Hygiene regulations in catering establishments

Nobody can get around the strict hygiene regulations in catering. They are obligatory across the EU and apply to everyone who works with food. HACCP, short for Hazard Analysis and Critical Control Points, provides specific regulations while also offering possibilities for measuring and improving existing hygiene standards.

Companies are well advised to comply with the specifications of the HACCP. If they do not, unannounced inspections may lead to nasty surprises. Once it has become known that hygiene standards have not been upheld in the past, it becomes difficult to re-establish a good reputation.

Responsibility of kitchen employees

The strict hygiene regulations in catering obviously make sense. After all, anyone who prepares food for other people has a great degree of responsibility. This not only applies to cleanliness and hygiene in the company. For all kitchen employees, it should be self-evident to observe strict personal and hand hygiene standards.

Although hygiene regulations are obligatory, around 100,000 cases of illness caused by bacteria, viruses or parasites are reported in communal catering each year – the unrecorded cases would probably increase this figure considerably. How can the number of illnesses be reduced?

Bear hygiene in mind when planning the kitchen

Companies have to trust their employees. However, they can also support them in working hygienically. For example, by bearing hygiene in mind when planning the kitchen. The easier kitchen furniture and appliances are to clean, the easier it is to comply with hygiene regulations.


Kitchen planning tips which will make it easier to observe hygiene regulations: die Küchenplanung zu erleichtern:

Furniture arrangement

  • Foot stands at a certain distance from each other are preferable to individual feet. This makes cleaning considerably easier. There are also foot stands with a screw-on or magnetic base panel. Even better: a base provided by the customer.
  • Mounting furniture on the wall is not only laborious and costly but also leaves the residual risk of a bearing and tipping load that is too high. Mobile substructures, on the other hand, can be moved and therefore facilitate the thorough cleaning of floors and walls.


Substructures are available in various designs (HS, H1-3), depending on the required hygiene standards in the respective area. These differ in their design and in the welding of the floors, walls and cover plate.

Work surfaces

The work surface is the area most susceptible to contamination. This is where simple and efficient cleaning is most important. Foodstuff-compliant stainless steel surfaces should be obligatory from the start. But there are also other possibilities that make it easier to observe hygiene regulations, e.g. the edging of the work surfaces.

  • There are standard edgings with or without a wall outlet frame.
  • Rounded edges, so-called rolled edges, make everyday cleaning easier.
  • When strict hygiene regulations apply, a box upstand with a protected silicon joint is also recommended.

Work surfaces in commercial kitchens can also be equipped with the following features:

  • A drip nozzle prevents liquids from flowing over furniture fronts or into cabinets
  • In the sandwich design, the work surface also has a closed underside.
  • Counter surface joints with a welded seam make cleaning easier.


Our recommendations for motivating employees and making their working life easier for them:

  • When planning a commercial kitchen, always keep quality in mind. Investing more at the outset saves time and money later when cleaning.
  • High-quality kitchen furniture in the higher hygiene classes also ensure better hygienic safety: Hazardous bacteria which could collect in holes and joints have no chance.
  • Good kitchen planning also means always planning with the customers in mind and making hygiene as simple as possible.

Keine Frage: Bei der Großküchenplanung machen kleine Details den großen Unterschied!

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