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All food service companies, up and down the supply chain, have an obligation to handle all products in a clean and sanitary environment, one that inhibits bacterial growth. Unfortunately, in today’s fast-paced world, production speed and efficiency can often take precedent over sanitation.
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Hospitals are under intense pressure to be economically efficient, which most often translates to cutting staff and costs. Often, one of the first areas to be cut is in the resources for infection control and cleaning, generally handled by the Environmental Services (ES) team.
http://www.johnston.biz/wp-content/uploads/2017/07/Untitled-1-5.jpg 300 300 Jessica Donnan http://www.johnston.biz/wp-content/uploads/2017/01/JohnstonLogo2cHoriz-1.png Jessica Donnan2017-08-10 09:00:192017-08-10 11:01:34School Cleaning or the Lack of It
A recent article in Chicago-area newspaper the Hyde Park Herald reported on the severe problems facing a local high school – a lack of sufficient custodial staff and aging equipment has led to widespread concern among students.
http://www.johnston.biz/wp-content/uploads/2017/06/cleaning-sanitizing-and-disinfecting-square.png 500 500 Susan Merlo http://www.johnston.biz/wp-content/uploads/2017/01/JohnstonLogo2cHoriz-1.png Susan Merlo2017-08-08 09:00:022017-08-08 12:07:18Cleaning, Sanitizing, and Disinfecting
Cleaning, Sanitizing, and Disinfecting. Do you know the difference? These words are often used interchangeably, but Ronnie Garret explains that there are key distinctions that are essential for your staff to know about. Understanding the different definitions is a key step in improving the health of your facility.