The Hazard Analysis and Critical Control Points is a health and hygiene self-control system adopted by businesses, especially in the food industry, with the objective to avoid bacterial contamination and protect customers’ health. Among others, one practice has become part of the methodology throughout the years: colour-coding. This method is based on assigning a distinct...

As any hotelier knows, the current situation has changed things a lot. I promised myself I wouldn’t talk about Covid in this article but I realized that’s impossible. Anyone  who  works  in  a  hotel  knows that  today  they  have  to  deal  with  new standards. In fact, customers place the level of cleanliness of the hotel...