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  • Measuring & storage: tubs and troughs


    When it comes to the storage of bulky materials and foodstuffs, tubs and troughs are often the ideal solution.


    Using plastic tubs allows you to store large quantities of materials, including foodstuffs and store it in an insect-proof and airtight container, reducing risk of damp and bacterial contamination.


    Freestanding plastic troughs, or troughs which can be held in steel, moveable trolleys are tough, durable and hygienic products with a variety of uses and they are frequently utilized within food processing and manufacturing, bakeries, the meat industry and catering trades. They are often used as washing and cleaning units for the cleaning of utensils and apparatus as they are very easy to clean and allow water to be drained freely and easily.


    What materials?

    Stainless steel 

    Stainless steel does not leach chemicals.

    Bacteria are a greater food safety concern than leaching chemicals. You minimize bacteria with tight sealing lids. ...Metal containers with slip-over metal lids seal as well as the best plastic containers.

    Do bear in mind that metal containers with plastic lids tend not to seal very well.

    Metal containers with slip-over metal lids seal as well as the best plastic containers.



    Plastic tubs are often less expensive and lightweight as well as being durable. However, not all plastics are safe for use with food;


    There are seven types of plastic, usually indicated by a number in a triangle on the container bottom.


    1. Polyethylene Terephthalate (PET or PETE)

    E.g. Disposable soft drink and water bottles.


    2. High Density Polyethylene (HDPE)/

    E.g. Liquid detergent bottles, shampoo bottles


    3. Polyvinyl Chloride (V or PVC)

    E.g. Meat wrap, cooking oil bottles.


    4. Low Density Polyethylene (LDPE)

    E.g. Clingfilm, sandwich bags


    5. Polypropylene (PP)

    E.g. Syrup bottles, yogurt tubs,


    6. Polystyrene (PS)

    E.g. Disposable coffee cups


    7. Other (misc.; usually polycarbonate, or PC, but also polylactide, or PLA, plastics made from renewable resources)

    E.g. Baby bottles, medical storage containers.


    • The best type of plastic for use in long-term food storage is high-density polyethylene (HDPE), which is indicated by the "2" symbol. HDPE is one of the most stable and inert forms of plastic, and all plastic buckets sold specifically for food storage will be made from this material.
    • Also take note of any food-handling symbols imprinted on the plastic item. A standardized system of symbols is used on plastics to indicate their appropriate uses around food. A symbol depicting a cup and fork means that the plastic is safe for storing food, and is therefore a food grade container.


    Key features to look for in tubs

    • Hygienic design: Smooth internal and external walls to ensure easy cleaning and avoid areas where bacteria can be harboured.
    • If plastic, made with food safety approved polymers. See above for more guidance on the different kinds of plastic.
    • Colour coding: helps to avoid cross-contamination.
    • Easy to read measures: Accurate measures inside can help with stock taking and informing staff on how much product is stored / can be added to the container.
    • Durability: Investing in containers made from durable materials means you don’t have to replace equipment, but also, there’s lower risk of contamination from bacteria gathering in damaged edges.
    • Close fitting lid: to enable materials and foods to be stored in hygienic, airtight conditions.

    See our range of tubs on page 14 of our brochure:


    For larger containers and tubs please contact us at sales@cisafety.com or call 01726 74264


    Key features to look for in troughs

    • Plug chains on the outside of the unit: this ensures the user does not have to get wet to drain the trough.
    • Hygienic design: Smooth internal and external walls to ensure easy cleaning and avoid areas where bacteria can be harboured.
    • If plastic, made with food safety approved polymers. See above for more guidance on the different kinds of plastic.
    • Colour coding: helps to avoid cross-contamination.
    • Easy to read measures: Accurate measures inside are useful particularly if containers are used for concentrated solutions.
    • Durability: Investing in troughs made from durable materials means you don’t have to replace equipment, but also, there’s lower risk of contamination from bacteria gathering in damaged edges.
    • Close fitting lid: to enable materials and foods to be stored in hygienic, airtight conditions.


