Safe hygiene in catering and hotels

Effective hygiene in food processing is important for safe food. In catering and hotels, where there is direct human contact, hygiene and disinfection are of paramount importance. Dr. Schumacher offers a wide range of products that comply with HACCP and legal requirements.

The food industry is a very diverse sector. Gastronomy, large kitchens, canteens, cafés - food is handled and processed on a daily basis. And this is where contamination can occur if hygiene regulations are not consistently followed and implemented. In all these areas where food is directly processed and then consumed by customers, hygiene is a legal requirement. This not only protects guests, but also employees. The HACCP concept was developed to ensure safety and hygiene in kitchens and operations.

HACCP stands for Hazard Analysis Critical Control Point. The aim of the concept is to make it easier for companies and businesses to implement legal requirements. A safe concept that is applied regularly also increases the willingness of employees. This ensures food hygiene.

HACCP helps companies systematically identify, evaluate, and prevent food hazards. It guides companies through a series of steps to establish control points, monitor their own actions, and document them. Companies in the food industry are required to follow the principles of hazard analysis.

Training helps hotel and hospitality staff maintain safe food and guest hygiene. There are always new hygiene standards in the kitchen as well as in the hotel rooms. For the personal hygiene of the employees, but also for the guests, hygienic handling has the highest priority. Dr. Schumacher offers certified training (according to EN and DIN) and continuing education. Over a period of time and at regular intervals, we always recommend further training for the staff.

In food processing, the majority of pathogens are spread by hands. During the course of a working day, many germs can be transferred to the hands through contact with products and objects. Therefore, it is important to disinfect hands in situations where the transmission of germs is possible.

When is hand sanitizing important in the food environment?

Before

• Starting work
• Preparing delicate foods
• Preparing food that is not heated (e.g. salads)
• Distribution of food and utensils

After:

• going to the toilet
• breaks (e.g. after eating)
• Blowing nose, sneezing and coughing
• Preparing poultry, fresh meat, and raw eggs
• Cleaning activities
• Storage, transportation and repair

Workers in the food industry are at high risk of developing occupational skin diseases. Wet work in particular poses a risk to skin health, for example when employees wash dishes by hand or perform cleaning tasks. The consequences for individuals and companies High absenteeism and the risk of poor hygiene. Both need to be prevented. After all, skin irritation reduces the willingness to perform necessary hand hygiene.

By conducting a wet work hazard analysis, companies can effectively protect their employees. Choosing the right skin care and protection products can also help prevent skin irritation. Score points:

• Prefer skin-friendly hand sanitizers: Hand sanitizing is gentler on the skin than any cleaning.
• Skin protection products: Look for products that have been tested and found to be effective; products with the German Allergy and Asthma Association Seal of Approval are especially suitable for allergy sufferers. 
• Skin care products: Look for products that are fragrance and dye-free, absorb quickly and are formulated for specific skin types.