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  • Keeping social distancing screens clean

    A relatively new feature of many workplaces are social distancing screens. Whether used at to protect checkout workers and retail staff and customers or to separate colleagues in offices, their use is now widespread.
    As the purpose of these screens is to prevent the spread of virus as well as enabling people to see each other clearly, it’s important to keep these screens clean, hygienic and smear free. Here are some tips and products to help make that easier.

    What kind of screens?
    There are a wide variety of screens available, including hanging and freestanding screens as well as desktop dividers and portable, foldable screens which can be moved and stored easily. Some are transparent, some are frosted or fully opaque.
    The key requirement for social distancing screens however is that they can be effectively cleaned at least once a day and designed with no hard to clean areas, but smooth surfaces and joins.
    Perspex and acrylic screens are popular options. Glass screens are also used in some cases.
    Cleaning equipment and tips
    For Perspex and acrylic screens, it is important to use the right products. Cleaning wipes or solutions with at least 70% alcohol, hydrogen peroxide, bleach, isopropyl alcohol or ethyl alcohol, or other acrylic approved disinfectants are advisable.



    These wipes are effective against bacteria and viruses and designed so they won’t scratch surfaces.
    You can also use appropriate disinfectants and solutions in sprays with microfibre cloths which are good for high shine, scratchable surfaces.





    AX Ultra is a proven virucidal/bactericidal disinfectant which is safe to use on all touch surfaces that are washable. It offers virucidal activity against all enveloped viruses including Coronavirus, Influenza and HIV and is certified to BSEN 1276 and BSEN 14476. Chlorine free.

    Due to a shortage of trigger heads these are sold only in 3's, you will get three bottles and one trigger spray head.

    Using well designed cleaning equipment, which incorporates microfiber cloths and well designed handles can also save your staff a huge amount of time and make it much easier to keep screens clean.
    Our Vikan Easyshine Kit comes with a Flexible Mop Frame which is ideal for cleaning high gloss surfaces such as social distancing screens, and is designed to make it faster and easier to clean curved surfaces.



    If in doubt, our team are on hand to offer advice on the best cleaning products to make it as easy as possible to keep your workplace hygienic and safe at this time.
    Please contact our sales team on 01726 74264 or at sales@cisafety.com for advice relating to your specific needs.

  • How to keep your cleaning materials hygienic

    Low Section Of Male Janitor Cleaning Floor With Caution Wet Floo   It’s more important than ever to maintain excellent hygiene standards in all areas, and a key part of this is ensuring that cleaning tools and equipment are hygienic. In this guide we set out the key steps and share some helpful resources to help you do this.

    STEP 1: Ensure you have the right equipment

    If you have not already carried out a full review and risk assessment around cleaning in your business, now is the time to do that. Look at all the hazards that could potentially arise if your premises and equipment is not cleaned thoroughly and note them down. This will then help you to take the next step of writing down clear cleaning procedures, including which cleaning tasks need to be carried out and how frequently. Look at this list alongside your current equipment and supplies and you can then assess if you have all the equipment and cleaning supplies that you need. When checking equipment, consider the design, age and state of repair of the equipment. For example, brushes or buckets with scratches or grooves in the design can collect grime and bacteria. Some equipment, such as the Vikan hygiene tools we stock, are specifically designed to have smooth contours and detachable elements which make them easy to keep clean.


    Click here to see our range of Vikan hygiene equipment

    STEP 2: Colour code items used in specific areas

    Different cleaning routines should be established for different areas of your premises. In particular, different procedures and equipment should be used for food contact and non-food contact areas. To avoid cross-contamination of areas, such as toilet areas and main entrances or food preparation areas,  must be easily identifiable and kept separate from those used in different areas. Color coding is often a simple solution but don’t use stickers which can come off or attract dirt as they disintegrate, it’s best to use cleaning tools which are colour coded. You can see a variety of differently colour coded hygiene equipment including sponges and scourers, brushes, mops and tubs in our brochure of hygiene tools and equipment. Failing that, you can also use labelling and tagging systems which can help to ensure the right cleaning tools are used in the right areas. Please call us on 01726 74264 or email sales@cisafety.com for more details.

    STEP 3:  Put clear written cleaning procedures in place -- including the decontamination and storage of cleaning tools.

