Hotels and Gastronomy

Hygiene plays a major role in the hotel and catering industry as in many establishments ready-to-eat food is produced in-house or marketed on an operational level. This is usually the case in chain or concept-based operations, but also in any type of food service operation or hotel. Products are served to the customer and often consumed directly on-site. Hotels and catering establishments must therefore meet particularly stringent requirements in terms of hygiene and safety.

In order to comply with these strict hygiene measures, HyServe offers various quick tests that provide information on the current hygiene status on surfaces, for example after cleaning. Worktables and utensils must be regularly inspected for microbiological germs as part of food safety requirements. These pathogenic microorganisms have particular hazardous potential in food and can cause nausea, vomiting, or diarrhea in humans.

The business operator bears the main responsibility for producing or placing safe food on the market and is therefore solely responsible for ensuring that the necessary hygienic conditions are maintained. The legally required hygiene controls must be based on the HACCP principles.

The Lumitester Smart and LuciPac A3 tests enable efficient and reliable monitoring of the hygiene status in the hotel and catering industry.

Food Hygiene in Hospitality and Food Service Establishments

Food store, hotel, and restaurant operators must follow a variety of safety procedures to ensure hygiene is maintained. This includes the operating environment, equipment, personal hygiene of employees, waste management, ensuring water quality, and cleaning control. Food safety must also be ensured during storage and distribution and includes regular microbiological testing.

Safety principles are based on the HACCP concept and are adapted to the diverse conditions of the industry. Hazards can be introduced anywhere in the supply chain. This includes the areas of the premises in retail, catering, and hospitality. Microorganisms can colonize surfaces and staff equipment and pose a hazard to consumers.

Lack of hygiene control or errors in food handling can lead to serious infectious diseases that can be life-threatening, especially for the elderly and young children. Hygiene regulations are especially important and particularly strict when it comes to handling fresh and open food.

  • ATP tests according to HACCP principles.
  • A3 (ATP+ADP+AMP) Lumitester Smart
  • Reliable readings within 10 seconds
  • Easy to use
  • Excellent sensitivity
  • Cloud-based data management and documentation

The Most Important Hygiene Regulations in the Catering Trade

The starting point for the applicable hygiene regulations is the national guidelines for good hygiene practice. They are an indispensable aid to proper hygiene and food safety in company-specific self-checks according to HACCP. In addition, the EU hygiene legislation is to be followed according to which business owners are obliged to take preventive action under HACCP concepts. It also requires corresponding documentation of the measures taken and of their effectiveness.

The most important aspects of a hygiene concept are:

Solutions from HyServe are:

Lumitester Smart

LuciPac A3 Surface

LuciPac A3 Water

Compact Dry

Food Stamp

What does good hygiene practice look like?

Appropriate, and good hygiene practices must be followed by hotel and catering establishments. They are carried out through preventive self-checks, for example with ATP tests, according to recognized HACCP principles and are intended to minimize potential risks.

The so-called GHP measures primarily cover these areas:

The Most Important Hygiene Regulations in Retail

To prevent germs from being transmitted via surfaces, general hygiene, both operational and personnel hygiene, is essential. However, cleaning alone is not enough, because microorganisms are killed, but not completely removed, so that further spread to other surfaces can occur where they can serve nutrients for other bacteria.

Therefore, surface disinfection is part of the HACCP concept for the food trade for all surfaces that come into contact with hands and are used by different people. Further hygiene measures, also with a view to the pandemic, must be taken and monitored. The food trade, in particular, had a fundamental task during the pandemic, to supply the public. It is not always possible, for example, to open doors without contact or to clean shopping carts regularly by wiping disinfection.

Contactless hand disinfection dispensers have since been found in many entrances and areas, but business owners must also fulfill their duties for proper food hygiene behind the counter.

FAQs
  • 1) What is meant by industrial hygiene?

    This includes all measures for cleanliness and hygiene for all rooms, outdoor facilities, equipment, machines, and devices of the company.

  • 2) Who monitors hygiene in restaurants?

    Hygiene monitoring is the responsibility of the states and is carried out by the respective health offices.

  • 3) What is the task of food hygiene?

    The purpose of food hygiene is to protect consumers and employees who may come into contact with microbial contamination during the production, processing, or trade of food. This is to prevent adverse health effects.

  • 4) What is good hygiene practice?

    Good hygiene practice includes hygiene in establishments, personal hygiene, occupational hygiene, and food hygiene, and is intended to protect food from spoilage or contamination.

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