Professional kitchen maintenance and HACCP product
Hazard Analysis Critical Control Point, this is the meaning of Haccp which has established itself in the world of professional hygiene in collective catering but also in the restaurants that you frequent as an end consumer!
Haccp is a risk assessment method to guarantee food and consumer safety.
It is
obligatory in the field of commercial catering where the delivery of food is direct to consumers and in collective catering establishments of a social nature (Hygiene Package – EC Regulation 852/2004).
It makes it possible to identify hazards at all stages of manufacturing, from receipt of materials
raw materials until final consumption.
HACCP imposes a logical and methodological path which leads to identifying the dangers of manufacturing while defining the means of control and effective procedures to guarantee food safety.
The regulatory context in professional cooking
In France, the 1973 decree (n°73-138) obliges 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 opinion from ANSES , 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 come into contact with foodstuffs . This means that contact with
food must be the main function of the material or object (example: cutlery, pots, plates, glasses, etc.). The obligation does not apply to materials or objects whose function is not this, even if they are present in an environment in the presence of food (floors, chairs, tables, etc.).
The use of
food brushes and
kitchen cloths incorporating a
color code by zone is also now mandatory for the implementation of Haccp procedures and compliance with hygiene standards in professional kitchens.
The necessary professional kitchen product not but alone
The implementation of a range of kitchen cleaning and disinfection products in the kitchen is an important condition but it must be accompanied by protocols and equipment to improve the efficiency of cleaning and the hygiene of kitchen staff. The installation of
washing and disinfection stations to treat floors and surfaces systematically and with precisely dosed products is now a given.
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 critical 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 the kitchen and food environment, whether of premises or food preparation equipment, are daily kitchen operations which are of great importance.
Indeed, for surfaces coming 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 these regulations.