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Foodservice Hygiene Guide

From food processing plants to restaurants and supermarkets, the foodservice industry continues to deal with significant shifts in operational and cultural norms. With a nearly 150-year history in industry innovation, Kimberly-Clark Professional has tips, tools, and cleanliness solutions to help you adjust to your new hygiene routine.
Storefront view of restaurant

Creating Cleaner, More Hygienic Foodservice Operations

As the foodservice industry continues to evolve due to the pandemic, following are specific actions you can take to help reduce the spread of germs and increase staff and customer confidence.

Tele

Be open to new ways of working.¹

Minimize personal contact and implement protective barriers. When you are in the building, be mindful of the safety of others.

Group

Limit the number of people you interact with.

When in-person meetings are required, put empty chairs between people and limit the number of people to 10. 

Distance

Adjust to new social norms.

Consider adopting a handshake-free greeting and continue to maintain a distance of six feet when you interact with others.

Therm

If you have a fever, cough, difficulty breathing or other symptoms, stay home and seek medical advice.²

Do not come into the building.

Hand

Try to avoid touching your mouth, nose and eyes.³

If you have to, wash your hands before or after doing so.4

Phone

Don’t share devices.5

This includes keyboards, computer mice, headsets and other equipment. If you share, disinfect between use. 

Products to Help You Plan, Prepare and Protect

Kimberly-Clark Professional offers a full range of products, including touchless dispensers, designed to help foodservice operations reduce the spread of germs and cross-contamination back-of-house and front-of-house.

Chat with Our Experts

Complete the form below, and a Kimberly-Clark Professional Hygiene Consultant will contact you within two business days to help you get started on identifying critical areas for upgrades, and the right germ-fighting solutions for your facility.

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