The cleaning dilemma
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The cleaning dilemma

  • 16 November 2020
  • By: Judith Witte

My daughter has new white trousers. A super trendy flare, for the winter; that's possible. There is a small stain on the thigh after the first time she wears them. She doesn't know what it is. Pen? Marker? Maybe mascara? 

I have a love-hate relationship with white clothes. A kind of law has grown in my life: if it goes well the first three times I wear it, the blouse, trousers or skirt usually stays flawless until the garment is worn out. Unfortunately, too often it goes wrong the first time I wear it. The most dramatic occasion was when I poured a glass of red wine over my wedding dress. During our reception I was seated on a chair, with a drenched piece of dress (spa red; that would help, the barmaid knew) and a hump of salt on my leg. Still a whole evening to go and, ofcourse, everything was beautifully captured in countless photos. Such a shame! Fortunately, this dress was intended for one-time use, which softened the pain a little. 

My daughter looks sad. She wanted these trousers, she saved up for them. I'm browsing the internet for tips on how to wash this little stain. At the drugstore I buy different stain removers. I pay and get to work.  I soak it briefly. If it doesn't work: soak it longer. A little scrubbing, a little wringing, but not too hard, otherwise I will ruin the fabric. I feel a bit bummed, because I have better things to do.

Meanwhile I realise: cleaning costs money. And time. Time is money. So cleaning costs money + money = a lot of money. Cleaning is also an expense. Profit = turnover - expenses. The lower the costs, the more profit. Ergo: cutting back on cleaning results in more profit. Sounds logical, doesn't it? Still, there is something wrong. I am making a mistake of thought. Where is the problem? 

Ofcourse! I forgot an important step, namely: 'if I can't clean it properly, the investment (in this case the trousers) will disappear in the trash'.

You understand the analogy, I think. Cleaning is not a cost, but an investment. Essential for a food-safe production process. It takes time. And money. It requires the right knowledge. It is tailor-made. Without these investments, you run the risk of your products (along with your good name) ending up on the dumpsite. That's a shame.  

Judith Witte

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Source: Vakblad Voedingsindustrie 2020