The quality of food products is naturally determined to a large extent by the careful selection of the raw materials, and the selection of the individual production steps applied. It is therefore all the more important not to put the success of these efforts at risk by poorly organised personnel hygiene. In this respect, it is important to make staff particularly aware of this subject, and to provide them the right aids and materials for the tasks in hand cleaning, ranging from liquid hand-soaps containing disinfecting ingredients to mere disinfectant agent for especially critical areas - together with corresponding evaluation of their effectiveness.
Use disinfectants safely. Always read the label and product information before use.