    Having done the preparatory work, the next step is to set out clear written cleaning procedures and train staff accordingly. Training should happen at induction and be regularly reviewed. A key part of the cleaning procedures for each area of your premises should include cleaning and storing the tools used. The procedures need to be carefully considered but should include the following:

    • Clean and store the equipment correctly after every use ensuring it is thoroughly clean, sanitized and dry and ready for the next use.
    • Dispose of cleaning products that may have been contaminated.
    • Remove visible dirt and debris and pre-rinse
    • Wash the item using the detergent or product at the temperature recommended by the manufacturer for cleaning the item. The rinse clean again.
    • Check and sanitize. Make sure the item is well cleaned and sanitize using disinfectant or sanitizer where appropriate.
    • Dry and store in the correct place, in the correct way. Ideally, for example, brushes should be hung on hooks or stored in a way where they are not kept on the floor or in disarray. We do have storage solutions for hygiene tools and equipment available. Please contact our sales team on 01726 74264 or at sales@cisafety.com for more information.
    • Record that the item has been cleaned, checked and stored appropriately.

    STEP 4: Have scheduled times and records for cleaning processes

    Set out how frequently certain tasks need to be completed and how often items should be replaced. Cleaning cloths and sponges for example, should be replaced regularly. It may be that a brush used in a general area where there is no food preparation is cleaned and checked once a month. Write out the procedures but also ensure that reasonable records are kept by staff of who cleaned which items and who was responsible for doing so. There are many variations on the best processes for different businesses and a very helpful guide can be found from Vikan. Vikan cleaning tool maintenance guide Click here to view and download Vikan’s guide to cleaning tool maintenance   We can also offer helpful advice on products and systems which will make the task of keeping your cleaning equipment hygienic easier and faster. Please contact our sales team on 01726 74264 or at sales@cisafety.com for advice relating to your specific needs.

  • Back to work checklist: Are you ready to open for business?

    Women cafe owner wearing protective mask stand in counter Covid-19 conceptual


    With more and more businesses now allowed to open up, here is  is our checklist to help you ensure that the retired social distancing and safety measures are  in place in your business:


    An important first step is to carry out and record a formal risk assessment of opening your business.

    • Identify hazards
    • Assess the risks
    • Control the risks
    • Record your findings
    • Review the controls

    Click here for full guidance and Risk Assessment templates.



    Only staff who are essential must come on site. For example, they may need to operate specialised machinery. The number of staff coming in should be kept to a minimum.

    • Employees who are in a vulnerable group, including those aged 70 and over, those with specific chronic pre-existing conditions and pregnant womeN,  are strongly advised to follow social distancing guidance and to work from home if at all possible.
    • Coronavirus has meant many people have moved accommodation.Are contact numbers and emergency contact details up to date?
    • Set out clear policies and step by step processes for sickness reporting and sick pay.
    • Ensure there are plenty of handwashing facilities. Soap and water are best, but hand sanitiser as a secondary option where necessary. Tissues should also be provided and staff informed of and encouraged to follow good hygiene practices.

    We can help you to find the best products and source stock to meet your needs.

    For example, we have products specially tested against coronavirus such as these wipes:



    Coronavirus Wet Wipe (Tub Format) Sanisafe 4C Hand & Surface Anti Virul Formulation 33GSM Blue Aquaspun Polypropylene (Recyclable) Sheet Size: 200mm x 200mm 100 Wipes Per Tub. This product has efficacy against several strains of coronavirdae family enveloped viruses in addition to extensive independent testing against gram positive and gram negative bacteria and fungi.

    Click here for more information on ordering hygiene and sanitiser products from us to help you stay safe from coronavirus infection.

    • Have a clear written policy and keep all staff up to date about what you are doing to reduce risks of exposure to coronavirus (COVID-19) in the workplace.



    The key guidance on social distancing is that employers who have people in their offices or on-site should ensure that employees are able, where possible, to maintain a 2-metre distance from others and that they should be able and encouraged to frequently wash their hands with soap and water ideally, for at least 20 seconds.

    To facilitate this and ensure staff safety the additional points should be considered.

    • Put up signs to help staff and visitors maintain social distancing.

