Marcus Webb spent eight years running kitchen sanitation programs for a large hospital network and seven more managing food safety compliance across seventeen institutional dining facilities before going freelance. He writes about kitchen cleaning the way he managed institutional kitchens: with contact times, surface types, and EPA registration data rather than label claims. In 2013, he got a gastrointestinal infection from his own kitchen, audited every cleaning practice for three months, and published the methodology. He doesn't cite research he hasn't read in full. His Substack on kitchen hygiene has 14,000 subscribers and has never run a sponsored post.
