Fat Duck should be a warning for all chefs!

Good to see the Fat Duck reopen it's doors after going through a very public hygiene scare. These high performing kitchens that prepare some of the best food in the world are like cauldrons of activity. Mostly they have less work space per chef than other restaurant kitchens due to the work force needed to produce such quality. Because everything is prepared fresh and from scratch the processes involve many cross infection and hygiene challenges.
Stainless steel preparatory surfaces are grained and under a microscope show up pores where food residue can turn to bacteria if not extracted with the correct wiper. A high grade terminal sanitiser alone sprayed and left for a contact time is good, but by using a Micro fibre cloth with fibres to extract soiling from the pores is even better. Traditional paper towels, j cloths, dish cloths, tea towels, woven colour cloths do not reach in these pores and leave a risk in my opinion.
We have shown some astounding results in food preperation areas by spraying and wiping with these cloths to show deep ingrained dirt.