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Home > Nanotechnology Columns > NanoLandGlobal > Unique antimicrobial uniforms for Cooking School by Dermott Reilly

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Abstract:
Dermott Reilly, CEO of NanoLandGlobal , who masterminded the new hygiene uniforms for French Dining School says "We have seen nothing yet in terms of next generation hygiene in the food sector" .... Read on

October 8th, 2012

Unique antimicrobial uniforms for Cooking School by Dermott Reilly

The house may be 600 years old, but the ethos, culture and technology perspective of this French cooking school, (frenchdiningschool.com), are pretty advanced in terms of hygiene, comfort and safety for both staff and clients. This savvy culinary training establishment have invested in high technology staff uniforms to prevent cross-infection.

Why should a humble cooking school have such insight into hygiene?
Food professionals are aware of the many mandates in regard to food processing, transport, storage and preparation. Food hygiene is intrinsic to every food business. However "the weakest link, regardless of organization size, can sometimes be simply missed" claimed Chef and Proprietor, Mr Poul Jensen .

Take for example, a major food processing operation, where multiple batch production is scheduled. Staff arrive for their first shift, quickly dressed into their clean-starched uniforms, walk into their respective food production units, (via inner chamber wash-room hygiene barriers), with scrubbed wellies, face masks, gloves, and head protection, carefully monitored by agile duty managers.

Hygiene is high on the agenda here: jewellery, watches, and rings, even skin disease abnormalities are monitored.

With some companies managing 1500 staff, the busy organization has a well mapped routine for hygiene processes.

Chopping boards, knives, washing utensils, cold rooms, food labels etc are all colour coded to International Standards to prevent cross infection within these food processing units.

After every production cycle, the assembly line is washed down, equipment is sterilised and everything is prepared for the next food production run. Employees, in the scatter and surge of daily production targets, quickly regroup in various production /processing / packaging zones, reflecting daily orders and demand. The common denominator here, in regard to hygiene risk, are staff uniforms.

Employee uniforms are not sterilized or cleaned between production schedules. Infection from one team can spread easily and quickly throughout the whole factory, especially as staff smoke rooms, canteens and notice boards can become congested at times. It seems that this area of infection control is not easy to manage. Disposable plastic gloves, aprons and blue-arm-wraps help somewhat in wet areas.

It would be madness to expect employees to change their uniforms following every production run. Time cost, ignoring the additional laundry bill, would be horrendous.

What is the answer?
The answer as Chef-Proprietor Mr Poul Jensen points out, "is to deploy antimicrobial staff uniforms" [that] "deflects fluid, grime and grease and which are easy cleaned, reducing risk of cross-contamination and in fact lower laundry costs" . These coats can be cleaned in low temperature water, without washing power.

One of the additional attractions of these hygiene-enabled uniforms is comfort. Body moisture is extracted through the fabric, and dissipated away from the body. In areas where you have lots of physical activity, (ovens or indeed assembly lines), this level of technology is very much appreciated by all workers.

Dermott Reilly, CEO of NanoLandGlobal , who masterminded the new hygiene uniforms for French Dining School said: "We have seen nothing yet in terms of next generation hygiene in the food sector. Indeed a new website (nanoland.net) gives some indication of market trends" said Reilly. Both the health and food sector "are in it together" in terms of compliance and risk, and anything that can enhance efficiency and hygiene for both sectors is great news. Reilly went on to explain that "soon organisations will be using internal light to help keep premises clean; reducing the use of aggressive cleaning chemicals, water and cleaning cycles significantly". This would appear to be great news for everyone, reducing costs, enhancing hygiene and helping the Environment.

Dermott Reilly
CEO
NanoLandGlobal Ltd
7 Bath Place, London EC2A 3DR +44 (0) 20 3287 9234

http://www.nanolandglobal.com

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