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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
St George’s Hospital in South London is one of the UK’s largest teaching hospitals with over 1,000 beds. It treats over 800,000 patients a year and employs more than 8,000 staff on a 92,000 square metre site.
Supplying the catering and cleaning services is one of the UK’s leading facilities service providers, Mitie. ECJ editor
Wipers, chemicals, cloths and brushes – all have to be ‘food safe’ before they can be used in food preparation areas. But how far do they need to differ from traditional products? Ann
Laffeaty finds out.
‘Food-safe’ products have become big business in today’s catering kitchens and food processing plants.
Darran Yates, operations director for the windows and industrial division of UK cleaning and FM specialist In Depth Managed Services, outlines best practice at one of the country’s largest teaching hospitals.
As one of the UK’s leading teaching hospitals, Leeds General Infirmary has an international reputation for its expertise in a