How to clean professional kitchens in H.A.C.C.P. systems?

H.A.C.C.P. detergents

The H.A.C.C.P. system is a food safety management system that aims to identify, evaluate and control potential consumer health risks during the production, processing and distribution of food. To fall into this category, H.A.C.C.P. detergents must be able to remove any trace of organic dirt from tools, equipment and worktops. Another fundamental point, detergents for cleaning professional kitchens must be completely odorless, so as not to alter the organoleptic characteristics of food.

For each surface its own cleaner!

CLEANING METAL SURFACES AND EQUIPMENT

The first thing to do for proper cleaning and sanitization of work surfaces is to use a degreasing detergent that helps eliminate any trace of food, reducing the risk of food contamination. Use the specific cleaner for steel surfaces to protect the surface.

FLOOR CLEANING

The floors are precisely the dirtiest surfaces with the greatest risk of contamination. This is why floors must be cleaned with frequent washing and, above all, with effective detergents certified by H.A.C.C.P. regulations.