FROM DOCK TO DISH
Large-scale catering aboard a cruise ship is a complex, dynamic and precise operation. Discover how teams ensure a smoothrunning galley.
AT THE HELM
With a passion for travel and food, Carnival Australia’s Director of Supply Chain Jeremy Goodman is steering the customer experience in the right direction.
SPRING CLEANING FOOD-GRADE CHEMICALS
GETTING PPE RIGHT VACUUM-SEALED BENEFITS
Welcome to Issue 3 2024 of Flair
With spring on the horizon, we’re covering the cleaning products and practices to tackle allergy season (pg 28), the unique chemicals used for an efficient commercial kitchen clean (pg 24), and what you should look for when it comes to a quality floor cleaner (pg 16).
In sustainability news, we’re asking what your company can do to promote ESG from within (pg 4), and we look at Sustain’s simple answer to unfolding single-use plastic bans in South Australia (pg 5), and the new singledispensing napkin solution (pg 7).
Our feature article explores the uniquely complex logistics required to manage catering on cruise ships (pg 8) before we take a look at how dining establishments across Australia and New Zealand are carving out a new niche (pg 12).
Jumping into food storage, we cover the benefits of introducing vacuum seal food bags into your process (pg 22), as well as uncover the essential PPE needed in food processing (pg 18).
Lastly, we hear from Guy Churcher, Bunzl’s National Business Development Manager –Hospitality about career highlights – and innovations he’s looking forward to (pg 31), before settling in with Jeremy Goodman, Director of Supply Chain at Carnival Cruises, who tells us his story of growing up loving the food and hospitality industry (pg 30).
I hope you enjoy this edition.
Lance Ward Managing Director, Bunzl Australia & New Zealand
Bunzl Australia & New Zealand
Preparing and serving thousands of meals a day on a cruise ship is a unique and intricate operation that relies on meticulous planning and clockwork logistics.
12 Local Flavour
Discover why restaurants, cafes and bars are turning to local flavours to stand out.
16 Cleaner Floors
Best practice tips and insights for commercial floor cleaning.
18 Basic Protection
PPE in food processing facilities does double duty, and getting it right is imperative for hygiene and safety.
22 In the Bag
Lock in flavour and save time with vacuum seal food bags.
24 Kitchen Specific
There is a science to the use of food-grade cleaners that ensures your commercial kitchen is safe for everybody.
28 Spring Into Action
Beat allergy season with the right cleaning techniques and products that keep workplaces sneeze-free.
30 Smooth Sailing
Jeremy Goodman, Director of Supply Chain for Carnival Australia shares where his devotion to serving a quality customer experience comes from.
31 Expert Q&A
With Bunzl’s Guy Churcher.
Cover Photography: Jonathan Cami
The Right Direction
What can your company do to promote ESG and sustainability as a staple of business values and operations?
AS WELL AS the benefits of long-term business success and resilience, integrating environmental, social, and corporate governance (ESG) strategies strike to the heart of a company, boosting overall morale and wellbeing. People will often feel more motivated and engaged when they work for a company that aligns with their personal values. Knowing their employer is committed to making a positive impact on the environment and society often helps provide a sense of purpose and fulfilment in the workplace. With government regulations constantly evolving, and growing consumer and customer demand, businesses that go beyond compliance are set to boost their reputation, workplace culture, efficiency, and profitability. Here are three impactful initiatives your business can take on board to embrace ESG:
Net zero targets: By investing in renewable energy sources and energy-efficient tech, businesses can lower their carbon footprint, cut costs, and attract environmentally conscious consumers and customers. Setting net zero targets involves measuring Scope 1 (direct), 2 (indirect), and 3 (supply chain) emissions, and committing to meet specific time-bound reduction goals. Continuous monitoring, stakeholder engagement, and third-party verification are crucial.
Reconciliation Action Plan (RAP): It’s time to take meaningful action to advance reconciliation between Indigenous and non-Indigenous
peoples. By starting a RAP with Reconciliation Australia, businesses can foster inclusivity, enhance reputation, and access new market opportunities. RAPs involve Indigenous stakeholder engagement and taking specific actions against a comprehensive plan to embed cultural competency among staff and operations.
Waste reduction: In a circular economy, waste is minimised – or even eliminated. Recycling, composting and reducing single-use materials decreases environmental impact, lowers costs, creates additional revenue streams and fosters brand loyalty. Starting with assessing current practices, setting clear goals, and raising employee awareness, businesses can identify opportunities across operations to implement effective waste reduction programs.
ACT NSW PLANS FOR BANS
Here’s a snapshot of upcoming single-use plastic product bans over the next six months across Australia.
• Plastic-lined paper or cardboard plates and bowls
• Plastic cutlery in correctional facilities, mental health facilities, residential care facilities, and group homes for prevention of violence
• Plastic-lined paper or cardboard plates and bowls
• Pre-package integrated items packaged by machineautomated process
Learn more about how Bunzl is committed to sustainability here.
