Scrubbing up on hygiene

Phil Norris, from brush manufacturers Hillbrush, looks at the importance of hygiene in washrooms, particularly in foodservice operations.

Ensuring that washrooms are clean and tidy is a prerequisite of good food hygiene practice that all restaurants, coffee shops and hotels – in fact, anywhere which serves food to the public – should adhere to.

It promotes a positive image to customers and ensures that the establishment is as popular as it can be. Poor hygiene will turn customers away, but bacterial contamination can also cause serious illness and result in a visit from the environmental health officer, possible prosecution and could even be shut down. It pays to make cleaning and hygiene a top priority, starting with the washroom.

Food premises are inspected on an annual basis to ensure hygiene levels are up to scratch and displaying a Food Hygiene Rating is a voluntary way (and a legal requirement in Wales and Northern Ireland) of communicating to customers that hygiene is taken seriously. A dirty washroom says dirty kitchen.

Hands are the main pathways of germ transmission so good hand hygiene is an important measure to avoid the transmission of harmful germs and prevent infections. It’s particularly important in washrooms within food service operations and care homes, or any environment where food is prepared and served, that everyone is correctly trained in how to wash their hands thoroughly.

According to the World Health Organisation, hand washing needs to be thorough and take as long as singing ‘Happy Birthday’ twice. The Centre for Disease Control and Prevention (CDC) also recommends good nail hygiene and promotes diligently scrubbing trimmed fingernails which may harbour dirt and germs with a nailbrush.

All staff need to have adequate training to ensure cleaning regimes, including washroom hygiene, are implemented

“Hands are the main pathways of germ

transmission so good hand hygiene is an important measure to avoid the

transmission of harmful germs and prevent infections.”

effectively. It’s good practice to ensure any new starters too have an induction to understand the basic principles of food safety relevant to their role before they start work, particularly on correct hand washing procedures. It is also ideal to record any training, so operators can show enforcement officers during their visits that a training programme has been implemented.

Using high quality colour coded cleaning equipment too, along with good cleaning practices, are key to avoiding cross-contamination throughout. So, at a basic level, the same equipment should not be used for cleaning surfaces in contact with food as cleaning the washroom. Using colour coded brushes for different types of cleaning jobs will help keep a rigorous cleaning programme in place too. This is a practice widely used in food manufacturing which is now being adopted in many catering operations.

Hillbrush offers a range of Anti-Microbial Cleaning Tools specifically designed to prevent the growth and reduce the risk of bacterial cross contamination, minimise foreign body contamination and support HACCP and 5S best practise with colour-coded segregation. This means that cleaning tools specifically for the washroom can be kept separate from those used in the kitchen or for cleaning elsewhere.

A key feature of the Hillbrush range is Biomaster technology, a silver-ion based additive designed to inhibit bacterial growth which is proven to be up to 99.99% effective against harmful pathogens. All plastics in the cleaning tool products, including the brush filaments and resin, are infused with the additive. All components are FDA/EU food contact approved, as all of Hillbrush’s Hygienic Cleaning Tools are. 42 | WASHROOM HYGIENE


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