BISSELL Power Fresh Floor Cleaning Steam Mop, Blue, 1940A

The BISSELL Power Fresh Steam Mop recommends a deep clean with a fresh scent. This unique steam mop is designed to get deep down into the grout and crevices while leaving a fresh, clean scent while you steam mop.  This fully featured steam mop has smart set steam control letting you adjust the amount of steam needed to begin messes. For light cleaning use the low setting, everyday messes, choose medium, and for the toughest mess select high. And when you need an extra boost to cut through the dried-on sticky spot, flip down the easy scrubber on the mop head. It uses bristles to quickly and easily remove those stubborn messes, getting deep down in the crevices.

The Power Fresh Steam Mop also includes Spring Breeze fragrance discs. Insert the scented disc into the pocket of the mop pad to enjoy a fresh, clean aroma while you steam mop. Simply discard the disc when you are finished, leaving your home smelling clean.
It has included a power cord, removable water tank and 2 different mop pads, one for everyday cleaning, and one with scrubbing strips. The low-profile mop head also reaches into hard to clean edges and corners.

Take a Closer Look
 

• Eliminates 99.9% of germs and bacteria when used as directed.
• Clean sticky, dried-on messes 2X faster than the leading steam mop with the built-in Easy Scrubber or scrubby microfiber mop pad.
• Smart Set digital, variable steam control (low, medium, high)
• Built-in, flip-down Easy Scrubber.
• Spring Breeze fragrance discs .

Price -$84

I Am Again.....

Hi, after long time...I know, you will not happy much with that missed my informative articles  to boost up your experiences to do food businesses & go on your dreams, which  is be the owner of safe food manufacturing place.

So,......I will not try to be lazy to read this post. Actually, I have already participated to build a new food company to produce safe foods.

In here, my plan was giving practical experiences to my audience about   "How to build a safe food manufacturing place by preventing any hazards to the consumers step by step". However, if you are a new comer you can read those initially.  

How To Build Your Dreaming Food Premises..!

I have already told you about many tips for construction of your dream place. After you have completed your place, there are many things to do before your installation process of food premises.

The one of those aims to select correct MACHINES & EQUIPMENTS to fabricate & install within the factory. You can be start any point of that aims. But, today I'm trying to start basic thing. It is an important factor to control our safe theme through  the food premises. That is why, I thought to start at that point before the heavy installation.

So, SAFE AIR is my intention point. Safe air will give more protection to the foods than you expected. That's why, I thought to give those tips to you. Most of  people said that, "Prevention is  better than curing". 

Let's see..... How To Select Best Air Purifier To Your Place.....

Design & Management Of Food Plant Premises - Part I

Hi, I thought, you are in sense about food safety now, how it manage? What are the reasons for food poisoning? Are they severe to us?.....There are a lot of senses merge with those. If you could not sense yet these, go and read How To Save Our Lives By Food Safety. So you know, food hygiene is also most important factor with that. It should be planned and never  occur automatically. That planning process would begin before the building plan is drawn for the constructions. It may be food factory, shop, hotel, restaurant or a house kitchen. That planned hygiene process has economical  value. The basic design features of the plan which should be drawn to easily accessible for clean of premise and equipments' surfaces without angles or edges. These installation process   should be organized according to standard procedure.

There was an American scientist called "W.E.Deming". He had explained about a model of control cycle for any organizing process such as, design and management of premises. It is PDCA cycle. P mean PLAN, D means DO , C means CHECK and A means ACT. You can use that model for here to design your premises. 

There should be the hard surfaces for all used areas of outside the premises. As well as, dust free and properly drained surfaces are the requirements. They may be walking ways, parking areas and store areas, etc. Unused areas or rooms have identified with plans, never used for dumping unnecessary garbage. As I said earlier, there is a standard procedure to follow when design and management of food plant premises. Most of people are complying with those around the world. They are also following these before them become stars. But, now they are popular standard food companies around the consumers. You never forget, consumers are the your best profit. And you always plan according to customer satisfactions and delightful requirements. Here, I'm trying to explain those features of the standard procedure one by one in simply way, easy to understand all of you. Design of kitchen or premise is consisting of standards requirements as follows. These specific conditions should be satisfied where necessary to protect the safety and suitability of food.

Surrounding Area 
Site boundaries to be clearly defined, fenced and secured if considered appropriate, free of potential harborage for pests and adequately drained. There must be reasonably clean, free from odours, smoke, dust or other contaminants. Potential sources of contamination need to be considered when deciding where to locate food establishments, as well as the effectiveness of any reasonable measures that might be taken to protect food. Buildings should not be located anywhere, after considering such protective measures, it is clear that there will remain a threat to food safety or suitability. It should normally be located away from environmentally polluted areas and industrial activities which pose a serious threat of contaminating foods, areas subject to flooding unless sufficient safeguards are provided, areas prone to infestations of pests, and areas where wastes, either solid or liquid, cannot be removed effectively. Continue........Design & Management Of Food Plant Premises - Part II

How To Save Our Lives By Food Safety

Hi, I promised to bring you more in there. That is why, I'm here with new things, which are most important to you. While we are talking about best practices in the kitchen, never forget about safety of foods, which are cooking in safely. Safety……?  What is that..? It is the food safety. Yes… You know that about food safety. But, you do not know in deeply. Many definitions are there according to Quality Gurus. Food safety is assurance that food will not cause harm to the consumer when it is prepared and eaten according to its intended use. As well as, It is known as a system of handling , preparing , cooking and storing food that prevents it becoming contaminated or spoiled.