A Better Way
Starch-based, compostable bioplastic bags can help you meet your business obligations to phase out single-use plastics.
IN LIGHT OF South Australia’s continued unrolling of their singleuse plastic ban coming into effect in September, the need for simple and smart solutions that are compliant with unfolding legislation for businesses is ever strong. With the National Packaging Targets aiming to eliminate the use of single-use plastics across Australia by 2025, and with New Zealand working to completely eliminate single-use plastics by July 2025, it’s essential to be aware of the legally compliant alternatives available on the market.
Bioplastics and compostable bags
Bioplastics are polymers derived from various plant-based sources or
renewable materials rather than fossil fuels such as petroleum. Permitted alternatives include AS-certified compostable bioplastic barrier bags that are clearly labelled and plastic bags used for pre-packaged fruit and vegetables, nuts, confectionary, dairy, products, meat, poultry or fish.
“Certified compostable packaging supports the national transition to a sustainable packaging system,” says Glenn Harris, Bunzl’s General Manager – Processor & Logistics. “As food packaging is one of the biggest contributors to landfill, finding compostable alternatives to single-use plastic products has the potential to create a major shift in reducing landfill.”
A sustainable solution
Sustain’s compostable produce bags are single-use, corn-based bioplastic that meet Australian Composting Standards AS 4736 and AS 5810. They’re suitable for home and industrial composting.
“Certified composability is an assurance for your customers that your investment in more sustainable choices isn’t just for show,” says Harris. If your state’s bans haven’t come into effect yet, there’s no need to wait. Getting ahead of pending legislation is the best way to ensure sustainability is at the core of your company’s strategies and operations.
• Non-compostable produce bags for unpackaged fruit, vegetables, nuts, and confectionary
• Plastic shopping bags with handles
• Non-compostable plastic beverage cups and lids/seals
• Foam trays
• Non-compostable plastic containers and their lids/ seals/windows for ‘ready-to-eat’ foods
• Plastic bread tags and similar food bag tags
• Plastic beverage plugs/stoppers
• Plastic confetti
• Plastic balloon sticks and ties
• Plastic-lined paper and cardboard plates
• Non-compostable produce bags for loose fruit and vegetables
• Non-compostable lids/ windows and heat-sealed film for bowls, trays, plates and containers for takeaway or eat-in food
• Non-compostable lidded containers, trays or bowls for takeaway or eat-in food
Sustain offers paper and plantbased products as a sustainable substitute for food service and takeaway packaging.
Kitchen Quickfire
Trent Howie, Bunzl’s National Business Development Manager of Food Service Design & Project Management, tells us about the sort of work Bunzl’s Commercial Kitchen Project does with clients.
WHEN IT COMES to commercial kitchens, Bunzl’s Commercial Kitchen Project’s team has led cutting-edge interior design, refurbishment and remodelling projects for all types of venues across Australia and New Zealand.
When it comes to adaptability, what do you advise clients to think about when planning a kitchen fit-out?
When designing any kitchen, it’s important to spend a bit of time thinking about what any future changes might look like. For example, if you think you might need a large combi oven to cater for busier functions then it might be worth extending the canopy at the building stage so that it can accommodate another combi oven. Modifying canopies after they have been installed can be expensive and in some cases, not an option at all, which is why future-thinking considerations are essential to creating the ideal space for you.
Food safety standards and regulations are essential to any kitchen. How do you deal with making sure a client’s vision is still met while being compliant with regulations?
Our Commercial Kitchen Project’s team is very experienced and will ensure every design meets all the required health and safety standards. We design against the Australian Standards, but there are many hospitality workflow design imperatives
that the Australian Standards (and most architects) may not consider – which is where our expertise comes into play. We are hospitality experts, so we will always consider all aspects of workflow.
What should clients consider when deciding on the size of their cool room and freezer room?
This is a tricky one and dependent on the needs of your business. When consulting a client, we always ask the following questions to make sure that all considerations can be met:
- How big is the menu and what type of food are you serving?
- What is the regularity of deliveries? (For example, a remote area might only get one delivery per week. They will need a coolroom considerably bigger than a city venue that can get six-day-aweek deliveries.)
- How many service areas does it need to cater for? (Can we install a smaller coolroom, or large upright refrigerators, in another area?).
Using a practical understanding of a client’s vision, combined with expert knowledge about commercial kitchen equipment and practical sustainable solutions, the Commercial Kitchen Project’s team work closely with clients to deliver the ideal fit-out for any space and business needs. Contact your Bunzl representative for more information about the Commercial Kitchen Project.
Browse Bunzl’s Small & Large Catering Equipment catalogue for any of your kitchen equipment requirements.
Napkin Revolution
Sustain has created an innovative solution that tackles napkin wastage to reduce environmental impact.
