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effi ciently than an air dryer, and the act of rubbing the hands on the towel will also help to physically remove bacteria. User-friendly soap systems such as Tork Extra Mild Foam Soap and Tork Extra Mild Liquid Soap work well in a catering business; they help to protect frequently-washed hands from chapping and soreness, but the latter is also available in a mini-dispenser for cramped fast-food wash stations.


the towel can be used both for hand wiping and surface wiping.


The high-capacity Tork Matic® dispenser holds suffi cient paper for more than 400 uses, meaning that the risk of paper running out during busy service periods is reduced. The dispenser is also available with a touch-free IntuitionTM sensor for the hygiene-critical kitchen environment.


The Tork Refl ex™ Single Sheet Centrefeed system is another good solution; the compact dispenser is ideal for cramped fast-food establishments, and it is fully enclosed to protect the roll inside from dirt and damp. Meanwhile, the single-sheet dispensing system helps to reduce consumption and cut costs, while ensuring that the paper supply will not run out during busy service periods. Colour-coded cloths can improve hygiene in the professional kitchen too, since they make it easier for staff to use different colours for surface cleaning, mopping up fl oor spills, and so on. Tork Coloured Long Lasting Cleaning Cloths come in red, blue, green and yellow, and can be used for any repeated wiping, sanitising and general cleaning task.


Hand hygiene is vital in any catering business, and this can be facilitated if the right tools are provided to wash and dry the hands thoroughly. There should be plenty of sinks and a continuous supply of soaps and hand towels provided, but in a fast- food establishment where speed is of the essence, paper towels will dry the hands more quickly and


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Providing hygienic cloths, wipers and hand hygiene systems is, however, only part of the solution. The FSA reiterates the need for staff training to ensure that food service employees recognise the importance of hygiene and understand how they can avoid cross-contamination. As a leading provider to food service outlets, Tork offers a series of training modules on its website designed to help food service managers inform their staff of best practice. The modules have been developed by the Oxford School of Hospitality Management at Oxford Brookes University, a leading provider of educational support for the foodservice industry. The hand hygiene and surface cleaning modules include presentations, fi lms, hygiene quizzes and a certifi cate of completion that can be printed off and distributed to students. The format of the modules has been recognised by Preparing to Teach in the Lifelong Learning Sector (PPTL).


The importance of hygiene in the catering industry cannot be over- emphasised – whether staff are “on show” to their customers or not. An unhygienic catering business will not be sustainable since it will gain a bad reputation, fall foul of legislation and potentially endanger lives. So, any outlet that sets itself high standards for hygiene, cleanliness and customer satisfaction is much more likely to succeed.


www.tork.co.uk/hospitalityhygiene


a brand of FOOD HYGIENE | 55


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