    We have items like this in stock, please email us at sales@cisafety.com or call us on 01726 74264 for more information.

    Signage to promote social distancing due to coronavirus

    • Install screens and barriers to separate people where possible
    • Train staff to wash their hands and clothes if they touch someone, for example, after helping someone in an emergency
    • Ensure employees wear face covering safely although there’s no legal requirement to wear it.
    • Close off areas that are not essential
    • Encourage staff to use stairs instead of lifts whenever possible
    • Keep workstations 2 meters apart where possible and have a dedicated space for each team.
    • Sanitise workstations between occupants where people share
    • Rearrange desks to avoid face-to-face working
    • Help people to avoid people passing objects, for example by setting up drop-off points
    • Stagger break times and, if possible, have breaks outdoors or use freed up space from people working remotely to create break areas
    • Cleaning procedures should be scheduled regularly and more frequently throughout the day, even if this means, pausing production to allow staff to wipe down workstations with disinfectant.
    • Check if you need to service or adjust ventilation systems and get advice from your (HVAC) engineer if you’re not sure if they need adjusting.


    Entrances and exits

    • stagger arrival and departure times off staff
    • Use as many entrances and exits as you can
    • Use screens in reception areas if possible
    • Mark a one-way flow where possible
    • Deactivate key touch points such as turnstiles, or keep doors open where possible to help ensure people touch things as little as possible.

    Where staff cannot stay 2 meters apart, they should:

    • only work together up to 15 minutes at a time
    • wash hands and clean surfaces regularly
    • work side by side or back-to-back rather than face-to-face
    • have fixed teams to minimise exposure


    In customer facing areas:

    • use 2 meter floor markings to organise queues
    • have a one-way flow through the site where possible
    • minimise contact when customers are paying, for example by using contactless
    • Provide handwashing stations or hand sanitiser for customers coming in and out.

    You can get more advice tailored to your specific business by filling out this online questionnaire:



    Fogging machines can be useful equipment to ensure that COVID-19 is completely eradicated from an office, room or holiday let.

    They work by expelling a fine, almost invisible mist of disinfectant into the atmosphere which eventually settles on all surfaces including those impossible to reach by conventional methods. The settings can be adjusted to allow for a dry fog which protects textiles and fabrics. 

    Regular fogging with an approved disinfectant such a Virosol as will help prevent the cross-infection of viruses such as MRSA, COVID 19 Coronavirus. Please email us at sales@cisafety.com or call us on 01726 74264 for more information about these products.

    VS-500 Fogging Machine

    To help protect staff and customers  from COVID-19 infection, handwashing dispensers which can also be mounted on floor stands may also be helpful



    Please email us at sales@cisafety.com or call us on 01726 74264 for more information about these products.


    If you would like up to date information about more products which can help you to open your business safely, we are sending out eshots and will also be sending out an e-shot for the hospitality industry.


    Click here to sign up for updates on these products and future news and guides from us here at CIS Safety. You can unsubscribe at any time by clicking the unsubscribe button on our emails.


    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.

  • 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.

  • How to take care of your hygiene tools


    Cleaning Products With Cleaning Material, Isolated On White

    Once you’ve chosen the right hygiene tools for your business taking time to make sure they are used, cleaned and stored properly will not only prolong their life and maintain their quality and effectiveness but will help to ensure that you meet required health and safety regulations. Here’s our guide:


    Keeping it clean

    You might think that this goes without saying, but it’s always worth mentioning that a hygiene tool is only as good as its cleanliness. There are six main steps when cleaning your tools. Start with a  pre-clean during which you remove excess food waste by knocking, wiping or pre-rinsing the tool. Then, during the main clean, loosen surface waste and grease with a detergent. After this, rinse to remove loose food waste, grease and detergent. While this might seem like a good place to stop, you must now follow with a disinfectant or heat to kill bacteria before completing a final rinse to remove the disinfectant. Once this is all complete, you must let your hygiene tools dry completely, ideally through air drying, but paper towels or clean, dry cloths can also be used. Instilling these practices during training, policies and visible materials to remind staff of cleaning procedures will not only ensure that health and hygiene standards are maintained, but your tools will last longer and work more effectively.