HOSPITALITY VENUE owners will be all too familiar with the amount of waste associated with dining service. From togo boxes and takeaway cutlery to the napkins sitting on tables, it can all quickly accumulate – made even worse when it’s made with single-use material. Finding viable alternatives made from renewable materials can help reduce single-use waste and provide simple solutions for your restaurant, café or bar. Take Sustain’s ‘Single Solution Napkins’, for example; a paper napkin paired with a single-napkin dispensing solution for less waste, improved hygiene and reduced
napkin consumption. Instead of customers grabbing unnecessary handfuls, the design of the dispenser limits the amount that can be taken to a single napkin, helping reduce waste and over-consumption. It also improves hygiene by ensuring customers only touch the napkins they use. The napkins are also Forest Stewardship Council® (FSC-C117930) Mix Certified.
With waste reduction initiatives rightfully a vital topic across the hospitality industry, finding new and different ways to limit consumption and create a more sustainable future continues to evolve and move in the right direction.
Scan here to see Sustain’s range of paper and plantbased products.
Cruise Control
LARGE-SCALE CATERING BECOMES A COMPLEX, MOVING OPERATION ABOARD A CRUISE SHIP, WITH UNIQUE PLANNING, LOGISTICAL AND TIMING CONSIDERATIONS TO TAKE ON BOARD.
Catering on cruise ships is a uniquely complex and dynamic operation, from the sheer number of meals required to the sophisticated supply chain logistics involved. Delivering meals on the high seas sets a range of challenges that can only be met with innovative solutions, meticulous planning and a solid supply chain.
“The key difference between catering for regular venues and catering for a cruise ship is that other venues don’t move,” says Guy Churcher, Bunzl’s National Business Development Manager – Hospitality. “If an item is delayed it can’t just
be delivered the next day. A ship is only ever in port for a few hours. If a delay occurs, then that missing product – whatever it might be – will cause a domino effect on service. And when these ships are carrying anywhere between 4000 to 7000 people, that very quickly becomes an issue.”
It’s because of these high stakes that a type of clockwork efficiency takes place at each port and scheduling becomes critical. “With most products, stock is required across multiple distribution centres to service the ships, and planning is required to get the timing of delivery right. Products classified as ‘no sail’ specifically have no room for error because you’re dealing with things
like toilet paper and other essential supplies. If they don’t make it to the ship, you can’t just pop by a grocery store either because these supplies are often custom-made for the specific plumbing of the ship.”
With Australia having one of the highest rates of cruising in the world (up to 5% of Aussies go cruising every year – totalling an estimated 1.25 million people) – and New Zealand’s cruise passenger rates expected to increase by 2.15% by 2028, ensuring smooth sailing for your passengers is essential. “Forward planning is key and seasonality plays a big role in that. In our summer period, for example, demand doubles as
“My advice? Always have backups and contingencies in place, then have contingencies for your backups.”
ships leave the northern hemisphere for warmer conditions so we need to factor in longer lead times for imported stock to meet that increased demand,” explains Churcher.
As Jeremy Goodman, Director of Supply Chain for Carnival Australia has discovered, the ‘last mile’ to the ship is often the bit that requires the most meticulous preparation. “Delivering goods at scale to a ship isn’t like Uber Eats. There are many hoops to go through, so you want to make that ‘final mile’ as short and streamlined as possible. If we have a ship leaving from Darwin, for instance, we want to avoid sending trucks from Sydney. But we still want the quality and consistency our brand demands. And that requires intricate planning. My advice? Always have backups and contingencies in place, then have contingencies for your backups.”
Goodman explains that an average ship is serving around 3000 passengers, another 1000 crew and churns out about 15,000 meals per day. With these volumes, ensuring a consistent and quality supply for guests becomes the main challenge and priority.
“Cruise is an amazing industry to supply,” says Goodman, “but prospective suppliers must take time to understand our business. We generally transact more volume less often than the average, and that requires careful planning and certainty from our suppliers – and a keen focus on consistency. Take plates as an example: when we’re feeding such high volumes per day, we can’t have an excessive range of plates that are
Discover Katermaster’s selection of essential and catering products.
evolving with the latest trends. Rather, we need a consistent look and feel that works with our ships, and a product that is durable in our dishwashers and can help ensure operational efficiency throughout our back-of-house so that front-of-house our guests receive a seamless experience.”
One of the most important things Goodman has learned over his years in the industry is that the crux of his role comes down to ensuring the perfect guest experience. “We once had a passenger who, for medical reasons, could only drink a particular health drink and we found out at the eleventh hour it wasn’t going to be delivered in time for departure. So my 2IC and I went to the nearest Woolies, bought out their entire supply of the drink, and wheeled it back to the ship!”
With the cruising industry across Australia and New Zealand set to reach record highs in the coming years, the development of more efficient processes to meet the demands of much larger ships has already begun. “We always want to over-deliver to our guests and we’re mindful of exactly what it takes to ensure smooth sailing,” says Goodman. “While we need to deliver en masse and at scale and be commercially savvy, we cannot lose sight of the details that will make or break someone’s dream holiday.”
Local Flavour
MORE RESTAURANTS ARE INVESTING IN LOCAL INGREDIENTS FOR THEIR MENUS, ENSURING THEY STAND OUT THROUGH DISTINCTIVE FLAVOURS, SUSTAINABILITY, AND A STRONG LOCAL IDENTITY.
