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Hygiene in kitchen’s back areas

To achieve appropriate levels of hygiene in the food preparation areas, cleaning practices, equipment cleaning, sanitation programme and training needs should be integrated into the establishment’s work practices

Why mechanisation?

Cleaning as such involves three kinds of activities – sweeping, mopping and washing. Sweeping with a broom displaces dust which settles down again; mopping does not remove spills or sticky substances from the surface and leaves the floor wet; and washing manually does not remove all stains. Manual cleaning cannot give the desired results. The right use of cleaning parameters – manpower, machine, accessories, water, chemical, right temperature and time – yield best results.

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