HOSPECO, a leading manufacturer of facility cleaning and personal protection products, offers its broad line of SaniWorks Foodservice Towels to help prevent cross-contamination with more targeted, right-sized, and cost-effective solutions. Variations in performance, durability, duration of use, and size make SaniWorks the right foodservice towel line to meet a facility’s specific applications and desired cost in use.
Innovative, science-based products, like the company’s SaniWorks EPS (Enhanced Performance for Sanitizing) towels, better ensure proper surface sanitizing and help prevent cross contamination. The EPS towels are engineered to inhibit the active ingredient in most sanitizers from binding with the towel, so the cleaning solution in the bucket gets into the towel and releases to the surface in the proper amount. Too little will result in an inadequate reduction of microorganisms; too much can be toxic, corrosive to equipment and can lead to less cleanability over time.
In addition to the new EPS Towels, SaniWorks also includes Deluxe Antimicrobial Towels (the antimicrobial treatment inhibits the growth of odor-causing bacteria in the towel, designed to be reusable but priced to be disposable); Bar Mop Replacement Towels (more sanitary and more durable than traditional bar mops or linen towels, these towels are designed to be rewashed and reused, even laundered, for extended periods of time); and Choice Counter Towels (an ideal option for short-term use such as basic counter wiping or in concessions).
HOSPECO’s SaniWorks line is available in multiple colors so facilities can assign color codes to surface cleaning tasks as part of their Hazard Analysis of Critical Control Points Program (HACCP).
SaniWorks Foodservice Towels are a lower-cost and more sanitary alternative to rental and/or cloth towels. SaniWorks towels can be combined with HOSPECO’s other foodservice disposable product lines; i.e., gloves, apparel, restroom supplies, etc.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.