In here food means, any substance or product, whether processed, partially processed or unprocessed , that is intended to be , or reasonably expected to be , ingested by humans. It includes liquids, juices, fresh fruits, food stuffs, ice creams, and any consumable diet. etc,  including water also.

As a food handlers , you should be fit with ideas of food safety practices.As I mentioned, my early post Best Practices For Food Safety In The Kitchen (Read if you not there ) However, food born hazards are the major role in here. We can group as, Biological ,Chemical and Physical hazards. Hazard is  a potential source of danger, something that could cause harm.

Biological

Bacteria, Protozoa, Parasites, Viruses, Fungi and their toxins introduced during food handling are the main sources  for biological hazards. These hazards cause for food poisonings.

Chemical

Silver residues, Pesticides, and Veterinary drugs  are the main sources in chemical hazards. These hazards can be cause to food borne illnesses or food poisoning, which are coming via foods.

Physical

    Metal residues, nails, hair and other physical matters, which cause for illnesses of human. 

There are two main reasons for the considering of food safety.

1. The most important reason is that people should not be made ill by the food they eat. Good food safety practices, backed  up by law, give them the protection they deserve.

1. The 2^nd reason is that providing customers with quality food keeps them coming back , and that is good for business.

Food illness is also kind of food poisoning. Food poisoning is the illness caused by eating contaminated food. Bacteria is the most related term regarding food safety. It is single celled microorganisms, which can cause diseases. They are calling as "Germs" also, which cause illness.

      

       There are groups of people at high risk of getting a  food borne illness. 

• Infants

• Pregnant women

• Young children & Older adults

•  Persons with chronic diseases

There are five  “ Key recommendations ” for food safety. These should be used and maintained always to prevent illnesses and protect our lives by food safety.

• CLEAN - Wash hands and surfaces often

• SEPARATE - Do not cross contamination

• COOK - Cook to proper temperatures

• CHILL - Refrigerate promptly

• AVOID -  Raw (unpasteurized) milk or milk products, Raw or partially cooked eggs and foods containing raw eggs , Raw and undercooked meat and poultry, Unpasteurized juices,etc.

Best Practices For Food Safety In The Kitchen

Hi, I'm Nadee....I thought to start a new blog about modern kitchen ideas to share my feelings with you. So, kitchen is one of the most important places in our home. It is the most wonderful place, which raw materials covert into delicious meals.

 Basically,  mothers are thinking much about their home kitchen.They want to be an owner of the star kitchen among others. You are same.Even me also. Why is that? Because, Soo many things can be predicted about some family lives by looking their cooking places. It will be given soo many ideas or facts about their habits and food patterns. Therefore, we can keep well clean and neat in our home kitchen. It will be proud to our lives. All our guest are give pleasant ideas about our kitchen and they are also try to give top ideas to improve our place. Most of them can be added to our improvements. 

Before all the things, we should designed our kitchen  to proof micro organisms to improve hygienically background. 

I think, my post is best for your improvements. When, you are in the kitchen, your behavior is most important to keep its health safety under control. 

You will be the best source for bacteria.....

Poor personal hygiene and improper food handling should be prevented food handlers ( Cooking mothers). If not, it will become the reason for various food borne diseases. So, Good food hygiene starts to save taste and quality of food with the food handlers. Safe food will be given most wonderful feelings with highly recommendations. There huge collection of manufacturing practices to use at the kitchen.Bit of them here for you.......

• Wash your hands and rinse them before preparing food, after handling raw food, in between handling different food items, and after using the toilet.
• Don not sneeze or cough over food. Because it may introduce germs from your body into the food.
• Don not touch your nose, hair or other parts of body when handling food.
• Do not blow into food to cool it.
• Do not smoke when handling food. (It will be your health crisis)
• Keep short and clean fingernails. (Do not wear nail polish while cooking or serving, as it may chips and mix with foods)
• Do not handle food if you have cuts, sores, or boils on your hand. (Cover open cuts, grazes, boils, and septic lesions with a clean waterproof bandage.)
• Avoid handling cooked food with your bare hands.
• If you are suffering from diarrhea, fever or any other symptoms of a food-borne disease, do not handle food as you may be a source of contamination.

 I will hope to continue this topic in detaily near future. So, practice those habits and maintain it as long as.