Maximising cleaning efficiency

Brothers Drinks is a fast-growing Somerset-based cider business. Although the Brothers family has been making cider since 1658, the business really began to grow beyond Somerset when brothers Matthew, Jonathan, Francis, and Daniel started to sell their pear cider at the Glastonbury Festival in 1995. Festival goers wanted to know where they could purchase the cider outside the festival and so the brothers began marketing their innovative ciders to pubs and supermarkets.

Today the company can offer a range of vegan-friendly fruit ciders including classics such as Strawberry & Lime through to Parma Violet and Marshmallow flavours as well as non-alcohol options. 

Food safety and hygiene is a top priority for Brothers and the company wanted to ensure that it always employed an efficient and professionally managed cleaning routine using good quality cleaning tools.

Following a factory audit of the cleaning requirements at Brothers, Hillbrush recommended several static shadow boards with colour coded cleaning tools for use in different parts of the building. Brothers was already used to this type of system but there was an opportunity to increase the range of hygiene products used in certain areas to maximise cleaning efficiencies. The key was that the tools needed to be easy to clean and robust enough to withstand regular use including clearing broken glass from the lines. The ergonomically designed cleaning tools provide by Hillbrush offered Andy McCabe, hygiene supervisor at Brothers Drinks the solution he was looking for.

Cider consumption in the UK is growing fast, resulting in an expansion of interesting flavours. While cider is a low-risk product, it can become contaminated by unwanted yeasts and other microorganisms that will have a negative effect on product quality and safety. 

“Glass bottle breakage, and so foreign body contamination, when the carbonated cider is being filled is also an issue,” explained Mariane Hodgkinson, food hygiene expert at Hillbrush. “Ensuring suitable standards for processing environments and improving how cleaning is organised can be great ways of minimising any product contamination.” 

Hillbrush shadow boards were installed relating to cleaning in different areas – floor, machines, janitorial, process and engineering. Shadow boards with colour coded tools for specific jobs reduce the risk of cross-contamination in a factory environment, as Mariane Hodgkinson explains.

“Shadow boards can be tailored to describe the use of each tool, in different languages if required. Assigning specific coloured cleaning tools to areas to control allergen usage, segregate levels of risk in factory zones, identify floor cleaning and food contact equipment is looked upon favourably by customers, auditors, and inspectors. They demonstrate that the manufacturer, like Brothers, takes hygiene and cleaning seriously and organises procedures effectively in their business,” continued Hodgkinson.

According to Andy McCabe, production staff were already aware of the hazard points in the factory and knew which colour to use in different areas, so they do not cross contaminate. Like other beer and cider manufacturers, cross contamination of allergens such as gluten, from beer, and SO2 is a major concern for the business. Brothers Drinks has a robust cleaning regime which includes ongoing training for existing staff as well as new starters on the benefits of colour coding and how to use, clean and store tools effectively.

“Brothers Drinks has always been on top of its cleaning protocols as this is an important area for us – particularly as we expand our product ranges and output. Hillbrush was able to offer advice on practical steps we could undertake to ensure that the cleaning we have in place is right for our business at this time in our development. Going the extra mile, as well as competitive prices is important for a growing business like ours,” concluded McCabe.