Welcome to CIS:

Shopping Cart

0
£0.00 Basket

Monthly Archives: February 2018

1 Item(s)

  • Golden rules for food hygiene

    Here is a guide to key rules for food hygiene along with some helpful products to help ensure your business avoids food contamination incidents.

    The number of incidents concerning food quality, integrity or safety that the Food Standards Agency investigates has been steadily rising in the UK over the last few years, with the most recent figures for 2016 revealing more than 2,000 incidents for the first time.

    We know that the great majority of people will experience illness as the result of consuming unsafe food at some point in their lives and so anyone working in the food industry, and indeed, most consumers need to be aware of the key rules for food hygiene.

    Rule 1: Clean surfaces and utensils well before preparing food.
    Disinfectant wipes are a good way to achieve clean surfaces, they quickly and effectively eliminate cross contamination by killing off harmful bacteria.

    Sanisafe Alcohol Wipes, 800 £19.62 Sanisafe Alcohol Wipes, 800 £19.62

     

    Alcohol-free surface and skin sanitizing wipes £7.58 Alcohol-free surface and skin sanitizing wipes £7.58

    This smaller pack is useful for cleaning surfaces and hands

    Rule 2: Regular hand washing
    Wash hands thoroughly and regularly is important at the following points.

     

    • Before preparing food
    • Between handling raw and cooked food
    • After using the toilet
    • After eating, drinking and smoking breaks
    • After handling refuse and waste materials

    Having a good quality hand cleanser can help to make this process easier, and when frequent hand washing is necessary, this can help to avoid damage to the skin.

    This HandSafe Antibacterial Food Safe Cleaner is a deep, rich cleansing lather containing Triclosan for proven antibacterial action. It is suitable for all industries where a mild yet effective soap is frequently required. Free from solvents, harsh chemicals, perfumes and dyes and helps to prevent skin infections.

    HandSafe Antibacterial Food Safe Cleaner HandSafe Antibacterial Food Safe Cleaner, 5L, £7.80

     

    Disposable gloves are also a useful way to ensure no harmful substances are transferred from raw foods or chemicals during food processing.

    Click here to see our selection:

    Rule 3: Use a colour coded cleaning system

    It is generally considered good practise to use a colour coding scheme when cleaning commercial premises. For example, blue is often used for equipment used for general, low risk areas, green for general food and bar use, red for general washroom and yellow for clinical use -- although different companies may use different systems.
    Our anti-scratch scouring pads come in different colours and are compliant with the Hazard Analysis and Critical Control Points or HACCP system regulations. They do not disintegrate during use or damage surfaces and they are easy to clean as dirt and particles are not trapped in the way that they are with a traditional scourer mat. As a result, these are recommended for use in food production areas and catering kitchens.

     

    Anti-scratch sponge scourer, HACCP compliant, £3.52 Anti-scratch sponge scourer, HACCP compliant, £3.52

     

    You can find more of our extensive range of hygiene tools and products here including a wide range of indoor and outdoor bins, including wheelie bins caters for all waste. In this section too you’ll find boning knives, steak knives, and cooks knives, quality colour-coded brushware, dustpans, squeegees and metal detectable products

    Click here for our extensive range of hygiene tools

    Rule 4: Avoid cross contamination between raw and cooked foods.

    Separate raw and cooked foods and use separate utensils and Store raw foods below cooked foods to prevent blood etc. dripping onto cooked food.

    Rule 5: Follow good personal hygiene guidelines

    Anyone working with food needs to follow good personal hygiene guidelines, which include covering hair and covering wounds with waterproof high visibility dressings.

    Click here to download the Food Standards Agency guide to personal hygiene for workers handling food.

    Again, being properly equipped makes life easier, and we offer these disposable hats to avoid contamination from hair.

     

    Disposable Bouffant Hats, £3.20 Disposable Bouffant Hats, £3.20

    These bouffant hats are a soft non-woven elasticated head cover with an elasticated edging for added strength and support. They are intended to be used for low risk applications and are widely used in the food industry.

    Rule 6: Wear clean and protective clothing to prevent contaminating food

    Our range of light duty polythene aprons will ensure a high level of hygiene for many industries.

    Disposable Poly Apron On Roll, 27" X 46" Blue, £29.80 Disposable Poly Apron On Roll, 27" X 46" Blue, £29.80

     

    The aprons are packed perforated on rolls, each individually wrapped in a polybag in order to suit each dispensing requirement.

    Rule 7: Use good quality raw materials and safe water.

    The Food Standards Agency offers guidance notes to help you navigate the rules and best practice for sourcing ingredients.

    Click here to see the guidance notes. 

    You can also use food assurance schemes to help ensure that any ingredients you are using are produced to the highest safety standards. Most food assurance schemes are run as product certification schemes that are accredited by the United Kingdom Accreditation Service (UKAS). These schemes use regular independent inspections to check that members are meeting specific standards and often use logos on consumer products to indicate this fulfilment. You can find a full list of UKAS certification bodies on the UKAS website.

    Rule 8: Pay attention to temperature!
    Make sure food is cooked safely and that food is kept at safe temperatures.

     

    • Defrost food thoroughly before cooking and cook joints of meat thoroughly.
    • When reheating any food, ensure that it is heated above 82°C for at least two minutes.
    • After cooking food, cool it as quickly as possible if it is to go in the fridge.
    • Keep food piping hot at above 63°C or cold below 8°C (ideally around 3°C) to reduce the risk of growth of food poisoning bacteria.
    • Check refrigerator and freezer temperatures with a thermometer. Record these in a log book

    Further guidance can be found on the Food Standards Agency website or you can download a copy of the Food Hygiene: a guide for businesses booklet.

Buyer, Cornwall Glass Group
Shortly after Cornwall Glass was formed some 15 years ago I started dealing with yourselves as a Supplier I don't believe in all those years whatever I have asked for - however obscure! you have never let me down - I'd like to think that we have quite a unique relationship thank you very much
Site Manager, International Minerals company
Special note - Amelia has done a great job this year for our site, quick, efficient, good follow-up and courteous, everything you need at the customer interface.
Purchasing, Food Manufacturer
After our BRC audit we received grade : A . I`m really happy, thank you for you and all the CIS team for your help.
Manager, Food wholesaler

You are amazing!!!!

Technical Manager, Seafood
A very good local company delivering a prompt and informative service. Excellent!
Health & Safety Manager, Waste Cleansing & Drain Clearing co
A company that always performs to the word "quality", helpful with innovations in PPE, guidance and support. A company that is a valuable asset to us as a supplier.

This website uses cookies to ensure you get the best experience from our website - More info

Close