Tip of the Week

Keep blue roll in wall dispensers, not on work surfaces, to make sure it is not contaminated by dirty hands

Use blue roll and sanitiser to clean worksurfaces in the kitchen during food preparation and service.

Do not use cloths when the kitchen is open as they pick up bacteria and allergens, causing cross contamination throughout the kitchen.

Always follow a 2 stage cleaning process using blue roll and sanitiser –  

  1. Spray surface with sanitiser and wipe with blue roll to clean
  2. Spray surface with sanitiser and leave for recommended contact time to sanitise. Then wipe with clean blue roll

Cloths and scourers can be used at the end of the daily shift or for deep cleaning when there is no food being prepared so there is no risk of cross contamination.  


Ditch those dishcloths!  Blue roll and sanitiser only during food prep and service.

Weekly Food Fact

Did you know that a dishcloth used a few times can have six times more bacteria than your toilet seat!