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If you are a restaurant or café owner you will no doubt be aware of the importance of having clean and hygienic premises. This is more than a desire for a clean place – it is a commercial necessity to reduce all kinds of risks, including food contamination, spread of illness, pest infestations, and loss of reputation. Some of the areas that require regular cleaning and sanitising include entrances and foyers, customer areas, serveries, restrooms and kitchens. These involve cleaning floors, tables,
Read MoreMost office workers will be familiar with dirty kitchen syndrome – a situation where one or two (maybe more) employees leave messes in the staff kitchen for other people to clean up. Examples might include: Unwashed mugs and dirty plates left in the sink. Bits of leftover sandwich lying around. Half-eaten cup-a-soup or other meals left on the bench. Spatters of tea and coffee on the floor or benchtop. Milk left out of the fridge after use. Empty tuna cans left out, causing a fishy smell. Overflowing
Read MoreMany people these days are concerned about the environmental and health impacts of the products they use for cleaning, washing and disinfecting. This might be especially so if they have household members who are prone to allergies or asthma, or if they have concerns about pouring strong chemicals down the sink and where they might end up. Caustic products – such as those sometimes used for oven cleaning – may be particularly concerning due to the risk of chemical burns that
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At JAN-PRO we've always taken pride in being first to bring the latest in technology to our industry. EnviroShield™ The Science of Disinfecting