FOOD HYGIENE
The next towel then sticks out about 2-3 cm from the dispenser. This avoids contact between the hands and the dispenser, preventing contamination.
The Katrin paper towel range is certified by the Fresenius Institute. This confirms that these towels can be used safely in direct contact with food. All the plants in Germany, as well as the parent plant in Finland, are certified according to ISO 22000 or the BRC Food Safety Management System. This means that food safety is assured at all stages of the production and supply chain. These products are guaranteed risk-free for contact with food.
which, with its away-from-home brand Katrin, has many years of experience in supplying its hygiene papers and dispensers to catering establishments. Jérome Colombini, Sales Manager for Western France at Metsä Tissue said: “As a certified supplier, we are especially delighted by this decision, which was made according to quality criteria on an economic, ecological and sustainable basis.”
Hand drying is more important in achieving optimum hand hygiene than hand washing. Any residual moisture on the hands provides ideal conditions for germs and bacteria to multiply. The company therefore opted for Katrin 2-ply tissue paper
Due to its composition (around 50% cellulose and 50% recycled paper), the paper can absorb more than five times its own volume in water, giving it a water absorption of over 500%. This embossed paper towel is therefore able to absorb residual moisture on the hands quickly and efficiently up to a maximum of 10g per sheet. The normal residual moisture on the hands is 8g. One to two sheets is usually enough to dry the hands completely, which is not only an advantage in terms of cost, but also results in less waste.
The HACCP-certified papers are also very strong, so the towels do not disintegrate when they are pulled out of the dispenser, even with wet fingers.
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According to Jérome Colombini, “Consumption efficiency depends on the optimum combination of paper and dispenser. For this reason, in the changing rooms and in the kitchen area, 2-ply paper rolls with system dispenser are used.”
To achieve optimum hand hygiene, this ideal combination of products goes hand in hand with appropriate training for staff. Eric Arnoux, franchisee of the five McDonald’s restaurants in Villeneuve-sur-Lot, explained: “Before they start working for us, we emphasise to our staff that they must wash their hands after getting changed, before entering the kitchen and the dining area, while they are still in the changing room.
“While they are working, they then have to wash and dry their hands four to six times an hour, depending on the work they are doing. The staff are particularly pleased with the softness of the paper because this helps to prevent skin irritations and micro-injuries, which can harbour germs. The papers are also hypoallergenically tested, which, given all this frequent hand washing, is a not insignificant factor. It is also important to us that supplies are delivered on time and that dispensers work reliably without breaking down.”
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