How to Implement Hygiene Regulations in the Catering Industry

Fresh, safe, delicious – hygiene in the catering industry

Hygiene, catering, and health authorities – three inseparable concepts when it comes to food safety. To ensure that food tastes good and remains safe, hygiene regulations in the catering industry must be observed, especially in sensitive areas such as the storage and processing of food. Those who not only meet but exceed these standards will have satisfied guests and the best chance of positive reviews and long-term success.

An essential component in implementing hygiene regulations in the catering industry is the HACCP concept (Hazard Analysis and Critical Control Points) – a structured method for identifying and managing biological, chemical, and physical hazards. The HACCP concept is recognized worldwide and is used in the catering industry and the food industry. But what is behind it? The following overview shows which steps are important and how they can be implemented in practice to ensure food hygiene:

Hazard analysis

• Regular risk analyses identify potential typical hazards: biological (bacteria), chemical (cleaning agents), and physical (glass, metal). Checklists, a risk matrix, and flowcharts help to obtain a comprehensive picture.
• Identifies potential risks early on, before they occur.

Determination of critical control points (CCPs)

• Identify points with the greatest risks: cooking temperatures, cold chains, or the storage of raw and processed foods.
• Minimize risks at critical points in the process.

Set limits

• Communicate clear and measurable values: e.g., minimum temperatures (at least 75 °C), storage times, or legal residue limits.
• Provides clear guidelines on when a process is safe and when measures are required.

Monitoring of CCPs

• Regular checks of CCPs with thermometers, visual inspections, or microbiological tests.
• Ensures that specified limits are maintained at all times.

Corrective measures

• Clear instructions in case of deviations: dispose of, reheat or clean contaminated areas immediately.
• Prevents unsafe food from being processed or served.

Verification

• Internal audits, external controls and traceability through documentation secure the processes.
• Shows whether the system is effective and whether hygiene rules in the catering industry are being followed. Enables targeted adjustments to be made if necessary.

Documentation

• Record all processes and results in writing, e.g. using checklists, training logs, and audit results.
• Enables traceability and provides legal protection.

The HACCP concept creates the basis for safe processes and high hygiene standards in the catering industry. It thus forms the basis for daily routines. However, theoretical knowledge alone is not enough. Practical know-how is also extremely important.

What matters in the kitchen: hygiene regulations in the catering industry

A clean kitchen is the heart of any catering business – this is where food preparation, storage, and cleaning all come together. To comply with hygiene regulations in the catering industry, all areas must be cleaned and disinfected regularly. These steps are particularly important for kitchen hygiene:

• Work surfaces: Clean and disinfect thoroughly after each step to prevent cross-contamination. Special kitchen cleaners effectively remove grease and food residues without damaging surfaces.
• Appliances and machines: Clean mixers, cutting devices, and grills regularly. This prevents hygienic and technical problems.
• Floors: Daily cleaning is a must to remove dirt and germs. Professional single-disc machines are an ideal solution for stubborn dirt in joints or hard-to-reach areas. They scrub and polish thoroughly.
• Utensils: Consumables such as cloths and sponges should always be available in sufficient quantities and replaced regularly.

Creating a clearly structured cleaning plan makes it easier to implement the measures. In addition, color codes for cloths and sponges support cleaning in restaurants and hospitals: red for the bathroom, yellow for sanitary areas, green for the kitchen, and blue for all other areas—this system ensures clear hygiene and is easy to implement.

Sparkling clean – how sanitary areas comply with hygiene rules in the catering industry

Sanitary areas are an important part of any catering business – and a critical point for many guests. First impressions count here, and these depend in particular on hygiene. Regular cleaning and disinfection are essential for maintaining hygiene standards in the catering industry.

A steam cleaner can work wonders here: with various attachments, floors can be cleaned over large areas and stubborn dirt on tiles, joints, or fittings can be removed with precision – and all without aggressive chemicals. Special sanitary and toilet cleaners ensure that sinks, toilets, and tiles remain germ-free and hygienically clean.

In addition to cleaning rooms and floors, the equipment in guest areas is also important: always having sufficient hand soap and accessories as well as hand disinfection facilities leaves a professional impression. Thorough cleaning in this area is not just a matter of regulations, but a decisive factor for success in the catering industry. After all, who doesn't feel more comfortable when even the last corner is clean?

Guest rooms, lobbies, and entrance areas: professional cleanliness and hygiene in the catering industry

Clean guest rooms are the calling card of any restaurant—this is where guests come together, relax, and enjoy themselves. Clean floors, immaculate furniture, and a well-maintained atmosphere convey professionalism—but the work doesn't stop at tables and chairs. The lobby, the entrance area, and outdoor areas also contribute to the overall impression. Just like in the kitchen and sanitary areas, daily maintenance cleaning is the basis for continuous cleanliness, while basic cleaning is carried out more thoroughly at regular intervals to remove stubborn dirt. Together, these measures form the basis for complying with hygiene regulations in the catering industry while creating a place that impresses guests.

Floors and carpets: effectively removing dirt

In high-traffic areas such as dining rooms and lobbies, dust, crumbs, and spilled drinks accumulate every day. Dry and wet vacuum cleaners offer a versatile solution here: they pick up dry dirt just as reliably as liquids. To thoroughly clean textile surfaces and floors, regular use of carpet cleaners is necessary.

Scrubber-dryers are ideal for efficiently cleaning larger areas in restaurants or reception areas. These professional appliances scrub and dry in a single step, saving time and precisely dispensing water and cleaning agents – real benefits for the environment and operating costs. In addition, dry vacuum robots take over cleaning autonomously, navigate independently, and can even work at night so as not to disrupt operations.

For comprehensive hygiene: enhance outdoor areas

The first impression often begins before you even walk through the door. Well-maintained entrance areas and streak-free windows signal to guests even before they enter the building that attention is paid to detail here. Special cleaning agents that remove streaks and dirt are suitable for glass surfaces. Ride-on scrubber-dryers are also practical aids – they work quickly and efficiently and ensure clean outdoor areas with minimal effort. They also significantly reduce the workload for staff.

Hygiene regulations in the catering industry – a strong team for demanding standards

Service and kitchen staff are also a key factor when it comes to implementing and maintaining hygiene regulations in the catering industry. Cleanliness and professional working practices are reflected in the business and have a direct impact on guests. Employees and service staff in the catering sector should therefore ideally adhere to the following measures:

• Hand hygiene: Regular and thorough hand washing is mandatory and part of personal hygiene. Disinfectant stations should be accessible at all times.
• Work clothing: Clean and appropriate clothing, such as aprons, chef's jackets, and service clothing, must be changed regularly and stored separately from private clothing. Personal hygiene also includes entering the kitchen wearing only work clothes.
• Training: Repeated training on hygiene regulations in the catering industry reinforces standards and keeps the team up to date.

A team that lives and breathes the hygiene standards of the catering industry shows that it values the respectful handling of food and work materials. Because when cleanliness and quality are right, guests feel welcome and are happy to come back. This makes the catering industry a place that inspires – from the first impression to the last bite. And hygiene is the key factor in this.