    120 LITRE WASH TROUGH C/W LID, 762 X 548 X 838MM, £470.47 120 LITRE WASH TROUGH C/W LID, 762 X 548 X 838MM, £470.47 227 litre capacity, insulated double-skinned body for superior heat retention. Durable and hard-wearing. Rounded profile, one piece construction with smooth surfaces - very easy to clean. Manufactured using 'food grade' material giving a Hygienic surface. 38mm drain outlet including plug - quick draining. Mould-in legs reducing the lifting height. Plug chain is fixed to outer edge so that the user does not need to get wet.


    If you would like more information on products that would suit your workplace, please email us at sales@cisafety.com or call 01726 74264.


  • Measuring & storage: scoops and buckets


    Nearly every food processing plant uses buckets and scoops in a variety of day to day tasks. Although they seem to be common and fairly insignificant items of equipment, investing in the right products can make a big difference to profit margins and to compliance to food safety regulations. Here’s our guide to key features and good products which are available.

    Key features to look for in scoops

    Choosing the right scoops means you can ensure that you measure the right quantities easily and efficiently, saving time, reducing wastage and ensuring you meet regulations.

    Here are some key features to look for:

    • Ergonomic design: lightweight scoops which are easy to hold mean staff can work more quickly, efficiently and with reduced risk of Repetitive Strain Injury. A spout on each side of the scoop, means the scoops can easily be used by both left and right-handed staff.
    • Hygienic design: Particularly when used for chemicals or foodstuffs, choosing scoops which are made in one piece, and which have smooth surfaces means lower risk of bacteria gathering or residue substances remaining.
    • If plastic, made with food safety approved polymers. Click here for more guidance on food contact materials.
    • Colour coding: In all areas of food production, and for general manufacturing, colour coding makes it easy for staff to avoid cross-contamination of scoops.
    • Easy to read measures: Accurate measures mean less waste while adhering to weights and measures regulations.
    • Durability: Investing in scoops made from durable materials means you don’t have to replace equipment, but also, there’s lower risk of contamination from bacteria gathering in damaged edges.



    Vikan Square Hand Scoop, 1 Litre, £2.59 Vikan Square Hand Scoop, 1 Litre, £2.59


    Our Vikan range of scoops come in a variety of colours. They are lightweight and durable, and designed with hygiene in mind. The smooth surface makes it extremely easy to clean, ideal for use in food production areas for moving food ingredients.

    Key features to look for in buckets

    The humble bucket fulfills so many roles. Common uses include the following:


    • Storing dry or wet ingredients
    • Small cleaning tasks using a chemical solution and a brush, cloth or pad
    • Storing/dosing chemicals that have to be placed in a safe area
    • Soaking cleaning tools or small spare parts, such as couplings or scrapers
    • Segregating allergens
    • Waste collection (often in black buckets)
    • Gathering up glass debris (along with a bench brush and a dustpan)
    • For washing hands

    Depending on what a bucket is to be used for, the following features can be hugely beneficial:


    • Ergonomic design: handles which easy to hold mean it’s easier to carry heavier contents without hurting hands and less risk of dropping or spilling from the bucket. Extra handles can make it easier to pour from the bucket. Some buckets, such as those from our Vikan range also have scoops to make it easier to fill buckets with dry materials and spouts to enable more accurate pouring.

    Click here for more information on our Vikan range of buckets and scoops.

    • Hygienic design: Particularly when used for chemicals or foodstuffs, buckets which have durable, smooth surfaces are easier to clean thoroughly. A self-draining base also means water won’t collect when a bucket is stored upside down.
    • If plastic, made with food safety approved polymers. Click here for more guidance on food contact materials.
    • Colour coding: In all areas of food production, and for general manufacturing, colour coding makes it easier to avoid cross-contamination.
    • Easy to read measures: Accurate measures mean less waste while adhering to weights and measures regulations.
    • Durability: Investing in buckets made from durable materials means you don’t have to replace equipment as often, and there is lower risk of contamination from bacteria gathering in damaged edges.
    • Signage. Some buckets, such as our green mop bucket and ringer are not only ideal for mopping floors but come with Wet Floor hazard signage to reduce the need for extra equipment.


    Mop bucket and wringer, green, £9.35 15 litre Mop bucket and wringer, green, £9.35 15 litre


    If you would like more information on products that would suit your workplace, feel free to email us at sales@cisafety.com or call 01726 74264.


