Trusted Brands Support Industry Awards

Professional chefs choose products from our Pro Formula range because they like its combination of professional formulations from Diversey with brands from Unilever that they and their customers know and trust. This is why we chose to highlight Pro Formula products as part of our support of two recent foodservice industry events. We were one of the sponsors for January’s National Breakfast & Brunch Awards and February’s National Burger Awards. H2O, a leading publisher of foodservice magazines, organises both events. Professional chefs taking part used Cif Professional 2in1 Kitchen Cleaner Disinfectant and other products from the range to keep their workspace clean quickly and easily during their demonstrations.

Chefs used professional Pro Formula cleaning products at the National Breakfast and Burger Awards

The National Breakfast & Brunch Awards presents prizes in three main categories: National Breakfast of the Year; Breakfast Chef of the Year; and Bloody Mary of the Year.

The National Burger Award is an exclusive trade competition open to chefs from the casual dining, pub and bar sectors. Entrants battle to impress a panel of industry experts. Finalists compete in a cook-off consisting of two rounds. In the first, they cook their own speciality burger and in the second they create a “technical burger” from a selection of ingredients supplied by the organisers on the day.

National Burger Awards logo

It’s good to support industry awards because they celebrate success and high standards. We like to think these are values we share. Of course, there are some good business reasons too. Good hygiene and food safety can have a major effect on any business preparing and serving food. For example, our research showed that over one-third of people who enter a dirty restaurant will leave immediately. A further 23 per cent will order but depart before completing their meal. Hygiene helps to protect customers and staff against any risk of food-borne illness. Cleanliness creates the right impression for customers and can help them decide where to eat. It can also help encourage customers to make stronger recommendations and give higher ratings on booking or review sites.

Chefs used professional Pro Formula cleaning products at the National Breakfast and Burger Awards

At Diversey, we have an extensive range of products to help food-service operators of all sizes meet these objectives. Many small, medium-size and independent businesses prefer products from our Pro Formula range. These combine professional formulations from Diversey with trusted brands from Unilever including Cif, Persil, Comfort, Domestos, and Sun. This set of easy-to-use cleaning products helps businesses like these to complete routine and common problem-solving tasks quickly and economically with excellent results.

The Pro Formula kitchen range includes trusted brand professional formulations for tasks such as surface cleaning and disinfection, dishwashing, descaling and floor cleaning.

Pro Formula products for kitchen with Cif branding, as showcased at the awards events, include professional formulations for tasks such as surface cleaning and disinfection, dishwashing, descaling and floor cleaning.

Each Pro Formula product is designed to combine the insight, understanding and expertise of Diversey and Unilever – respective industry leaders – gained over decades of delivering highly effective cleaning and hygiene solutions. The result is an integrated and complementary set of products that meets the majority of any smaller business’s requirements.

Flooding – Practical Cleanup Tips

Choice of Cleaning Chemicals and Practical Tips

Many places are affected by flooding. Photo by Andy Falconer on Unsplash

With many parts of the country currently under water – and maybe more to come – businesses will soon turn attention to their clean-up. There will be many things to deal with after a flood and cleaning should definitely be one of them. Done properly it can help get the business back up and running quickly, effectively and safely.

This is especially important for businesses that prepare and serve food. Water in flooded areas can contain a wide variety of pathogenic organisms from sewage and other materials that could constitute a significant health risk. Water may not be available or will need boiling before use. The Environmental Agency and its local departments issue advice on dealing with flood damage and cleaning up after. Everyone should avoid direct contact with floodwater and associated debris wherever possible.

The following aims to provide some practical advice.

1: Hand Cleaning

hand hygiene is always important but especially after a flood.

Good cleansing of the skin is very important in reducing the risks associated with handling contaminated water/materials. Skin cleansing can be augmented by the use of an alcohol-based hand sanitiser such as Soft Care Med to reduce any hazards associated with pathogenic organisms. This is especially important when the quality of the water used for cleaning the hands is not of drinking quality.

