A highly effective way for restaurants and other retail food service establishments to protect employees and customers from the harmful norovirus and other diseases.

In this video series, The National Provisioner editor-in-chief Andy Hanacek discusses trends in the industry with Jorge Izquierdo of PMMI. This episode discusses the struggle of sanitizing equipment and what features processors are looking for to make that process easier and more thorough.

After implementing a dry ice cleaning system, a Texas bakery dramatically reduced the amount of people and time required to clean equipment.

Proper facility and equipment design is a preventive measure that can help reduce the risk of food safety issues.