  • Choosing the right chopping boards and tables

    Chef using a chopping board

    For commercial food businesses, choosing the right chopping boards is important in helping to maintain high standards of safety and food hygiene and in ensuring costs for replacement equipment is kept to a minimum.

    In this guide we’ll outline the options from color-coded sets which help to avoid cross-contamination, to wooden and plastic boards and tables, along with offering tips to help you ensure your boards and tables are kept in good repair.

    Colour Chopping Boards

    Plastic colour-coded chopping boards help avoid cross-contamination of food in your kitchen. Although individual businesses may have their own systems, in common practice there are six different colour-coded chopping boards which are often matched with food groups that are recommended by the Food Standards Agency in the UK.


    WHITE -- bakery and dairy products.

    YELLOW -- cooked meats.

    BROWN -- root vegetables such as potatoes, parsnips or turnips.

    RED -- raw meats only.

    BLUE -- raw fish only.

    GREEN -- salad, fruit and fresh vegetables.



    PURPLE chopping boards

    Purple has recently been introduced into some colour-coding food preparation systems as a board where foods which are  ‘free-from’ allergens such as gluten.


    Currently this colour-coding system is only recommended and as yet is not enforced by law. Wall charts or posters put up throughout food preparation areas are a good option  are available as a quick reference for employees, to help them see which colours are suitable for each task at a glance.

    We offer a range of colour-coded chopping boards, at custom sizes. See page 7 of our brochure for more information.




    Colour coded chopping boards


    There are two main materials used to make plastic chopping boards:

    • High-density polyethylene (HDPE) - HDPE boards are often slightly more expensive, but they are stronger and more resilient to knife scratches and warping. Thicker board widths are advisable in commercial kitchens.
    • Low-density polyethylene (LDPE) - LDPE is a lightweight plastic designed to be replaced often, helping to cut out food contamination. These boards can warp and bend under high temperatures, such as dishwasher drying cycles.

    Tips for maintenance and replacement:

    • A plastic chopping board should be replaced when its surface is deeply scored. Bacteria can grow in these areas and be transferred to food, even after the board has been washed.
    • A plastic chopping board should also be replaced if it is warped. Plastic and acrylic chopping boards can ‘warp’ particularly if subjected to high heat, for example in a dishwasher during the drying phase. The bend in the board means that someone chopping is more likely to slip and injure themselves while using a knife.



    Wooden chopping boards are more resistant to bacteria growth than plastic chopping boards. Wooden boards also have a lower erosive effect on knife blades, helping your knives to stay sharper for longer. However, laminated wood boards are not usually dishwasher-safe and are therefore more difficult to clean. Wood can also be ‘scored’ to leave grooves and the boards can crack, exposing more areas for bacteria to latch on to.

    Tips for maintenance and replacement:

    • Wooden chopping boards should be replaced if they are cracked, scored, or if the seams between the boards begin to separate.
    • Wooden chopping boards should not be submerged in water, as this can cause them to warp and crack as they dry.
    • Seasoning a wooden board or table with mineral oil can help to prevent cracking. Once a month, rub the oil along the grain and removing excess oil with paper towel.
    • To clean the board, wash both sides in hot soapy water and use anti-bacterial spray to ensure any bacteria is eliminated. Air drying is the best option.
    • Keep your chopping boards upright with space between them to ensure they are kept dry, which reduces risk of bacteria growth.

    For commercial food preparation, we offer bespoke boards cut to the required size and thickness. We can also supply tables with chopping boards and sink units fitted to specific specifications to help ensure that your food preparation area is as safe and efficient as possible.

    table 4 a (2)

    If you’d like more advice on these or other products which will suit your workplace our team are happy to offer advice. Contact us on 01726 74264 or email sales@cisafety.com


  • Safety signage in the workplace

    3D render of set of basic Safety at work warning and information signs on white background


    Are you aware of the legal requirement for employers to ensure that safety signage is provided and maintained in the workplace? Here’s our guide

    Health and Safety Executive regulations in the UK require employers to ensure that safety signs are provided (or are in place) and maintained in circumstances where there is a significant risk to health and safety that has not been removed or controlled by other methods. This is only appropriate where use of a sign can further reduce the risk.


