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We work with businesses to ensure structured and simple cleaning systems are put in place delivering best practice and maintaining an environment that will meet the required standards.
Contamination of foods with food poisoning bacteria may cause illness. Cleaning is one of the key controls that reduces the risk of contamination of foods to be eaten.
Commercial ovens such as rotisseries, combi or deck ovens operate at elevated temperatures, resulting in burn on, polymerised oils and food debris.
Fryers operate at elevated temperatures which commonly causes burnt on deposits of carbonised and polymerised oils and food debris.
Warewashing may represent a large proportion of the overall cleaning cost within a kitchen environment.
After the cleaning of surfaces and equipment there may be a need to reduce any residual micro-organisms present, to a safe level, by using a disinfectant.
The washing of fresh cut fruit & vegetables is important because there is no opportunity with salads or fruit to carry out a thermal reduction step for control of microorganisms.
Good hygiene procedures and processes are vitally important in the hospitality sector to provide an inviting and safe environment, with customers satisfied and eager to return.
Good hygiene procedures and process is vitally important in the hospitality sector to provide an inviting and safe environment, leaving visitors satisfied and wanting to return.
On-premise laundries in hotels, restaurants, and nursing homes allow the quality of finish of items such as protective clothing, bedding and table cloths to be managed on site.
We work with businesses to deliver structured, efficient and simple solutions for their cleaning needs.
Maintaining the cleanliness and appearance of floors is a crucial factor in making sure both employees and visitors perceive a facility the right way.
A knowledgeable and motivated workforce that understands their responsibilities is the key to good food production.