Equipment safety and regulations
We make it easy for you to be compliant with regulations and national minimum standards across a number of sectors.
Our dedication to compliance and safety is part of our mission to make things easier for you. We study current regulations, liaise with Government bodies and gain valuable insight from talking to our customers about their needs. We then develop products and solutions that meet or exceed current guidelines.
The following is a list of some of the regulations and standards that might affect your sluice room, laundry room or kitchen and includes advice on how we can help you meet these standards, as well as create a culture of health and safety throughout your premises.
According to sections 35 and 36 of the Gas Safety (Installation and Use) Regulations of 1998, you are required by law to ensure that all gas appliances are examined by a competent and licenced provider every twelve months. It’s important to make sure that all gas-burning equipment is in working order and does not pose a threat to health and safety.
We can send a Gas Safe-registered engineer out to you to perform a Gas Safety check and provide you with a certificate afterwards proving that your laundry room or kitchen is compliant with current regulations.
Previously known as CfPP 01-04, HTM 01-04 is a Health Technical Memorandum governing the thermal or chemical decontamination of soiled or infected linens in health and social care. Thermal disinfection is achieved when linens are washed at 65°C for no less than 18 minutes, or at 71°C for no less than 11 minutes (this includes mixing times). Chemical disinfection must provide ‘a disinfecting efficacy equal to or exceeding that of the 65°C or 71°C thermal disinfection processes’. This is incredibly important for CQC inspections, during which laundry rooms in care homes will need to demonstrate appropriate infection control measures.
In response to growing demands for better infection control in health and social care, we developed the OTEX disinfection system, which uses ozone to destroy bugs, viruses and spores in linen during a cool wash cycle. A printed receipt of the disinfection process is generated after every use, proving that you are meeting HTM 01-04 chemical disinfection standards.
Each of our washers, from the smallest model to the largest industrial machine, also offers a thermal disinfection cycle. No matter what, you’ll get clean, fresh and hygienic laundry in every wash.
HTM 07-01 sets out the standards for disposal of healthcare waste, which includes offensive waste generated by care homes, hospitals and clinics. Offensive waste (sometimes known as ‘sanpro’ or ‘hygienic’ waste) includes used nappies, wipes and incontinence pads. It must be placed in black- and yellow-striped bags, known as ‘tiger bags’ and either sent to landfill, incinerated or destroyed in a macerator. You must put offensive waste in tiger bags if more than 7kg of it is generated on your premises during a rubbish collection cycle. If you fail to properly separate your waste streams and dispose of them accordingly, you could face fines or even prosecution by CQC.
In care homes and healthcare settings, you can use a medical macerator to minimise the build-up of unpleasant offensive waste.
According to Article 5 of Regulation (EC) No. 852/2004, commercial kitchens are required to have a Hazard Analysis and Critical Control Point (HACCP) plan in place at all times, and must also provide their local food safety authority with evidence that the plan is being followed in order to provide for the safe preparation and distribution of food.
Our combi ovens save temperatures and cook times, while many of our commercial refrigerators and freezers also display temperatures, making it easy to include this vital information in your HACCP plan for future reference and auditing purposes.
This policy was developed by the Government to help minimise the risk of fires in business settings. It requires a ‘responsible person’ to carry out fire risk assessments and take appropriate precautions against fire on their premises. This includes regular cleaning of dryer ducts in laundry rooms and cleaning of canopy hoods and extractor fans in commercial kitchens.
Failure to comply with these regulations could result in fines, prosecution and even a custodial sentence as you could be held personally liable in the event of a fire. If an investigation shows that a fire was caused through a lack of preventative maintenance, then you may not be able to claim for losses or damage under your insurance policy.
We can make compliance easy for you – we offer dryer duct cleaning as well as canopy inspections and extractor cleaning. We also offer dryers which are equipped with the unique S.A.F.E. (Sensor Activated Fire Extinguishing) system which uses sensors and water vapour to put out fires straight away.
WRAS-approved products are compliant with water supply regulations and have backflow prevention devices to protect the public water supply. The certification is accepted by every UK water supplier and means that the product has met the standards laid out in the Water Supply (Water Fittings) Regulations and Scottish Water Byelaws. For example, washing machines in care homes are classed as a Fluid Category 5 risk, meaning that they must use an air gap valve to provide the highest possible level of backflow protection. If you don’t comply, you could face action from your local water undertaker, which could include warning letters, cautions, fines, the temporary or permanent closure of your premises, and even prosecution.
Many of our products, such as our dishwashers and our range of SMART washers, are WRAS-approved so you can rest assured that you’re keeping the water supply safe and meeting regulations without even thinking about it!
This guidance from the Building Engineers Services Association governs the cleanliness of ductwork and ventilation systems, which includes laundry rooms. Section 7 specifically addresses minimum standards for kitchen extraction while providing advice on the layout, construction and maintenance of canopy hoods, extractor fans and ductwork. It also stipulates that kitchen extract systems must be cleaned and inspected regularly to minimise the risk of fire in order to satisfy safety regulations and even insurance policy requirements.
We can send engineers to your premises to perform a canopy inspection and extractor cleaning, as well as dryer duct cleaning for laundry machines, to ensure that you meet existing regulations and satisfy the guidance laid out in TR19.
COSHH requires that employers control and monitor the exposure of substances, such as chemicals, fumes and vapours, which could be hazardous to the health of staff. It is their responsibility to identify health hazards, perform a risk assessment and set up appropriate control measures to ensure everyone’s safety. Failing to adequately safeguard staff can lead to fines and prosecution as laid out in the Health and Safety at Work Act 1974.
You can minimise the risk of skin irritation and other health issues and improve staff handling of chemicals by choosing to install auto-dosing pumps on your washing machines and dishwashers. These will allow you to get a perfect wash, every time, while reducing staff contact with powerful detergents, destainers and other cleaning solutions.
Bugs such as C.diff, e.Coli, norovirus and MRSA pose a real risk to patients and staff in hospitals, clinical settings and care homes. These bugs can survive on surfaces and in used linens for up to 90 days in some instances, threatening infection control procedures and patient health. If you are following the standards set out in HTM 01-04, but are looking to improve best practice in your laundry room, you can use a barrier washer to completely separate clean linen from infected linen.
Our patented OTEX ozone disinfection system can also be used to destroy 99.999% of bugs in infected laundry. Ozone is a natural disinfectant that can destroy micro-organisms at low wash temperatures by attacking the cell walls of bacteria. We can provide you with OTEX-compatible washers to give you the best possible protection against outbreaks.
Department of Health guidelines for ward-end dishwashing state that a wash cycle should maintain a temperature of 65°C for ten minutes or 77°C to 82°C for two minutes to ensure that utensils are thoroughly disinfected and any pathogens are destroyed. In care homes, following the same guidelines can help reduce the spread of foodborne illnesses and promote a better level of food service.
Our range of thermal dishwashers makes it easy to meet national minimum standards for disinfection.