Refrigeration & Ice Makers

It is vital to ensure any equipment used to store or prepare food stuffs – particularly those that will not subsequently be cooked such as fresh items as well as ice and water – is kept clean and hygienic to eliminate any risk of infections. As a general rule, ice making machines and refrigerators should be considered as any other food preparation surface. Regular cleaning with a suitable product and proper hand hygiene will help prevent the introduction and spread of infections and food-borne illnesses.

Cross-contamination is one of the most common ways that an infection can enter the food chain, for example when an employee forgets to wash their hands after a previous task or going to the toilet and then handling uncontaminated items or touching clean surfaces. Another source of cross-contamination can be frequent touch points on equipment used by staff or customers such as buttons and levers or freezer and chiller cabinet door handles.

Kitchen staff should understand the link between hand hygiene and food safety. The majority of food-related illnesses are caused by bacteria: according to the Food Standards Agency, campylobacter causes the most cases – over 250,000 a year – of food poisoning in the UK with E.coli and salmonella also affecting large numbers. Listeria monocytogenes causes the
most food poisoning deaths although the numbers are very small. Around 40% of all food poisoning outbreaks are the result of poor hand hygiene and cross contamination. This is why effective hand-hygiene is probably the single most important aspect of any food safety regime. In short, staff must always wash their hands after going to the toilet, when switching
between handling prepared food and ingredients, or when changing tasks.

Ice Machines: Periodic maintenance of ice machines should include regular cleaning and disinfection. After shutting off the machine and removing any ice present, the machine should be cleaned and with a suitable disinfectant and then flushed thoroughly with clean water before being restarted. Diversey recommends a product such Suma Bac D10. Ice scoops
can be put through a dishwasher regularly to keep them clean and disinfected.

 

Hand Hygiene: Encouraging more frequent hand washing is not always the simple solution it seems. In food service, staff should wash their hands between tasks, including when switching between handling raw and cooked items. That can mean a lot of washing during a normal day. Conventional soaps can strip natural oils which protect the skin, leading to an increased risk of damage through conditions such as dermatitis. Hand hygiene products therefore need to be effective yet gentle. Modern formulations incorporate highly effective biocidal ingredients as well as emollients to preserve the skin’s natural protective barrier and keep hands soft. They should not include perfumes to avoid tainting food. Diversey offers a
choice of highly effective products and can recommend the best option for any particular setting.


Surface Sanitising: The interior of refrigerators, including shelves and compartments, can be cleaned with a suitable surface sanitiser following the manufacturer’s recommendations. The refrigerator should be switched off and shelves removed during cleaning and disinfection.
Suitable products will generally be fast-acting and will not contain perfumes or other ingredients that could taint food. Diversey recommends a product such as Suma Bac D10 or Suma Quick D4.1.

Freezers: Suma Freeze from Diversey is a highly effective cleaner for commercial freezers that can be used at temperatures down to -25oC without taking the appliance out of commission. There is no need to defrost the freezer and no need to remove the contents which saves time and money in busy food preparation and storage facilities. The unique
formulation of Suma Freeze was developed to eliminate the risk of contamination of foodstuffs. It allows cleaning to take place while the freezer is in use and without removing the contents. Routine cleaning can be carried out more frequently to maintain the best possible standards of hygiene and food safety. Suma Freeze is supplied ready to use and is
simply wiped over the walls, floors and shelves of walk-in freezers. Care should be taken to ensure cleaning product does not come into contact with food stuff.

Protecting People With Simpler Hand Hygiene

Hand hygiene has never been so important. Studies suggest around 80 per cent of all infectious diseases – including Influenza and the common cold – are spread by touch. This link has been known for years, so it is perhaps all the more surprising that so few people wash their hands after going to the toilet or before handling food. Apparently, just 39 per cent of us – fewer than four in ten – wash our hands before eating.

Sadly, news about some outbreak or another is never very far away. The UK has recently experienced the worst winter flu season this decade so it would seem there is more work to be done. Improving hand hygiene would not only reduce suffering and save lives but lessen the burden on healthcare services and minimise the impact on our families, friends and work
colleagues when we become ill.

Hand hygiene should be so simple that there is no reason not to do it. Up to 100,000 bacteria can live on each square centimetre of skin. Not all are bad but it only takes a few to survive and multiply for an illness to take hold. Products must therefore be effective but they must also be safe. There should also be choice of products to suit different applications.