Chefs in both New Zealand and Australia are increasingly including local ingredients in their menus as more and more people develop an appreciation for the unique flavours and culinary potential of local cuisine.
With this growing appetite for regional cuisine and supporting local traditions, restaurants and cafes can stand out by differentiating their menus in a crowded food and dining industry through the use of local products.
With an estimated 6000-plus types of traditional foods in Australia available, including plants such as bush tomatoes, warrigal greens, Kakadu plums, finger limes, wattle seeds and quandongs, the local food industry has boomed in recent years. Estimates put the value at approximately $20 million (excluding macadamia, which alone is a $200 million industry in Australia), which shows a growing appetite for ingredients previously seen in traditional dishes.
create contemporary Kiwi dishes in restaurants, cafes, and bars .
There are several factors behind the trend, including a heightened awareness of sustainability, a desire to offer unique dining experiences, and an increased appreciation for traditional local cuisine.
There is a similar trend in New Zealand, with research indicating a significant shift towards the use of local ingredients such as kawakawa, horopito, and pūhā to
In the increasingly competitive landscape of dining across Australia and New Zealand, prioritising local ingredients and produce by offering regional dishes with seasonal fruits and vegetables is a simple way to carve a point of difference.
“There are several factors behind the trend, including a heightened awareness of sustainability, and a desire to offer unique dining experiences.”
Serve with Superwhite’s range of timeless, elegant and high-quality white crockery.
PCleaner Floors
IT MAY LOOK LIKE A SIMPLE TASK, BUT COMMERCIAL FLOOR CLEANING THE RIGHT WAY REQUIRES THE CORRECT PRODUCTS AND PROPER TECHNIQUE.
roperly cleaned floors in a commercial setting – especially where there’s a high volume of foot traffic – reduce safety risks, ensure a hygienic space, and help to make a vital first impression on customers and other visitors.
According to cleaning and hygiene solutions company Diversey, addressing the complexities of floor cleaning involves categorising the process into two main areas: chemical solutions and tools. When cleaning hard and resilient floors, prioritising dry-cleaning procedures is essential to eliminate hard particles and fine dust without risking surface scratching. The team at Diversey
explain that utilising dry-cleaning with a vacuum or dry mopping with a microfibre will also provide the benefit of enhancing longevity and appearance during subsequent wet cleaning.
If you’re cleaning daily, it’s a good idea to employ a neutral solution, though the application method may vary depending on the surface type. For example, Diversey explains that a surface such as vinyl or homogeneous tile can withstand any wet method, while parquet floors require specific speciality spray cleaning to prevent damage. When it comes to periodical cleaning, though, a more tailored approach should be considered. If you’re targeting stubborn dirt or grime build-
“Think about the flooring material too as you may also need to tailor your cleaning chemicals even further . ”
up, alkaline or acid-based products are the way to go. For organic or oil-based residues, alkalis should be chosen. For inorganic contaminants like rust, acids are what you want.
The Diversey team also encourage cleaning companies to think about the flooring material too as you may also need to tailor your cleaning chemicals even further. For example, vinyl, PVC, rubber, ceramics, noncalcium-containing stone, and epoxy floors tolerate both alkalis and acids, whereas calcium-containing stones such as marble and sandstone require gentler cleaning options.
When cleaning soft floors like carpets, daily dry-cleaning spot removal and utilising water or solventbased solutions for water-soluble and insoluble stains are the best options for maintenance.
QUICK BEST PRACTICE TIPS
IT TAKES A SPECIFIC RANGE OF PRODUCTS AND PRACTISES TO ENSURE A SUPERIOR CLEAN.
FLOOR IDENTIFICATION
Different hard-flooring types require different cleaning materials and methods. Make sure you know exactly what sort of floor you’re dealing with.
DON’T FORGET TO DRY MOP
A heavily soiled floor may first require dry mopping to remove dust and grit. A microfibre dust mop works best to pick up particles.
KNOW HOW MUCH IS ENOUGH
It’s easy to use too much cleaning solution, especially if you’re using the “glug-glug method” – haphazardly pouring the product into a pail of water without measuring. Not only is this money (quite literally) down the drain, but over-dilution can leave a sticky, streaky residue on floors that actually attracts more dirt. About 1 part of floor cleaner to 40 parts water is typically sufficient.
USE THE RIGHT TECHNIQUE
Mop the edges first, then start systematic overlapping passes. Regularly re-charge the mophead from the pail and don’t keep cleaning with a dirty mophead. A microfibre mophead will pick up dirt faster than a traditional string mop.
KEEP SAFETY IN MIND
Diversey’s smart, technology driven and sustainable cleaning solutions increase productivity and infection prevention.
Periodic care involves dry foam cleaning for most carpets and deep cleaning through injection extraction using specialised low-foam chemicals, however, natural fibre carpets (such as those made from wool or cotton) cannot undergo injection extraction. Ensuring the longevity and quality of your commercial floors means understanding which chemicals work best to meet cleanliness standards while also protecting your floors from potential stains and damage.