    Click here for a full guide to HSE regulations on safety signage.


    You can also get more guidance a full range of products from us.





    Step one: Determining where safety signage may be needed

    To check this, it’s necessary to look to the risk assessment carried out for your workplace premises under. Under the Management of Health and Safety at Work Regulations 1999 (the Management Regulations) this risk assessment should identify hazards and risks associated with those hazards, and the control measures to be taken. For example in a noisy area, access may be restricted and those working in the area required to wear ear protection.


    When those control measures have been put in place there may be a significant ‘residual’ risk such that employees must be warned of any further measures necessary.


    Safety signs should be used if they will help to further reduce this residual risk, for example warning visitors and staff not to enter a particular area. If the risk is not significant, however, there is no need to provide a sign.


    It’s important to remember that safety signs are not a substitute for other means of controlling risks to employees but rather a supplement to measures that are already in place. For example, in some workplaces where there may be a risk of a foot injury, it may be appropriate to remind staff using the sign indicating that wearing foot protection is mandatory.


    Another point to note is that fire safety signs are regulated separately to the HSE safety signage and these may be required even where the risk assessment suggests there is no significant risk in a specific area.


    Step two: the different kinds of signs and choosing the correct ones to use.


    Safety signs may not be simply visual images and text on signboards. HSE definitions also include acoustic signals (such as fire alarms), verbal communication or hand signals.


    When it comes to visual signboards, the regulations set out that they should meet the following requirements:

    • Be sufficiently large and clear to be easily seen and understood.
    • Have adequate illumination
    • Size appropriate for intended viewing distance;
    • Durable, securely fastened and properly maintained (eg washed or resurfaced) to ensure they remain visible.
    • Use pictograms or symbols which are identical or similar to those shown in the HSE Signs and Safety Regulations.


    Generally, signs come under the following categories:



    STOP: A prohibition sign – a sign prohibiting behaviour likely to increase or cause danger (e.g. ‘no access for unauthorised persons’);

    Prohibition signs are generally round with a black pictogram on white background, red edging and diagonal line (the red part to take up at least 35% of the area of the sign).


    warning sign

    BE CAREFUL: A warning sign – a sign giving warning of a hazard or danger (eg ‘danger: electricity’);

    Separate regulations cover hazardous substances, but generally speaking, warning signs are triangular in shape and contain black pictograms on a yellow background with black edging (the yellow part to take up at least 50% of the area of the sign).


    AN ORDER:  A mandatory sign prescribing specific behaviour (e.g. ‘foot protection must be worn’). These signs should be round with a white pictogram on a blue background (the blue part to take up at least 50% of the area of the sign).

    INFORMATION: Signs giving important safety information, for example, the location of emergency exits, first aid, or rescue facilities. These signs should be rectangular or square in shape with a white pictogram on a green background (the green part to take up at least 50% of the area of the sign).




    The signs should be rectangular or square in shape with a white pictogram on a red background (the red part to take up at least 50% of the area of the sign).

    Step 3: Implementing the signs


    The HSE Safety Sign Regulations also set out useful points, such as ensuring that you do not put too many signs close together so that they become confusing. Acoustic signals should not be sounded together for a similar reason.

    It is also important to ensure that staff training incorporates basic knowledge and information so that workers are made aware of all safety signs used in the workplace.

    You can order signage which meets the HSE regulations and also get advice and help regarding the best signage for your workplace from us here at CIS Safety.

    Here are some examples:






    You can also get more guidance a full range of products from us.



    For more details of more products or advice or information on the right safety signage for your business, call us on  01726 74264 or email us on sales@cisafety.com

  • Helpful tips on marking & labelling



    An organized system of labelling is an essential activity in any facility. Ensuring safety is a key benefit, but it can also help to improve efficiency and organisation. It’s not always simple, however, particularly when a facility needs to label on difficult surfaces, such as sacks or food crates. Here is a guide to ensure you have a proactive labelling policy and helpful products to make the job easier.




    Proper labelling is a key requirement of Health and Safety Executive regulations in many cases. If you are using hazardous chemicals, for example, even if simply for cleaning purposes, you will need to have the containers labeled to meet appropriate standards. Click here for the HSE guide to labelling hazardous chemicals.

