Our objective is to provide a complete service designed to systematically and comprehensively clean all areas of industrial and commercial food preparation facilities and catering equipment to an exceedingly high standard and to implement a programme of regular maintenance cleans resulting in the delivery of the following key objectives:
- To maintain high standards of food hygiene and safety to ensure facilities and catering equipment will satisfy requirements of third-party external audits or food safety inspections by the local Environmental Health Department.
- To minimise exposure to the potential risk of contamination and food poisoning outbreaks whilst safeguarding the clients’ reputation.
- To form an integral part of the clients’ Hazard Analysis and Critical Control Point (HACCP) programme.
- To reduce the risk of infestation from rodents and pests, both flying and crawling insects, particularly Cockroaches (Blattaria), Fruit flies (Drosophila melanogaster) and Biscuit beetles (Stegobium paniceum) etc.
- To increase efficiency, reliability and prolong lifespan of expensive catering equipment.
Our wealth of experience and knowledge of best practice and legislative requirements ensures a consistent quality of service whilst mitigating exposure to potential risks and safeguarding your reputation.
All our work is certified and completed to support our clients’ compliance obligations in accordance with the following key legislation:
- The Food Safety Act 1990
- The Food Hygiene (England) Regulations 2006 (SI 2006/14)
- The Food Safety and Hygiene (England) Regulations 2013 (SI 2013/2996)
- European Commission Regulation (EC) No 852/2004
- The Workplace (Health, Safety and Welfare) Regulations 1992 (SI 1992/3004)
This will enable clients to demonstrate that 'due diligence' is being exercised and that all reasonable precautions are being taken to effectively maintain food hygiene standards.