When mopping a floor that is still in use, ensure warning signs are displayed and not removed until the floor is completely dry.
Basic Protection
A STANDARD PPE KIT IS VITAL FOR FOOD PROCESSORS TO ENSURE FOOD SAFETY AND HYGIENE, PROTECT EMPLOYEE HEALTH, COMPLY WITH REGULATORY STANDARDS, AND ENHANCE PRODUCT QUALITY.
While PPE is critically important in many industries, it’s even more so in food processing.
For those working in this field, the PPE they wear must do double duty, shielding them from injury while also preventing them from causing accidental contamination.
Ensuring the safety of both workers and products requires you as an employer to have a fundamental understanding of essential PPE products for your industry, including the benefits
and use-case for each. While some PPE items are non-negotiable, your specific requirements will depend on the type of food processing you do and the hazards your workers could potentially encounter as a result. Your choice of PPE should be based on engagement with workers and consultation with experts such as PPE suppliers and workplace health and safety professionals.
PPE must also meet Australian and New Zealand minimum standards. When working in food processing, standard PPE must include protective clothing such as footwear, gloves, eyewear, ear protection and Respiratory Protective Devices (RPD)
such as dust masks. So with those provisos in mind, what products should be in a standard PPE kit for industrial food settings?
Starting from the top is the familiar but important hairnets. Often made from nylon, a lightweight, soft, strong and durable material, hairnets, are a disposable hygiene solution to mat down the hair and prevent the potential for contamination.
In food processing, a common hazard is noisy machinery which is why earmuffs or earplugs can be appropriate for your PPE kit, while safety glasses or goggles will protect against flying debris and other potential hazards.
Selecting the right PPE is an essential step in ensuring the safety of your workers and the integrity of your food products. Start with the checklist below, but remember it’s only half the story. Making sure your protective equipment is properly fitted, cleaned, sanitised and regularly checked for defects is just as important as having the products themselves.
Maintain necessary protection in food processing with Allcare’s extensive range of Personal Protective Equipment.
STANDARD PERSONAL PROTECTIVE EQUIPMENT KIT
Stops hair from falling into food. Should be replaced after every use.
Protects wearer from splashes and the food from contaminants transferred from clothing. Can be rubber, vinyl or plastic, and disposable or reusable.
Protects the wearer from harmful particles and the food from contamination through exhalation.
Used by workers who handle sharp objects to protect the arms from cuts or other injuries.
Protects the wearer in high-noise environments.
Prevents contamination and protects the wearer from potentially harmful chemicals. Most commonly made from latex, vinyl or nitrile material.
To protect eyes from debris or chemical fumes.
Protects the wearer from slippery floors and sharp or heavy objects.
In the Bag
SPACE SAVING, FLAVOUR BOOSTING, SAFETY SEALING: THE HUMBLE VACUUM SEAL BAG IS A HARDWORKING SOLUTION FOR BUSY KITCHENS AND BUTCHERIES.
Restaurants, caterers and butchers are always on the lookout for reliable, cost-effective ways to cook and store food. Commonly used by those in the food industry, vacuum seal food bags are one smart solution.
They’re an inexpensive way to execute sous vide (translates to ‘under vacuum’ in French) cooking, keep pre-cooked items fresh, store ingredients and protect perishable and non-perishable items from water, mould and other foodrelated misadventures.
The way that vacuum sealing, or Reduced Oxygen Packaging
intense flavours, while the precise temperature control ensures even cooking, producing a consistent texture and flavour.
FOOD PREPARATION
Vacuum seal food bags are ideal for food preparation because they accelerate the marination time and ensure complete contact with the food’s surface, so every part is exposed to the marinade – saving time and boosting flavour.
FOOD STORAGE
In terms of food storage, vacuum seal bags have many advantages: No freezer burns: Vacuum sealing
“Vacuum-sealed packages contain no wasted space, meaning you can fit more items into your fridges, freezers and pantries.”
(ROP), works is by reducing product exposure to oxygen and limiting the potential growth of bacteria. The benefits are far-reaching, and vacuum sealing can be used for more than just storing meat and vegetables.
SOUS VIDE COOKING
Sous vide is a popular, simple, low-cost way to add variety to your menu. It’s a long-duration, low-temperature cooking method using vacuum-sealed bags to lock in fats and liquids. It produces food with more concentrated,
your food eliminates freezer burn, which occurs when cold air interacts with the water inside the food.
Longer storage times: Vacuum sealing significantly inhibits bacteria, fungus and mould, so you can keep food fresh for longer. Reduced spoilage: All foods spoil or go stale when exposed to oxygen – vacuum seal bags drastically reduce this problem.
Seasonal ingredients: Vacuum seal bagss allow you to store seasonal produce and use it out of season, improving your menu.
Space efficient: Vacuum-sealed packages contain no wasted space, meaning you can fit more items into your fridges, freezers and pantries.
