Some Tips For Winter

Winter is approaching on us very soon. Following are some tips to protect yourself from winter:

A: Inside the house:
1. Wear more layers on your body;
2. Close curtain of the windows;
3. Check your boiler's condition (Working?)
4. Clean your open fire area;
5. Bleed radiators;
6. Put carbon foil behind your radiator;
7. Put a cover on top of the radiator to stay heat in the centre;
8. Turn down radiator in the rooms not in use;
9. Fit draught excluder, letter box cover, tape at the edge of the door and window;
10. Keep light(s) on when you are in or out.

B: Outside the house:
1. Check tiles on the roof;
2. Check wall;
3. Check fence;
4. Clear snow ASAP;
5. Bring your pets inside;
6. Save all important and emergency numbers in case.

Many thanks
Firoz
for more information: Please visit

www.brentlinenhire.co.uk
www.brentlinenhire.co.uk
Brent Linen Hire is a social responsible company.
Tel: 07966435273

Halal certified products

Evans Vanodine has received certification from the Halal Certified Association (HCA) UK for a selection of products from its cleaning and hygiene range.

HCA is a UK voluntary certification body which specialises in certifying products to ensure organisations are adhering to the correct Halal standards. HCA certifies edible products as well as non-edible products which Evans’ products fall under.

The association has stated that a selection of Evans’ products, used in relation to the food and catering industry, comply with the Halal requirements according to Islamic Law. The ingredients for the listed products have been verified by the HCA Halal Review team.

The following products have all been given a Halal Certificate: Blusyl, CIP Liquid, EC2 Degreaser, EC4 Sanitiser, Est-eem, Handsan, Lift, Peradox, Q'sol, Target Extra, Trigon, Trigon Plus and Vanoquat.

Food for thought in chemical dosing

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

In the food service and hospitality sector both equipment and surfaces become contaminated with food residues, foreign bodies and microbial contamination. The removal of these contaminants is the process of cleaning and disinfection. Cleaning should always be considered an essential and integral part of the day to day operations of the kitchen environment.
When evaluating the cleaning and disinfection methods required in a kitchen, the following aspects need to be considered:

• Standards required
• Types of cleans required (interim, daily, non-daily cleans)
• Type of soiling, including consideration of allergens and species
• Water chemistry
• Water temperature
• Water pressure
• Materials of construction
• Hygienic design
• Equipment sensitivity to cleaning (e.g. is it susceptible to water damage)
• Product or environmental sensitivity to water (need for dry cleaning)
• Available cleaning time
• Available human resource
• Available equipment (chemical dosing/application, rinsing, cleaning)
• Cross contamination risk during cleaning
• Drainage/effluent
• Historical or current issues
• Operator safety
• Cost

It is vitally important that there is significant involvement and advice from the chemical supplier, especially with regards to how chemicals should be:

• Stored
• Transferred
• Dosed
• Applied
• Rinsed/removed from surfaces.

These five elements form the core of most cleaning and disinfection processes and each one needs to be employed for successful chemical control.
Dosing
Effective and accurate dosing of chemicals is vital for ensuring that a cleaning and disinfection process delivers the desired result. The use of reliable dosing equipment helps to ensure that these processes are consistent, chemicals are used safely, effectively and costs are controlled.
Chemicals can either be dosed neat or dilute for the cleaning and disinfection process, with numerous equipment options available for each method.
Neat dosing of chemical will typically be used when there may be a lack of a suitable water supply so the use of dilute dosing equipment isn't a viable choice. A wall mounted pump, like the Brightwell ECOMULTI or the HydroPump, are suited to the filling of containers or sprayers.
Dilute chemical dosing requires a wall mounted unit, typically a venturi, being connected directly to a water supply. Venturis work by water passing through the unit, which has a small opening leading to a chemical suction tube situated at the side of it. As the water passes over the opening it causes a vacuum drawing chemical through the suction tube. The volume of chemical that is drawn through the tube can be controlled by inserting orifice plates or metering tips.
However, where water pressure is very low or where it constantly fluctuates, the units may become inaccurate as consistent water pressure is vital for the units to work.
When connecting a venturi to a water supply, local water authority regulations state that no chemical dilution equipment may be connected directly to the mains supply. Therefore, a suitable backflow prevention device should be installed.
Once a suitable method of dosing has been determined for the kitchen, chemicals can then be dispensed for cleaning and disinfection tasks. These include sink cleaning, wiping surfaces over, mopping floors, foaming, spraying, etc.
Consideration should also be given to dosing of chemicals that are used for other kitchen environment cleaning and disinfection applications, such as dishwashing and floor scrubbers. 

