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31 March 2022
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Contaminant detection specialist Jodie Curry shares simple ways that food factories can instil a healthy sanitation culture and the role that equipment innovation and leadership support plays.
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13 December 2021
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James White reflects on the challenges of the last two years and how the cleaning and hygiene sector can learn from them. Going forward, talking the talk is no longer good enough.
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12 August 2021
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Mariane Hodgkinson looks at the area of allergen management in light of Natasha’s Law and the importance of reviewing cleaning procedures to minimise cross contamination.
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23 August 2021
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The public health crisis may be coming to a gradual end, but the importance of hygiene to our overall safety as a society has never been more important. The pandemic has exposed previously careless attitudes towards the basics – handwashing, sanitisation, and general consideration for other people’s health. Now, warns Jason Webb, hygiene in all its forms is top of the agenda.
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19 March 2021
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When a well-known luxury snack producer wanted to eliminate manual chemical dosing in its surface-cleaning stations, SEKO was chosen to deliver an automatic dosing solution.
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22 January 2021
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Following a year of unprecedented challenges Cleaning Matters magazine speaks to industry experts to examine the challenges of COVID-19 on the cleaning & hygiene sector - and what impact these will have throughout 2021.
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13 November 2020
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With the prospect of a coronavirus vaccine offering a ray of hope for societies, Adrian Gee-Turner believes that, even with an effective vaccine or vaccines, the demand for disinfection products and services will be several factors larger than ever before.
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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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