EXTENDED SHELF LIFE
Vacuum-packing food can extend its shelf life drastically. Comparing vacuum seal food bags to other containers, we typically see storage times of:
- Fresh meat, frozen: 24 months vs 6 months.
- Fresh vegetables, frozen: 24 months vs 8 months.
- Soft cheese, refrigerated: 15 days vs 7 days.
- Fresh herbs, refrigerated: 20 days vs 3 days.
- Nuts, in pantry: 180 days vs 60 days.
These significant increases can save you money by reducing wastage and allowing you to buy ingredients in greater bulk.
Vacuum seal food bags are a simple, inexpensive and versatile way to improve your kitchen’s efficiency.
From high-quality vacuum seal food bags to pallet bags and carton liners, Advantage has everything for commerical wrapping and packaging needs.
Kitchen Specific
ALL TYPES OF COMMERCIAL SETTINGS REQUIRE A SPECIFIC APPROACH TO CLEANING. IN A COMMERCIAL KITCHEN, ESPECIALLY, THE CORRECT CLEANING AGENTS ARE VITAL TO ENSURE THEY ARE SAFE FOR USE AROUND FOOD.
Other than the quality of the food itself, there is nothing more important in a commercial kitchen than cleanliness and sanitation. Choosing the right food-grade cleaning agents is a vital part of maintaining health and hygiene within these types of settings. Kitchens must use the appropriate antimicrobial agents, specifically ones that are approved for use in culinary settings.
Liam Fitchett, Bunzl Australia & New Zealand’s National Key Account Manager – Facilities Management, advises that while commercial kitchens can differ in size and offering, they have the same basic requirements when it comes to cleaning. “You’ll never find a commercial kitchen without a good detergent and rinse aid,”
“You’ll never find a commercial kitchen without a good detergent and rinse aid.”
says Fitchett. “Usually, they’ll be specifically formulated for soil removal and increased drying time – which, in a busy kitchen, reduces required rewash and can improve overall operations efficiency.” Fitchett also suggests commercial kitchens utilise more traditional no-caustic alkali products overall. “These types of chemicals contain a defatting agent that cuts through grease and will give you an overall better result.”
Just as clean dishes are a central part of any kitchen, Fitchett advises that bioenzymatic floor cleaning products are a great addition to any cleaning process as they require no rinse at all. “Bioenzymatic formulas use ‘good’ bacteria to digest wastes, soils and stains and more effectively break down organic materials. They’re a good solution for busy kitchens that may not have the extra time
to put towards that labour.” As with any cleaning chemical, it’s important to understand the difference between disinfectants and sanitisers – only chemicals classified as sanitisers are suitable for use on surfaces that may come in contact with food for human consumption. However non-food grade disinfectants can be used on other kitchen surfaces such as floors, or food contact surfaces if they are then rinsed and sanitised.
These days, many products contain both cleaning and disinfecting/sanitising elements, making them an ideal all-in-one solution, particularly in areas that are not heavily soiled. Along with those dual-purpose products, the growth of sustainable formulas and superconcentrated products is helping businesses to improve their carbon footprint by reducing packaging and volumetric weight during transport – allowing them to simplify their operations and reduce costs without impacting cleaning performance.
Personal Protective Equipment
FOOD-GRADE SANITISERS & CLEANERS
BELOW
IS A LIST OF THE MAIN FOOD-SAFE SANITISERS FOUND IN KITCHEN ENVIRONMENTS, AND THE UNIQUE PROPERTIES THAT MAKE THEM SO EFFECTIVE.
Quats
Quaternary ammonium compounds – quats for short – are extremely common and costeffective chemicals that are used to combat a wide range of microorganisms. When mixed with a detergent, quats can be safely used to complete one-step cleaning and disinfection.
Hypochlorite
An extremely effective disinfectant against many types of germs and bacteria, hypochlorite – more specifically sodium hypochlorite, or household bleach – is one of the most commonly used chemicals in kitchen settings. When used correctly, hypochlorite is a safe and cost-effective disinfectant and a mainstay of almost every kitchen cleaning kit.
It’s important to note that a hypochloritebased disinfectant should always be used as part of a two-step cleaning and disinfection process. Hypochlorites don’t have any cleaning power, so surfaces need to be cleaned before it is applied.
Chlorine dioxide
Chlorine-based disinfectants are inexpensive, widely available and can quickly kill a wide range of microorganisms including resistant viruses.
One of the newer disinfectants to make its way into kitchens, hydrogen peroxide can be used on its own as a disinfectant or combined with a surfactant to make an all-in-one cleaner and disinfectant. They also work well in cold conditions. When diluted with water to 35% strength, hydrogen peroxide is called “food grade”, partly because other potentially toxic stabilisers are not added at this dilution.
A major plus point for peroxide-based cleaners is their sustainable appeal. Because they break down into the natural elements of water and oxygen, they’re ideal for use in facilities where sustainability is a priority.