    There may be other regulations where you need to have proper labeling too. For example, Regulation 4 of the Manual Handling Operations Regulations (MHOR) requires employers to take appropriate steps to provide general indications and, where it is reasonably practicable to do so, precise information on the weight of each load, and the heaviest side of any load whose centre of gravity is not positioned centrally. You can find more information about HSE regulations on labelling of loads here: www.hse.gov.uk/msd/labellingloads


    An effective and simple way to achieve this is to introduce a system where crayons are used to identify the weight and heavier side of crates or boxes as they are moved into storage areas so they can be handled more safely in the future.




    Crayons based on paraffin waxes and paraffin oils. We use high-quality pigments to achieve an excellent colour quality. They write exceptionally well on practically all surfaces, are colour-fast, smudge-proof, unbreakable and temperature resistant. The markings can be easily removed from smooth surfaces using cleaning spirit. A suitable holder can be supplied upon request.



    Making safety equipment clearly visible can help staff or visitors to respond more quickly to emergencies and this can save lives in some situations.

    Fire extinguishers, first aid kits, emergency eye washing stations are among items that should be clearly labelled.



    A clear and consistent labelling process is vital when organising storage areas.

    Make sure you have a clear, well thought out system and write it down in process and training manuals.

    For example, you can use specific colours to label particular categories of products, enabling instant visual processing -- but this only works if everyone understands and sticks to the system.

    You can also use these labels in other parts of the facility to help improve organization. If you are working with items which are particularly difficult to mark, there are some great products which can be used to mark items such as crates, seafood boxes or even metal or clear plastic.




    For opaque marking on almost all surfaces even on dark or transparent ones, e.g. paper, plastic, metal, glass, wood, leather and stone. Also for use on wet wood. This marker is waterproof and does not bleed through paper.


    Benefits come in saving staff time in seeking out items and in reducing lost items which have to be replaced. Studies reveal that we spend 2.5 days per year looking for lost items, so the number of staff hours reclaimed by simple and effective organisation can add up to a significant boost to productivity in your workplace.



    Using your own system of labelling to identify different computers, machines or vehicles is much simpler than checking serial numbers and makes maintenance and repair of these items much easier.

    Marking pipes and wires with labels that match a written and thought out system can also save time and help to avoid accidents or unnecessary disruption. It’s essential to mark pipes which carry hazardous material, such as steam, for safety reasons of course. But labelling pipes and wires can help staff or external workers to track them from the source to the destination and make it easier to carry out maintenance or other work.

    This type of labelling can be something as simple as a solid colour that represents a specific type of pipe, or you can print off a written label, or write words, such as ‘cold water pipe 1’ every 20 feet or thereabouts.


    While most workplaces will have commonly used signs like ‘wet floor’ already available, having markers and a signage system for more unusual or ‘one-off’ signs is helpful.




    Having a simple and well organised labelling system makes it much easier to train and inform new employees as well as making it easier for staff from different departments to communicate and interact with each other and carry out their work throughout the premises.




    When choosing markers, it is now possible to choose products such as wax crayons which use fewer chemicals than permanent markers which are usually made from non-recyclable materials and plastics, or aerosols which nowadays emit volatile organic compounds (VOCs) which contribute to smog and ground ozone levels.



    Crayons based on special waxes and paraffin oil. We use high-quality pigments to achieve an excellent colour quality. The sticks are set apart by effective writing capability on hide, temperature stability, colour intensity and high luminance. The ingredients are harmless for humans or animals. Packaging and any unused materials can be discarded with residual waste. Contaminated fabrics and/or surfaces should first be roughly cleaned using a cloth and then washed with water and soap/detergent.

    If you’d like more advice on products and systems which can benefit your workplace our team are happy to offer advice. Contact us on 01726 74264 or email sales@cisafety.com

  • How to get the best out of your PPE workwear



    You can save unnecessary costs and help to protect yourself and staff by taking some simple steps to maintain workwear. Here’s a guide to ensuring your workwear lasts as long as possible.

