FAQ - questions and answers.
What is HACCP?
HACCP (Hazard Analysis Critical Control Point) is a concept that aims to ensure the safety of food and consumers. It is a self-monitoring system where errors that could harm the health in the food processing chain (from purchasing to plate) shall be avoided.
Our HACCP Folder is a proven and popular tool that supports our clients in the self-controlling. For further information please contact us by e-Mail or take part in our HACCP customer training.
What is personal hygiene?
Every person is covered and surrounded by countless micro-organisms. To prevent them from entering in food, certain rules must be followed. The body must be washed daily, the hair every one to two days. Fingernails must be clean and must not be painted during the work. Jewelry and watches are also taboo during work.
If you have diarrhea and vomiting, you may have no contact with food. For skin infections and severe colds, you must see a doctor. Injuries are to be covered with a waterproof dressing, for example with a finger cot. Follow the examination according to the bacillus excretor law.
Wear a hat while working and keep your work shoes clean.
Work and leisure clothes as well as shoes must be strictly separated. Your protective clothing (jacket, pants, skirt, ...) should be changed regularly. If something is dirty, you need to clean it quickly. Always wash your work garb in the cooking program of your washing machine.
How should I use HACCP?
We have a hygiene folder that helps you through leaflets and HACCP checklists to implement theory and practice in your company.
Get in touch with us for more information.
Where can I learn more about HACCP?
For self-monitoring and applying the principles of HACCP, we have a hygiene folder. In the informative introduction, you will get to know what dangers in food hygiene are relevant, what records you need to keep and how to train staff. Furthermore, it contains many helpful documents like checklists.
Which products are available to operate kitchen hygiene HACCP?
In addition to products for the cleaning of surfaces, like the antibacterial fox 3 in 1 or the highly active degreaser RADIKALIN, we have all products necessary for disinfecting kitchens: For example, hygienic3000 for disinfection after the end of work, hup DISINFECT towels for a rapid disinfection in-between or hygienicDES FORTE, the alcoholic spray disinfectant for hard to reach areas such as cutting machines and dishwashers.
What is the Food Commodities Act?
The German LMBG corresponds to the Austrian Food Safety and Consumer Protection Act (LMSVG). These federal laws govern the principles and requirements of food, water for human consumption, utensils and cosmetics. The aim is to protect the health of the consumer and to save him from deception.
What does the Food Authority control?
On the Internet at www.bmgfj.gv.at, see checklists containing information that shows what the Food Authority inspects. Use our web shop or the possibility of a direct order or take part in a HACCP customer training.
What is a cleaning schedule and where do I get one?
A cleaning plan states how, when and with what products to clean different workplaces and areas and disinfect them. Such cleaning plans are required under the HACCP guidelines and must be displayed in every kitchen.
Your hygiene consultants will be happy to develop an individual cleaning schedule with you. Are you interested? Then please contact your hygiene consultant.
Ask your hygiene consultant or contact us!
Is it important to disinfect one’s hands in the kitchen, and if so, which detergent does HAGLEITNER offer here?
According to HACCP guidelines, hands should be cleaned after impure work or after visiting the toilet and, if necessary, hands should also be disinfected. We recommend septFOAM SOAP in the toilet area, which cleans and disnfects. For the kitchen, we recommend septLIQUID, an alcohol hand sanitizer. All products can be dispensed in a hygienic manner via touchless XIBU dispensers (soap dispenser, disinfectant dispenser).