2: Kitchen Surface Sanitising

If kitchen areas have suffered flood water damage it is important to thoroughly clean and sanitise. This should be done for all areas that have come into contact with the flood water by either immersion or by being splashed – if in doubt sanitise all areas. These areas should be thoroughly cleaned using a sanitiser (as outlined below) and then disinfected with another use of the sanitiser.

Clean kitchen surfaces promote food safety.

Floodwater can contain pathogenic organisms that usual kitchen sanitisers may not be effective against. Suitable sanitisers for this purpose contain chlorine (such as Suma Sol D4.8) or hydrogen peroxide (such as Oxivir Plus) as their active ingredient.

Businesses that have been advised to boil water before drinking should also use boiled water for preparing sanitiser solutions and for rinsing.

3: Dishwashing Machines

Dishwashers can clean items soiled during a flood.

If tap water has to be boiled then use the dishwashing machine on its longest, slowest cycle. This will enable the heat to provide disinfection. Check that all wash and rinse jets are clear before washing and the running temperatures should be 55°-65°C for wash 80°-90°C for the final rinse.

4: General Surface Sanitising

Sanitise any surface that could come into contact with food after a flood.

Remove and dispose of all physical debris and damaged items. Then clean these areas thoroughly using a sanitiser, as mentioned. Disinfect with repeat use of the sanitiser.

Floodwater can contain pathogenic organisms that commonly-used sanitisers may not be effective against. Suitable sanitisers for this purpose are those containing a chlorine- or hydrogen peroxide-based bleaching system such as Titan Sanitiser Powder or Titan Chlor plus tablets. For areas that are sensitive to chlorine such as fabric or furniture, we recommend Oxivir Plus.

Businesses that have been advised to boil water before drinking should also use boiled water for preparing sanitiser solutions and for rinsing.

Dry out areas as soon as possible after they have been cleaned and sanitised. This is because damp conditions are favourable for mould and fungal growth which can damage surfaces. Also, their fungal spores can cause health problems.

The same sanitisers used for general cleaning, as outlined above, should be used to remove any mould that is found. An ideal alternative is Sani Mould Out which is specially formulated to remove mould and return surfaces to their sparkling best.

Product Selection Chart

ProductUseActive Based On
Titan Sanitiser Powder All-Surface SanitiserChlorine
Titan Chlor Plus tablets All-Surface SanitiserChlorine
Suma Sol D4.8 Sanitiser for all Kitchen Hard SurfacesChlorine
Oxivir Plus Spray Sanitiser for all Soft Surfaces and FurnishingsOxygen
Soft Care Med/Des  E Hand Disinfectant GelAlcohol
Sani Mould OutMould Remover Chlorine
Floods can cause severe disruption to businesses.

Cleaning up after a flood can be a daunting task. However, a bit of planning and choosing the right products can make the work a bit easier and quicker.

You can download the advice in this post as a ready reference using the link below.

Restaurants – Are You Ready?

The run-up to Christmas and New Year is one of the busiest times of the year for restaurants and party venues. Many will be running at near capacity with high levels of advanced bookings let alone increased numbers just dropping in on the day. Any disruption to the restaurant’s normal operations will likely have a bigger impact now than during quieter periods.

But this is also the time of the year when seasonal illnesses such as Influenza and Norovirus are at their peak. The colder weather allows the viruses that cause these illnesses to thrive and people are generally spending more time indoors, closer together, which makes it easier for illnesses to spread.

Restaurants need to protect themselves against the risk of these illnesses. Diversey’s “Are You Ready?” campaign helps provide the information and advice to do just that.

Let’s look at some of the risks.

Lost Business: any outbreak has the potential to cause lost revenues. Losing one or two covers or bookings will be annoying but anything which causes the kitchen to close will be disastrous. In the most extreme cases, the restaurant can be forced to close until the cause of an outbreak is eliminated.

Bad Publicity: the Christmas period is critical for many restaurants. Any outbreak – or even the suggestion of an outbreak – can be bad news at the best of times. But this is especially so during the peak season when many people are holding special events and parties. Bad publicity whether through word-of-mouth, social media, booking and review websites, or in the mainstream media will deter diners from visiting or returning. This can cause long-lasting damage to the restaurant’s reputation which can be hard to win back.

