etolit best choice – New Products

Our product recommendations for special cases in commercial kitchens – New Products

Who does not know it – freshly cleaned kitchen utensils and surfaces made of stainless steel do not look really sparkling bright after cleaning, instead they are covered with water and lime stains.
This increased work and cleaning effort can be easily avoided with the new etolit Stainless Steel Gloss Dryer.

etolit best choice – Device Cleaning

Our product recommendations for cleaning professional equipment

The hygienic standards in the kitchen and in the entire environment are set high. Microorganisms can easily multiply in dirty rooms and on contaminated work equipment. In perfectly cleaned rooms, germs lack food and cannot grow. With the help of our products, you will always achieve optimal results in cleaning and disinfection of utensils and work surfaces.

etolit best choice – Hand Hygiene

Unsere Produktempfehlungen für einwandfreie Handhygiene

Hand hygiene – Hardly any other topic has been highlighted as much in the past twelve months as hygienic hand washing. In commercial kitchens and the catering industry, this topic has always been important and will continue to be so in the future.Our product highlights around hand hygiene help with proper implementation.

Click here for the etolit skin protection plans.

etolit best choice – Hand Hygiene

etolit best choice – Basic Cleaning

Our product recommendations for basic cleaning of professional kitchens

Hygienic work requires regular basic cleaning in professional kitchens and in the hospitality industry. Our best choice products enable professional, user-friendly and hygienic cleaning of all premises and equipment. You can find all products for professional kitchen cleaning HERE.

etolit Wipes - Oberflächendesinfektion

Information about the Coronavirus

As a supplier of cleaning and disinfecting agents, we are also closely following the outbreak of the corona virus (SARS-CoV-2). The document “Information about the Coronavirus” contains infos about the virus and recommendations for reducing the risk of infection.

How to act in times of the coronavirus, especially in commercial canteen kitchens, can be found in our information sheet “Commercial rinsing in times of the coronavirus”.

The hygienically perfect disinfection of surfaces has always been an important topic for commercial kitchens and businesses. This importance is currently becoming particularly clear. In our current information sheet “Surface disinfection made easy” you will find information on how you can treat your surfaces quickly and easily with our etolit Wipes and Doyen F40.

Answers to frequently asked questions about the novel coronavirus are provided on the website of the Robert Koch Institute and updated regularly.
www.rki.de

Food service business during the pandemic – commercial dishwashing

Hygienically secure dishwashing during the pandemic

The Corona pandemic has been dominating our daily lives for more than a year now. Since then, hygiene and disinfection have taken on great importance in all areas of society. In the catering industry, this topic was an essential part of everyday work long before Corona and will continue to be so in the future.

The corona virus is an enveloped virus, which does not differ significantly from the known flu viruses in terms of hygienic handling. The coronavirus does not pose any particular challenge to the hygienically flawless washing process.

The virus reacts very sensitively to highly concentrated detergents and temperatures above 60°C. In all areas where commercial dishwashers are used, the common and standardized dishwashing parameters of the DIN standards are sufficient to achieve a hygienically impeccable and safe dishwashing result. However, it is not only a correctly set dishwasher that is important, the following factors must also be taken into account as a matter of priority.

Time, chemistry, temperature, mechanics:

A microbiologically safe result is achieved as soon as the four parameters are coordinated. Dishwashers should always be adjusted according to the respective manufacturer’s instructions, and cleaning and maintenance of the machine should also follow the manufacturer’s individual guidelines. Temperatures of 60-65°C in the wash tank (55-60°C if a detergent with chlorine carrier is used), in combination with a contact time of at least 120 seconds for multi-tank dishwashers and 90 seconds for single-tank dishwashers, ensure an optimum and safe wash result. The temperature in the rinse zone should be 80-85°C. A properly adjusted mechanism enables a constant detergent and rinse aid concentration during the entire rinsing process. Further, this ensures uniform wetting of the wash ware. Highly concentrated detergents such as etolit Compactreiniger 5000 and etolit 8000 work particularly effectively in combination with rinse aids such as etolit GT 200.  The water used in the rinsing process should of course be of drinking water quality.

Pre-clearing of the dishes:

The wash ware should be rinsed as soon as possible after use by a guest to prevent food residues from drying. Food residues that are brought in have a considerable influence on the wash result. There is a risk of recontamination here. Thorough pre-cleaning is recommended.

