It is important to take protective measures against contracting and spreading illnesses, such as influenza and seasonal colds in the 2020-21 season, due to the concerns of the ongoing COVID-19 pandemic. Influenza is a highly contagious respiratory illness that can cause serious consequences related to the health and wellbeing of those impacted. Flu alone affects, on average, 5-20% of the US population each year according to the US Centers for Disease Control and Prevention (CDC).[2] This results in 31.4 million outpatient visits and approximately 200,000 hospitalizations.[3] The flu can cause between 3,000 and 49,000 deaths a year, depending on the severity of the season.[4]

For the most effective protection against the risks of flu, the CDC recommends that all people over the age of six months old get the annual flu vaccine in the fall. Additional measures to protect against the flu and common cold include the following:

• Disinfect or sanitize high-contact surfaces and objects frequently

• Frequently and properly wash hands with warm water and soap

• Avoid close contact with individuals who are sick

• Avoid leaving home when sick; the CDC recommends staying home for 24 hours after fever is gone

• Always cover mouth and nose when coughing or sneezing

• Avoid touching your face including your eyes, nose, and mouth

• Practice regular good health habits including getting proper sleep, nutrients, and exercise

In order to take proper precautions against transmitting illnesses in the workplace, foodservice workers should be advised to stay home when sick to avoid the potential of spreading germs to other employees and/or customers. According to a 2015 study conducted by Intertek Alchemy, a company that specializes in promoting productivity and safety improvements in the food industry, 51% of workers come to work when they are sick.[5]

Because there are a high number of foodservice workers reporting to their jobs despite being sick, it is important to implement strictly enforced cleaning and sanitization procedures to help minimize the risk of spreading illnesses by way of high-contact surfaces. Front-of-house, back-of-house, and restroom areas should be cleaned and sanitized frequently. Additionally, other high-contact surfaces such as menus, pens, light switches, phones, etc. should be sanitized more frequently to help prevent an illness outbreak in your business.

When properly sanitizing, the presence of germs and other potentially harmful pathogens is reduced to a healthy level. In the foodservice industry, sanitization standards for both food contact and non-food contact surfaces is the reduction of contamination by 99.999% and 99.9%, respectively.[6] Disinfectants can also be effective in killing germs on surfaces, but are not as commonly used for food-contact applications as sanitizer. Chemicals such as quaternary ammonium (quat) and chlorine are the most frequently used sanitizers for food-contact surfaces and, when used with the proper equipment, can protect against viruses.

The active ingredients in quat and chlorine may chemically bind with certain towels, such as cotton and paper towels. As the sanitizing agents become trapped over time, the sanitizer risks depletion to an insufficient concentration. Concentration of sanitizer below 200 ppm may not adequately kill harmful microorganisms, which is why it is important to ensure towels are not trapping the sanitizer. Chicopee’s sanitizer compatible towels are made of a propriety nonwoven technology, which is specifically engineered to release the sanitizer from the towel onto surfaces. Unlike cotton or paper towels, Chicopee’s sanitizer compatible line will not consume the active sanitizing ingredients or trap them in the towel.

During this cold and flu season, help deliver protection and satisfaction for your customers and employees by using the right tools for the task.

[1] Consumer Brand Tracking.” Technomic. Accessed December 2, 2020. https://www.technomic.com/data-insights/consumer/ignite-consumer.

[2] “Weekly US Influenza Surveillance Report.” Centers for Disease Control and Prevention. Centers for Disease Control and Prevention, November 20, 2020. https://www.cdc.gov/flu/weekly/index.htm.

[3] Molinari NA; Ortega-Sanchez IR; Messonnier ML; Thompson WW;Wortley PM; Weintraub E; Bridges CB; “The Annual Impact of Seasonal Influenza in the US: Measuring Disease Burden and Costs.” Vaccine. U.S. National Library of Medicine. Accessed December 2, 2020. https://pubmed.ncbi.nlm.nih.gov/17544181/.

[4] “Frequently Asked Questions about Estimated Flu Burden.” Centers for Disease Control and Prevention. Centers for Disease Control and Prevention, October 14, 2020. https://www.cdc.gov/flu/about/burden/faq.htm.

[5]“Mind of the Food Worker: Intertek Alchemy.” Alchemy Systems. Accessed December 2, 2020. https://www.alchemysystems.com/content/research/mind-of-the-food-worker/.

[6] Sanitizers and Disinfectants: The Chemicals of Prevention.” Food Safety Magazine. Accessed December 2, 2020. https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2011/sanitizers-and-disinfectants-the-chemicals-of-prevention/.

