How do the kitchen staff of an exclusive restaurant keep their hands, surfaces and equipment clean and hygienic throughout the entire service shift? Ann Laffeaty talks to Brett Graham, head chef at The Ledbury – a Michelin-starred London restaurant with a five-star hygiene rating – to discover how it is done.
Hygiene is of paramount
ECJ editor Michelle Marshall reports from Schiphol airport in Amsterdam, where facilities services contractor Vebego has invested in a workforce scheduling system from Ortec. All cleaning staff are now managed via computer rather than the previous paper-based system, which as resulted in significant all-round savings says Vebego’s personnel
Chris Cracknell is chief executive of OCS Group, one of the UK’s leading total facilities management companies, which has operations across five continents. He speaks exclusively to ECJ editor Michelle Marshall about why he believes the cleaning industry must work together more effectively in spreading a more positive message about its vital
Thomas Schulte-Marxloh reports from Germany on court cases brought against two companies responsible for cleaning motorway service station washrooms.
More than 10 years ago Autobahn (motorway) drivers hesitated to use the free toilets of German motorway service areas because of poor hygiene standards there. These days they can enjoy the comfort
A highly publicised case about nine Romanians cleaners who were kept in a garage without toilet and running water, is one of the reasons why Danish employers and Danish labour union 3F have made demands for the introduction of a compulsory ID card for all employees in the cleaning industry. ECJ correspondent Petra Sjouwerman reports.
Italian reporter Anna Garbagna brings news of a law which should bring greater professionalism to the commercial cleaning sector.
“At last a law for the service sector which firmly contributes towards professionalisation of the cleaning sector and its companies, fighting the underground economy, relaunching employment and promoting