Kitchen maintenance product

The regulatory context in professional cooking

In France, the 1973 decree (no. 73-138) requires any manufacturer or processor of foodstuffs for human and animal consumption to ensure the cleanliness of surfaces and objects intended to come into contact with them.
For this purpose, only cleaning products are authorized whose ingredients have been authorized either by an ANSES opinion or by appearing in the positive list established by the decree of September 8, 1999 amended in 2013 .
This regulation is specific to the French market. The obligation concerns " materials or objects
intended to be placed in contact with foodstuffs ”. This means that contact with the
food must be the main function of the material or object (e.g. cutlery, pans, plates, glasses, etc.). The obligation does not apply to materials or objects for which this is not the function, even if they are present in an environment in the presence of food (floors, chairs, tables, etc.).
The use of food-grade brushes and kitchen cloths incorporating a color code by zone is also now a mandatory point for the implementation of HACCP procedures and compliance with hygiene standards in professional kitchens.

The professional kitchen product is not necessary but only

Implementing a range of cleaning and disinfection products in the kitchen is an important requirement, but it must be accompanied by protocols and equipment to improve cleaning efficiency and the hygiene of kitchen staff. The implementation of washing and disinfection stations to systematically treat floors and surfaces with precisely dosed products is now a given.

Professional kitchen cleaner and product requires PPE

The use of professional cleaning products is not done without method but also without putting in place personal protective equipment for maintenance staff, room service or food preparation.
Whether for hygiene reasons where it will be mandatory to provide hairnets and caps for the head.
Wearing single-use latex, nitrile or vinyl gloves is now also the norm, whether when preparing or handling certain cleaning products.

Kitchen maintenance and the HACCP method

It is based on 3 main dangers for food hygiene:
1 Biological (viruses, bacteria, etc.): microbiological contamination (e.g.: listeria, salmonella, staphylococci, etc.)
2 Chemicals (pesticides, additives, etc.): presence of cleaning product residues.
3 Physical (wood, glass, hair, etc.): presence of foreign bodies in food.

The 7 principles of the HACCP plan for kitchen maintenance:

1 Analyze the risks.
2 Determine the critical control points (CCP).
3 Define critical limits.
4 Establish a CCP monitoring system.
5 Establish corrective actions to be applied when monitoring indicates a deviation from the defined critical limit.
6 Establish procedures for verifying the proper functioning of the HACCP system.
7 Establish a documentation system to summarize all procedures and records.

The food contact logo on kitchen cleaning products

Cleaning and disinfection in kitchens and food environments, whether of premises or food preparation equipment, are daily kitchen operations that are of great importance.
Indeed, for surfaces that come into contact with food, cleaning and disinfection methods must meet precise criteria in order to avoid any food contamination.
To help you better identify products with food contact, manufacturers affix a logo symbolizing compliance with this regulation.