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Water management - be smarter in the washroom
23rd of July 2019
Steve Nurdin, marketing manager at Cannon Hygiene,explains why smart water systems could be a key to meeting global sustainability objectives without having to compromise on good hygiene practices.
The Environment Agency predicts that there will be a deficit of three billion litres of water every day by 2050 in the UK alone. To give the expected
The window of opportunity
22nd of July 2019
What are the most challenging aspects of a window cleaner’s everyday life? What are the tasks they spend most time on during a typical working day, how do they organise their time and work in the most productive way possible? And what are the most valuable tools in helping them to operate efficiently?
Whether they’re working for a
Where's that wiper?
18th of July 2019When an industrial operative needs a wiper, that need will be pressing – whether it is because their hands are greasy, a component requires cleaning or a spill needs to be mopped up from the floor. So, what is the best way of equipping and organising a workshop to give staff quick access to cloths and wipers when they need them? Ann Laffeaty
Hygiene in food preparation - wiping away food risk
16th of July 2019
James Taylor, marketing director EMEIA – specialties at Berry Global, explores how technologically advanced cleaning materials can help control cross-contamination while improving sustainability in the foodservice sector.
Global awareness about plastic waste is continuously increasing. In addition, there is growing demand for sustainable
Indispensable dispensing
15th of July 2019
While chemical dosing systems are becoming more widely used, many cleaners are still using the traditional “glug-glug” method of diluting products. But are there certain environments in which dosing systems are particularly advisable – or even indispensable, asks Ann Laffeaty?
It has become increasingly common in many industries
Hygiene in food preparation - being seen to be clean
12th of July 2019
Many of today’s restaurants have an open-plan kitchen or viewing window, which means it is vital that the premises display a clean and orderly appearance. Ann Laffeaty finds out how kitchens should be organised and equipped to help them achieve this.
There used to be a clear demarcation line between the kitchen and restaurant in eating
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