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Tea Run

A cuppa germs! 

From mugs and kettles to the tea bag tin and sugar pot, Initial Washroom Hygiene’s swabbing study finds the workplace tea run can be a bacterial minefield 

4 December 2017 – A new study released today by Initial Washroom Hygiene reveals that office workers could be exposing themselves to more harmful germs than they think during their daily tea run. 

A swabbing study conducted in six office locations across Britain, found particularly high levels of microbial activity on the tins or boxes where tea bags are kept – recording an average reading 17 times higher than that of an average toilet seat. Other culprits of significant microbiological activity were fridge door handles, the kettle and the sugar pot.

Whilst regular cleaning of shared kitchen facilities in office environments will go a long way to help with bacterial and viral contamination, employee behaviour can also play a part. A survey of 1,000 office workers conducted by Initial Washroom Hygiene found that only a third of people wash a mug before making a cup of tea for a colleague, and 80% of those surveyed admitted that they do not wash their hands before making someone else’s tea. Being aware of a mug’s owner is also important – more than one in 10 have accidently mixed up mugs on a tea run, with 5% admitting to deliberately mixing them up! With the average microbial ATP reading of a used mug coming in at 1,746 (more than three times what is considered to be within a ‘normal’ range), using someone else’s mug could significantly increase the chances of cross contamination and the spread of colds and other viruses in the workplace. 

These microbiological readings are typical indicators of poor hygiene, which can increase the risk of cross contamination and the spread of colds and viruses, such as Norovirus, levels of which tend to increase when winter sets in as we spend more time indoors. They were taken using an ATP bioluminescence reader to measure the microbiological concentration on the various surfaces that were swabbed during the study. 

Dr Peter Barratt, Initial Washroom Hygiene comments: “The tea run can often become a bit of a minefield, but few would have thought of it as a potential health hazard. But, if you stop to think about the number of different hands that touch things such as the kettle handle, tea bag box lid, mugs, and so on, the potential for cross contamination really adds up. With 80% of all infections transmitted by hand, simply washing one’s hands thoroughly can help to overcome the potential cross contamination risks associated with the office tea run. And yet many office kitchens seem poorly equipped to offer the users access to good hand and surface hygiene.” 

How you carry your colleague’s mug could also play a big role in preventing cross contamination. The swabbing study found that the rim of a used mug can harbour more than three times the normal amount of microbiological activity. Whilst this tends to be fine if the mugs aren’t swapped (the majority will be the person’s own healthy bacteria), if someone else touches the rim of the mug, the cross contamination risk increases. In fact, 72% of those surveyed admit they touch the rim of someone else’s mug. 

Top 10 tea run culprits (bacterial readings) 

Tea bag box/tin (3785) 

Kettle handle (2483) 

Rim of used mug (1746) 

Fridge door handle (1592) 

Sugar container (1406) 

Kitchen tap (1331) 

Sink surface/drying rack (1234) 

Hot water tap (1160) 

Kitchen top (948) 

Cutlery drawer handle (754) 

Low: <200 

Normal: 200-500 

High: >500 

Dr Peter Barratt, Initial Washroom Hygiene concludes: “Hand hygiene is really the key to mitigating the risks when it comes to the spread of germs in offices. Businesses need to ensure they have the right facilities in place to promote good hand hygiene across the company. This includes good quality soap from dispensers, hand drying equipment and hand sanitiser stations. 

“However, while employers need to provide the right tools for good office hygiene, and offer advice and reminders on how and when to use them, employees also have a responsibility for their own personal hygiene. Using anti-bacterial wipes on kitchen surfaces and regularly cleaning your mug can pay huge dividends in terms of maintaining a healthy workforce.”

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About the research:

In November 2017, Initial Washroom Hygiene used an ATP bioluminescence reader to swab various items in a shared office kitchen (kettle, fridge, sink, tea box, sugar box, mugs, taps) at six different office (medium enterprise) locations across the UK. 

The office survey was conducted in November 2017 by OnePoll with 1000 office workers who make tea for their colleagues. 

About Initial Washroom Hygiene

Initial Washroom Hygiene is a global leader in hygiene services operating in over 45 countries across the world including the major economies of Europe, North America, Asia Pacific and Africa. It provides innovative and environmentally responsible washroom services solutions to large and small organisations across a range of business sectors including public administrations and schools, food and drink manufacturing, hospitality and leisure, medical and paramedical, construction, retail, services and transportation.

The range of Initial Hygiene’s services and supplies includes: 

  • Handwashing and drying products and services 
  • Feminine hygiene disposal units and services 
  • Products for washroom, urinal and toilet hygiene and cleaning 

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