    Keep to a schedule

    To ensure your tools are being cleaned consistently and to the correct standards, it might be beneficial to create a cleaning schedule and guidelines so that everyone knows what needs to be cleaned, how often and when they need to be cleaned and by who. Of course, instigating a ‘clean as you go’ ethic is also a good practice for any tools that are used regularly or which come into contact with food. Having a weekly, monthly or quarterly intensive clean can also be a good back up, particularly for items which may be forgotten or used infrequently.


    Read the instructions 

    It can be easy to lapse into a groove and assume all products can be cleaned the same way and with the same chemicals. Make sure staff read any instructions and labels before cleaning as some materials will be affected by certain chemicals and avoiding these chemicals will help to preserve your tools. This is particularly important for hygiene tools which come into contact with food as the plastic or polymers can be damaged by inappropriate cleaning techniques which in turn can cause a breach in health and hygiene standards.


    Store items correctly 

    Putting particular thought into how you store your tools might not be a priority but it’s worth noting that if you don’t store cleaning equipment in a hygienic manner it can result in a non-compliance according to the food safety standards set out by BRCGS (BRCv8: 4.11.6 – ‘Cleaning equipment shall be cleaned and stored in a hygienic manner’). For example, if you have colour coded hygiene tools, it is important to store each tool with tools of the same colour to avoid cross-contamination. When exploring storage solutions, keep in mind units that are designed to increase cleaning efficiency and reduce hygiene tool and cross-contamination.


    Click here to see information about Vikan Shadow Boards Click here to see information about Vikan Shadow Boards


    Some of our suppliers, including Vikan have storage equipment such as wall brackets, shadow boards and colour-coded brackets that can help you to implement effective storage solutions.


    It’s also helpful, when designing your cleaning procedures, ensure your storage accommodates only the tools required for cleaning each specific area of your site.

    If you would like more information about this, our sales team are happy to help and suggest options that would suit your business needs. Call us on 01726 74264 or email sales@cisafety.com

  • How to choose the right hygiene tools for your business


    Vikan hygiene equipment


    How to choose the right hygiene tools for your business

    Hygiene is a huge part of every business regardless of the work you carry out. Whether you’re in catering, education or construction, keeping things clean and safe is an integral part of a safe and productive workplace. Therefore, when choosing your hygiene tools and products it’s important you ensure they are going to meet your requirements. Here’s our guide.


    Consider what you are most frequently going to clean up...

    The first thing you should consider when exploring products is what exactly it is you will be cleaning away. Is it grease, dirt, bacteria or something else such as soil and mud? What risks are involved with the cleaning? Will using an ill-suited product result in mere grime build-up or could it lead to the spreading of bacteria and illness?  If you know what it is that you’re removing, then every product you buy should have this goal in mind so make sure to read any product descriptions thoroughly.

    For workplaces such as food processing plants, anti-bacterial cleaning solutions and cleaning tools which are designed so there are no nooks or crevices to harbour germs are a wise investment, for example.


    What areas and items need to be cleaned?

    After determining what you will be cleaning away, you need to be aware of which surfaces you will be cleaning on. A brush that is suited to flat surfaces will differ greatly to those that are designed to clean around grooves and protruding materials. Similarly, when looking at which cleaning solutions to use make sure to examine the chemicals used carefully as some could be harmful to certain surfaces. After all, you are not just cleaning, you are helping to provide longevity to your products and machinery.


    Are your products helping you to meet safety standards and regulations?

    If you work with food, you will be well aware of any hygiene standards you will have to comply with. Luckily, most tools that are used for hygiene purposes, especially if they are food-related, will state whether they conform to certain standards. If you don’t see whether or not a product meets all applicable EU and FDA standards, then it's best to check.

    You can find a helpful summary of regulations relating to cleaning products and equipment here: www.ukcpi.org/ask-an-expert/cleaning-regulations. The Health and Safety Executive also have a microsite dedicated to cleaning in the workplace, including helpful case studies and guides: www.hse.gov.uk/cleaning/index.htm


    Which cleaning tools and products are the safest and easiest for your staff to use?

    When choosing your hygiene tools, it’s a good idea to keep in mind what will help your staff perform their jobs effectively and efficiently. If choosing between two products, go for the product that will save time and make your employees lives easier due to a more ergonomic design or the product that has been specifically designed for that task. While multi-purpose products are great and certainly have their place, choosing something that is tailor-made for a specific task is often the right choice when it comes to choosing hygiene tools.