Loading of the dishwasher and program selection:

If possible, place the dishes in an optimal position on the wash ware carrier. The cutlery should be presorted in baskets to ensure even cleaning. In addition, the rinse program should be selected according to the degree of soiling and the amount of wash ware.

Staff/personal hygiene:

Of course, the usual hygiene rules in kitchens or food production should be observed. Careful and meticulous hand cleaning and disinfection is mandatory during the overall process for all persons involved. To prevent recontamination of the wash ware, “clean” and “unclean” areas should be separated. Persons entering the dirty dishes into the rinsing process should not remove the clean ones. Hand drying should be avoided whenever possible. By implementing these factors, a safe and hygienic dishwashing result with regard to the coronavirus is achieved in commercial dishwashing. This has also been confirmed by the Federal Institute for Risk Assessment (BfR) and the RKI (Robert Koch Institute).

References:

Gastronomie und Hotellerie - Verhalten während der Pandemie

Specifications for cleaning and disinfection in the catering and hotel industry

Baden-Württemberg:

Contact surfaces and objects in the guest area, such as table tops, armrests, light switches and door handles, must be cleaned immediately after soiling and at regular intervals after frequent contact. The dishes used by guests must be washed with a suitable cleaner and at a temperature of 60°C. If glasses are not washed in a dishwasher at 60°C, the manual rinsing process should be carried out with water at a temperature of at least 45°C and sufficient detergent. Furthermore, care should be taken to ensure that the glasses remain in the sink for a sufficient period of time. Careful mechanical cleaning and subsequent drying should also be ensured.

Bavaria:

During the rinsing process a suitable cleaner and a temperature of at least 60°C should be kept. A protection and hygiene concept must be worked out.

Berlin:

Increased cleaning and disinfection is recommended. In addition, the disinfection of the table top after each change of guests or the exchange of table linen.

Brandenburg:

Dishwashing should be done with suitable detergent and temperatures of 60°C. In addition, the concepts and recommendations developed by the professional associations for their members to prevent the spread of SARS-CoV-2 must be observed.

Bremen:

The operators must draw up an operational protection concept with a hygiene plan and rules for occupational safety.

Hamburg:

Contact surfaces that are frequently touched by guests or personnel, such as doors, door handles or similar objects, must be cleaned several times a day.

Hesse:

Appropriate hygiene measures must be taken and monitored by the companies.

Mecklenburg-Western Pomerania:

Changing tablecloths or cleaning the tables after each table change. As well as hand contact surfaces of chairs. Close-meshed cleaning and disinfection of the hand contact surfaces and the sanitary rooms.

Lower Saxony:

A hygiene concept is to be worked out and frequently touched contact surfaces are to be cleaned several times a day.

North Rhine-Westphalia:

Cleaning of the contact surfaces (menus, tables, chairs, etc.) after each use. Used table linen is to be washed at a minimum of 60°C after each use. Dishwashing of dishes should be done by machine at a minimum of 60°C. Only in exceptional cases are lower temperatures with appropriately effective detergents sufficient. Guests must wash their hands after entering the guest area (inside/outside) or disinfect with disinfectant (at least limited virucidal) provided.

Rhineland-Palatinate:

The rinsing process has to be carried out by machine at a minimum of 60°C. Guests have to wash their hands or disinfect them upon entry. Suitable disinfectants must be provided.

Saarland:

All contact surfaces are to be thoroughly cleaned after each change of guests. Cleaning intervals must be specified for particularly highly frequented areas. Dishes and glasses are to be washed with soapy water* and a temperature of 60°C. The use of a dishwasher which ensures the required temperatures is strongly recommended. Suitable hand disinfectant must be provided in the entrance and sanitary areas.

*after contacting the competent authority, the cleaners available from etol meet the requirements and can thus be successfully used against the coronavirus. For further information (Tel: 07804/41-127)

Saxony:

A hygiene concept must be drawn up. Sanitary rooms must be cleaned in cleaning cycles (min. every 6 hours). If necessary, the frequency must be adjusted. A proof of cleaning must be displayed. After removing used dishes, hands must always be washed or disinfected.

Saxony-Anhalt:

Hygiene regulations of the Robert Koch Institute must be observed in all catering establishments.

Schleswig-Holstein:

A hygiene concept must be drawn up here. This should regulate the number of persons in order to be able to keep the minimum distance of 1.5m. Furthermore, the regular cleaning of frequent contact surfaces and sanitary facilities, and regular ventilation of the interior rooms must be carried out. An access regulation for guest toilets must also be drawn up, which guarantees the minimum distance with regard to the premises.