Staff Shortages: if employees become ill they will need time off work. At this time of the year that can be bad news because it won’t be easy to find temporary replacements at short notice, especially if the person is highly skilled or experienced. Staff shortages place additional pressure on remaining employees during an intense period. This raises the risk of corners cut and mistakes made that can impact on good service and the reputation of the restaurant. On top of this, staff who become ill can also spread their infections to colleagues and customers before they show any symptoms. This makes it doubly important to ensure all staff follow the best possible personal hygiene and food safety practices to minimise the risk of becoming ill.

Restaurants quite rightly take food safety seriously at all times of the year. But during the peak Christmas and New Year season, additional vigilance will help provide the maximum protection against the risks. There is a clear and established link between the spread of illnesses, personal hygiene and surface cleaning. Around 80 per cent of illnesses are spread by personal contact or by touching a contaminated surface or object. Here are a few simple infection prevention steps for restaurants and their teams to help avoid the risk of catching and spreading illnesses:

  • Make sure staff understand the risks of seasonal illness
  • Make sure staff understand the correct processes and products to use for each food safety task
  • Always wash hands when switching between handling raw and cooked foods and ingredients
  • Always wash hands after visiting the toilet
  • Always wash hands when entering the kitchen
  • Sanitise food preparation surfaces whenever switching between handling raw and cooked ingredients
  • Always clean table-tops before each new group of guests
  • Clean frequent-touch items such as door handles, serving equipment touched by staff and diners, touchscreens, payment terminals and so on as often as possible
  • Use food-suitable hand hygiene products with no perfumes and proven infection capabilities
  • Use hand hygiene products that are suitable for frequent use
  • Use surface sanitisers suitable for kitchen use and with proven performance
  • Keep a spill kit in a convenient location to deal with body spills quickly, easily and professionally so as to protect guests and employees

Schools – Are You Ready?

Children are among the groups most vulnerable to seasonal illnesses such as Norovirus and Influenza. This is the time of the year when these illnesses are at their peak. The colder weather allows the viruses that cause these illnesses to persist and people are generally spending more time indoors, closer together, which makes it easier for illnesses to spread.

Schools, of course, want to ensure a safe environment for pupils and staff. But they also need to achieve high attendance records so that nobody misses vital lessons or falls behind. Our “Are You Ready?” campaign helps schools implement simple but effective processes to keep children and staff safe.

Let’s look at some of the risks.

Pupils and Students: any outbreak will have significant consequences for pupils and students. Illnesses such as Influenza and Norovirus can mean time off school, missing vital lessons or special events only held at this time of the year. Those fortunate to have good health and strong immune systems will normally recover quickly. But for anyone who has an underlying health issue these illnesses can be life-threatening.

Attendance Rates: an outbreak can spread quickly in a school or college environment. An individual pupil’s attendance record will be affected but the overall total for the school will also stack up fast. While these absences are easily explained the headline figures will still show reduced attendance levels. More importantly, the disruption to normal classroom schedules means additional time and resources will be needed later to help pupils and students make up for lost time.

Bad Publicity: the run-up to Christmas should be a happy time for pupils, teachers and other staff members with lots of special events and parties taking place. Any outbreak – or even the suggestion of an outbreak – can be bad news at the best of times. Nobody wants to associate and remember a happy time with illness and suffering. Bad publicity whether through word-of-mouth, social media or the mainstream media can cause long-lasting damage to the school or college’s reputation which can be hard to win back.

Staff Shortages: if teachers or staff members become ill they will need time off. At this time of the year, it won’t be easy to find temporary replacements at short notice, especially if the person is highly skilled or experienced. Staff shortages place additional pressure on remaining team members. On top of this, staff who become ill can also spread their infections to colleagues and customers before they show any symptoms. This makes it doubly important to ensure all staff follow the best possible personal hygiene and food safety practices to minimise the risk of becoming ill.