    Invest in hygiene tools which will last and which are easy to clean

    Another important factor to consider is whether a product will support good hygiene practices. Just as the age-old riddle asks what gets wetter the more it dries; it is possible for a brush or other cleaning tool to get dirtier the more it cleans. Therefore, when choosing brushes and similar tools, make sure they will be easy to clean themselves. This will not only help support a clean working environment, but it will encourage a clean and safe work ethic.

    While it is always tempting to opt for the cheaper choice, investing in high-quality tools is just that; an investment. A tool that lasts longer performs better, and helps improve overall hygiene in the workplace is an investment you won’t regret making.

    Are your hygiene tools designed so they are easy to store?
    Cheap or ‘budget’ tools often can’t be hung up or stored properly. Professional tools will have matching brackets or hooks to keep them stored safely, kept dry and out of the way.


    Consider how well the tools can be colour coded
    An important part of any hygiene regime is colour coding equipment so that it is only used in the appropriate zone -- for example, green for areas where food is prepared or processed and red for sanitary fittings and washroom floors. Look for tools that come in a consistent range of colours. Buying a disparate range of odd-ball products may result in having several shades of green or blue in your production area, or having bought a cheap brush you may find there isn’t a squeegee available in that colour…


    Add to basket...

    Here are some useful bits of kit to kickstart your hygiene tool wishlist.




    D327 cleans and sanitises in one operation and is specifically designed for use through a pressure washer or lance with a foaming attachment. A hypochlorite based, highly alkaline food plant cleaner, it incorporates a high foam formulation to produce a dense clinging white foam in application. Designed for use in food preparation, food handling and food storage areas, D327 is effective at removing carbonised deposits, dried grease and oil, blood and protein, and starch from plastic walls and ceilings, ceramic tiles, vinyl and plastic coatings, stainless steel machinery and equipment.





    Ergonomically designed short-handled churn brush with stiff bristles. This is a versatile brush suitable for every-day cleaning, ideal for stubborn dirt on conveyor belts, production lines, machinery and food preparation surfaces.




    These blue antibacterial wipes in 13cm x 13cm size are great for cleaning probes and similar utensils. Eliminating cross-contamination quickly and easily with one wipe over, these wet wipes are effective against gram positive and gram negative bacteria, viruses and fungi including H1N1, salmonella, listeria, e-coli, Staphylococcus aureus, c-difficile, MRSA, candida albicans, and aspergillus niger, with a kill rate of 30 seconds. They are tested and approved to European norms EN1276 bactericidal efficacy and EN1650 fungicidal activity and are ideal for the disinfection of small to medium food preparation surfaces, weighing scales, microwave ovens, utensils.



    This large 20-litre bucket by Vikan boasts multi-purpose functionality, hygienic design and unmatched durability. With its hygienic design and premium-quality, durable materials, the Vikan 20 Litre Bucket is a multi-purpose powerhouse you’ll find yourself using everywhere. It is an ideal “mixing station”, where you can mix ingredients stored in smaller Vikan buckets or in multiple 20 Litre buckets.

    Ideal for solid or liquid ingredients, it’s big enough to mix in, small enough for lifting and transporting. There are measurement markers inside for accurate measuring and a bottom handle and non-drip lip to facilitate lifting and pouring. Save space by stacking two buckets on top of each other.

    The lid snaps securely in place for enhanced food safety and you can transport straight to and from storage areas with ease thanks to the dual handle system for carrying alone or with a colleague. The large size lets you move more and save trips while the colour coding ensures proper segregation. This bucket makes an ideal cleaning and disinfection station for all sorts of food-related tools and utensils. This and all Vikan products meet all applicable EU and FDA standards.

    If you’d like some advice about what hygiene tools and products could help to improve safety and productivity in your workplace, our team are really knowledgable and happy to offer advice. Call 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

  • A cut above: protection and hygiene in meat and seafood processing


    Workers wearing safety and protective gear while seafood processing

    When it comes to protecting workers and ensuring excellent hygiene, the standards required in the seafood and meat industry are particularly exacting. The PPE (personal protective equipment) products used in the meat and seafood processing industries therefore need to be of a very high standard.

