How to fight bacteria

search 25 Mar 2022

Fighting bacteria with misa coldrooms

Hygiene has many facets: everyone has their own personal methods for achieving perfect hygiene and cleanliness. However, we must be very precise when we talk about food hygiene. In this case, there must be one single correct procedure, because if everyone acted as they please, bacteria would spread indiscriminately, food would spoil and, in the worst-case scenario, it could be distributed. The terrible consequence would be food poisoning. Apart from the legal consequences that those responsible would face (criminal prosecution, fines, imprisonment), if the name of your hotel, restaurant or catering company were to be linked to a food scandal, the effect on your business would certainly be very negative. Luckily, you can avoid this.


HACCP procedure: for a better food security

You simply need to avoid that bacteria form and multiply in your coldroom. Do you already have a detailed cleaning procedure in place? A cleaning plan clearly defines when and how coldrooms need to be cleaned and disinfected. It is the basis for a hygienically perfect and therefore food-safe coldroom.


Safety from production to the table

In addition to that, every company that produces, processes and markets food products is obliged by the European Union (and has been since 2006) to develop and use its own “Hazard Analysis Critical Control Points System” (HACCP). This protocol must comply with legal requirements and be constantly updated. Written documentation is just as important as the application of the critical control points. The HACCP system aims to make food business operators more responsible for food safety, and to include the entire chain – from production to the table. The goal is the same as you pursue with your business: to offer your customers impeccable food. Storage and cold storage is only one part of this system – but an essential one. This is why you should be familiar with the principles of the HACCP system.


Fighting bacteria in the long run

The concept of HACCP is based on a systematic approach. Anyone who deals with food – from the baker to the butcher, to the manager of a restaurant or catering service – should be aware of all the possible hazards that an improper food storage could cause, and know how to avoid them. These risks include the proliferation of microorganisms causing food poisoning. The HACCP system helps you identify the hazards that can occur in food processing and assess their risks. Once all hazards have been identified, you are able to take the necessary measures to eliminate them.


Innovations for simple hygiene

In the past few years, coldroom operators have been able to meet the requirements of regulatory authorities more easily, because more and more coldrooms on the market are coming up with innovative solutions that make it easier to comply with regulations. A good example are coldrooms with panels coated with silver ions. These eliminate bacteria and at the same time prevent them from forming again. What this means for you is, among other things: shorter cleaning processes and longer maintenance intervals.