It is tempting to encourage more frequent hand washing in every setting but this is not always ideal. It can be time-consuming but additionally conventional soaps can strip natural oils which protect the skin, leading to an increased risk of damage through conditions such as dermatitis. Under these circumstances the wise advice is to use a hand sanitiser that kills pathogens faster than soap without removing protective oils.

Whatever products are chosen, they must be available and ready to use whenever required. Dispensers must be situated conveniently to encourage regular and proper use. At the same time, they should ideally contain enough product to prolong the interval between refills and therefore minimise the risk of outages and reduce necessary restocking burdens.

Another way to encourage compliance is to monitor usage. While it is rarely desirable to monitor individuals, it is helpful to know how often a particular dispenser has been used and how much product has been consumed. In a hospital, for example, knowing how many times a dispenser has been used and comparing this with the number of patient contacts by nurses
would give a reasonable indication of whether the team has been complying with agreed standards. If not, additional awareness and training can be provided and the subsequent change in usage patterns assessed.

Managing these challenges is behind the concept of Diversey’s new IntelliCare system. The dispenser can be used with a wide range of hand care products – soaps, washes and sanitisers – so that operators can choose the one most suited to their specific requirement.
Each product is supplied in the same design and size of pouch to enable interchangeability and flexibility. The pouches are larger than average which, combined with the dispenser’s excellent dosing control, ensures the maximum interval between refills.

Alerts generated by the dispenser warn the operator before the battery or pouch needs replacing. This helps ensure continuity of hand care product availability. The dispenser automatically switches between automatic and manual mode in the unlikely event of battery failure to ensure users can still access the product. Finally, the dispenser provides feedback on the number of doses and the amount of product used, allowing supervisors to assess usage patterns. 

Impressing Customers and Improving Food Hygiene

Cleaning and hygiene have never been more important for any business serving food. On the one hand it helps to maintain the highest levels of food safety to protect not just the customers and staff of the business but also its reputation and well-being. On the other it helps to maintain and improve the appearance of the facility to impress customers and guests and create the right environment where they will enjoy themselves and want to return
again and again.

Impress Guests to Improve Business

Research commissioned by Diversey showed restaurant customers change their behaviour according to their perceptions of cleanliness. Over one third of people who enter a dirty restaurant will leave immediately and a further 23 per cent will order but depart before completing their meal. Sticky tables, dirty cutlery and poorly cleaned crockery and glassware are some of the things that customers notice first.

Back of house cleaning tasks such as warewashing needs to be simple and effective. It is important to choose the right products for the specific application and type of washer so that the best possible results are achieved quickly and economically with no need for expensive and time-consuming repeat cleaning.

Front of house cleaning must also be quick, simple and effective. Clearing tables immediately after customers leave makes covers available as soon as possible to maximise throughput and profitability. Cleaning when customers are present sends a powerful message that the business takes hygiene seriously.

Improving Food Safety to Protect Your Customers and Your Reputation

Around 40% of all food poisoning outbreaks are the result of poor hand hygiene and cross contamination. Most food-related illnesses are caused by bacteria: according to the Food Standards Agency, campylobacter causes over 250,000 cases of food poisoning in the UK each year. E.coli and salmonella also affect large numbers.

Food can be contaminated from direct touching but poor hand hygiene can also cause issues with equipment such as ice machines, beverage equipment and water dispensers if staff operate them with dirty hands. This is why personal hygiene and surface sanitising are both so important in any business preparing and serving food. Mistakes that lead to illness can
cause suffering to customers and staff while also disrupting the business and diminishing its reputation. In the worst cases this can lead to poor statutory food hygiene ratings and even temporary or permanent closure.

Food service staff should wash their hands between tasks, including when switching between handling raw and cooked items. That can mean a lot of washing during a normal day.
Conventional soaps can strip natural oils which protect the skin, leading to an increased risk of damage through conditions such as dermatitis.

Hand hygiene products therefore need to be effective yet gentle. Modern formulations incorporate highly effective biocidal ingredients as well as emollients to preserve the skin’s natural protective barrier and keep hands soft. They should not include perfumes to avoid tainting food. Leading suppliers will offer a choice of highly effective products and recommend the best option for any setting.

Products must be available and ready to use whenever required. Dispensers should be situated conveniently to encourage regular and proper use. They should also ideally contain enough product to prolong the interval between refills and therefore minimise the risk of outages and reduce restocking burdens.