    This blog reveals what constitutes a hygienic design and we briefly cover which materials should be used in the making of these products to ensure they are not only safe to use in food production, but that they effectively protect the wearer and resist any substances they may come into contact with in these harsh environments – including food!

    So what is hygienic, or good design?


    PU Wellington by CIS Safety


    Generally well designed products have as few dirt traps as possible. Dirt traps are sharp corners, ridges, other angular or difficult to clean areas. A good example is this PU wellington, ( PU, is an abbreviation of polyurethane). This product not only has smoothly-rounded profiles but an anti-clogging sole to prevent build-up of debris. Many styles of footwear that offer high slip resistance have sole patterns that are very hard to keep clean.

    Fabric – such as clothing – is generally difficult to keep clean due to its woven structure, and constitutes a hygiene risk unless it is industrially launderable. Most aprons and wash-down clothing are waterproof or wipe-clean, but look out for unnecessary seams or stitching, metal eyelets or pockets and pouches that can retain liquid and pose a hygiene threat.

    Some factories may have specific rules such as no laces on footwear and of course, no metal. Many of our footwear styles are metal free (even slip on shoes or wellingtons may have metallic toe caps), and are made from materials such as microfiber or PU, since leather is also not a hygienic option – nor can it be washed in the way that microfibre can. Which brings us onto materials…

    Which materials should products be made from?


    Microfibre cloth


    Let’s have a look some different materials used in food industry PPE

    We’ve mentioned leather, and the alternative to leather, microfiber, which is used to make shoes used in the food industry. Features of microfiber are:-

    1. Performance is better than real leather, same surface effect can be achieved
    2. Tear resistance, abrasion resistance, tensile strength are all better than real leather, and it is cold-resistant, acid proof, alkali-resisting, non-fading;
    3. Lightweight, soft, good breathability, smooth surface
    4. Antibacterial, anti-mildew, mothproof, without any harmful substances, eco-friendly
    5. Easy to cut, high utilisation rate, easy to clean, no odours.
    6. Can be laundered.
    7. Cost-efficient.

    Another material becoming common in wellington boots is PU, or polyurethane. This lightweight material has excellent resistance to animal fats and oils, which despite being ‘natural’ are very damaging to some plastics and PVC’s (polymerizing vinyl chloride), as they break them down causing cracking and degradation.

    PU is also cold-insulating, very durable and easy to clean. Boots made from PU are also more comfortable, as not only are they lighter but more flexible and provide better cushioning for the feet.

    As we’ve mentioned, PVC used in making boots is very susceptible to oils and fat, particularly fish oils. In some circumstances these aggressive substances result in the PVC becoming hard and inflexible, reducing wearer comfort and the lifetime of the product.

    Not only is comfort affected, but if movement is also affected, this could become a safety hazard.

    The addition of improvers or elastomisers to the blend when manufacturing PVC can overcome this however, enabling the production of a softer, more flexible material. So the correct blend can protect adequately against both chemicals and natural oils.

    Nitrile is now almost solely used in the manufacture of disposable gloves and reusable gauntlets. Nitrile is a synthetic rubber that is also used (in various forms) in making gaskets, industrial hoses and other oil-resistant applications.

    Again, it is very durable, offers good grip and puncture resistance and has a good chemical resistance, but most importantly it is much safer, as many people have developed allergies to latex.

    Vinyl gloves are still commonly used in the food industry, however these are not generally suitable for use with fatty or acidic foods, since chemicals used in the manufacture of some vinyls can migrate into these foods. If you are handling these types of foods nitrile is again the best option.


    So in summary if you are purchasing PPE for use in the seafood industry – or any food processing environment – you need to be aware that the cheapest may not offer the best protection or longevity.

    Avoid any potential health issues, costly mistakes - or even fines – and make a simple checklist:-

    1. Is the design, and material used, hygienic? Is it antimicrobial or antibacterial?
    2. Does the material used present any health issues to staff, or could it contaminate food?
    3. Will the product withstand the environment it is used in?
    4. Does the product protect adequately against any risks present?
    5. Will user comfort (and safety) be compromised by any change in the material due to contact with chemicals or natural oils?
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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