The regulatory and food safety aspects of institutional catering have evolved significantly over the last 20 years. As a cleaning worker in a local authority said during a training session provided by our Voussert hygiene trainers: "Ensuring hygiene for our children in school cafeterias is now a major issue, and we must adapt."
All of this involves procedures, of course, but an evolution of cleaning products and equipment was also necessary. It is within this context that, for several years now, the HACCP-compliant kitchen cloth, also found in the healthcare and hospital sectors, has become one of the many cornerstones of HACCP. This guide will allow you to better understand, compare, and choose the number of colors and types of cloths available, and to manage your budget.
HACCP kitchen cloths: a complete guide to color codes, brands, and biodegradability
In commercial catering, institutional catering, food processing and bakery-pastry, the choice of cloths is not insignificant: it conditions both the HACCP compliance of the establishment, the risk of cross-contamination (the primary cause of non-compliance in IFS Food and BRC Food audits), the cleaning time of the teams, and the annual cost of consumables (typically €300 to €2,000 excluding VAT per establishment depending on the size).
This guide covers the five key decisions for an informed B2B choice: understanding the principle of HACCP color codes, choosing between non-woven cloth and sponge, comparing leading B2B market brands, evaluating biodegradable alternatives, and calculating the actual annual cost per establishment.
Voussert has specialized in professional hygiene equipment since 1981. Our kitchen cloth catalogue covers the main brands in the B2B market: Chicopee (leader Spunlace, Lavette Super and J-Cloth), Vileda Breazy, Tork Premium, Spontex Solonet and HACCP compatible Neutre brand.
HACCP color codes: the B2B standard for professional kitchens
The HACCP (Hazard Analysis and Critical Control Points) method, mandated by European Regulation 852/2004 in all establishments handling food, relies on controlling critical control points, including preventing cross-contamination. Color-coding cleaning utensils, such as food-grade brushes or cloths, is the most widely used operational solution: one color per zone or per type of food product, eliminating the possibility of contamination migration.
The standardized French HACCP color code
There is no single, mandatory HACCP standard for color codes, but a de facto standard has emerged in the profession, reflected in sectoral guides (SNRC, RESTAU'CO, GNI) and in the IFS Food and BRC Food standards:
| Color | Zone and commodity | Type of use |
| YELLOW | Hot food, cooked food | Kitchen worktops, hot stainless steel surfaces, plating tables, blast chillers |
| Red | Raw meat | Meat cutting area, butchery laboratory, butcher's block, meat cold room, meat equipment |
| Green | Fruits, vegetables, plants | Vegetable preparation area, washing and peeling area, salad preparation table, refrigerated vegetable storage units |
| Blue | Fish, office furniture | Fishmonger, fish cutting area, tables, dining room furniture, tableware |
| White | Neutral zones, finished products, dairy | Finished product preparation area, dairy/cheese shop, fine bakery, pastry decoration |
| Pink | Sanitary facilities | Toilets, changing rooms, and separate dishwashing areas to avoid any contact with food preparation areas |
What is the minimum number of colors required?
The minimum HACCP standard requires three color codes : yellow (kitchen), red (raw meat), and green (vegetables). For a complete establishment, five colors are recommended (add blue for fish and white for sensitive areas/finished products). In institutional catering, a sixth color (pink) separates restrooms. Our Chicopee Super Washcloth range is available in all six color codes, in packs of 25.
Why is color coding not enough on its own?
The color-coding system is a tool, not a guarantee. It must be accompanied by a written procedure in the Food Safety Management System (FSMS), initial and ongoing staff training (staff turnover in the food service industry = risk of decreased rigor), and regular visual inspections by the HACCP manager. Physically separating stock by zone (using color-coded cabinets or shelves) reinforces adherence to the protocol.
Non-woven cloth or sponge: why HACCP makes a distinction
The question of using a traditional sponge in professional kitchens is frequently raised. The answer is clear in HACCP compliance: non-woven cloths are preferable to sponges for three structural reasons. However, this should be qualified by the new generation of synthetic foam sponges, which inhibit bacterial growth. These sponges have two sides, allowing for surface cleaning without scratching, and are available in various colors. They can be an excellent complement to traditional cloths.