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Scrap and laundered towels used in industrial settings have been found to contain various harmful substances such as sharp debris and heavy metals. Regardless of whether or not workers are aware of their exposure to these substances, contact to such heavy metals can exceed health-based limits set forth by the US Environmental Protection Agency and the Agency for Toxic Substances and Disease Registry.[3]

The Problem

Using scrap rags to wipe down industrial equipment may appear as a solution that helps reduce waste, but using these type of rags can also compromise employee health, machinery, and the integrity of the manufacturing process. Scrap rags can catch debris from previous use or storage. This debris could include pieces of metal shavings and pins, which could harm the employee using the rag. It can also cause defects in the product or service your business provides by releasing the debris or causing scratches on surfaces, including your machinery.

Laundered shop rags can also pose threat to workers because of their high level of heavy metal contaminants. Workers’ health and wellbeing may be compromised if they are cleaning with these types of towels. Touching the face after handling a towel containing harmful heavy metals can put the user at serious health risk. It can also be costly to launder shop rags, and may increase the risk of external contaminants or debris returning to your business. Similarly, paper towels are a costly wiping tool that are inefficient due to their lack of durability, absorbency, and failure to cut through grease and grime effectively.

The Solution

Businesses can help reduce the risk of harm or damage while also improving cleanliness by implementing Chicopee’s wide range of single-use towels. These towels are specifically designed for the toughest industrial jobs. The DuraWipe® product range is engineered specifically to deliver the strength and efficiency you need to handle dirt, grease, and oil pickup in your business. Spinlace® technology, an advanced hydro-entangling process used in heavy-, medium-, and light-duty wipers, provides improved performance with a drapable cloth-like feel, while offering super absorbency and solvent compatibility. These high-performing industrial solutions additionally help to support sustainable water and energy usage in the workplace as well as promote lean manufacturing processes.

The Result

Ditch dangerous scrap rags to protect your business, employees, and customers from dangerous debris and inefficient cleaning. DuraWipe® industrial wipers promote your safety by providing a clean wiper every time that is strong enough for your toughest tasks and gentle enough for your hands and face. With Chicopee’s wide range of convenient put ups, your business can provide the right wipers for each job where and when you need them.

[1] https://www.manufacturing.net/home/article/13217616/keep-it-clean

[2] https://www.manufacturingsuccess.org/blog/3-tips-to-maintain-a-safe-and-clean-manufacturing-facility-that-maximizes-productivity

[3] https://ehssafetynewsamerica.com/2011/08/30/industry-study-are-shop-rags-dangerous-to-your-employees/

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Establishments should maintain proper sanitizer strength not only to protect the health and wellbeing of those dining and working, but also to avoid frequent changing of solutions as this can lead to increased expenses and more wastewater. Replacing the solution less frequently can be achieved by using a towel specially engineered to release sanitizer, rather than trapping it.

Chicopee’s sanitizer compatible towels and wipes offer a responsible and effective solution to maintain sanitizer strength for a longer period than standard cotton towels. In a competitive test to measure towel performance, Chix® towels performed better than cotton towels in terms of releasing sanitizer to surfaces and minimizing the depletion of a solution’s strength over time.

The test data shows that the use of a cotton towel alone can deplete the ppm in a quat solution by as much as 50% in a little over one hour. The greatest loss occurs in the first 15 minutes, so the impact is immediate. Chix® chemical compatible towels offer superior sanitizer release to surfaces when compared to a generic 100% cotton towels. Testing shows Chix® Pro-Quat towels release 200 ppm after one hour whereas the cotton towel released only 63 ppm immediately after saturation in the solution. The results from testing also show Chix® SC towels consistently release 200 ppm for as long as 48 hours when used with quat, but the cotton towel only released 52 ppm up to 24 hours after use.[2]

Chicopee® chemical compatible towels deliver value through excellent sanitization performance while additionally helping to implement sustainable water consumption by minimizing an establishment’s waste and costs. Take towels out of the depletion equation and generate cost savings over current practices by establishing formal cleaning solutions with Chicopee® towels.

[1] “CFR – Code of Federal Regulations Title 21.” accessdata.fda.gov, April 1, 2019. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=120.6.
[2] Based on study conducted by Berry Global, Inc, 2020.

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The CDC defines cross contamination as “the spread of germs from one surface or food to another by contact.”[1]

It is important to ensure foodservice establishments implement proper cleaning and sanitization protocols in order to prevent the transition of foodborne illnesses. Employees should be properly trained to recognize and perform the establishment’s protocols, but must also be provided with the right tools to minimize the risk of cross-contamination. With careful consideration for sanitization, restaurants can promote the health and well-being of employees and customers alike.

The Problem

Raw or undercooked foods often carry harmful bacteria, which can easily infect individuals who come into contact with it directly or indirectly. Preparing certain types of food in separate areas of the kitchen can help reduce the risk of direct contamination, but cleaning and disinfecting practices can still carry bacteria from one station to another if the same tools are used throughout various areas of the restaurant.

To take additional steps to ensure safety, cleaning protocols should separate various back- and front-of-house tasks to ensure bacteria from the kitchen is not carried to patrons in dining areas and vice versa.[2] Restricting the usage of each towel to a particular task allows employees to carefully monitor cross-contamination prevention measures, but this can be difficult to enforce if all of the towels look the same.

