exception. According to a 2021 survey conducted by PRS Invivo, 97% of production managers say that having robust, easy to maintain and well-stocked dispensers in highly visible locations is critical to increasing hygiene compliance in the kitchen.
Within the last year, 82% of food processors experienced reduced production capacity due to cross-contamination as a result of non-compliance with food safety and hygiene protocols by the workforce.
Essity provides tips on the Tork website for maximising hygiene in fast-food restaurants and takeaways from food preparation to handover. The guidance includes hand hygiene posters, pick-up station signs, and a guide to using QR codes, plus insights into how food businesses can be managed more safely while COVID-19 is still circulating.
Takeaways are advised to carry out frequent wipe-downs of all collection areas to demonstrate to guests that they are in a hygienic environment, for example, and hygiene (
https://www.tork.co.uk/your-business/solutions/overview/foodservice/off-premise/)
www.tomorrowscleaning.com
products should be made available to all staff members and customers.
Hand sanitisers and napkins placed on the counter will provide further reassurance to the customer. Products such as the Tork Alcohol Gel Hand Sanitiser give diners the opportunity to cleanse their hands before eating while napkins will provide a barrier between the foodstuffs and the customer’s hands.
Tork Xpressnap Dispensers come in various formats and give out napkins one at a time. This means each customer only touches the napkin they use, which helps to prevent cross-contamination.
Where staff are on show and where speed is of the essence, having a good ‘flow’ around the kitchen is essential. Managers should therefore ensure that smart and effective systems are supplied in the right places and kept replenished at all times to facilitate the work of the harassed fast-food chef.
www.tork.co.uk/off-premise FOOD SAFETY AND STEAM CLEANING | 55
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