Prevent cross-contamination through equipment

Equipment you reuse for different purposes and spaces is best kept separate. Using the same brush for both a butcher and bakery counter increases the risk of cross-contamination to irresponsible levels, as it will be much easier for dirt and pathogens from one room to reach other rooms.

A few useful tips

Choose a different colour equipment for each room. That way, it will be clear which equipment belongs in which room.
Divvying up your equipment keeps cross-contamination at bay and makes your building more hygienic.
Much of BOMA's equipment is available in a variety of colours, so you can divvy up to your heart's content.

Materials

The products below are also available in other colours and sizes.

Article 199004B

Description Stiff Boma Food brush - 40 cm - BLUE eco_score_C

Eco Score

The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.

HACCP

This product meets the minimum legal obligations regarding food safety. HACCP stands for " Hazard Analysis - Critical Control Points ", a preventive food safety system that identifies risks in the diet. The control process is based on the European Union and wants to ensure that the production of food products involves as few risks as possible for the consumer.

Article 097041

Description Boma Food jar cleaning brush with long handle - BLUE eco_score_C