Hygiene brush×バーテック - List of Manufacturers, Suppliers, Companies and Products

[Information] Proper Management Methods for Brushes - Two Key Points to Prevent Secondary Contamination -

Using cleaning tools, including brushes, in a clean manner supports the fundamentals of hygiene management.

Cleaning and sanitation are fundamental to hygiene management in the food industry. If cleaning and sanitation tools are not managed properly, they can become a source of secondary contamination, leading to foodborne illnesses. This document introduces appropriate management methods through the investigation results regarding the hygiene status of brushes as seen from different management methods. We encourage you to read it. 【Contents】 ■ What is secondary contamination? ■ Hygiene status of brushes by management method ■ Two key points for proper management of brushes to prevent secondary contamination ■ Summary *For more details, please refer to the PDF document or feel free to contact us.

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[Data] <Dialogue> Discussing hygiene management methods to ensure food safety.

What tools should be utilized for the development of food factories? An introduction to the importance of external certification.

At Bartech, we are focusing on partnerships with our clients and industry stakeholders to realize our new vision: "Bringing smiles to working people and connecting a better environment to the future!" In "Tekuteku Communication," we introduce a dialogue project launched to strengthen partnerships and create new value. The second installment of the dialogue project features a discussion between the representative of Foods Design Co., Ltd., which conducts seminars and consulting services to promote HACCP and general hygiene management, and our company’s representative. We invite you to read it. [Contents] ■ Foods Design aiming to promote HACCP and general hygiene management ■ What is the appropriate brush for food hygiene? ■ The importance and promotion of external certification systems ■ About the 3rd Bartech Fair *For more details, please refer to the PDF document or feel free to contact us.

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[Data] The Worst 3 Places That Are Difficult to Clean and Prone to Foreign Matter Contamination (Part 2)

We will introduce areas that are difficult to clean and prone to foreign matter contamination, along with their improvement methods!

At Bartech, we visit food factories to propose appropriate hygiene management and pest control measures. This time, based on our Smile Factory Project, we would like to introduce products that can solve the problem areas that are difficult to clean in many food factories. Please take a moment to read it. [Contents] ■ Investigation of food factories: What is the Smile Factory Project? ■ What are the difficult-to-clean problem areas in food factories? ■ About the difficult-to-clean problem areas ■ Conclusion: Towards a better HACCP implementation *For more details, please refer to the PDF document or feel free to contact us.

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[Information] Selection, Use, and Storage Methods for Hygiene Management Brushes <Part 1>

Is the use of that hygiene management brush correct? Here are the selection points.

This document introduces the correct selection method for hygiene management brushes. Hygiene management brushes are essential for cleaning in food factories. However, incorrect use of brushes can lead to reduced cleaning effectiveness, increased cleaning time, and a higher risk of foreign matter contamination. We will introduce key points such as "cleaning and washing locations," "who will do the cleaning," and "what type of dirt is involved." Please make use of this information when selecting products. [Contents] ■ Selection ■ Summary *For more details, please refer to the PDF document or feel free to contact us.

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[Information] How to Prevent "Cross-Contamination" That Causes Food Poisoning

Eliminate the possibility of cross-contamination one by one! It is important to color-code each brush.

This document introduces points to prevent "cross-contamination," which can cause food poisoning. It includes sections such as "What is cross-contamination?", "Reasons why cross-contamination occurs," and "Let's color-code brushes as a HACCP measure." Please take a moment to read it. 【Contents (partial)】 ■ What is cross-contamination? ■ Reasons why cross-contamination occurs ■ Color-coding brushes as a measure against cross-contamination ■ Prevention of cross-contamination *For more details, please refer to the PDF document or feel free to contact us.

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What are the hygiene management points introduced by brush professionals?

Introducing the performance required for hygiene management brushes and key points for utilizing brushes in hygiene management!

The Minister of Health, Labour and Welfare has approved a food manufacturing and processing hygiene management system called "HACCP" (Hazard Analysis Critical Control Point Monitoring System), and the number of small and medium-sized enterprises that are implementing it and achieving results is increasing. In HACCP, brushes used for cleaning machines and utensils in cooking are also one of the important points. Clean brushes not only maintain a clean production environment and directly impact product quality, but also improve the working conditions for employees. This document explains the proper handling and hygiene management methods for brushes by "brush professionals." Please take a moment to read it. [Contents (partial)] ■ Points on hygiene management brushes introduced by professionals ・Required performance of hygiene management brushes ・How to store brushes ■ Let's store them "hanging" ■ Hygiene management is ultimately done by human hands *For more details, please refer to the PDF document or feel free to contact us.

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[Information] Free Diagnosis of Hygiene Management and Pest Control

Introduction to the Food Factory Smile Project! Suggestions for managing cleaning tools, pest control measures, and more.

"We want to make cleaning more efficient," "The intrusion of pests is not decreasing," "We want to raise hygiene awareness on-site," and other challenges related to hygiene management and pest control—what initiatives are being undertaken to address these issues? In our company's Food Factory Smile Project, representatives with HACCP leader qualifications, who have implemented this in over 100 companies, will propose solutions to these challenges. Please feel free to download and view the catalog. [Contents] ■ What is the Food Factory Smile Project? ■ Project case study: Nitto Corn & Alm Co., Ltd. ■ Actual effects ■ Frequently asked questions ■ Summary *For more details, please refer to the PDF materials or feel free to contact us.

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[Information] Selection, Use, and Storage Methods for Hygiene Management Brushes <Part 2>

Use the appropriate brush with the correct usage and storage methods! Unleash its original effectiveness.

This document explains the proper use and storage methods for hygiene management brushes. It introduces three key points regarding the appropriate use of brushes, as well as information on proper storage methods and replacement timing. Detailed explanations are provided using images and diagrams, so please take a moment to read through it. [Contents] ■ Usage ■ Management Methods ■ Summary *For more details, please refer to the PDF document or feel free to contact us.

Company：バーテック
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Hygiene brush×バーテック - List of Manufacturers, Suppliers, Companies and Products

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