Colour Coded Cleaning Cloths
COLOUR CODED CLEANING CLOTHS
TIDDOX’s colour coded cleaning cloths help separate cloths for different areas. Why is this important? Because, it helps prevent the spread of germs between areas. In fact, there are more germs than you can imagine! In Australia, we have over 5 million cases of food poisoning every year! And, of these, 1500 cases end up in hospital each month, resulting in 10 deaths a month. Moreover, germ infections cause 2 million lost days off work a year. And, 1 million doctor appointments (that’s a lot of prescriptions!).
Hence, educating staff on the need to be vigilant helps reduce the spread of germs. Furthermore, training helps prevent food poisoning in the kitchen.
Consequently, TIDDOX plays its part in promoting this message. We encourage colour coded wall charts, and provide a wide range of colour coded cleaning cloths. Also, we suggest following these couple of simple steps. Firstly, staff need to know to keep separate cloths used for conflicting tasks. Secondly, each colour coded cloth must have its own designated area or tasks. For example, a red cloth used in toilet areas should not get used in kitchens! Basically, only use red cloths in the toilets and green cloths in the kitchen. Because this will help avoid the spread of germs which could result in food poisoning.
In addition to using colour coded cleaning cloths, one also needs to actively clean and sanitize surface areas. Chiefly prior to food preparation. Together, the cloths will remove visible debris from a surface, and sanitising will reduce reduce invisible bacteria.
Besides, keeping surfaces clean will prevent of the spread of germs to food. And, use chemical detergents, warm water and scrubbing.
Notwithstanding the above, invisible bacteria live in cleaning cloths. You can tell this by the cleaning cloth’s smell after a few days which indicates the growth of invisible bacteria. So BEFORE one cleans using a wet cleaning cloth, it is important to sanitise the cloth. You can do this by leaving the cloths in a bucket of sanitizer. Then, after rinsing the cloth with warm water, the surface can we wiped. Moreover, if soaked in bleach, then those cloths should be clearly labelled.
Overall, these measures and steps should help reduce germs in the food service and similar industries.