The Future of Cleaning & Hygiene survey

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* 1. How would you describe the company you work for?

Restaurant

Hotel

Catering (Please specify)

Food and beverage hospitality

Lodging (accommodation)

Recreation

Travel and tourism

Other (please specify)

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* 2. What is your job function?

Owner

Director

Manager

Purchasing

Facilities Management

Environmental Health

Supervisor

Safety, Health, Environmental, Quality

Other (please specify)

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* 3. Who carries out the cleaning and hygiene tasks at your work premises?

Dedicated in-house cleaner/s

Other in-house staff as part of their extra duties

Outsourced to contract cleaning firm

Outsourced to FM service provider

N/A

Other (please specify)

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* 4. What are your concerns with your sector post-lockdown?

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* 5. What contingency plans do you have in place to reassure clients and staff?

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* 6. What product and service innovations are you already using in your workplace to try and raise hygiene and cleaning standards? (Please tick as many as apply).

Anti-microbial cleaning products designed to inhibit bacterial growth

Colour-coded cleaning products to reduce the risk of cross contamination through segregation

Personal protective equipment (PPE i.e. protective clothing and accessories such as gloves or eyewear)

Steam cleaning

Cloths, wipers and sanitisers

Hand washing products including hand soaps and creams

Hand drying products e.g. hand towels and hand dryers

Dispensers for storing wipes, hand soap and/or hand towels

Technology that minimises hand touch e.g. electronic soap dispensing system or foot-operated bins

Wall-mounted or portable chemical dosing and dilution control equipment

Chemical-free cleaning products e.g. microfibre and aqueous ozone

UV-C (short-wavelength ultraviolet radiation) technology e.g. for grease elimination and to reduce cooking odours

Robots and automation e.g. autonomous scrubber dryers

The Internet of Things e.g. using connected technology in real-time such as apps, sensors, telematics or augmented reality to aid training and maintenance

Other (please specify)

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* 7. In your opinion, what new technologies will have the biggest impact on improving cleaning and hygiene?

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* 8. What other challenges do you regularly face?

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* 9. How is your organisation addressing sustainability, and what measures are you taking?

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* 10. Questions 11-16 relate to some of the aspects of cleaning and hygiene that should be checked before an Environmental Health Officer visits your premises

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* 11. Do you check your premises regularly for pests?

Yes

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* 12. Do you have a pest control system in place?

Yes

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* 13. Do you have separate sinks for dish washing and hand washing?

Yes

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* 14. Do you regularly clean behind equipment?

Yes

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* 15. Do you have clean and tidy storage areas?

Yes

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* 16. Do you clean and maintain equipment regularly?

Yes

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* 17. What do you consider to be the top five cleaning challenges in housekeeping to maintain the required hygiene standards? (Please list in order of importance with 1 being the most important)

High turnover of staff

Lack of education and training

Staff language barriers

Overworked staff / staff shortages

Unsuitable equipment

Lack of cleaning and hygiene equipment

No investment in innovative products

Unsuitable premises layout

Poor management

No signs or posters to promote good practices

No employee reward or recognition

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* 18. What does your business do to promote good cleaning and hygiene practices? Tick as many as are relevant.

Implement new technology

Invest in staff education and training

Recognise and motivate staff

Effective management and supervision

Visual aids such as posters and signs

Good premises layout (e.g. soap dispensers in key areas)

Other (please specify)

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* 19. What do you think are the top three solutions to ensuring an effective hygiene management system? (Please list in order of importance with 1 being the most important)

Selecting the correct cleaning chemicals and materials

Implementing new technology

Staff education and training

Motivated staff

Effective management and supervision

Visual aids such as posters and signs

Good premises layout (e.g. sanitisers in key areas)

Conducting regular daily, monthly and quarterly assessments to track progress and identify opportunities for improvement

Staying informed about the latest in safety issues and regulations

Other (please specify)

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* 20. Do you think there should be legislation that requires ALL cleaning operatives to pass a basic hygiene standard if they work in hospitality premises?

Yes

Don’t Know