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05 August 2020
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Researchers from the Fraunhofer Institute for Process Engineering and Packaging IVV in Dresden have developed a mobile cleaning device that sanitises equipment and production spaces to standards in a reproducible way.
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07 July 2020
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Peter Teska, global infection prevention application expert at Diversey, explains how restaurant owners and managers can establish a culture that reinforces the role of cleanliness.
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07 July 2020
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Peter Teska, global infection prevention application expert at Diversey, explains how restaurant owners and managers can establish a culture that reinforces the role of cleanliness.
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04 May 2020
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John Holah, technical director at Holchem, provides practical guidance on COVID-19 for those working in areas where surfaces may become contaminated.
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24 March 2020
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Stein Bongers, product manager wipes EMEIA at Berry Global, discusses the benefits of innovative and sustainable cleaning solutions for the food service sector.
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24 March 2020
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Equipment used to clean food and drink premises can often be a major source of cross-contamination. David Hagelthorn, senior marketing manager at Hillbrush, specialist hygienic cleaning tool and shadow board manufacturer looks at the importance of choosing the correct cleaning equipment.
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07 February 2020
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The huge popularity of street food in the UK highlights the need for continuing high standards of hygiene.
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15 January 2020
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In the highly competitive hospitality industry, the quality of guest experience is crucial for reputation and success. Manuela D’Agata, ISSA international education and certification director, explains that proper cleaning is not only essential to maintain hygiene and prevent contamination, but also to ensure customer satisfaction and is an opportunity to promote professional cleaning expertise.
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07 February 2020
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The latest developments in cleaning were the topics covered by a recent technical briefing ‘Cleaning for the Future’ staged by The Society of Food Hygiene and Technology (SOFHT).
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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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