    Research before you buy

    It’s always worthwhile considering how much workwear will cost per lifetime when making a purchase as well as considering current cashflow and budget within your business.

    Buying from respected manufacturers who have a good reputation for producing reliable, durable and high quality garments is key.

    We offer PPE from some excellent manufacturers including Elka and Mascot, for example. Both have a strong reputation for producing high-quality products with excellent functionality. They are also ethical and have robust Corporate Social Responsibility policies.




    You can find out more about particular PPE items as well as manufacturers by looking at review sites such as TrustPilot.

    Ensuring that you choose PPE made from good quality materials is also important.

    Another issue to consider is buying the correct size. If workers are wearing workwear which is too big or too small, it will not be as effective in protecting them, and it’s also more likely that items will get worn, damaged or simply discarded as being uncomfortable and unfit for purpose.

    You can also buy single-use disposable items such as aprons or coveralls to protect more expensive workwear which is worn underneath.


    Click here to see our range of disposable workwear.


    Check workwear before and after use

    Always check workwear for damage before use. Checking there are no ripped seams, for example, is important both before and after use. Having a simple reporting process for damaged PPE and a trained member of staff responsible for carrying out and recording checks can help you to reduce costs in completely replacing items which could have been repaired quickly and easily at the first sign of damage.

    Of course, this also ensure that you meet good health and safety standards and maintain PPE to a high condition.

    Wash with care

    When washing it is important to wash at the appropriate frequency to ensure that workwear is kept free from oil, grease and other substances which can render it unfit for use, but also not to wash too often.   Hi-vis garments, for example, can only be washed for a limited number of times before the reflective tape is damaged.


    Always check the care label to ensure that items are not washed at too high or low a temperature, and that they are not put in a spin wash if this is likely to damage clothing. If you are asking staff to wash and maintain their own uniforms, be aware that clear guidance is important, and even then, this process will increase risk of damage to items due to workwear being washed at the wrong setting.


    Close all zips, check pockets for objects, and turn items inside out to reduce fading on the outside of the workwear.

    Hi-vis clothing should be washed separately as sometimes dye from other items of clothing can reduce the visibility of the workwear.


    Click here to see our range of hi-vis clothing.


    Take care of waterproof clothing

    If washing waterproof or breathable clothing, non-biological detergent is generally best, but always check the care label on each item. There are also products which can be used during or after washing to help ensure waterproof PPE continues to keep water out while retaining breathable qualities.



    Ensuring that workwear is stored somewhere dry and clean, away from UV light or workplace chemicals will increase longevity. Wet garments should be hung to dry in a warm, well-ventilated area away from dry clothing.

    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

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


    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



    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



    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


    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

    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.




    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

  • How to improve factory layout to increase safety



    Facilities layout planning isn’t just important from a production and efficiency point of view, it  is a critical component of a safe working environment.

    The HSE has listed some general principles for factory layout that will make your working environment safer.  These include facilitating access for emergency services, controlling access for unauthorised personnel and planning your layout to avoid an escalation of events (avoiding the ‘domino’ effect where for example a fire cannot be contained effectively). For a more detailed look at these principles click here to see the HSE’s note on plant layout.


    Improving the system

    The layout and design of factory space can have a really dramatic impact on how work is carried out. It also will affect how your employees adhere to health and safety rules. By thinking carefully about facility layout, you can integrate the needs of people (personnel and customers) and the handling of materials and machinery to create a single, well-functioning system. This will help minimise the number of hazards in the workplace and create an inherently safer environment for your employees.

    Whilst plant layout is often a compromise and it takes into account a range of factors such as the geographic limitations of a site, or the need to provide acceptable working conditions for employees, for example. That said, there are some key actions that you can take to reduce hazards in your factory layout and increase production efficiency at the same time.


    Introduce good design principles

    Facility design should enhance a ‘smooth process’ flow.  As the editors of How to Run a Small Business have identified, "ideally, the plan will show the raw materials entering your plant at one end and the finished product emerging at the other. The flow need not be a straight line. Parallel flows, U-shaped patterns, or even a zig-zag that ends up with the finished product back at the shipping and receiving bays can be functional. However, backtracking is to be avoided in whatever pattern is chosen.”

