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Monthly Archives: February 2019

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  • Gloves: how to ensure they last as long as possible

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    Once you have chosen the right kind of gloves for your employees to wear whilst carrying out specific tasks, it isn’t just a case of letting them put them on and get on with it. As crazy as it might sound, you will need to train them in the way to wear their gloves.

    Here are the main points to cover when handing out hand protection to your staff for the first time:

    Do they fit?

    This is a very important thing to establish, obviously from a safety point of view. If, for instance, a pair of gloves are that bit too tight for an employee, they are going to be overly stretched and become more prone to breaking or developing tears more quickly. Ideally involve all employees in the selection process and provide a range of gloves for them to try.

    Put them on correctly.

    Of course we all know how to put on a pair of gloves but carrying out simple procedures like making sure your hands are clean and your fingernails aren’t sharp will keep gloves at their most effective inside and out.

    Take them off correctly.

    If you have been handling chemicals with the gloves, it is important you wash the gloves before taking them off. But best practice dictates you wash gloves anyway.
    Just as important is drying them.

    Store the gloves carefully and correctly.

    Poor storage can badly affect your gloves and means they will be in service with you for less time. Don’t scrunch or roll them up and leave them in a toolbox to get squashed and scratched. Keep them in a safe place, whether that be a roomy glove compartment (after all, it’s what they were originally built for) or on a hook or in an
    uncluttered drawer in the workshop.

    Wear them only when required.

    Protective gloves will be subject to unnecessary wear and
    tear if left on to carry out jobs for which they weren’t designed, eg rubber gauntlets left on when lifting heavy objects.

    Launder gloves regularly and correctly.

    It is a mistake to think that gloves are there to get
    dirty. Over time, dirt and grit can be corrosive and shorten the life of your gloves. As well as washing your gloves after each use, launder them regularly to reduce the build up of dirt
    particles. If the gloves are leather, remove as much as you can with a brush and then dry clean if you can. Alternatively, use a mild soap such as a saddle soap and make sure they are totally dry before the next use as dampness can also cause degradation. Nylon or cotton gloves can be washed with ordinary detergents and warm water (around 40°C) but if they are coated, the water should be cooler (under 30°C).

    No gloves last forever.

    Eventually all hand protectors will reach the stage where they are not fit for purpose and will need replacing. Carry out regular inventories of all gloves and make sure staff know to highlight any issues with any that they go to use that are not up to the job. For gloves used to handle chemicals, sometimes a change in colour will show up contamination.

    Three great long lasting gloves:

    The EN388 rating will indicate how long a pair of gloves is likely to last against various mechanical hazards. The code is usually followed by a series of numbers and sometimes letters that indicate their resistance levels for abrasion, impact, tears, punctures, circular blade cuts and straight blade cuts. The higher the number in each category, the greater the level of protection/resistance.
    Click here for the full list of EN388 numbers and what they indicate

    Here are some of our products with a particularly high EN388 rating...

    Emperor 24" Heavyweight Rubber Gauntlets, £22.43

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    Product Overview: EN388: 4121, EN374 ABCKL (43465)
    The EN388 label with the subsequent numbers indicates a very high level of abrasion resistance, a good level of protection against tearing but a fairly low resistance against circular blades and punctures.

    These gloves have a resistance to certain chemicals as indicated by the EN374 label. These chemicals are: methanol (A), acetone (B), acetonitrile (C), 40% sodium hydroxide (K) and 96% sulphuric acid (L).

    Extra features: Chlorinated to harden and cleanse the surface of the glove. Beaded cuff for tear resistance.

    Click here to view and purchase these gloves

     

    Traffiglove Defender 5 Cut Glove, EN388: 4541, £14.95

     

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    Product overview: EN388: 4541
    These gloves have the EN388 label with the subsequent numbers indicating a very high level of protection against abrasion, circular blades and tears.

    Extra features: Water resistant so good for use in wet environments.
    Click here to view and purchase these gloves

    Kevlar 14cm Heat Resistant Gauntlet, EN388 2541 EN407 43432X, £16.20

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    Here the EN388 label indicates an exceptional resistance to both heat and cuts. This heavy duty Kevlar gauntlet which is tested to 350 C contact, convective and radiant heat, and level 5 cut
    resistance.

    Extra features: Seamless knitted construction for good dexterity and thick cotton liner for additional insulation and comfort. Extended cuff for wrist protection.

    Click here to view and purchase these gloves

    If you’d like more advice on what PPE is best for your workplace and how best to ensure it lasts as long as possible, our team are happy to advise on latest products to suit your needs.
    Contact us on 01726 74264 or email sales@cisafety.com

  • Colour coding for the food industry

    Side View Portrait Of Senior Factory Worker  In Food Industry Ho

    We all know that safe food preparation is essential.  A simple mistake, like accidentally using the same board to prepare fresh salad ingredients and raw meat, could result in contaminated food, leading to food poisoning and or other illnesses.

    If you have customers with food intolerances, allergies or particular dietary requirements, you also may need to prepare some dishes or foods separately to ensure they are not exposed to potential allergens.

    That’s where colour coding your equipment comes in.

    It’s a really simple and effective way to ensure everybody who is involved in food preparation in your organisation follows a system to minimise the risk of cross-contamination. Importantly, it helps you be clear about using the right cleaning products for each particular food preparation area.  By doing so, you can be more confident of maintaining a safe environment as well as being able to demonstrate a good Hazard Analysis and Critical Control Points system to Food Standards Enforcement Officers.

    Click here to download the Vikan guide to colour coding to improve food safety and quality.

    How it works...

    There is a standardised system for colour-coding kitchen equipment across the food service industry

    • White - tends to be used for bakery items, such as pastries, as well as any dairy products. Eggs should be prepared separately to avoid the risk of salmonella bacteria spreading.
    • Red denotes raw meat items, such as uncooked burgers or steaks.
    • Yellow is used for cooked meats. It goes without saying that cooked meat and raw meat should must be kept separate.
    • Green equipment is used for salad or fruit.
    • Brown equipment is used for preparing vegetables.
    • Blue is used for raw fish. It’s also really important that raw fish is kept away from raw meat and not prepared using the same equipment,  as fish is a common allergen.

    In busy kitchens, a colour coding system can be easy to get wrong. One way to avoid this is to display a wall chart that you can refer to at any time.  You can also use colour coded signs for different areas.

    Click here to see some of our food zone colour coded signage (see page 29).

    There are also specific items of kitchen equipment that should be colour-coded to prevent bacteria from spreading.  These include chopping boards, utensils, thermometers and storage containers, as well as aprons, cloths and gloves that are used in food handling.

     

    MEDIUM ABRASIVE SCOURING PADS, 15 X 22CM RED £4.40 MEDIUM ABRASIVE SCOURING PADS, 15 X 22CM RED £4.40
    blue_double_patch DOUBLE PATCH FLEXIBLE PVC APRON, C/W TIES + SNAPLOCKS, BLUE £14.95

     

    Click here to see our full range of cleaning and hygiene products.

    Click here to see our range of hygiene tools.

     

    If you’d like more advice, you can book a free site survey by Vikan.

    Our team are also happy to talk you through the colour coding system and advise on latest products to suit your needs.

     

    Contact us on 01726 74264 or email sales@cisafety.com

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.

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