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The recent announcement from the FSA that it’s publishing a ground-breaking five-year study into the extent of norovirus in food is once again raising the issue of hygiene in the catering industry and the responsibility for companies and their staff to employ high levels of personal and food hygiene.
The studies and the accompanying models reveal:
John Holah, Technical Director at Holchem, comments:
We welcome the FSA’s new research figures. It’s vital that all businesses involved in food preparation of any kind have a stringent hygiene policy in place and the team at Holchem have been working with businesses for over 30 years to ensure they have in place the most robust practices. Stringent hand hygiene policies play an important role in this and must be in place at all times with companies ensuring the correct procedures, facilities and products are available to clean hands and training is given on an ongoing basis so each member of the team is aware of and understands the correct procedures to follow. Kitchen cleaning is a crucial and integral part of any food preparation business; from surface cleaning, to equipment cleaning to floors. Staff who carry out the cleaning procedures must be made fully aware of the regime they have to follow and the correct products to use.