Here's how to easily remove bloodstains in a butcher shop

While you're preparing cuts of meat, blood may spill onto the floor. If you don't remove these stains from the floor immediately, they become much harder to get rid of. If you want to remove stains easily at any time, explore the options here.

A few tips from our experts

Always use glovessimple.
Test the product in an inconspicuous corner firstsmart.
Spray Blackout directly on the stain and leave to soakfun.

Here's how to tackle blood stains

Article 119316
Disposable nitrile gloves - no
Description Disposable nitrile gloves - non-powdered - BLUE - pack of 100 - MEDIUM eco_score_D
Eco Score

The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.

haccp
HACCP

This product meets the minimum legal obligations regarding food safety. HACCP stands for " Hazard Analysis - Critical Control Points ", a preventive food safety system that identifies risks in the diet. The control process is based on the European Union and wants to ensure that the production of food products involves as few risks as possible for the consumer.

Article 06134
Blackout 750ml
Description Blackout - 750 ml eco_score_D
Eco Score

The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.

haccp
HACCP

This product meets the minimum legal obligations regarding food safety. HACCP stands for " Hazard Analysis - Critical Control Points ", a preventive food safety system that identifies risks in the diet. The control process is based on the European Union and wants to ensure that the production of food products involves as few risks as possible for the consumer.