Schools take infection prevention seriously at all times of the year. But during the peak Christmas and New Year season, additional vigilance will help provide the maximum protection against the risks. There is a clear and established link between the spread of illnesses, personal hygiene and surface cleaning. Around 80 per cent of illnesses are spread by personal contact or by touching a contaminated surface or object. Here are a few simple infection prevention steps to help schools avoid the risk of catching and spreading illnesses:

  • Make sure all staff and pupils understand the risks of seasonal illness
  • Check that cleaning staff understand the correct processes and products to use
  • Everyone should wash their hands frequently, but especially after going to the toilet and before eating food
  • Place additional portable and/or wall-mounted hand hygiene dispensers at convenient locations throughout the school
  • Ask visitors to wash their hands when they arrive
  • Give staff members their own personal bottle of hand disinfectant
  • Choose hand disinfectants and hygiene products that are suitable for frequent use
  • Clean frequent-touch surfaces such as door handles, light switches, portable equipment used by pupils and/or staff, touchscreens, tablets, table-tops as often as possible
  • Use surface sanitisers that are simple, effective and suitable for a wide range of surfaces
  • Keep a spill kit in a convenient location to deal with body spills quickly, easily and professionally so as to protect pupils, teachers and support teams

Hand Hygiene: Are You Doing It Right?

Studies suggest around 80 per cent of all infectious diseases – including Influenza and the common cold – are spread by touch. Stopping those infections before they have a chance to spread is critical. The simplest way is through basic hand hygiene.

This should not be difficult. And yet, despite the fact we all do it (or at least should do it) several times a day, it seems we don’t always get it right. Let’s break it down a bit.

Are you washing your hands at the right time?

The World Health Organisation (WHO) has developed a highly effective set of guidelines to help improve hand hygiene in healthcare settings. These “five moments of hand hygiene” recommend healthcare workers should wash their hands:

  • before touching a patient
  • before clean/aseptic procedures
  • after body fluid exposure/risk
  • after touching a patient
  • after touching patient surroundings

The same principles can be applied to almost any setting. From this it follows that we should all wash our hands:

  • before handling food
  • after going to the toilet
  • after coughing, sneezing or using a tissue
  • when switching between handling raw food ingredients meat and ready-to-eat or cooked foods
  • after handling money
  • after handling waste or litter
  • after touching dirty surfaces
  • after picking up something from the floor
  • after any other activity that contaminates hands

Are you doing it right?

We all think we know how to wash our hands properly, but studies show that we generally do not. Most of the time we don’t spend enough time to let soaps or sanitisers to do their job. Or we don’t apply soap or sanitiser to the whole hand. That means the pathogens that cause illnesses can remain on our hands and spread to other people or contaminate new surfaces. The NHS has a useful video that shows how to wash hands properly.

Are you using effective products?

In many situations, using soap and water will be good enough to clean the hands. In other settings, such as health care and food service, a suitable hand disinfectant can provide additional protection and assurance. Diversey offers a complete range of products including soaps, sanitisers and creams that can be used in different settings and industries to provide the right level of hygiene, protection and infection prevention.

Are these products readily available?

Whatever products are used, it is important to ensure they are available whenever they are needed. That means providing a suitable product at the point of use, checking bottles or dispensers regularly throughout the day and topping up as necessary.

Diversey’s IntelliCare system helps to improve hand hygiene convenience and compliance. The dispenser can be used with a wide range of hand care products – soaps, sanitisers and creams – 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 complete interchangeability and flexibility. The pouches are larger than average which, combined with the dispenser’s excellent dosing control, ensures the maximum interval between refills. The dispenser usually operates in contactless mode but switches automatically to manual mode if its battery becomes depleted. It also issues alerts when product or battery levels are getting low so that they can be replaced before they run out. All of this helps to ensure hand hygiene products are always available.

You can learn more about IntelliCare in our introductory video:

Sustainable Hand Hygiene

Although food safety will be a priority, businesses serving food face many other regulatory and market-driven pressures, not least to adopt processes that are more sustainable. Choosing the right kitchen hygiene products can contribute to both areas.