Iodophor
A combination of iodine and a carrier surfactant, iodophor is a powerful detergent that cleans and disinfects in one operation, with no rinsing necessary. While one strong advantage of iodophor is that it is not adversely affected by hard water, it also tends to stain porous surfaces including plastic, so isn’t often used in kitchen settings.
Hydrogen peroxide
Kwikmaster Professional provides a wide selection of chemical solutions specifically for commercial cleaning purposes.
96% of production managers agree cleaning and hygiene processes must comply with standards and be as efficient as possible to maintain productivity.*
97% of production managers agree having robust, easyto-maintain, and wellstocked hygiene and cleaning dispensers is critical for increasing hygiene compliance.*
TORK WASHSTATION, PURPOSE BUILT FOR PROCESSING AND INDUSTRIES
Tork’s Washstation hand towel dispenser is a game-changing solution for Processing and Industries businesses.
Processing and Industries businesses are under constant pressure to sustain high levels of hygiene compliance, productivity, and efficiency, as well as longer-term sustainability. Not only is the sector highly competitive, but there is no scope for reduced standards as even the smallest hygiene or cross-contamination incidents can lead to lost production, extra costs, and damage to reputations.
As the number one professional hygiene brand in the world1, Tork understands how critical hygiene compliance and productivity are for businesses within the Processing and Industries segment. That’s why we are delighted with the results of our game-changing innovation: the Tork Washstation hand towel dispenser, which is purpose-built for Processing and Industries.
Tork Washstation’s high-capacity 250-metre refills eliminate frequent runouts and unnecessary downtime, providing a unique solution in an environment where costs are increasing, and efficiencies are critical to the bottom line. The strong, highly absorbent HACCP FZP-certified blue hand towel stands up to high humidity for reduced usage and more efficient wiping, while maintaining high levels of hygiene in critical environments.
This durable water-resistant dispenser withstands high-pressure spray downs, without the need for cover-up or removal – improving hygiene, reducing waste and saving time. Tested to perform with water pressure up to 60°C at 1800 PSI, and go straight from shut down to spray down, streamlining the cleaning process. To support the Tork Washstation, Tork ranges the most effective portfolio
of hygiene products on the market including hand towels, wiping cloths, toilet paper, soaps and sanitisers to support the challenges and constraints of the Processing and Industries segment.
Spring Into Action
AS THE WEATHER WARMS AND SPRING TAKES HOLD, SO DO ALLERGIES AND ASTHMA. THERE ARE A FEW THINGS YOU CAN DO AS A BUSINESS TO KEEP YOUR SPACES CLEAN AND SAFE DURING THIS SEASON.
As businesses brace for the upcoming allergy season, there are a host of things to consider that can ensure the comfort of your employees and customers. Thomas Walkerden, National Key Account Manager –Facilities Management at Bunzl, says that the key to managing allergies in the workplace comes down to correct and consistent cleaning practices.
“To reduce something like pollen, keep your windows and doors closed and use air conditioning with proper filtration,” explains Walkerden. “You should regularly be cleaning surfaces to remove build-up and damp dust, when possible, as dry dusting can stir up allergens.”
According to Asthma Australia, the top triggers of allergies across the country include dampness, mould, and dust mites. In commercial buildings such as airports, shopping centres, and residential care facilities these present significant concerns to visitors and occupants, and can affect productivity and wellbeing.
“You should regularly be cleaning surfaces to remove build-up and damp dust.”
To counter the health triggers of spring, businesses can tailor their cleaning and hygiene practices and products.
“Make sure that you’re vacuuming carpets, rugs, and upholstery regularly using a vacuum cleaner with a High-Efficiency Particulate Air (HEPA) filter. A HEPA filter will trap small particles like pollen, dust mites and pet dander,” says Walkerden. “You should also wash curtains
in hot water at least weekly to kill dust mites. Additionally, encourage your employees to report any allergy systems they experience as this can help pinpoint allergens specific to your facility.”
The key to spring-tailored cleaning is a proactive approach, paired with effective cleaning tools, and utilised with a consistent cleaning schedule. Walkerden advises that there are a few effective tools that should be kept on hand to tame the sneezy season, including:
Microfibre Cloths and Mops
Microfibre has a static charge that attracts and traps dust and allergens more effectively than traditional cloths or mops.
HEPA Filter Vacuums
Vacuum cleaners with HEPA filters can capture smaller particles (0.3 microns or larger) that standard vacuum filters might miss.
Steam Cleaners
Steam cleaning can effectively kill dust mites and remove allergens from carpets, upholstery, and mattresses by using high-temperature steam.
Allergy Kit
Make it easy for staff to look after themselves at work by providing and restocking allergy-friendly resources such as tissues, surface wipes, hand sanitiser and cleaning cloths.
By maintaining a clean, dry, and well-ventilated environment, workplaces can significantly reduce the impact of allergens and provide a healthier workspace for all employees during allergy season.
All paper to reduce plastic waste. www.bunzl.com.au/pristine
Pristine customers enjoy value-led quality paper products for washroom, kitchen and work spaces.
Facial Tissue that doesn’t give you lip.
