Case H story
Fairfax Meadow processes meat exclusively for the catering industry, supplying some 15,000 tonnes of chilled and frozen meats, including 34 million portion-controlled products, to 5,000 customers every year.When it needed its Derby head office and processing facility cleaned to the highest meat processing standard, it turned to hygiene services management specialist, Hygiene Group.
Hygiene Group staff are trained to look out for ‘hot spots’
Fairfax Meadow required plant, amenities, offices, and building fabric cleaned. It also wanted waste management services. Equipment that had to be cleaned included plastic-topped butchers’ blocks, and a range of stainless steel items, including slicers, mixers, burger and sausage-making machines, tenderisers and needlers.An
d because much of it is electrical, it has to be bagged-up and protected before cleaning can begin; a time-consuming but vital part of the cleaning process.
Micro swabs are used to check cleaning results
Overseen by Midlands account manager Scott Fowler, Hygiene Group performs intensive clean downs, including nightly deep cleans, between 7pm and 4am
across five nights. They also provide daytime and some weekend cover.
The routine involves Hygiene Group staff following very clear cleaning procedures – laid out in pictorial guides – for each of the pieces of specialist equipment to be cleaned.
They are also trained to look out for ‘hot spots’ – parts of the equipment that might require closer attention. Five micro-swabs are used to check results every morning.
To help ensure customer satisfaction all team managers undertake a management development course, which includes subjects such as motivation and customer services.
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