Blog

Browse through our latest news and recent articles.

01 Mar 2018

Your Invitation to join us @FoodEx 2018

Unisan will be exhibiting at this year’s FoodEx Show at The NEC 16-18 April.   And we'd love you to join us on stand M271   We’ll be showcasing ProfilGate®  The innovative cleaning system for worldclass facilities. Set up your company for Industry 4.0 by creating high standards ...

Read more
08 Feb 2018

How To Reduce Slips

29% of all the reported non-fatal work-based accidents in 2016/17 relate to slips and trips.  To put this into context, this equates to nearly 200,000 accidents which, with careful management, need not happen.  Furthermore, according to HSE,  most slips (90%) occur when the floor is wet with water or contaminated with a food product. So, to find ways to reduce the risk of slip within your business, it's common practice to review risks in line with the hazard hierarchy of controls (see image below).   Based on this theory, it's pretty clear that elimination of risk is by far the most effective.    ...

Read more
05 Feb 2018

What is the nudge theory?  And why should you care?

We all need a little nudge in life, don't we?  Will, I certainly do.  And we can thank Richard Thaler, 2002 Noble prize winner and his book Nudge, for coining the phrase ' nudge theory'....

Read more
02 Feb 2018

Resin Floors - How to keep your investment clean and slip free

Whether you opt for resin, non slip paint or the newly introduced floor renovation system (FRS), all come with significant investment.  In return for this investment, wouldn't it be nice if your floor looked clean (and slip free) for as long as possible....

Read more
25 Jan 2018

Industry 4.0: How to clean up in an automated world.

It is becoming widely accepted that the levels of traditional cleaning required to maintain Health & Safety quality needs is unsustainable in today’s manufacturing....

Read more
25 Jan 2018

What measures are you taking to improve your green credentials?

The definition of green credentials is 'the qualities that show you believe it is important to protect the natural environment'.  Aside from recycling, a topic we have written about many times, what can you do to improve your green credentials - at work, at home and as a business?...

Read more
23 Jan 2018

Risk of recall.   How to survive a recall crisis.

Product recalls hit an all-time high last year after a series of high profile alerts in the motor vehicle and food industries.    After reading countless news articles relating to those brands hardest hit, it's pretty clear that size (of your business and/or your wallet) is not an automatic defence against the risk of recall....

Read more
22 Jan 2018

Waste Management - Your Duty of Care

Section 34 of the Environmental Protection Act 1990 imposes a duty of care on persons concerned with handling waste yet businesses are prone to fall short of the law due to a simple understanding of its definition....

Read more
19 Jan 2018

Factory evacuation re-entry.  How to avoid contamination.

No doubt we've all had our fair share of fire drills over the years, some running like clockwork and others, well, close but no cigar springs to mind (excuse the pun).  Either way, all result in a mass re-entry of staff through a dedicated set of doors, or at least that's the plan....

Read more
17 Jan 2018

How to control costs and increase efficiency

Being LEAN is a continuous process, a methodology that sustains growth.   It never stops and you can always find ways to adopt continuous improvements to waste management....

Read more
16 Jan 2018

As product recall figures double, what is your defence?

The number of food and drink product recalls in the UK grew by 62% in 2015/16 and the average cost of a significant recall hit £7.1m*.   ...

Read more
15 Jan 2018

How to drive productivity through a more engaged workforce?

Leesman, a private company that collects workplace data, has conducted some research into what makes for a productive workforce.  From over 100,000 responses across 904 UK locations, the results might help you put a productivity value on your case for continuous improvement. ...

Read more