The forgotten front of germ warfare

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

Safeguarding food and hygiene against the constant threat from bacteria and other contamination is an ongoing battle. But there is a forgotten front. Compared with other surfaces in kitchens and food service areas, floors tend to be neglected. Yet in catering premises floors present a real risk to the health and safety of consumers as well as staff.
For almost 50 years Denis Rawlins Ltd has been advising kitchen managers and their cleaning teams on the most effective and efficient cleaning techniques. In recent years our understanding of hygienic cleaning has advanced considerably. Cleaning practice generally has not kept up.
The challenges
Floors inevitably accumulate soil as shoes track contaminants from outdoors, washrooms as well as grease and spillages. What’s not so keenly appreciated is how bacteria multiply in cracks and crevices, and the grout lines of tiled floors, especially in a warm, moist environment – and how common cleaning methods fail to dislodge, neutralise and remove them.
Studies show not only that floors can become reservoirs of health-threatening pathogens, staff have many direct and indirect contacts to transmit them every day. Apart from the more obvious lapse – such as reusing a dropped utensil – microbes can find their way from floor to food by re-tying a trailing shoelace or lifting a carton or box from the floor to a worktop.
As kitchens and other food preparation areas are busy, pressured environments, floor cleaning needs to be fast and effective. However, traditional methods such as mopping fail on several counts.
The most fundamental requirement for hygienic cleaning is soil removal. Mopping spreads more contamination than it removes, as the mop-head is immersed in dirty cleaning solution, and returned to the floor. Even with a firm hand, a mop won’t yield enough pressure to clear bacteria embedded between tiles or in other crevices.
Faith in disinfecting agents is also misplaced. Cleaning floors with disinfectants kills bacteria, but doesn’t remove them. Dead bacteria are left behind as a ready-meal for the next wave of microbes. Given this food source, they can then more easily multiply. Growing bacterial resistance increases the risk.
Any time a chemical is used to kill microbes, there’s a risk of promoting resistance. Even if the sanitiser is thoroughly applied, some can be expected to survive. If they’re immune, they proliferate and disinfectants become increasingly less effective. Also, certain bacteria – such as E coli, salmonella, listeria and campylobacter – can produce biofilms that help them avoid contact with the cleaning solution in the first place.
So, far from being the answer, disinfecting dirt without removing it is ineffectual. And floors that look and smell clean can still harbour a stomach-churning mix of microbes. Which is why we test before and after cleaning to gauge effectiveness.
Measuring cleaning methods
A hand-held ATP monitor measures the level of adenosine triphosphate (ATP) – the universal marker for animal, bacterial and mould cells. We have extended ATP testing from work surfaces to floors and common touch points.
In the US, scientists used ATP meters and plates contaminated with bacteria to test mops against other methods. Microfibre mopping cut bacteria levels by 51% at best, but dragged the E. coli back into clean areas, so overall effectiveness dropped to 24%.
A scrubber-dryer eliminated 99% of bacteria, and its performance was matched by another automatic, yet comparatively low-tech machine (the OmniFlex Crossover System) which – although costing the fraction of a scrubber-dryer – was 2-3 times faster than mopping. In contrast to mopping, both these methods crucially involve removing soils along with the contaminated cleaning solution and applying fresh solution to the floor as they clean.
As a company, we measure return on investment as well as hygienic cleanliness. It is significant that cleaning teams in the food service sector can – even with minimal cleaning budgets – be 30-60 times more effective at removing dirt and contaminants from greasy kitchen floors.
So, armed with the right equipment and information, catering staff can keep the germs at bay with measurably safer and more cost-effective cleaning.

