The figures, from Kersia’s UK’s digital auditing system – Kersia 360, reveal that 12% of chemical dispensing units were not clean or dosing correctly, 12% of hand hygiene stations were not fully operational, 12% were using incorrect chemicals, 9% had empty chemical drums and 11% had mislabelled spray bottles.
Sarah West, technical service manager for foodservice and facilities at Kersia UK, says that these issues may seem minor individually but each can lead to contamination and cumulatively lead to a ‘significant’ food safety risk.
To stay ahead of potential hazards, the foodservice sector is being urged to adopt a proactive approach by leveraging hygiene strategies to substantiate gaps and mitigate unnecessary risk factors.
West said: “With regular hygiene support, service and robust data, such issues in operations can be resolved and substantial cost savings achieved. Kersia 360 is built around compliance, health and safety, potential cost savings and sustainability. It’s the engine behind improved food safety across our foodservice customers sites.
“We not only provide the appropriate chemicals, but we also provide guidance on the correct cleaning methods, we deliver appropriate training, and on a regular basis, we provide service and hygiene data insights – which is what really makes a difference.”