Food industry

High standards for food hygiene and consumer protection

Whether in the bakery, butcher’s shop, in the kitchen or at the sausage counter – fresh, tasty and healthy food with 100% quality is expected by the consumer every day.

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Hygienic working environment for safe food

To produce and process food safely, uncompromising cleanliness and a high level of hygiene are necessary. Thoroughly cleaning production lines several times a day, disinfecting surfaces without leaving residues, keeping machines and equipment hygienically clean, or washing hands several times a day – we support you with high-performance materials from our house brands profix® and racon®, which are perfectly suited for highly sensitive production areas and washrooms in the food industry.

Wiping and cleaning cloths - all-rounders for the food industry

Especially in the food industry, our airlaid products profix® super, profix® multi and profix® airsoft are true multi-talents in many situations. Extremely absorbent and abrasion-resistant, the special wipes quickly and completely absorb dirt, water or cooking oil, carefully remove food residues from work surfaces and equipment, and are excellently suited for extensive surfaces. Certified with the ISEGA seal, our cleaning cloths can also be used without hesitation for direct contact with food.

Fight against bacteria, germs and co.

In all areas of the food industry, employees must perform their work extremely conscientiously while meeting high hygiene requirements – even at peak times and under the greatest stress. Hands are indispensable and reliable tools, but also carriers of pathogens and infections, especially in typically moist working environments. Millions of microorganisms are found on hands, under fingernails and rings. On average, up to 10 million bacteria live on one square centimeter of human skin. With optimally equipped washrooms that are tailored to your needs and where good hand hygiene can be achieved quickly and easily, you make your team’s day-to-day work easier and also save valuable personnel and time resources.

When should you wash and disinfect your hands?

  • before each start of work and each contact with food
  • before putting on work gloves
  • after finishing cleaning work and waste disposal
  • after touching contaminated objects
  • after work interruptions or before changing to another activity
  • after blowing nose, sneezing or coughing into hands
  • after each visit to the toilet
  • after handling raw poultry, meat, egg, fish or other raw foods.

Daily updates on hand hygiene can be found here, among other places: www.haccp.de, www.rki.de, www.dghm.org/

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