The Caterer has one big disadvantage in that whatever form of meal preparation and presentation is demanded; it is that of time.  Because of this vital ingredient the Caterer must prioritise objectives in order to attain the highest quality in the shortest of time.

We all recognize that hygiene, albeit essential, is none productive.  So in order to achieve cleanliness, hygiene functions must be swift, concise, but more importantly correct in every detail.

Trust Hygiene aims to assist the Caterer wherever possible in attaining this goal.

The Kitchen requires three basic cleaning agents.

1.  A Sanitiser, for use where food comes into contact with a work surface, i.e. tables, fridges, etc.

2.  A Degreasant, for destroying grease on floors and fryers (not aluminium).

3. A Surface Cleaner, for cleaning areas that do not come into direct contact with food but where harmful germs can breed, i.e. walls, canopies, doors, windows, etc.

These three simple controls we call our traffic light system, Red, Yellow and Green.

Red is for food contact.
Yellow is for possible food contact/cleaning before sanitising.
Green is for general room maintenance with no food contact.

Bearing these three controls in mind, the kitchen then only requires a small number of specialized products.

1.  The Sink:- A good washing up liquid with high cleaning capability and low foaming properties to prevent scum.

2.  The Dishwasher:- A suitable detergent to control grease and starch and assist the removal efficiency allied to a rinse additive to break down water tension and dry the plates etc., evenly and swiftly.

(CAUTION)  Most products used in the dishwasher are corrosive or irritant and must be dispensed into the machine by a Trust Hygiene dispenser fitted free on loan and serviced and maintained by us.

3.  The Oven:- Oven cleaner is essential to remove carbon and baked on food debris.  It is usually corrosive and must be used with goggles, mask and glove protection.

We now have a base product range with which to clean the kitchen area and maintain cleanliness allied a basic hygiene standard.