| Criteria | Professional non-woven cleaning cloth | Classic cellulose sponge |
| Bacterial proliferation | Bacteriostatic (viscose/polyester) | A breeding ground for bacteria within 24-48 hours |
| HACCP Compliance | YES — recommended by DDPP, IFS, BRC | NO in food preparation areas |
| Color code available | 5-6 standardized colors | Consumer market only |
| Machine wash | 30-95°C possible, 40-60 cycles | Not recommended, it deteriorates |
| Drying | Rapid (open structure) | Slow-moving, retains moisture |
| Absorption | 4-8 times the dry weight | 6-10× (but retains bacteria) |
| Unit cost (per cleaning cloth) | €0.20 to €0.35 excluding VAT (pack of 25) | €0.50 to €1.50 excluding VAT |
| Cost per use | €0.05 to €0.15 excluding VAT (40-60 cycles) | €0.50 to €1.50 excluding VAT (single use) |
The numbers speak for themselves: with Chicopee Super guaranteed for 40 washes versus just one use for a cellulose sponge, the cost per use of the non-woven cloth is 3 to 10 times lower, not to mention the HACCP benefits and the reduced risk of an unfavorable inspection by the Departmental Directorate for the Protection of Populations (DDPP). The cloth therefore remains the gold standard for veterinary services and for maintaining perfect hygiene. However, their washing and disinfection must be carried out according to a regular protocol. Using a cloth is not a "vaccine" against bacterial growth, but a tool that reduces the risks associated with traditional sponges.
Brand comparison: Chicopee, Vileda, Tork, Spontex
The professional market for HACCP kitchen cloths is dominated by 4 main brands, each positioned on a particular segment.
Chicopee: the historical leader Spunlace
A leading brand in the French B2B market for 40 years, and a subsidiary of the Berry Global group, the Super Chicopee cloth boasts its signature flexibility and strength thanks to its Spunlace technology (viscose/polyester fibers bonded by high-pressure water jets). It remains an undisputed benchmark in the market, even though many products have come close to matching its quality.
The range is primarily structured as follows:
- Super Chicopee cleaning cloth : classic range, 5 colors, 51×36 cm, pack of 25. Cost per cloth: €0.32 excluding VAT. The universal B2B reference.
- J-Cloth cleaning cloth : center-pull roll of 300 cloths, 30×36 cm format, 3 colors. Cost per cloth: €0.13 excluding VAT. Ideal for high-volume kitchens with frequent cleaning.
- J-Cloth Plus biodegradable washcloth : The biodegradable and compostable washcloth certified for food contact (DIN EN 13432), 4 colours, by 50.
Vileda Breazy, a 3D textured cloth for greasy stains
Who hasn't heard of Vileda? This brand has built its reputation on developing innovative wiping and washing products for both the general public and professional sectors. The Vileda Breazy cloth features a 3D micro-perforated structure that traps grease and grime (from hot kitchens and meat cutting boards) better than a standard smooth cloth. Available in four colors (blue, red, green, and yellow), pack of 25, 35 x 38 cm.
Tork Premium: high volume for industrial kitchens
A brand of the Essity group (formerly SCA), Tork Premium is a premium professional range. Large-volume Tork Premium is offered in bulk packaging (cartons of 200-400 pieces) for central kitchens, food processing, and catering establishments with high consumption volumes. Available in four colors (blue, green, yellow, pink) . The unit cost is higher, but economies of scale are achieved with larger volumes.
Neutral manufacturing alternative
Voussert offers a range of spunlace dishcloths in four colors, measuring 35x50 cm, slightly smaller than the Chicopee Super dishcloth. At nearly 30% less than the original brand, this dishcloth remains a viable alternative for frequent users who aren't brand loyalists. This dishcloth is food-safe and HACCP compliant. Available in four colors, it allows you to implement enhanced hygiene in your kitchen while staying within your budget.
Customers appreciate this product, with comments such as:
" Good grip. Good absorption. More practical than a sponge for getting into corners."
"Very practical, absorbent and easy to wash"
Biodegradable cloth and the AGEC law: the J-Cloth Plus
The AGEC law (Anti-Waste and Circular Economy) of February 10, 2020, encourages commercial and institutional catering establishments, as well as the agri-food sector, to reduce their non-compostable waste. Biodegradable cloths are becoming a relevant choice for establishments committed to CSR initiatives or applying for environmental labels (Ecotable, Framheim, Green Key).
What is a certified biodegradable cloth?
A biodegradable cloth is made of natural fibers (100% cellulose from PEFC or FSC certified sources) that decompose completely in an industrial or home composting environment in 45 to 180 days. Note: "biodegradable" without certification is meaningless. Two important standards to look for:
- DIN EN 13432: European standard for industrial compostability of packaging and materials (90% decomposition within 180 days at 58°C).
- OK Compost HOME (TÜV Austria): stricter home compostability certification, decomposition at room temperature.
Chicopee J-Cloth Plus: the only one certified for food contact
The Chicopee J-Cloth Plus biodegradable cloth, listed in our catalog in four colors (yellow, blue, red, green), is currently the only biodegradable and compostable cloth certified for food contact according to DIN EN 13432. The bag and cardboard box are also biodegradable/FSC certified. Cost: €0.13 excluding VAT per cloth (€7.80 excluding VAT for a pack of 50). A slightly higher investment than the classic J-Cloth, but a major asset for the establishment's CSR communication.
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