Welcome to CIS:

Shopping Cart

£0.00 Basket

Tag Archives: food industry

2 Item(s)

  • A guide to safety precautions for those working in the food production industry

    food-factories-905513_1920 With the current COVD-19 pandemic, it is vital to protect food workers from exposure to the virus and to strengthen food hygiene and sanitation practices. This guide suggests measures to help ensure that the integrity of the food chain is maintained and that adequate and safe food supplies are available for consumers.

    Can COVID-19 be transmitted via food? According to the World Health Organisation, it is highly unlikely that people can contract COVID-19 from food or food packaging. COVID-19 is a respiratory illness and the primary transmission route is through person-to-person contact and direct contact with respiratory droplets generated when an infected person coughs or sneezes. Coronaviruses cannot multiply in food.

    What surfaces can COVD-19 survive on? If respiratory droplets are too heavy to be airborne, they land on objects and surfaces surrounding an infected person. It is, therefore, possible that someone may become infected by touching a contaminated surface or object and then touching their own mouth, nose, or eyes. Recent research evaluated the survival of the COVID-19 virus on different surfaces.

    • Plastic and stainless steel: Up to 72 hours
    • Copper: Up to four hours
    • Cardboard: Up to 24 hours

    Please note, these are rough estimations which can vary according to temperature, humidity etc.

    Practical steps that food industry employers can take:

    • Reinforce personal hygiene measures
    • Provide refresher training on food hygiene principles to eliminate or reduce the risk of food surfaces and food packaging materials becoming contaminated with the virus from food workers.
    • Promote and facilitate stringent hygiene and sanitation measures such as effective handwashing and sanitation at each stage of food processing, manufacture and marketing.

    Good staff hygienic practices include:

    ● thorough hand washing – washing with soap and water for at least 20 seconds

    ● frequent use of alcohol-based hand sanitizers (not a replacement for handwashing).

    ● good respiratory hygiene (cover mouth and nose when coughing or sneezing; use tissues which are disposed of and wash hands);

    ● frequent disinfection of work surfaces and commonly touched objects such as door handles;

    • Supply, personal protective equipment (PPE) where appropriate. Masks and gloves can be effective in reducing the spread of viruses and disease within the food industry, but only if used properly.In fact, hand washing is a better way to prevent infection than wearing disposable gloves. The COVID-19 virus can contaminate disposable gloves in the same way it gets onto workers’ hands. Removal of disposable gloves can lead to contamination of hands. Wearing disposable gloves can give a false sense of security and may result in staff not washing hands as frequently as required. Handwashing is a greater protective barrier to infection than wearing disposable gloves. Hands must be washed before and after changing gloves, and gloves should be changed following any tasks which involve touching potentially contaminated items such as door handles or bins. Anyone wearing gloves needs to avoid touching their mouth and eyes.
    • Physical distancing Current UK guidelines are to introduce physical distancing of at least two metres between each person. WHO guidance is to ensure at least one metre, particularly if staff are using PPE such as masks to prevent transmission of COVD-19. Drivers need to be aware of physical distancing when picking up or dropping off deliveries. As well as maintaining physical distance from other individuals, they need to maintain a high degree of personal cleanliness and to wear clean protective clothing. It is also vital to ensure that all transport containers are kept clean and frequently disinfected, foods must be protected from contamination, and must be separated from other goods that may cause contamination.
    • Advice to customers. Consumers should always be advised to wash fruit and vegetables with potable water before consumption or use in processing derivative food products. All customers and staff should strictly observe good personal hygiene practices at all times around open food areas.

    Click here to find full guidance from the World Health Organisation

    Click here for guidance for food businesses from the UK government here:

    As always our team are here to help you. Please do keep in touch with us and we’ll work with you to support you at this difficult time. Email us at sales@cisafety.com or call 01726 74264.

  • 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

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