Each establishment sets its own metrics and KPIs for cleaning protocols; however, the HACCP (Hazard Analysis and Critical Control Points) is considered the main reference for all operators to manage safety risks and ensure the safety of products. HACCP is designed to identify potential hazards and implement preventive measures to ensure food safety. Ala’a Al-Khraisha, Executive Director – 800TEK, says: “The system is based on a set of principles that provide a framework for developing and implementing effective food safety management programs.”
HACCP protocols include measures that are designed to ensure food safety in the industry such as proper storage, handling and preparation of food, appropriate cleaning and sanitation of equipment and facilities, implementation of pest control measures and suitable training and education of staff. The HACCP system is a reference for operators to ensure that they are following best practices in food safety management and to help prevent foodborne illnesses and outbreaks.
Al-Khraisha says: “To meet industry standards, companies must establish a cleaning and sanitising programme that entails developing and implementing cleaning procedures for each element within the facility; equipment, ceilings, utensils, walls and more.
“Every element within this programme is then recorded on a master cleaning schedule that considers high-traffic areas, peak times and the specific needs of each facility, allowing cleaning services to track whether all areas of the facility are cleaned thoroughly and regularly or not. However, cleaning services must first put serious consideration in establishing and validating effective parameters and KPIs for the workers to indicate the desired results, as well as providing proper education and training for those required to perform these tasks.”
In the event of unplanned occurrences, such as a spill or other hygiene issues, cleaning services must be able to respond quickly and efficiently to clean up the area and prevent the spread of contaminants. This also requires well-trained staff and the availability of efficient communication channels to ensure that reactive calls are handled promptly.
Talking about some of the most common technologies that cleaning services use in the F&B industry, Al-Khraisha says that smart hygiene systems are becoming increasingly popular in the industry. These systems utilise IoT technology to provide real-time monitoring and control of hygiene-related data, providing a solution that ensures the safety of facilities.
Through sensors and monitoring devices, these systems monitor elements like handwashing frequency, soap and paper towel usage and surface cleaning, it then analyses the collected data to identify areas where improvements can be made. Similarly, by integrating consumables with the system, sensors can detect when the item is running low and automatically reorder it, ensuring that supplies are always available.
Smart hygiene systems are also used to monitor footfall and occupancy in different areas of the facility. This information can be used to identify high-traffic areas that require more frequent cleaning or areas that are often overlooked. Through real-time data and analytics, smart hygiene systems can help businesses optimise their cleaning and hygiene protocols.
Challenges
The F&B industry presents significant obstacles for service providers, with issues such as maintaining service quality during peak hours and high employee turnover ranking among the most prominent challenges. In an industry where intensive training is required for every individual, employee turnover can be a tough challenge considering the financial implications and difficulties of training new staff members. Al-Khraisha says: “To address this challenge, companies must have a comprehensive onboarding and training process to ensure that new employees receive thorough training in an efficient and timely manner. Alternatively, some companies may offer incentives to retain employees and maintain consistent service quality.”
He concludes: “To maintain quality of service during peak times, cleaning services must work quickly and efficiently to sustain standards while dealing with the increased footfall at the facility. Cleaning services must have a detailed cleaning plan that considers high-traffic areas and prioritises cleaning tasks to ensure that essential areas are cleaned frequently. They may also utilise smart solutions to monitor consumables and automate cleaning systems to improve efficiency.”