More than one in 10 hospitality operators give staff no cleaning or hygiene training, exclusive research by Caterer has revealed.
The Spring Clean Survey 2007, sponsored by P&G Professional's Fairy Warewash Solutions, questioned close to 200 hospitality workers and found that while 99% consider cleanliness to be of vital importance, more than a third do not feel their establishment is always cleaned to the highest standard. The worst-affected areas include the kitchen and customer toilets. A lack of time and resources, as well as problems communicating with cleaning staff, are the main reasons cited for poor standards of cleanliness.
Lack of training was also cited as a major issue with 91% of respondents saying that a more structured training approach would improve cleanliness.
Some of the worst offences include rodents and cockroaches living in kitchens, and employees not washing their hands after using the toilet.
One respondent said that staff at his establishment left decomposing food in fridges, used unclean tea towels and never cleaned skirting boards.
"I saw a member of staff wipe their nose and leave the dirty tissue on a food-prep surface and witnessed waiting staff serving food with their fingers in the food after having handled money," said another.
By Kerstin Kühn
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