    By avoiding parts and materials moving backwards and forwards across the ‘flow’ of your production processes, you reduce the likelihood of confusion and reduce the risk of hazards in the workplace.   It seems obvious, but setting out production processes in a way that makes it simple to handle materials in an organised and efficient manner is critical - particularly if you are using hazardous substances.

    One other design consideration that is not well highlighted is the impact that factory layout has on employee morale. Why is this important from a safety point of view? Well in very simple terms, your employees will make or break health and safety in your organisation.   A well lit environment with light-coloured walls, windows and enough space can make a big difference to employee morale. So next time you’re onsite, have a look around and take time to think about the environment. Does it enhance employee morale? Are there simple steps you could take such as changing the lighting to make improvements?




    Where is your storage?


    Aside from facilities planning and design, how you store materials and products also matters.  Make sure your storage facilities ensure goods and equipment do not cause obstructions. Keep floors and traffic routes free from potential obstructions.


    Click here to see some of the storage equipment we have available.


    Floor surfaces

    Check that floor surfaces where people are walking or vehicles are travelling are even both inside and outside buildings and fill in any holes if you need to. A particularly important consideration is how your current space is used if you have vehicles on-site.  Are the traffic lanes wide enough and are they well-signed to avoid accidents happening? One thing you can do to minimise the risk of accidents is to prevent the need for reversing onsite if possible.  This could be done by using a one-way system for vehicles - if you have the space on site. If reversing cannot be avoided, wherever possible try to keep pedestrians or unauthorised personnel away from areas where vehicles need to reverse.


    Appropriate floor coatings on areas with high traffic are advisable and can also help to direct the areas where people walk. Contact us for details of our range of floor coatings. Tel: 01726 74264 or email: sales@cisafety.com

    Most of these are common sense design tips that can reduce hazards in the workplace and prevent serious accidents from happening.  For more information visit the HSE’s website www.hse.gov.uk

    If you would like more information or advice about the products we have in stock and what is suited to your business, please email us at sales@cisafety.com or call us on 01726 74264


  • A guide to workwear for freezers and cold environments

    Working in a cold environment creates a unique set of health and safety issues so you need to think differently about health and safety practice.

    Here are some things to consider:

    Whilst it’s not something that often happens in cold stores or conditions, a failure to prioritise health and safety could result in serious health issue like hypothermia or it could exacerbate existing health conditions such as asthma or skin problems.

    Any recruitment practice for freezer work should involve checking whether employees suffer from chronic conditions so that a health and safety assessment can be undertaken to assess whether the employee can work in a cold environment and whether any special measures need to be implemented.
    Putting in place effective training for staff members and providing the right type of clothing for freezer work can keep you and your employees safe. But it’s also important to choose the right size of clothing because if it clothing is too big or loose then its insulation qualities will be affected.

    At CIS, we can advise you on freezerwear clothes to suit your business and our range of clothes includes everything from freezer salopettes to trapper caps to keep the head warm.





    Freezing injuries include frostbite and damage to the skin when it comes into contact with the cold.
    To avoid this, the right clothing should be worn at all times, and skin should not be left exposed to the elements.
    Hand protection is particularly important. Freezing injuries are more likely to occur if people find it difficult to work in gloves and remove them.
    Our Tegra Pro Acrylic Lined Velcro Wrist Glove is a very durable glove with excellent grip and offers a comfortable form of hand protection for work in cold temperatures.



    The Polarpaw 650 is one of our most popular freezer gloves with heavy duty dual-layered leather sections, hollow fibre insulation and UltraGrip technology. With the added protection of an artery guard, rawhide leather back and dual stitching, this works well for those who operate in cold, harsh environments.



    Finally, in cold environments it’s important to pay attention to how you, and the people around you, are feeling. If you or your team start to feel cold, thirsty, or ill in any way, it’s time to take a break and look after yourself. Additionally, creating a work culture where colleagues look out for each other and prompt each other to take a break can make a real difference - it can really reduce the risk of cold-related health issues occurring.

    If you’d like to know more about what suits you or your company, our team would be happy to talk you through the safety guidance and to let you know the latest products which might best suit your
    needs. Contact us on 01726 74264 or email sales@cisafety.com

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