1. Why do people change cleaners?
There can be many reasons why a business may change cleaners. More often it can be price, unhappy with the service provided or moving premises. The end discusses your thoughts on our service and submits a summarised report.
2. Do I have to sign a contract?
Yes. We require minimum 18-month contract to be signed; the contract includes a one month termination clause, which can be exercised by either party.
3. How do you manage and measure quality of your services?
Every month our Manager visits your site conduct internal audit covering agreed services and identify any improvements required. Conduct equipment safety, assess any new hazards, ensures cleaners store room is kept tidy, check communication book, cleaning document are up-to-date.
4. How can we change frequency or the scope of works?
We are flexible to accommodate all your business requirements including your changing needs. You can contact us anytime to amend the scope of works or increase frequency.
5. What does mean “FOOD HYGIENE”?
All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
6. What is difference between cleaning, Sanitising and sterilisation?
Cleaning is a step to removing visible dirt and residue by wiping, scrubbing and scraping; Sanitising is a step to reduce most disease-causing germs/ pathogens and Sterilisation is an absolute step to destroy all types of microbial life including bacteria, viruses, spores and fungi.
7. What are the impacts of poorly cleaned equipment and food production areas?
Poorly cleaned work areas greatly increase risks to both the business, staff members and customers. In case of raw meat and poultry the unclean environments generate significant risk from pathogens and can cause Illness to the consumers, product spoilage & decay of the meat.
8. Are you insured?
Yes. Advanced Hygienics is fully insured with $10,000,000 liability insurance to protect your facility and to give you peace of mind.
9. What is CIP Cleaning?
Clean-in-place (CIP) is applied to plants where hygiene is critical. CIP is usually applicable only to automated plant to clean internal surfaces of pipes, vessels, equipment’s, filters and associated fitting faster and without dismantling and while reducing water usage, labour cost and chemicals.