For this edition we asked a number of companies about the biggest blunders of last year in the field of cleaning and disinfection. What went wrong? What was the solution? What did you learn from them? This with the idea that by sharing learning experiences with each other, and by warning each other about possible problems, you can save someone else from making the same mistake. Just as we warn each other about the increasingly clever tricks used by cybercriminals. The police hope, by telling us that this can happen to anyone, to overcome the shame.
In this issue, read about:
The 5 biggest hygiene blunders
This time the interview is with Hugo Verkuil, CEO of The Vegetarian Butcher, he explains the success of this concept.
Furthermore, we offer, among other things, information on how to prevent Listeria problems and what influences the choice for enzymatic cleaning.
Faster cleaning thanks to renovation
Cleaning: starting point of the production process
StarCuisine builds a sustainable future
Five-star renovation Huhtamaki
Cleanlabel at Aarnink Vleeswaren
More uptime and less downtime at Sea Fresh Retail
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