Smooth Sailing
Jeremy Goodman, Director of Supply Chain for Carnival Australia, has plotted and navigated the customer experience for decades. He shares why delivering above and beyond is a passion that never fades.
The child of London-based expat parents, Jeremy Goodman was a seasoned traveller by age nine. Back home in Australia, his mother ran a restaurant and taught cordon bleu cooking. It was an upbringing that saw Goodman develop a passion for travel and hospitality that has informed his career ever since.
While studying aviation management at university (“the flying and maths aspects were boring, but I loved the business side of airlines”) he worked in a call centre for Accor. “For three years I spoke to guests every day, understanding who they were and how to identify their needs,” Goodman explains. “The importance of the customer is a lesson I carry to this day, and I enjoy it because I’m such a people person. My wife says I like to be the centre of attention! But I’d say I just like to engage with people and find ways to help them have a great time.”
Working as the Procurement Manager for Quest Apartments would offer similarly valuable lessons. “It taught me the value of money, resources and cashflow, the importance of brand, and how franchisees will sacrifice everything for a dream. The challenge was to be respectful of their passion while still driving scale, controlling the brand and offering a product that the guests wanted.”
a new opportunity appeared quite literally on Goodman’s horizon.
After further mastering the art of what he describes as a “multi-faceted mindset” as Group Procurement Manager at Ardent Leisure,
“I was on the ferry from Rose Bay on the day of the Five Ship Spectacular in Sydney Harbour and seeing those incredible ships reminded me that I’d seen a position advertised at Carnival. I started applying right then and there and started as Director of Supply Chain in 2016.”
Eight years later, Goodman still gets a thrill seeing passengers board the ships. “My favourite
“The importance of the customer is a lesson I carry to this day, and I enjoy it because I’m such a people person.”
thing is seeing people just wowed as they come on board. And they are always such a mixed group – people celebrating a milestone, connecting with loved ones, having their firstever holiday, or people that travel every couple of months. The impact supply chain has on their experience is always front of mind and whenever we consider a change – either by choice or by way of market conditions – I always play it out from the passenger’s perspective.”
Running a close second to his devotion to ensuring an unforgettable experience is Goodman’s commitment to creating opportunities in the supply chain that have a positive impact on people’s lives. “A whole team of people sit behind what ends up on board,” he explains. “The farmer, the picker, the packer, the truck driver – and we can support that depth by facilitating opportunities for local businesses.” That could include the boutique New Zealand craft brewer Good George whose beers feature on the drinks menu or integrating local Fijian suppliers who’ve pitched their products at a recent Cruise Symposium “shark tank”. “I’m very proud of the ecosystem of suppliers and supply solutions that we’ve built up.”
And as for the future? “I’m excited to see what the next evolution is, especially when it comes to expanding into new markets and creating more amazing holidays for people. Cruise is such a dynamic industry – there is never a dull moment.”
QUICK-FIRE Q&A
NEW GROUND
Guy shares how working with diverse products and forming strong customer and colleague relationships are what drive his role as Business Development Manager.
Tell us about your role at Bunzl ANZ. I am currently in a national BDM corporate account role, starting in sales as a rep managing hospitality customers and later becoming the Sales Manager, working in that role for 10 years.
How did you get started in the industry?
I started as a mini-bar attendant at a five-star hotel in the Christmas holidays at the age of 15 (something that wouldn’t happen now). I started my sales career at Panasonic and an opening came up for a sales role at Salgo which was acquired by Bunzl several years later.
What do you appreciate the most about your position? The people I work with and the close relationships and trust that is formed as you become part of the businesses you’re collaborating with.
Has there been anything particularly surprising about your role? The diverse range and scope of products that you need to be a specialist in and keeping up to date with trends. It is never boring.
What have been some major highlights of your career? The biggest would be the Innovation Centre in Sydney. From concept to design and layout, and managing the full fit-out, this centre was industry-leading at the time. There has been lots of projects and new builds as well as special projects which has been very rewarding when you see them come to fruition.
What are you excited to see more of in the future when it comes to your industry?
When I first started in the 90s, hospitality was a very cottage industry and watching it change and mature has been exciting. The public are a lot more discerning, and this keeps the momentum going for innovation, as well as the inspiration to keep pushing new boundaries.
GUY CHURCHER National Business Development Manager –Hospitality
CODES:
Reusable Food Containers
A simple, stackable and reusable solution for your food packaging.
Reusable Food Container
Manufactured to be reused countless times for the easy packaging and transport of food with optimised wall strength to ensure it doesn’t break or crack.
Commercial Dishwasher Safe
Can sustain temperatures of 75°C and maintain its shape when exposed. Microwaveable and fridge/freezer safe.
Effectively Seals and Stacks
Leak resistant due to the embedded seal in the lid to ensure the safe handling of hot food. A simple and stackable solution for kitchens.
Recyclable in Co-Mingled Recycling
Easily disposed of in co-mingled recycling can be collected, sorted and recycled successfully in practice and at scale in Australia and New Zealand.