Training for kitchen hygiene is like pounding a rhythm to the brain… repetitive and consistent! Induction training according to SOPs must be followed by supervision to make sure that it is put into practice. This coupled with constant monitoring and re-training is the only formula for success in achieving high standards of kitchen hygiene.
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.