DRY ERASE METAL DETECTABLE MARKER PEN, BLACK INK

Hygiene Tip

Similar to personal hygiene tools, food manufacturing cleaning tools need to be checked to ensure they are still suitable and reaching all areas. Key areas such as corners, thin edges and filaments need to be visually checked to ensure they are not missing, damaged or have scratched areas that diminish tool performance and can become foreign object hazzards. If tools are showing wear and tear, replace tools with new ones. It is worth checking the tool chosen for the job is the most suitable; many times tools are bought based on users’ familiarity with it than suitability to the equipment to be cleaned.