HOTELS & HOSPITALITY
Unacceptably high Since the FSA was formed in 2000, it has overseen a considerable reduction in the level of foodborne disease caused by some pathogens. However, it acknowledges “the cost and burden of UK foodborne disease remains unacceptably high. The majority of foodborne illness is preventable and there is scope to reduce levels of disease.” Around 35% of cases in food production and service environments are attributed to poor sanitation; 16% of these are due to contamination of equipment or the area involved.
“Two-fifths said their decision about where to eat would be based on the establishment’s hygiene rating.”
It is, unfortunately, too easy to transfer germs and bacteria around a kitchen or service area, jeopardising health and safety. For example, simply forgetting to clean a chopping board between uses, or using the same board for raw and cooked food can be very unsafe.
ON AND
BEYOND THE SURFACE
FMs should be aware of the attention people pay to hygiene issues when they are eating away from home argues Chris Wakefield, Vice President of European Marketing & Product Development at GOJO Industries.
In FM businesses with food preparation and service functions, cleanliness is essential not just for health purposes, but from a financial point of view too. Contracts won’t be renewed if customers are unhappy with hygiene levels or, even worse, an outbreak of food poisoning occurs.
This will be no surprise to anyone in the FM sector. Well- established regimens of regular and thorough cleaning are fundamental to protecting customers and their businesses. However, basic levels of cleanliness will not always be enough to reduce illness causing pathogens.
According to the latest Food Standards Agency (FSA) survey over three-quarters of respondents recognised the Food Hygiene Rating Scheme stickers in England, Wales and Northern Ireland. Nearly two-fifths said their decision about where to eat would be based on the establishment’s hygiene rating.
34 | TOMORROW’S FM
Wipe away the danger Further action is therefore required to combat the risk of foodborne illness and the impact that it can have on customer health and business success. Using surface sanitising sprays and wipes is a highly effective extra step. These products guard against the spread of germs within food contact areas and act as a further layer of protection. They can be used effectively on a variety of surfaces, including worktops and sinks, food storage containers, refrigerator display cases and kitchen utensils.
The advantage of wipes and sprays is that they are fast- acting, easy to use and highly effective. Because of the environment in which they are being used, wipes and sprays should have a no-rinse formula and should have passed the ISO 4120:2007 food tainting test – this ensures that the products do not alter or ‘taint’ the food’s smell or taste. The best products will also be quick drying and have a short contact time. This means they can be easily incorporated into daily working practices, alongside existing cleaning and hand hygiene routines.
To ensure the wipes and sprays are right for the job, look for solutions that are proven against Salmonella, Campylobacter, Listeria and Yeast. These products should be bactericidal, fungicidal and virucidal, and be shown to effectively eliminate germs and sanitise any food contact areas and work surfaces.
In addition to health and hygiene, sustainability is important to all FM companies. Therefore, alongside product performance, the impact on the environment of surface sanitising products should also be considered. Thanks to recent sustainability innovations, it is now possible to find solutions that offer excellent product performance with a reduced impact on the environment. This means products such as surface sprays and wipes can help FMs ensure they meet exacting standards, helping to keep clients healthy and happy.
www.gojo.com twitter.com/TomorrowsFM
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