—schools, for example.
