HACCP
What does HACCP stand for?
HACCP stands for: Hazard Analysis Critical Control Points.
What exactly is HACCP?
- HACCP involves monitoring health risks for consumers during the production, packaging, and shipping of edible goods. In our society, food poisoning, like salmonella, costs 450 million euros annually, just from cases at home.
- It also involves assessing the risk (Hazard Analysis). When a risk is identified, it is referred to as a critical point (Critical Control Point). Examples could include open waste containers, dirty cloths used for various purposes, or cleaning products stored haphazardly.
- In households, disease risks can arise from improper use of dishcloths that are stored wet, used for everything, and left lying around for days—a breeding ground for bacteria!
- Businesses can establish control measures to minimize contamination risks. Ensure proper labeling of cleaning products and separate brushes and microfiber cloths by color for different purposes (see chart).
Each company has different situations within its production process, and HACCP must be adapted accordingly through a hygiene plan. Agreements should be made about which zone or room and with what color and product cleaning will take place.
Who is required to follow HACCP?
Companies involved in processing, transporting, or storing food must implement an HACCP system. The following industries must comply with the new regulations:
- Food industry
- Institutions like nursing homes, hospitals, and prisons
- Hospitality: restaurants, cafes, cafeterias, and event venues
- Artisan food sectors: poulterers, butchers, cheese shops, and bakeries
- Supermarkets
- Food distribution centers
- Food import and export companies
- Food storage and transshipment companies
- Sports centers
- Gas stations with food sales
- Snack carts/trucks like spring roll or doughnut stands and market stalls
How do you clean using color coding through the HACCP method?
Assign each workspace or room a color, for example:
- Black and/or white for general areas
- Red for bathrooms
- Blue for interior spaces
- Green for floors
- Yellow for kitchens/disinfection
There are no official rules for which colors to use for each area, but it is important to document this in the hygiene plan to ensure everyone follows it.
Record the color codes along with the workspace, the color, and which product will be used, so everyone follows the same guidelines. This helps prevent cross-contamination between zones.
Is it mandatory to use colored cleaning brushes, cloths, buckets, and sponges?
Yes, this is mandatory. Wooden brooms and metal floor squeegees are strictly prohibited. Wood absorbs moisture, metal rusts, and environments over 20°C can lead to bacterial growth. Prevent this by being clear in your approach and providing training for all cleaning staff. Color your zones!
Cleaning vs. disinfection: what’s the difference?
Cleaning removes visible dirt. Disinfection kills bacteria, fungi, and viruses.
When cleaning with steam (disinfection), temperatures between 140°C and 180°C are used to both clean and disinfect in one step. If a steam vacuum is used, the dirt is immediately vacuumed into the wastewater tank—without using cloths or mops, ensuring guaranteed disinfection.
What does hygienic work with accessories for TCE steam cleaners involve?
TCE Nylon brushes (3 cm – 4 cm – 6 cm) withstand high steam temperatures (140°C to 180°C). Our colored microfiber cloths absorb a lot of moisture and are available in the same colors as the brushes for TCE steam cleaners and steam vacuums. These are machine washable up to 95°C and should be washed without fabric softener but can be tumble dried.
