You can’t put a price on hygiene
in the HORECA trade

You can’t put a price on hygiene. Customer trust and goodwill that can take so long to build, can be destroyed in an instant due to poor hygiene. Customer complaints and bad reviews can have a devastating impact on your business and reputation. Worse still, serious food contamination and illness issues can result in closure of your business.

From kitchens and food preparation areas through to eating areas and washrooms - hygiene is non-negotiable. The health and safety of customers and staff is paramount and by making hygiene a top priority, catering managers and owners can drive customer confidence and loyalty and ultimately business success.

Don't just take our word for it Find out what your clients think about hygiene in your business
Top hygiene tips that will ensure
5-star customer reviews
Take a Total Hygiene approach
By investing in a Total Hygiene approach throughout your business, you ensure no double standards. Upholding the very highest levels of hygiene and cleanliness throughout you will help prevent infection and cross-contamination. You will also build a culture of no-compromise among all employees.
in kitchen areas
Food preparation must be undertaken in clean, uncontaminated conditions with regular washing of hands.
in restaurants and public areas
All surfaces, floors and ceilings must be cleaned regularly. Customers must feel confident that they are in a clean environment that will not result in them becoming ill after a meal.
in washrooms
Regular cleaning and disinfection must take place. Toileting and hand washing and drying facilities must offer the customer a pleasant experience and be designed in a manner that minimises transmission of infection.
First stop: Hand hygiene
Hand hygiene is vital in the catering industry. Some 80% of illnesses are transmitted on our hands1 and business’s need systems and procedures to minimise the spread of microbes that can lead to food poisoning and sickness.

We all have hand contact with literally hundreds of objects each day – from door handles to cash machines - and each time we are exposing ourselves to a host of microbes, many of which can survive on the hands for a considerable time. Influenza lasts 10-15 minutes, Herpes for up to two hours, the common cold for up to one week and Rotavirus, which causes gastro-intestinal infections, for up to 60 days. Hence practicing good hand hygiene is crucial in minimising the spread of infection.

Effective hand washing and drying by all those involved in food preparation and serving, is the first line of defence in preventing infection and cross contamination. The whole process should take at least 20 seconds. Hands should be washed and dried thoroughly following the handling of different types of meats and foods, and of course after a visit to the bathroom.

The second line of defence is to ensure that your customers are also practising good hygiene – particularly after a visit to the washroom.

1Centers for Disease Control and Prevention
Single-use towels hands-down the most hygienic way to dry hands
No other method of hand drying is more hygienic than the use of paper hand towels which help to minimise the spread of bacteria. Multiple research studies over the past ten years demonstrate that single use towels spread fewer bacteria than other hand drying methods - and significantly less than jet air driers which can contaminate the air and the machine and washroom surfaces with microorganisms including MRSA, enterobacteria and enterococci which can cause diarrhea and vomiting.


supports single-use towels

Scientific studies demonstrate single-use towels offer superior hygiene. Expert microbiologists have measured the impact of different hand drying methods - including paper towels, roller towels, warm air dryers and jet air dryers – on the spread of pathogens and overall washroom hygiene. Studies can be reviewed here.


recommend single-use towels

In hospital washrooms – where upholding hygiene is paramount – experts advise single-use towels for hand drying following hand washing:

  • German hospitals recommend single-use towels be used for hand drying following hand washing in public washrooms due to their excellent hygiene properties;
  • the French Society for Hospital Hygiene, SF2H1, strongly discourages the use of electric hand dryers as the method of hand drying in hospital washrooms and recommends the use of paper towels as the most effective way to dry hands and minimise the spread of infection following a visit to the washroom.

governments & hygiene authorities

advise single-use towels

In washrooms adjacent to kitchens and food preparation areas, public hygiene standards require that single-use towels are provided as the means of hand drying. Jet air dryers would never be considered due to their propensity to contaminate air and surfaces. Your customers deserve these same standards and respect.

Tissue paper has applications to meet the hygiene needs throughout your business
Tissue paper offers the best solution to dry and wipe both skin and surfaces. Not only is it sustainable - made from a natural and renewable resource, it’s also convenient - and simple to use and maintain.

Tissue paper has applications to suit the hygiene needs in every area of your business:
In washrooms providing hand-towels
and toilet rolls
In kitchen areas offering (hand) wipes,
wipers and kitchen rolls
In dining areas providing napkins/serviettes
and towels
For takeaway
and delivery businesses
providing napkins/serviettes
No risk to consumer health
Scientific studies on exposure and migration show that the quantity of tissue paper used in food contact is very limited and for a short period of time. The Council of Europe has concluded that the use of kitchen towels and napkins in a food environment does not pose a risk to health and that any migration is undetectable or very low.
Washrooms are the showcase for hygiene standards throughout your business
Public washrooms are a showcase for the hygiene standards in your wider business. Most customers do not have access to kitchens or food preparation areas, so your washrooms are an important benchmark in evaluating the overall hygiene standards in your business.

Washrooms must offer proper hand washing facilities, with soap, followed by a hygienic method of hand drying that will minimise the spread of infection. Single use towels are proven to offer this.
PAPER, the sustainable choice
When you plump for paper you can be confident that you are also making the sustainable choice. Your staff and customers are increasingly concerned to act responsibly in protecting our environment and will appreciate your efforts. As a renewable raw material, made from trees, paper stores CO2 and so limits global warming and contributes to the maintenance of forests.

Supporting the development of standards and best practice
ETS encourages the development of standards, performance measures, and continual improvement in best practices for forest ecosystems. Our member companies are committed to supporting the sustainable management of forests based on responsible forest management, social responsibility and economic viability. We fully endorse the work of the EU and other organisations in ensuring that only products from legally sourced wood are sold in the European market, regardless of where it was sourced and the Second Ministerial Conference on the Protection of Forests in Europe, held in Helsinki in 1993.

Upholding certification systems
ETS follows the development of different Forest Certification Schemes at both international and national level and encourages third party verification or certification of compliance with sustainable forestry practices. In particular we applaud the two leading forestry certification systems - PEFC 3 and FSC – as reliable methods of ensuring that fibres used in tissue production come from sustainable forests. They have both contributed greatly to the improvement of forests around the globe.

ETS shares and supports the view of the European Parliament which stated in a resolution on implementing EU Forest Policy that it: " welcomes the efforts of European forestry undertakings to give consumers assurances concerning sustainable forest management which takes account of the multifunctional role of forests, notably by means of certified wood products;” “considers the FSC and PEFC certification systems to be equally suitable for this purpose;” “calls for mutual recognition of the two certification initiatives to be promoted".

Our member companies will continue to work with both systems to further expand their development and continually improve their processes. They are convinced that utilisation of certification systems is one of the best ways to ensure the continuous development of one of the main raw material sources: sustainable managed forests.
Make sure your washrooms serve as a showcase for your whole establishment
- building customer trust and assuring return business.
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