As we head back into the workplace, all employers have a duty of care to ensure a safe workplace. A key way you can protect workers and others from the risk of exposure to COVID-19 is by implementing appropriate cleaning and disinfecting measures for your workplace.

Norovirus is one of the most prevalent pathogens worldwide and one of the leading causes of Gastro. According to the Australian government, there are approximately two million Norovirus infections each year. A mounting body of evidence continues to show that inactivating [norovirus] in food, and environmental matrices is a challenge. [However,] Electrolysed water shows promise.

There are many components to an effective hygiene management program in a food-service facility. A food-service facility refers to any commercial kitchen where food is being prepared for public consumption. The most critical elements of a hygiene management program are cleaning and sanitation. An effective program ensures both food safety and quality.

Protecting your team and customers is requiring more and better hygiene management than ever before. This increased demand for hygiene management has come not only at a cost to the bottom line but also to our environment and the safety of our people. Find out why hospitality operators aren’t taking this lying down.

Having a plan is important but ensuring your team or cleaning contractors are implementing it correctly is vital. In this article we explore the differences between cleaning, sanitising and disinfecting.

What if you could reduce your chemical bill by 80%, reduce the need for endless consumable storage, handling all while remaining food safe. This is reality is realistic and the choice smart businesses are making with eWater.

In this month’s research highlight, we share a recent study that reviews the potential for EOW (eWater) has an effective solution to improve post-harvest de-contamination in the Apple Industry.

In a recent study by a team from the University of Tasmania, electrolysed oxidising water (eWater Sanitiser) and CO2 were evaluated as innovative post-harvest treatments to prolong shelf-life of fresh herb leaves. The results of the study demonstrated the potential of the solution as a sanitiser for fresh herbs and extend shelf life.

It is estimated that Australian businesses throw away more than 1 million tonnes of food waste every year and it is an issue that places a heavy toll on the environment, people and businesses bottom line. Read our 10 ways to reduce the problem in your business.

The eWater Hygiene Systems sets a benchmark for a cleaner, safer and more environmentally friendly future of commercial cleaning. Find out the five reasons you should be using eWater at your workplace.