The Solution

Color-coded cleaning systems allow you to keep track of where each towel belongs. Assigning each zone of your restaurant a particular color towel helps employees quickly and effectively visually monitor where each towel has been used. Separate towels should be used for front-of-house, back-of-house, and restroom cleaning applications. Restaurants using towels of various colors help reduce the risk of unknowingly cross-contaminating through their cleaning procedures.

Chicopee offers both sanitizer compatible and general cleaning towels in a variety of unique colors. Available in white, red, blue, yellow, green, and other color combinations, Chix® towels give you many options to best meet your establishment’s needs.

The Result

This floorplan is an example of how Chix® towels can be implemented into a color-coded cleaning system for foodservice establishments. With multiple color combinations possible, you can establish zones and their assigned color however you like.

The adoption of a color-coded cleaning system creates additional protections against the harmful threat of cross-contamination. Managing and training for safe sanitization practices can be a difficult task, but visually monitoring the towel usage can make this crucial job easier and more understandable for employees.[3] By implementing the organized use of towels by color, efficient product usage goes up, production costs go down, and your patrons enjoy the cleanest environment possible.

[1] https://www.cdc.gov/nceh/ehs/ehsnet/plain_language/how-restaurants-prepare-chicken.htm

[2] https://www.restaurant.org/articles/operations/clean-isn%E2%80%99t-enough-avoid-cross-contamination

[3] https://www.cleanlink.com/cp/article/Training-Employees-To-Use-Color-Coded-Equipment–7480

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According to the Centers for Disease Control & Prevention, roughly 48 million Americans get sick from foodborne illnesses each year, and half of these cases originate in restaurant establishments.[1] Costs associated with foodborne illnesses range from $12-25 billion annually, and a single outbreak could run into millions of dollars for a foodservice operation. A restaurant’s hygiene depends on a number of factors. One of the most important contributing factors is the sanitization of various surfaces in the restaurant.

Proper cleaning will remove dirt, food, and other particles which are visible but will not kill bacteria, fungi, or microbes. Ensuring the effective delivery of a sanitizing agent can reduce many of these harmful pathogens.[2] Sanitization standards for food contact surfaces and non-food contact surfaces are the reduction of contamination by 99.999% and 99.9%, respectively.[3] To achieve this, various chemicals are used at specific concentrations and left on the surface for specific lengths of time.

The Problem

The full potency of sanitizer should be delivered in order to kill germs, bacteria, or other viruses left behind following routine cleaning practices. The most common sanitizers used for foodservice applications are: quaternary ammonium salts (quats), bleach (sodium hypochlorite), and hydrogen peroxide. Cotton, paper, and standard nonwoven towels are not suitable for surface cleaning because they chemically bind with these sanitizers, making a portion of the sanitizing agent rendered unavailable so that it will not release onto the surface.

Restaurants risk foodborne illness outbreaks, health code violations, and significant loss of revenue if their towels cannot deliver the proper ppm of sanitizer to surfaces. Even if an establishment follows strict cleaning and sanitizing protocols, customers may still be exposed to harmful bacteria if the towels used are not able to lay down sanitizers properly.[4]

The Solution

Restaurants can practice safe cleaning and sanitization by educating staff and offering proper training. Understanding the potential risks associated with ineffective sanitization is important, but restaurants must also be able to provide the proper equipment to achieve a hygienic environment. When using solutions such as quat, chlorine, and hydrogen peroxide to sanitize surfaces, the towel should be specifically engineered to prevent chemical binding with the sanitization agent in the solution.

Chix Towels work with the sanitizer of your choice to release effective levels of sanitizing solution to foodservice surfaces. These towels feature proprietary nonwoven technologies that will not consume the active sanitizing ingredients, but rather allow the sanitizer to release from the towel onto surfaces unlike cotton, paper, or standard nonwoven towels.

The Result

Testing proves that Chix® SC Sanitizer Compatible Foodservice Towels outperform cotton and paper towels by 200%, and shows how Chix Professional Series towels perform the best over time. They consistently release the required PPM of sanitizer to surfaces compared to generic foodservice towels that may deplete the solution’s proper sanitizing strength, a violation of the FDA code.

Using a chemical compatible towel gives your restaurant the opportunity to deliver a safe and healthy experience for customers, while additionally protecting your establishment from potential consequences. At Chicopee, we are committed to supporting your business with products that help improve employee and customer health and safety by helping reduce the risk of food-borne illness outbreaks and community-acquired infections, while aiding productivity in a sustainable manner.

[1] https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html

[2] https://restaurant.org/articles/operations/3-tips-sanitary-food-contact-surfaces

[3] https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2011/sanitizers-and-disinfectants-the-chemicals-of-prevention/

[4] http://www.prweb.com/releases/2014/05/prweb11892305.htm

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