PRODUCTS & SERVICES

10 August 2017

On 18th July 2017, Dr. Ruth Petran, VP food safety and public health, explained to the audience of an Ecolab Food Safety webinar the factors contributing to foodborne illness, potential impact on brand and the key components of a strong food safety programme to keep staff and customers safe.

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07 July 2017

Hygiene and cleanliness are more important to customers than choice of food, value for money, service and location when choosing a restaurant. 

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17 February 2017

As salmonella bacteria are the most commonly reported cause of foodborne illnesses, never has testing been so important. However, while conventional salmonella test kits involve numerous complicated steps, Hygiena International’s recently developed InSite Salmonella micro-organism colorimetric test is designed to be rapid, convenient and extremely accurate.

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16 June 2016

Ventilation systems are these days the norm in commercial buildings. Whether you're providing a building-wide system for the comfort of your employees and clients or a system for extracting grease and fumes from a commercial kitchen, you have a legal duty to provide a healthy place of work.

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11 December 2015

Wales was the first part of the UK to force all places serving food to publicly display their hygiene ratings in November 2013. Now common to England, Northern Ireland and with a slightly different scheme in Scotland, the first consequences are being assessed, Jonathan Hooper from Northwood Hygiene Products explains. 

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20 October 2014

DeepClean Hygiene Solutions, based in Bromsgrove, Worcestershire, is ideally positioned for significant growth, with changes to cleaning standard TR19 from the Building and Engineering Services Association (B&ES).

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15 August 2014

Gary Nicholls, MD of Swiftclean Building Services, and a member of the Building and Engineering Services Association (B&ES) Steering Committee responsible for TR/19, has welcomed its recently unveiled changes.

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15 August 2014

A select group of leading environmental health professions gathered in June to discover the behind-the-scenes world of commercial kitchen ventilation.

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FEATURES

19 October 2016

Dust control is no longer a problem that can just be swept under the rug. The Health and Safety Executive (HSE) is now proactively assessing food manufacturers for dust control and issuing penalties for breaching standards. However, it’s not just the threat of being penalised that means it’s vital for the industry to take dust control more seriously. Dustcheck explains how improper dust control can have other more serious consequences

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09 October 2015

A new law has clamped down on the use of the chemical QAC in surface sanitisers. Cleaning Matters columnist Seán Derrig explains why this could have huge implications for food safety and lead to a rise in foodborne illnesses

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14 October 2014

The pressure is on for food businesses to improve hygiene standards. Ian McKay, managing director of newly formed Network Hygiene, explains the benefits of deep cleaning

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08 October 2014

The correct use of bactericidal chemical products plays a vital role in controlling the cross-contamination of food poisoning bacteria within commercial food premises. RP Adam provides clarification on the disinfection of food contact surfaces and explains why food business operators should comply with the official guidance

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27 October 2014

Cleaning and maintenance programmes within food manufacturing facilities are too often seen as distinct and separate disciplines. Steve Bailey, managing director of contract cleaning specialists Hygiene Group, looks at the crossover that exists between the two and how a well-managed cleaning regime can contribute to effective maintenance – and vice versa.

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