Thuringia:

Increased cleaning and disinfection. Creation of a written hygiene, distance and infection protection concept. In this concept the infection protection rules must be defined and documented.

 

Recommendation:

Our liquid and compact cleaners are alkaline to highly alkaline products, which should always be used in combination with our rinse aids. If the dosage of these components is precisely matched to the rinsing process, a hygienically perfect rinsing result is guaranteed while maintaining the prescribed temperature (60°C-65°C). By using a cleaner containing chlorine, a disinfectant component is added to the wash liquor, which provides additional safety. If you have any questions regarding the effectiveness of our products, please contact us by telephone (Tel: 07804/41-127).

 

 

Hygienemaßnahmen und Vorschriften in den einzelnen Bundesländern

Useful links – here you will find information specific to each federal state

Link collection for regulations and measures of the individual federal states for the reopening of the gastronomy
(Status 18.05.2020)

Collection of links for ordinances and measures of the In the following list, we have compiled sources from which you can call up information for the respective federal state.

 

Baden-Württemberg:
https://www.baden-wuerttemberg.de/fileadmin/redaktion/dateien/PDF/Coronainfos/200510_SM-WM_CoronaVO_Gaststaetten.pdf

Bavaria:
https://www.dehoga-bayern.de/fileadmin/user_upload/Anlage_Rahmenkonzept_Gastronomie_13.05._final.pdf

Berlin:
https://www.berlin.de/corona/massnahmen/verordnung/

Brandenburg:
https://www.dehoga-brandenburg.de/fileadmin/user_upload/SARS-CoV-2-EindV4.pdf

Bremen:
https://www.gesetzblatt.bremen.de/fastmedia/832/2020_05_12_GBl_Nr_0034_signed.pdf

Hamburg:
https://www.hamburg.de/rechtsverordnungen/13910708/2020-05-12-rechtsverordnung/

Hesse:
http://www.dehoga-hessen.de/index.php?eID=dumpFile&t=f&f=6182&token=5bb97ed8afa1c51b24bfe8b16c81858620d9257b

Mecklenburg-Western Pomerania:
https://www.regierung-mv.de/static/Regierungsportal/Ministerium%20f%C3%BCr%20Wirtschaft%2c%20Arbeit%20und%20Gesundheit/Dateien/Downloads/GVOBl.%20Nr.%2028%20v.%2013.5.2020%20-%20%C3%84ndCor.pdf

Lower Saxony:
https://www.mw.niedersachsen.de/startseite/aktuelles/presseinformationen/gastronomie-in-zeiten-von-corona-wirtschaftsministerium-stellt-hygienekonzept-vor-188188.html

North Rhine-Westphalia:
https://www.land.nrw/sites/default/files/asset/document/2020-05-08_vierte_mantelverordnung.pdf

 Rhineland-Palatinate:
https://corona.rlp.de/fileadmin/rlp-stk/Bilder/Themen/Gesundheit_Pflege/Corona/Handreichung_Hygiene_und_Schutzmassnahmen_Gastgewerbe_final.pdf

Saarland:
https://corona.saarland.de/DE/service/downloads/_documents/wirtschaft/hygieneplan-gastronomie.pdf?__blob=publicationFile&v=7

Saxony:
https://www.coronavirus.sachsen.de/download/SMS-Allgemeinverfuegung-Hygienemassnahmen-2020-05-12.pdf

Saxony-Anhalt:
https://www.dehoga-sachsen-anhalt.de/wp-content/uploads/2020/05/Hygienekonzept-Tourismuswirtschaft-Sachsen-Anhalt-final.pdf

Schleswig-Holstein:
https://www.schleswig-holstein.de/DE/Schwerpunkte/Coronavirus/Erlasse/positivliste_verordnung_corona.html%20pdf

Thuringia:
https://www.dehoga-corona.de/fileadmin/Corona-Daten/Vordnungen/1405_TH_Verordnung_Thu__ringen_12.05.2020_mit_O__ffnungsvoraussetzungen.pdf.

Wie verhalte ich mich in Zeiten der Corona-Pandemie richtig - Schulung

Information Training: Coronavirus

What is COVID-19? Which transmission paths are there? And how do I protect myself?

We have summarized and answered these and other questions in an information training course.

The training course enables you to instruct your employees immediately on the subject of coronavirus and gives tips on how to protect yourself against infection in everyday life.