The second part of the food safety equation is surface sanitising. Surfaces should be cleaned regularly throughout the working day and when changing between different tasks, such as working with raw and cooked ingredients. There is a wide choice of product available, including formulations without perfumes to eliminate the risk of tainting food. Two-in-one cleaner-sanitisers are ideal because they simplify tasks while being effective and economical.


Cleaner Floors Are Safer Floors

Slips and trips remain the single largest cause of reportable injuries in the workplace. Kitchens are particularly hazardous because the presence of sharp tools, powerful working equipment and hard edges on fixtures and fittings mean that even the most basic slip or fall can have serious consequences.

Keeping kitchen floors clean and dry is one of the most important ways to reduce the risk of slips and trips. The floor should be kept as clear as possible to remove potential trip hazards and this also makes cleaning easier. All spillages and debris should be removed immediately.
A mop and bucket can be used but a better alternative is a compact scrubber drier. These clean the floor quickly, removing liquids and debris as they go and leave the surface almost dry so that it can be walked on immediately – an important consideration in busy kitchens.

The latest battery and mains-powered machines can be used with a wide range of floorcare products and pads or brushes suitable for almost every type of floor, including those commonly found in kitchens and food preparation areas. Battery powered machines offer the added advantage of working without power cables to eliminate another potential trip hazard.

Keeping it Simple


Cleaning and hygiene in food service settings does not need to be difficult or cumbersome thanks to the variety of products available that are simple to use, economical and effective. Nevertheless, it is always important to choose the right product for the particular application – and use them properly – to achieve the best results. Reputable suppliers will be able to offer choice and advise on the best products to use. They will also offer training, user-guides, wall charts and other support materials that help their customers implement and maintain the most rigorous practices and highest standards.

Promoting Hand Hygiene

Around 40% of all food poisoning outbreaks are the result of poor hand hygiene and cross contamination. This link has been known for years, which is why personal hygiene and surface sanitising are both so important in any business preparing and serving food. Mistakes that lead to illness can cause suffering to customers and staff while also disrupting the business and diminishing its reputation. Diversey offers a complete set of products that enable food service businesses to maintain the highest standards.

 

 

The majority of food-related illnesses are caused by bacteria. According to the Food Standards Agency, campylobacter causes the most cases – over 250,000 a year – of food poisoning in the UK with E.coli and salmonella also affecting large numbers. Listeria monocytogenes causes the most food poisoning deaths although the numbers are very small.

Studies suggest around 80% of all infectious diseases – including Influenza and the common cold – are passed on by personal contact or touching a contaminated surface. This link has been understood for a long time and we all learn as children to wash our hands before eating and after going to the toilet. Despite this it seems many people continue to ignore this most
basic act of personal hygiene. Apparently, just 39% of us wash our hands before eating.

Encouraging more frequent hand washing is not always the simple solution it seems. In food service, for example, staff should wash their hands between tasks, including when switching between handling raw and cooked items. That can mean a lot of washing during a normal day. Conventional soaps can strip natural oils which protect the skin, leading to an increased
risk of damage through conditions such as dermatitis.

Hand hygiene products therefore need to be effective yet gentle. Modern formulations incorporate highly effective biocidal ingredients as well as emollients to preserve the skin’s natural protective barrier and keep hands soft. They should not include perfumes to avoid tainting food. Diversey offers a choice of highly effective products and can recommend the
best option for any particular setting.

Whatever products are chosen, they must be available and ready to use whenever required. Dispensers should be situated conveniently to encourage regular and proper use. At the same time, they should ideally contain enough product to prolong the interval between refills and therefore minimise the risk of outages and reduce necessary restocking burdens.

Another way to encourage compliance is to monitor usage. While it is rarely desirable to monitor individuals, it is helpful to know how often a particular dispenser has been used and how much product has been consumed. In a busy kitchen, for example, comparing this with baseline information would give a reasonable indication of whether staff have been complying with agreed standards. If not, additional awareness and training can be provided
and the subsequent change in usage patterns assessed.

 

Managing these challenges is behind the concept of Diversey’s new IntelliCare system. Its innovative dispenser can be used with a wide range of hand care products – soaps, washes and sanitisers – allowing operators to choose the one most suited to their specific requirement. Each product is supplied in the same design and size of pouch to enable interchangeability and flexibility. The pouches are larger than average which, combined with
the dispenser’s excellent dosing control, ensures the maximum interval between refills.

Alerts generated by the dispenser warn the operator before the battery or pouch needs replacing. The dispenser automatically switches between automatic and manual mode in the unlikely event of battery failure to ensure users can still access the product.