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19 August 2019
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Investing in learning and development (L&D) can seem like an unnecessary expense in the hospitality industry, especially if money’s tight. However, if you find your cleaning and hygiene standards slipping, poor L&D procedures may be the culprit. Katie Martinelli offers some advice
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29 April 2019
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Foodborne illnesses are one of the biggest threats that the food industry faces, putting businesses, workers, and customers at risk. Paul Jakeway, marketing director at SC Johnson Professional, explains why hand hygiene should be a fundamental part of an organisation’s food safety culture and how businesses should look to implement stricter hand washing protocols to reduce the risk of cross contamination.
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29 April 2019
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Jeremy Bennett from Tork manufacturer Essity looks at the impact of the FSA’s Food Hygiene Rating scheme – and considers the simple measures that could help restaurants improve their scores
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16 November 2018
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Excellence in cleaning is the first requirement in any hospitality business – and the washroom is one of the main battlegrounds where you can win over customers. Here, Bob Cotton OBE, a member of P&G Professional’s Expert Advisory Council, explains why
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21 December 2017
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George Hand, sales manager for cleaning, hygiene and catering, Office Depot UK & Ireland, explains how businesses in the catering sector can engender customer loyalty by maintaining high cleaning standards
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26 January 2018
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In an environment such as food preparation, where germs are so easily transmitted and the risk of foodborne illness is so high, good hygiene is of the utmost importance says GOJO Industries-Europe
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13 October 2017
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Paul Jakeway, marketing director at skin care expert Deb, looks at why effective hand hygiene is an essential part of food safety and reducing the risk of food poisoning
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07 June 2017
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The fight to keep food production areas free of health-threatening microbes needs to happen on the floors as well as other surfaces, says James White, MD of Denis Rawlins. And staff need to be armed with the right equipment and data
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06 July 2017
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Creating a safe and healthy environment through cleaning is always important – but when that’s in a food area, the demands are even higher. With risks to public health significant, the application of scientific knowledge is essential, explains Delia Cannings, of training and solutions provider Environmental Excellence Training & Development
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09 June 2017
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Controlling the use of detergents and disinfectants is as important within the food service and hospitality sector as any other - both ensuring a hygienic environment as well as the high standards of appearance which are crucial in a hugely competitive service industry. Darren Saunders from Holchem provides an overview of how cleaning and disinfection regimes for kitchens are determined and the options for dosing of chemicals using wall mounted units
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19 October 2016
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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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01 August 2016
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From fraud to poisoning, Cleaning Matters columnist Seán Derrig explains why food may not be so glorious after all
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21 July 2016
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Mike Sullivan, managing director of GOJO Industries-Europe, reveals how hand hygiene can be a valuable line of defence against the spread of infections in all food handling settings
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09 October 2015
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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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22 May 2015
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Charlotte Branwhite from Tork manufacturer SCA looks at smart ways of reducing both labour and product costs in the cash-conscious FM sector.
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13 March 2015
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Katie Das, global marketing manager at Diversey Consulting, looks at the risk factors contributing to the spread of foodborne illness, and ways in which these can be mitigated
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11 December 2014
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Peter Ridley, managing director of Peter Ridley Waste Systems, outlines how technically advanced recycling systems can reduce wastage in the food industry and turn it into biofuel or renewable energy
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14 October 2014
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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
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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
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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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