current , hygiene-technology , industrial-hygiene

The four most important points in facility hygiene for food

28 November 2023

Perfect food and facility hygiene go hand in hand in the food industry. Companies owe this to consumers. The legislature requires it. Every company that works with food should have these four points on their radar.

1. Cleaning and disinfection of equipment

Regular cleaning and disinfection of equipment, tools and utensils is a given to avoid cross-contamination and maintain hygiene throughout the entire operation. Also important: continuous maintenance of devices and objects that come into contact with food.

2. Cleaning and disinfection of rooms

Cleaning the floors and walls is equally important. In addition to regular cleaning routines, such as cleaning according to color zones, the use of suitable cleaning devices and systems is of central importance. This saves companies time and resources such as water and cleaning products. For example, low-pressure foam cleaners and floor drainage systems are used in wet rooms such as butcher shops, meat shops, the beverage industry and other food manufacturers.

3. Food storage and transportation

Food should be stored under appropriate conditions, especially in terms of temperature and smell. Contact with microorganisms, contaminants, animal pests, human and animal excretions as well as waste, waste water and cleaning agents must be avoided at all costs. In addition, raw and processed foods must be separated in order to prevent the growth of pathogens.

Transport containers, storage boxes, boxes and transport trolleys must be cleaned after use. Special container cleaning systems do this quickly and hygienically.

4. Employee training

Staff should be regularly trained on food hygiene issues to ensure they understand and follow required measures and procedures. The best concepts are useless if they are not followed.

Good to know: This is what legislators say about facility hygiene

Speaking of food inspectors: facility hygiene is regulated in great detail by law – both by the European Union and by German laws and regulations. The essential principles of food hygiene are laid down in Regulation (EC) 852/2004. There are specific hygiene regulations for each stage of the food chain. Annex II “General hygiene regulations for all food business operators” explicitly addresses “facility hygiene – hygiene at the workplace”. Compliance with these regulations is checked regularly.

The legal regulations apply to the following hygiene areas:

  • Groceries
  • Fixed and mobile business premises
  • Rooms and equipment
  • Wrapping and packaging
  • promotion
  • Food waste
  • Water supply
  • Heat treatment
  • Personal hygiene
  • Training

State-of-the-art facility hygiene

facility hygiene without good technical equipment is unthinkable today. Modern machines and systems ensure that the areas of “personal hygiene”, “cleaning and disinfection” and “storage and transport of food” are managed safely and efficiently in the companies. The systems range from hygiene locks with access control to stainless steel dishwashers and low-pressure foam systems to box cleaning systems.

The PHT Group covers all areas of facility hygiene with its products. Together with our customers, we develop hygiene concepts that are precisely tailored to the operational conditions. In this way, we help our customers minimize the risk of food contamination and protect the health of consumers.

You can find further information about our hygiene concept here .

Customers trust that food manufacturers adhere to the highest hygiene and quality standards. Compliance with these standards is an essential aspect of business success. The appropriate technical equipment is therefore a competitive advantage and creates a bonus of trust. Also for the food inspectors.

Questions about facility hygiene? As a leading company in the implementation of facility hygiene in the food industry, we are happy to advise you.