One-stop shop for laundry stain removal

Brent Linen Hire (www.brentlinenhire.co.uk) has replaced an extensive range of laundry stain removal products in place of ACE for Whites.

The London-based company offers a one-stop shop for all catering requirements, from providing table linens to full-service kitchens complete with furniture. ACE for Whites become the company’s one-stop shop for stain removal, with advanced cleaning power to remove stains and brighten whites whilst being gentle on fabrics.

We gave it a go to clean our table cloths, slips and napkins, not expecting much, and it was amazing. We launder around 45 washes a week which can double throughout the summer months during wedding season. We used to need a range of products formulated specifically for different stains, now we only need one. We get around 15 washes from a £1 bottle of ACE for Whites – and we don’t spare on the amount we use! It has saved us a fortune on cleaning products.

“At Brent Linen Hire we cater for a range of events from weddings and festivals to occasions of all shapes and sizes. The stains are never ending – from grass, ink, wine and grease to an array of food spills – and we’re yet to find a stain that ACE for Whites can’t tackle. One particular, originally white, tablecloth came back from an event almost black with dirt. We had nothing to lose, so pre-treated and washed it with ACE for Whites. To our amazement, it came out sparkling white again!"

The best thing about ACE for Whites is that it doesn’t discolour the cloth, whereas a lot of other products that we’ve used in the past either don’t get the stains out or turn white linens yellow. All our cloths are either black or white so we have a bottle of ACE for Colours on hand for when someone all but ruins one of the darker cloths – it’s bound to happen at some point!”

Lightweight mats for slippery areas

Comfort, safety, hygiene and longevity are the key features of Kleen-Tex’s new Kleen-Thru Plus lightweight mats, which can be linked to cover larger floor areas.

Designed specifically for the food and beverage sector, these hard-wearing mats provide a secure foothold in the wet areas of kitchens and bars. Available in two sizes, 86cm x 143cm / 86cm x 60cm, they can also be linked together using a unique connector designed by Kleen-Tex to maximise flexibility.
The lighter mats are easier to lift and move to ensure thorough cleaning. They can be pressure washed, steam cleaned or hosed and are also suitable for commercial laundering.
What’s more, their ergonomic design offers impressive anti-fatigue properties for maximum employee comfort and safety. Low profile edges help to minimise trip and fall accidents, whilst liquids and debris flow easily through the holes and away from shoes.
Constructed of 100% nitrile rubber for maximum resistance to water, oils, kitchen greases, chemicals and animal fats, these mats also have a long-lasting anti-microbial active substance built into the rubber. This prevents odours and the development of bacteria and fungi on the mat and will withstand regular cleaning without rubbing off or losing effectiveness over time.

The recipe for success

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

Ingesting food stuffs contaminated through poor standards of cleaning or incorrect use of chemicals is a serious matter. The UK has more than 500,000 reported cases of food poisoning each year with cross contamination one of the most common causes. Cleaning in catering environments sits alongside clinical areas in terms of risk, with levels of compliance different to other environments. Those Four Ts of cleaning – time, tools, technique and training – need to be robustly reviewed. With 24 hour facilities, the ‘clean as you go’ regime has to be stepped up so things are not left to deteriorate over a period of time.

Deep cleans
There will always come a point when you need to get behind that piece of equipment. Therefore your deep clean should be linked to routine maintenance – for instance having the oven serviced is the ideal time for accessing and cleaning the harder to reach areas. Frequency will depend on footfall and activity, but best practice is to deep clean quarterly. This should be documented; evidence can be used to substantiate audits and inspections.

