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Chemex is working with environmental health departments across the country as part of a campaign to help restaurants and food producers run safe and successful businesses.
Chemex, in conjunction with EHOs are staging a series of focus groups across the UK for butchers and meat producers to provide them with the latest information on hygiene systems and food safety standards.
At the same time Chemex is running roadshows with a number of environmental health departments to brief them on new developments in hygiene products and how they work.
Chemex is Europe’s leading supplier of hygiene and cleaning products and supply thousands of catering establishments and food producers across the UK with products and advice.
Chemex Commercial Director Sean Derrig- “Chemex and environmental health departments share a common goal in wanting to help caterers and food producers to maintain the highest standards of hygiene and cleanliness.”
“There have been significant developments in the science behind hygiene products and these roadshows are helping to keep EHOs fully appraised of these advances.
“Similarly our network of franchisees are benefiting from lectures and advice from senior EHOs which is helping us to ensure that we are providing the most effective service to our customers. “
Mr Derrig added: “As far as I am aware this is the first time there has been such close co-operation between hygiene suppliers and EHOs. It is an exciting development and one which I’m sure will bring major benefits to all those involved in preparing and serving food.”
The joint venture started initially through a link up with EHOs at Cheshire West and Chester Council with Food Safety Manager Mark Green being invited to address the Chemex annual conference.
Mr Green said: “This initiative was prompted by the work being undertaken in butchers shops by Environmental Health officers across the country. This was in response to the Pennington report into the South Wales E.coli 0157 outbreak.
“The training days proved invaluable and the information sharing from both sides highlighted our common goals in ensuring food safety.
“The feedback from my officers was extremely positive and we have subsequently held a series of seminars for our butchers where the advice and guidance was disseminated. Again this was well received by the business proprietors themselves. I have no doubt that this initiative will prove beneficial in maintaining and improving standards in all food businesses in the future.”