Cleanliness is (and will always be) a top priority in the foodservice industry. It’s something that customers expect, and authorities require. But even without these expectations and requirements, maintaining a clean establishment should be something that every food distributor and restaurateur must do. And this has become even more crucial in the “new normal” brought about by the COVID-19 pandemic. While we know that the pandemic doesn’t generally spread because of food, the food industry – both those serving food and distributing ingredients – are likely to feel its impact in the long run. People will expect stricter compliance with sanitary protocols. To make sure you’re ready, here are four foodservice cleaning and safety best practices that food distributors and food service establishments should follow:

Buying from wholesale food suppliers is one of the best ways to increase your profit margin in the foodservice industry. However, this will only be possible after you master the art of keeping ingredients fresh until you’re ready to use them.