Mechline scrubs up with kitchen campaign

MIAMI - OCTOBER 17:  Miami VA Medical Center hospital registered nurse, Rafael Sepulveda, washes his hands in the sink while attending to patients in the Emergency room October 17, 2007 in Miami, Florida. The hospital has strict policies in place to ensure that the staff uses procedures in the fight against methicillin-resistant Staphylococcus aureus bacteria, commonly referred to as MRSA. The staph bacterium is resistant to most common antibiotics and has been responsible for more than nearly 19,000 deaths each year, according to the Centers for Disease Control and Prevention  (Photo by Joe Raedle/Getty Images) *** Local Caption *** Rafael Sepulveda

In support of Global Handwashing Day today, kitchen solutions company Mechline has issued a reminder to operators about the importance of hand washing by staff.

As all operators know,  the spread of bacteria is a huge threat to kitchen hygiene, and one of the biggest culprits is unwashed hands, according to Mechline.

The Food Standards Agency insists that separate hand washing basins with hot water, liquid soap and drying facilities must be available to all kitchen staff.

The installation of non-hand-operable taps is recommended to reduce the transmission of germs.

Ian Cresswell, business development manager at Mechline said: “Mechline provides a full range of taps specifically designed to promote hygiene best practice.

“We have seen that good hand-washing and water-saving habits can be encouraged with the right equipment, such as Delabie’s hands-free products.”

“Hands-free equipment reduces cross-contamination and risk from germs and bacteria.

“WRAS-approved taps from the Delabie range are powered by battery or mains, and sensors detect hands (and hands only).

“The Mechline range also includes mechanical hands-free options, including knee and foot valves to keep hands clean.

“The first step is making sure the right facilities are available, the next is educating and reminding staff about how crucial handwashing is to the kitchen, and the reputation of the organisation.”




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