Maximising the Hygiene Window

All food businesses recognise the vital importance of the Hygiene Window to ensure cleanliness and drive compliance. But little guidance is ever offered on how to actually put this into action.

Based on the second webinar in the three-part ‘Culture in Hygiene’ series, this article addresses this issue. Following on from the previous webinar, in which three industry experts discussed hygiene team engagement and retention, this information-packed panel provides tangible advice on how to maximise the Hygiene Window.

This webinar is hosted by Alex Carlyon, a Director at Klipspringer with over 18 years of industry experience. Alex is joined by Nick Turner, a Director at FoodClean, and Andy Fletcher, a Technical Consultant with over 30 years’ experience in the food industry.

If you’re interested in a specific part of this webinar, browse the below menu to skip ahead to the section most relevant to your food safety needs:

1. Cleaning Efficiency

2. Labour Efficiency

3. Zone Segregation

Click below if you’d prefer to watch the full webinar and download the corresponding slides.

1. Cleaning Efficiency

In this section of the webinar, Nick and Andy delve into some of the biggest barriers to cleaning efficiency during the Hygiene Window. These vary from missing equipment to a lack of segregation. Nick and Andy then outline several solutions around cleaning equipment, storing tools, and protecting machinery, all of which saves costs, time, and non-conformances.

2. Labour Efficiency

Calculated in cost per minute, downtime is an expensive part of the Hygiene Window which teams must be made aware of. Nick and Andy strongly encourage bringing the hygiene team in on the journey to foster greater understanding and communication – as well as the value of ready-to-use equipment to reduce operator frustration and improve labour efficiency.

3. Zone Segregation

Thirdly, Alex draws on his extensive experience to discuss the role of zone segregation. His advice on mitigating the risks of in-process cleaning includes effective production scheduling, low pressure cleaning equipment, and mobile screening – which he provides visual examples of from a recent visit to an A.G. Barr Factory.

Watch below for more.


For more in-depth webinar content on related topics, take a look at the third episode in our ‘Culture in Hygiene’ series. You can also get in touch with one of our Hygiene Experts at 01473 461 800. Alternatively, you can fill out the contact form below and one of our friendly team members will be in touch. 

If you would like to learn more about Culture in Hygiene, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.