FOOD HYGIENE
Peace Of Mind
In 2014 Electrolux Professional became the first Hazard Analysis and Critical Control Points (HACCP) International Certified laundry manufacturer. The International Certification has since had a strong impact on the restaurant, hotel, food processing and manufacturing industries as businesses are now able to guarantee bacteria control and food safety to their customers when looking to bring laundry in-house.
In the food industry, contamination through laundry is indirect but parts such as nuts, bolts and springs can enter food with serious consequences. Additionally, to avoid contamination, laundry programmes are essential, and it needs to be easy to set a disinfectant wash to guarantee hygiene. The servicing and user guides are scrutinised throughout the HACCP assessment process and there needs to be absolute clarity of operation, so there is no ambiguity. Robust laundry equipment with food hygiene assurances, combined with a strong system of laundry cycle management and trained staff will assure operators that contamination will be avoided.
Food manufacturing factories have traditionally had to outsource their laundry to guarantee cleanliness but the certification of the Electrolux Line 5000 range has provided the option to invest in an on premises laundry with complete peace of mind.
So although people don’t naturally connect laundry with food hygiene, they are inherently linked and we’re
94
pleased to be the only manufacturer to be able to meet this type of food hygiene requirement.
Design And Function Planning a new kitchen can be a daunting process, particularly when space is at a premium. From hygiene and efficiency to energy saving measures, good kitchen design is vitally important to any outlet and, if planned correctly, it can help to save costs, reduce emissions and improve kitchen output.
Design optimisation could be as simple as keeping dirty functions within the kitchen separate from the clean functions, or ensuring that refuse does not have to be taken through food rooms for collection. Good layout, operating systems and production flow should ensure that the preparation and handling of high risk foods are segregated and it also should prevent bottlenecks where team members get in each other’s way – which can be a cause of accidents, particularly if access to front-of-house is through a busy bar.
However kitchen design is not the only element to consider from the cleaning perspective, the cleaning procedures implemented in a commercial kitchen environment also form a key part of a wider commitment to guaranteeing food safety and peace of mind. Regular training of staff should be considered essential but further to this, there needs to be a proper system in place.
On top of this, the type of equipment used and its food hygiene capabilities are essential. With combi ovens, certification such as HACCP Control guarantees food pasteurisation with set criteria being met during the cooking process. As an extra level of safety, all of our combis also include a Food Safe Control, a patented product exclusive to Electrolux Professional which is particularly beneficial to the school sector, where sensitivity to food safety can be at its most extreme.
HACCP is a science-based food safety management system that has become the preferred method for ensuring safe food all over the world, and is a system which stresses the importance of maintaining a regular cleaning and disinfecting schedule. By applying a HACCP program, regular kitchen cleaning, and educating employees on good hand washing practices, the risk of unsafe food conditions will be dramatically reduced, regardless of the sector in which the kitchen operates.
With HACCP certification on our laundry Line 5000 range, and HACCP compliancy on many of our foodservice products, we’re confident we have the solutions to a multitude of food hygiene problems.
www.electrolux-professional.co.uk
You may not think it, but laundry considerations can play a big part in ensuring food hygiene is of the upmost standard. Darren Lockley, Head of Region for the UK and Ireland at Electrolux Professional, discusses how their Line 5000 range can help to reach these high standards.
www.tomorrowscleaning.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118