As vice president for The Steritech Institute at Steritech, Chris Boyles is responsible for the consulting, training and quality assurance functions within Steritech’s Brand Standards Business. He manages the technical design and implementation of food safety, workplace safety and operational service excellence assessment programs for major brands across the restaurant, food retail, foodservice and contract dining segments.
One interesting twist, as a result of COVID-19, is that staff used to make an effort to shield customers from seeing cleaning protocols. Cleaning chemicals were kept behind the counter and treatment was usually restricted to slower hours. Now, businesses are purposefully putting it in customer view to help them have confidence in all the many steps being taken to protect the health of customers and employees.9 June 2021