Food safety is always critical. 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. Each of these causes unnecessary suffering as well as disruption and loss of reputation to any business whose staff or customers become ill. 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.

The average person’s hands can carry more than 3000 different types of bacteria and about 100,000 can live on each square centimetre of skin. Many of these are completely harmless but just a few of the wrong type can quickly lead to illness. One bacterium can multiply to over four million in eight hours, so it is clear that keeping hands clean is critical to preventing the spread of infections.

We have known this for a long time and 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.

Hand hygiene products for food service need to be effective yet gentle because they will be used frequently during the day. Modern formulations incorporate highly effective biocidal ingredients as well as emollients that help preserve the skin’s natural protective barrier and keep hands soft. They should not include perfumes to avoid tainting food. Leading suppliers offer a choice and are able to recommend the best option for any particular setting.

Another key issue facing food service businesses is to make their operations more sustainable by using less water, energy and cleaning products. There are lots of ways of doing this without compromising the quality of the food or the safety of customers and staff. Replacing conventional cleaning warewashing and laundry products with innovative formulations that are effective at lower temperatures can be a simple first step.

A further option is to replace ready-to-use or traditional bulk products with ultra-concentrates. Used with simple and convenient wall-mounted or portable dosing and dilution control equipment, ultra concentrates support sustainability by enabling safe, simple and consistent high-performance cleaning while minimising wastage, packaging and chemical miles. Products available as ultra-concentrates cover all key kitchen hygiene tasks including hand hygiene.

Recently, cleaning product suppliers have devised novel formulations that utilise environmentally-friendly ingredients to provide further choices to customers who want to demonstrate the highest levels of environmental responsibility. These are typically derived from plant-based renewable resources such as by-products originating from sugar beet, maize and other common foodstuffs. When products like these are available in ultra-concentrate formulations they provide an additional sustainability benefit.

Kitchen Hygiene In Hospitals

In a previous post, we outlined the significance of hand hygiene and surface disinfection for kitchen hygiene and food safety in hospitals and care homes. Anything that can break the chain that allows infections to spread by personal contact or touching a contaminated surface will reduce the risk of outbreaks of food-related illnesses.

Our kitchen hygiene products include sanitisers and cleaners for all common surfaces found in kitchens and dining areas. Suma Bac D10, for example, is a general purpose cleaner-sanitiser for a wide range of tasks including hand dishwashing and cleaning worktops or floors. It is highly effective against a broad range of infections (pathogens) found in food service settings. Suma D2.3 is an ideal multipurpose cleaner for non-food preparation areas including floors, walls, doors, ceilings and general equipment. It cuts through grease and dried-on food soiling and leaves a sparkling clean surface.

Like many products in our Suma kitchen hygiene range, Suma Bac D10 and Suma D2.3 can be supplied as ultra-concentrates to promote sustainability, simplicity and lower overall cost in use.

With our popular Divermite system, products are supplied in sealed pouches that are placed in a wall-mounted dispenser for simplicity and convenience. Users can dose a fixed amount of product into a sink, spray bottle or bucket at the push of a button for consistent preparation of cleaning solutions with no wastage.

Our SmartDose system represents an ideal way to introduce ultra concentrates into any cleaning operation. Its compact pack size makes it easy to carry and there is no need for a connection to a water supply. The innovative cap design allows users to dispense an accurate amount of product in two different volumes, chosen by twisting the cap to one side or the other. This two-in-one dosing simplicity enables the consistent preparation of solutions in spray bottles, sinks, buckets or cleaning machines.

We also offer a complete range of dishwashing products for hand washing and all major types of dishwashing machine. These include Suma Combi+, a unique formulation for mechanical dishwashers that contains detergent and rinse-aid in a single product. This helps to simplify processes and promote consistent results.

Suma Nova is a concentrated liquid detergent for mechanical warewashing. It provides excellent soil removal in hard water conditions. Suma Rinse is a proven rinse-aid that helps washed items dry quickly and with a spot and streak-free finish.

