Cleanline is an exclusive brand of professional cleaning products and systems from Bunzl Catering Supplies, manufactured in the UK and designed specifically for the catering and hospitality industry.
BFM interviewed Rod Hale, National Account Manager Exclusive Brands, Bunzl Catering Supplies:
What does a venue’s hygiene say about it to customers?
People often judge the quality of an establishment by its cleanliness, and no more so than in the washroom area. Toilets and urinals should be spotless and fresh. For toilets we recommend Cleanline acid lime scale remover as it can be used in hard water areas. All urinals need urinal blocks because they act continuously to clean and fragrance.
Which are the most important parts of a venue to be kept clean – bedrooms, toilets, kitchen, etc.?
It’s a fact that commercial kitchens can get very dirty. Surfaces need to be regularly cleaned and sanitised, equipment needs to be washed so it’s free from contamination and floors need to be clean and dry to prevent slippages. Throughout the shift, after the shift, end of the day, weekly, monthly and annual cleaning tasks should be structured and highlighted to your staff, so they are aware of their responsibilities and when tasks need completing. Some cleaning jobs should be done several times a day, while others need to only be done weekly or monthly. Regular cleaning of your kitchen is essential for food safety and can help reduce food waste, lowering overall menu costs.
The new Cleanline colour-coded professional kitchen kit makes two-stage cleaning in the kitchen simpler and more cost-effective for catering and hospitality businesses of all sizes.
How important is staff training when it comes to hygiene? Is it worth hiring professional cleaners to do the work?
Good practical training is a major factor in getting the best out of cleaning products. If new starters are not shown exactly what to do as soon as they start, then they will simply do what they think is best and quickly establish a routine of bad practices. On the first day, new employees would benefit from a visit to the cleaning store with an explanation of what each product is for, followed by an overview of the daily cleaning regime.
What technological advances have been made in the hygiene world in recent months? What effect have they had?
The Cleanline COSHH training and product resource e-learning website is available to help employees use cleaning products safely, and in a manner compliant with Control of Substances Hazardous to Health (COSHH). It does this by providing free COSHH awareness training through a selection of videos and multiple-choice questions, and can be completed online in under 15 minutes. Successful completion of the training is automatically flagged to a customer administrator, who can access and download user reports via the Admin tab. Perfect for regular COSHH awareness training or completed as part of an induction; new starters can be COSHH aware even before stepping on site.
What advice would you offer to operators looking to keep their venues clean?
- Choose your chemical supplier carefully
Many chemical suppliers include a comprehensive support package in the price of their products. This can be made up of practical training, COSHH training, maintenance visits, emergency call outs, wall charts and dispensing equipment. Make sure you’re getting the best value for money.
- Safety Data Sheets
Make sure you have one for every cleaning product in use and that everybody knows where they are kept in case there’s an emergency.
- Use colour coded cleaning products
With over one hundred languages spoken in the British workplace today, it is impossible to have so many written instructions for using cleaning products. Liquid cleaning products that are the same colour as their labels, dispensers and wall chart references are universally understood.
- Use concentrated products
Mixing concentrated products with water on site with a chemical dispenser is not only the most cost effective way of cleaning, it is also greener than using domestic type ready-to-use products. Constant re-use of trigger sprays means less plastic for landfill, less transportation, fewer fossil fuels used and a smaller carbon footprint.
Super concentrated cleaning products in the Cleanline Super range are diluted through wall-mounted dosing systems for ultimate control and measurable cost in use. Diluted at point of use, super concentrate products use reduced packaging waste, take up less space on a vehicle, reducing the impact on the environment.
- Make sure your products are at the correct strength
It’s a common myth that a stronger product does a better job, but with an alkali based floor cleaner for example, too strong a solution will leave an unsightly white deposit. Use the right items to apply the products with; if you use a damp cloth to apply glass polish it will result in visible smudges – clean, dry disposable paper is best.
- Ensure that the FSA’s Two Stage Clean advice is understood and enacted
The Food Standards Agency’s Two Stage Clean guidelines are clear: Stage 1 is cleaning food preparation surfaces. Stage 2 is sanitising those surfaces. Train your staff to carry out two distinct and separate jobs.
- Water Softener
It easy to forget to maintain this vital piece of equipment. Make sure that replenishing it with salt is part of the routine and get it serviced regularly. Hard water leads to tannin staining, poor results and wrecks expensive dishwashers.
- Allocate routine cleaning tasks to individuals
If individuals have ownership of specific tasks, personal pride and accountability increase the likelihood of a good job being completed.