Mould, fungi and spores
Kitchens, with areas of large chillers and hot food preparation areas, experience constant changes in temperature making them susceptible to mould, fungi and spores. Airborne, these can cause food poisoning. A thorough inspection routine is needed to look for potential troublespots. Your cleaning regime should stop the growth in the first place, but once you have them they are almost impossible to eradicate and you must clean in a way to keep on top of them. Steam cleaning is good for helping to both prevent and alleviate the problem; and look for a cleaning agent with properties to restrict their growth.

Cleaning equipment
A look in any cleaning cupboard will tell you a great deal about the service that is given, with safe, orderly storage and decontamination of equipment essential. In food prep areas the storage of cleaning agents should be as far away as possible, ideally with doors locked and key coded to allow authorised access only.
There is no national scheme for colour coding but it is a vital tool and a concept easily understood by those in kitchens familiar with colour coded chopping boards.

Personal hygiene
There are of course personal hygiene regulations: uniforms must be clean , hair must be in a net or beards covered; jewellery kept to a minimum as it can harbour bacteria; cuts covered with a plaster of a colour which would stand out if dropped in food; no nail varnish; closed-toed shoes; and legs covered as they will shed skin. All of these aspects should be followed by those cleaning in food environments.

Floorcare
Never sweep in a kitchen as it will cause dust to circulate, so opt for a damp system. There is likely to be lots of stainless steel therefore cleaning operatives need to be trained in its particular care, avoiding any abrasive techniques.

Safety
Safety issues will include greasy and slippery floors; plug sockets which need to be masked off especially when introducing moisture; and ensuring equipment is switched off.

Chemicals
Chemical competence and an understanding of the four main groups of cleaning agents – neutral, alkaline, acid and cleaning disinfectant – will enable the operative to select the right agent for the type of soil needing to be removed.

Supporting staff
Any clean will only be as good as the person doing it, so remember that the cleaning resource is not just the equipment and consumables. The most valuable asset is the cleaning operative. If they are developed and supported, given the tools and time to do the job, you will get a great, professional clean.

The focus in food areas is – no surprise – the food, with cleaning too often a poor relation. Recently we have begun to realise that they are inter-related. I believe legislation in this area is crucial; we have specific requirements for those handling food, but not for those cleaning. It’s time for a minimum compulsory training requirement for people who clean for a living.

Simplify food factory hygiene

Ozo Innovations (Ozo) is planning to make food factory hygiene more robust and sustainable with the launch of eloclear, a single step cleaning and disinfection system.

Ozo supports food industry customers to improve their sustainability credentials, win new business and gain production capacity by reducing time spent on achieving hygiene standards, whilst improving deep cleaning and disinfection.
Customers make eloclear onsite using Ozo’s elosystem which transforms food grade salt and water into a powerful cleaner and biocide. In field trials, the company proved that eloclear delivered greater microbial control and a more consistent disinfection result than traditional hot water, detergents and terminal sanitisers.
On site production of eloclear is monitored and controlled using advanced sensors; secure data recording and 24/7 monitoring. Authorised and authenticated, customers can monitor production using a computer or smart device. Ozo undertakes continuous analysis of customer site data to be able to detect any production issues and to ensure that the eloclear is effective at the point of use.
Rowan Gardner, CEO of Ozo Innovations, said: “Our objective was to make effective hygiene simpler to achieve for the food industry. Currently, companies invest significant time and resources in deep cleaning food facilities. Switching a hot water based multistep hygiene process for a simple cold eloclear process is measurably more energy and time efficient.” 

Food safety tips

On 18th July 2017, Dr. Ruth Petran, VP food safety and public health, explained to the audience of an Ecolab Food Safety webinar the factors contributing to foodborne illness, potential impact on brand and the key components of a strong food safety programme to keep staff and customers safe.