All of these products can be supplied in a choice of container types and size – including five-litre concentrates – for use with auto-dosing equipment. 

We have recently reduced the price of many of our dishwashing products, including Suma Nova and Suma Rinse, to make them even more cost-effective and value for money than ever before.

We’ll be highlighting these and many other products from our extensive kitchen hygiene ranges at the forthcoming HCA Forum at the Celtic Manor on 11-12 April.

Hand Hygiene for Hospital Caterers

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.

Hospital patients and care home residents can be particularly vulnerable to any outbreak of food-borne illness that would be little more than inconvenient to otherwise fit and healthy people. Hospital and care home catering staff therefore need to be extra vigilant.

Food can be contaminated from direct touching or placing items on infected surfaces. Kitchen staff can become infected by personal contact or touching a contaminated surface. 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 health-related food service operation. Mistakes that lead to illness can cause suffering to patients, residents and staff while also disrupting the operation 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.

To meet these challenges, Diversey offers the revolutionary IntelliCare hand hygiene system. IntelliCare dispenses globally-trusted hand care formulations in our Soft Care and SURE ranges. These comprise a complete set of soaps, sanitisers and creams meeting a wide range of international infection prevention standards. SURE products demonstrate the highest levels of environmental responsibility with 100% plant-based, 100% biodegradable formulations.

With hand washing the most effective way to prevent the spread of infections, the dispenser helps maintain uninterrupted availability of soaps and foams for maximum hand hygiene compliance. Typically configured for touchless operation, it seamlessly shifts to manual mode if battery power is lost.

Products are supplied in 1.3 litre pouches containing more doses than conventional systems to extend replacement intervals. Standardised pouches for all products enable total flexibility to choose the right formulation. The tamper-proof design utilises less plastics per millilitre of product than alternatives. All materials are fully-recyclable.

IntelliCare is one of the products we’re featuring at the forthcoming HCA Forum (11-12 April, Celtic Manor, South Wales).

Sustainable Hand Hygiene

Although food safety will be a priority, businesses serving food face many other regulatory and market-driven pressures, not least to adopt processes that are more sustainable. Choosing the right kitchen hygiene products can contribute to both areas.

Food safety is always critical. 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. Each of these causes unnecessary suffering as well as disruption and loss of reputation to any business whose staff or customers become ill. 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.

The average person’s hands can carry more than 3000 different types of bacteria and about 100,000 can live on each square centimetre of skin. Many of these are completely harmless but just a few of the wrong type can quickly lead to illness. One bacterium can multiply to over four million in eight hours, so it is clear that keeping hands clean is critical to preventing the spread of infections.

We have known this for a long time and 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.

Hand hygiene products for food service need to be effective yet gentle because they will be used frequently during the day. Modern formulations incorporate highly effective biocidal ingredients as well as emollients that help preserve the skin’s natural protective barrier and keep hands soft. They should not include perfumes to avoid tainting food. Leading suppliers offer a choice and are able to recommend the best option for any particular setting.

Another key issue facing food service businesses is to make their operations more sustainable by using less water, energy and cleaning products. There are lots of ways of doing this without compromising the quality of the food or the safety of customers and staff. Replacing conventional cleaning warewashing and laundry products with innovative formulations that are effective at lower temperatures can be a simple first step.

A further option is to replace ready-to-use or traditional bulk products with ultra-concentrates. Used with simple and convenient wall-mounted or portable dosing and dilution control equipment, ultra concentrates support sustainability by enabling safe, simple and consistent high-performance cleaning while minimising wastage, packaging and chemical miles. Products available as ultra-concentrates cover all key kitchen hygiene tasks including hand hygiene.

Recently, cleaning product suppliers have devised novel formulations that utilise environmentally-friendly ingredients to provide further choices to customers who want to demonstrate the highest levels of environmental responsibility. These are typically derived from plant-based renewable resources such as by-products originating from sugar beet, maize and other common foodstuffs. When products like these are available in ultra-concentrate formulations they provide an additional sustainability benefit.