Cleaning and hygiene should play just as
an important role as any other aspect of
business in the foodservice industry or
operators risk dire consequences
Following high standards of hygiene is critical for any foodservice business, so it's vital that operators thoroughly tackle all aspects of cleaning to ensure food safety. By implementing strategic cleaning regimes operators can minimise the risks posed by poor hygiene standards, which could be costly.
Hygiene is not just important from a consumer safety position, but a financial one too. An outbreak of a food borne illness caused by insufficient hygiene or cleaning practices can be far more damaging than a knock to consumer confidence.
It's not just surfaces that need special attention, but equipment too. "If all your kitchen and bar staff are aware of the importance of regular cleaning of their warewasher - and carry it out - you will immediately prolong the life expectancy of your machines as well as guaranteeing a hygienic clean every time", explains Bob Wood, director of DC Warewashing and Icemaking Systems. "Simply put if you look after your machine, it will look after you" adds Wood.
When it comes to icemakers ... Ice is considered a 'Food' when it comes to food safety and hygiene, and most catering operations will have at least one ice machine.The Department of Health advises that contamination can be minimised by regular cleaning and maintenance of icemachines in accordance with the manufacturer's recommendations.
DC's Bob Wood gives the following advice for cleaning Icemakers:-
- Ensure airways are clear and free from dust build up including the circulating fan's air ducts and airways.
- Deep-clean ice machine regularly including the ice production zone and ice storage bin.
- Change filters as per manufacturer's recommendations.
Read full article in B&I Catering magazine Oct 2016 issue ...