Here are ten tips, as outlined in the webinar, for a strong food safety programme:
Clean Environments

• Make sure hand washing stations are visible, easily accessible and fully stocked 
• Establish regular cleaning protocols for food contact surfaces AND non-food contact surfaces

Safe Food

• With your suppliers, establish a protocol for inspection of all food deliveries 
• In food preparation areas, establish procedures for surfaces, equipment, utensils and provide guidelines/ equipment for proper hygiene and cooking temperatures
• Set proper procedures for food storage by refrigerator and storage areas

Visibility and Compliance

• Establish a relationship with local public health officials and utilise health inspections and voluntary third party assessments to set best practices for your operation
• Conduct regular daily, monthly and quarterly assessments to track progress and identify opportunities for improvement
• Stay connected with your network to remain informed of the latest in food safety issues and regulations

Training & Awareness

• Establish rigorous food safety on-boarding training for new hires and follow up with continuous education and visibility for all staff
• Post signage in appropriate areas to keep best practices top of mind

Anti-microbial recycling bin

To further encourage the adoption of recycling in the food and healthcare industries, Leafield Environmental has developed the SteriBin, a pedal operated recycling bin that possesses anti-microbial properties. 

Originally designed to accommodate three different waste streams, the SteriBin Triple has two outer open apertures and a lidded aperture in the middle, operated by a foot pedal, for total hands-free, hygienic operation. A single stream version is also available with a single, foot pedal operated lid. Optional lid handles are available to provide access by people unable to operate the foot pedals.
Slim enough to stand back against the wall in corridors and individual rooms, the durable, rotationally moulded Steribin stands some 970mm high (1110mm with the lid open). Used with plastic sacks it has a total capacity of 90 litres, split 30/30/30 in the three waste stream version. For heavier waste items such as paper or food, a 67 litre plastic liner is available.
SteriBins are moulded from a polyethylene blend that incorporates a non-leaching silver component that ensures effective antibacterial protection for the effective lifetime of the product, helping to keep surfaces clean and hygienic, and reducing the threat of cross-contamination.
Tested on over 50 different bacteria species, the antimicrobial material has been proven to reduce harmful micro-organisms such as MRSA, E.Coli, Listeria, Salmonella and Campylobacter by up to 99.99%.
Large graphics along with WRAP compliant icons and lid colours identify the individual waste streams to help minimise cross contamination. These graphics are moulded-in and are an integral part of the surface and unlike a label, cannot be peeled off. There are no label recesses or lifted label edges to harbour germs.
The smooth contours of the bin make for easy cleaning and all parts are easily removable for ‘deep cleaning’ purposes. A removable base drip tray is also provided to catch liquid waste should a bag become torn.

Sanitising warewasher for care homes

For care homes, sanitisation is an essential. Winterhalter’s UC undercounter machines are available with a thermal disinfection option – and care homes can now install them under the Pay Per Wash initiative. This means there’s no upfront cost, operators simply pay for each wash as they go along. 

The UC is a front-loading machine that’s available in four different sizes, small, medium, large and extra-large. The thermal disinfection wash cycle meets the HMT2030 regulations by washing at 73ºC for 3 minutes, delivering total hygiene control. Using this wash programme, the UC can handle up to 10 racks per hour, with the racks ranging in size from 400x400mm in the small model to 500x540mm in the extra-large. When the thermal disinfection programme is not required, the UC can handle up to 48 racks per hour. Its compact size means it can fit into small kitchens, while its high output means it can wash quickly and effectively.
Under Winterhalter’s Pay Per Wash scheme, care homes can have a UC machine installed for free – they simply pay as they wash, with costs starting from under 27p per wash cycle. The cost covers everything: the Winterhalter warewasher, plus Winterhalter chemicals, service and maintenance. It covers installation and training. It even covers repairs (provided they are not the result of misuse).
Operators select a desired number of wash cycles and prepay for them, using a credit card. The warewasher is internet-connected and the wash codes bought are automatically entered into the machine, so staff can start washing straight away. The cost per wash will depend on the machine chosen and usually customers will buy at least 100 washes in advance.