When partnered with good practise and training, various technologies can help caterers ensure the very highest of hygiene and food safety standards. According to David Glover, this is particularly true when it comes to the role of commercial warewasher, which is a fundamental piece of equipment for ensuring the cleanliness of dishes, crockery, cutlery and more.

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Jeremy Bennett looks at ways of reducing the use of disposable products in restaurants, takeaways and other hospitality venues.

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With restrictions eased, but COVID infections at an all-time high, Mariane Hodgkinson looks at best practice for contract cleaners working in hospitality settings.

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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