Each year, millions of people worldwide suffer from foodborne diseases. Kitchen hygiene is a crucial topic that needs to be focussed on to highlight the problems and seek solutions that ensure sanitary conditions in this area. We all know what it should be and we all know what it really is. Clean India Journal decided to bring to the table, the issues that make it difficult to put the recommended and enforced regulations into practise. A panel of 10 dynamic and diverse individuals comprising of Hotel GMs, Chefs and Industry Experts participated and discussed Kitchen Hygiene at a round table conference which was moderated by Avril Sule, Hospitality Educator and Trainer.
Slips, trips and falls make up the majority of general industry accidents. Wet or damp floors are not the only cause of slip, trip and fall accidents within the facility. Clutter, footwear and improper cleaning can also cause hazards for both employees and building occupants alike. In fact, according to reports, 50% facility accidents can actually be attributed to the type of flooring used. Regardless of cause, these accidents can cost facilities big bucks in unemployment and liability claims.
Increase in energy consumption is perhaps every laundry manager’s woe. Experts advise “Use lower temperature settings, use warm or cold water for the wash cycle instead of hot (except for greasy stains) and only use cold for rinses”. But what should one do when it comes to treating stains that need a much hotter water to get the desired clean fabric?