Guides
Insights on hygiene, HACCP, GPP and sustainability.
Safety Data Sheets (SDS): what they are and how to read them
A practical guide to Safety Data Sheets (SDS) for professional chemical products: what they are for, how a sheet is structured and how to read it to work safely and in compliance with regulations.
Read the guideHow to read a product technical data sheet (TDS)
The technical data sheet (TDS) is the document that explains what a product does, how to use it and with what results. A practical guide to what it contains, how to read it and how it differs from the safety data sheet (SDS).
Read the guideHACCP: obligations and documents to keep
What the HACCP obligations are for a food business and which documents you must have and keep to be compliant in case of an inspection. A practical guide to the self-monitoring manual, records, training and product sheets.
Read the guideSchool sanitisation: products and protocols
How to organise cleaning, sanitisation and disinfection of school environments: differences, protocols for classrooms, restrooms and high-touch surfaces, products that are safe for children and compliant with the Minimum Environmental Criteria (GPP/CAM).
Read the guideHACCP in food service: a practical guide to hygiene and food safety
What HACCP is, the 7 principles, the self-monitoring manual, kitchen cleaning and sanitisation and staff training: the operational guide for restaurants, bars, hotels and food service businesses that want to work safely and compliantly.
Read the guideHotel hygiene and sanitisation: housekeeping, common areas and wellness
How to organise hotel hygiene: room housekeeping, common areas, spa and pools, laundry and large surfaces. Products, machines and protocols for cleaning that is part of the guest experience.
Read the guideLegionella: prevention and monitoring in water systems
What Legionella is, who must assess the risk, how sampling and analyses are carried out and which prevention and remediation measures to adopt: the guide for hotels, care homes, healthcare facilities and businesses with water systems.
Read the guideCAM in public tenders: the Minimum Environmental Criteria for cleaning
What the Minimum Environmental Criteria (CAM) for cleaning services are, who they apply to, what requirements products must meet and how to demonstrate compliance in public tenders.
Read the guideInfection prevention in care homes and healthcare facilities: hygiene and protocols
How environmental hygiene helps prevent infections in care homes and healthcare facilities: high-level disinfection, high-touch surfaces, hand hygiene, PPE and staff training.
Read the guideIndustrial laundry: detergents, dosing and textile hygiene
How to achieve consistent quality in industrial textile washing: the cycle phases, detergents and additives, automatic dosing systems and linen sanitisation for hotels, care homes and healthcare facilities.
Read the guideTASKI for cleaning companies: how to build the supply
TASKI is Diversey's professional range for environmental cleaning: machines, detergents and equipment designed to work together. This guide explains how to build a complete supply for a cleaning company and what each family is for.
Read the guideTork for hotels and care homes: choosing the right dispenser system
In a public washroom the cost is not the paper but the time spent refilling it and the paper wasted. Tork organises its range into systems identified by a code — T1, T2, T4, T8, H1 — and understanding that code is the difference between a supply that works and one that does not fit.
Read the guideVileda Professional in healthcare and care homes: cloths, colour coding and PPE
In a healthcare facility the cloth is a procedural device, not an accessory: the colour says which area it may enter, the fibre decides how much it retains, the replacement cycle sets how often it must be changed. This guide explains how to organise a Vileda kit for a care home or a ward.
Read the guideDuni for food service: table linen, disposables and takeaway
The napkin is the last object a guest touches before leaving the table, and the takeaway container is the only piece of the restaurant that enters their home. This guide explains how to build a Duni supply across dining room and takeaway, and what changes between materials.
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