Hygiene Standards in the Food Industry

Hygiene standards in the food industry aim to prevent consumers from getting sick, without interfering with the processing of food products, while also ensuring the safety of those working in the field. 

Hygiene standards apply to all operators in the food industry, involved in: production, processing, serving, storage, transportation, and sale of food.

Here are the most important hygiene standards in the food industry: 

• Food establishments that use their own sources of drinking water (hot and cold), such as wells, must ensure control and sanitary inspection according to current regulations; 
• Solid and liquid food residues should be sealed tightly in special containers that are easy to clean and disinfect. They should be transported and stored in previously disinfected spaces, using detergents specifically designed for the food industry;
• Food residues in collection containers should be discarded before reaching the maximum allowed quantity or before decomposing, in order to maintain cleanliness in these areas at all times;
• All food establishments must have sufficient storage space for storing semi-finished products, raw materials, and auxiliary materials to prevent their degradation; 
• Production lines, equipment, and furniture in food establishments should be easy to clean and should not alter the quality of raw materials or finished products they come in contact with; 
• In the case of raw materials - prefabricated or finished - they should be stored in refrigerated compartments to prevent the transmission of odors from one raw material to another; 
• Food establishments should be equipped with necessary products for proper sanitation of storage spaces: garbage bags, liquid soap and cloths, specialized detergents for the food industry, according to ISO 9001 certification;
• For operating permits, restaurants must have the following spaces: dining area, areas for food preparation, spaces for storing raw materials; 
• Preparations that can be consumed without prior heating should be stored separately from preparations (raw materials) containing meat or raw meat (e.g. minced meat); bakery products should be stored in baskets made of wicker or in airtight containers, protected from dust or insects. 

The concept of quality for vegetables and fruits is a complex notion, which can be analyzed under the following aspects: 

 agronomic, commercial, organoleptic, nutritional, and sanitary. Within the standards of quality for fresh vegetables and fruits, the concept of quality is determined by the commercial aspect of the fresh products presented for sale, through visual characteristics (freshness, size, shape, and color) and conditioning (sorting, packaging, labeling, and presentation). Therefore, the provisions of these quality standards, also called marketing standards, ensure the uniform classification of fresh vegetables and fruits, based on their commercial characteristics, through a unique evaluation system, disregarding cultivation technologies and production areas.

      Quality guaranteed 

    We are a company specialized in providing quality control services for fruits and vegetables before they are supplied to supermarkets. We ensure that the products are fresh, healthy, and compliant with the quality standards required by our clients. Through our teams of qualified inspectors, we guarantee the avoidance of merchandise rejections and reduce losses for retailers. By collaborating with us, our clients benefit from the highest quality products, which contributes to maintaining a strong reputation in the market.

Soseaua Oltenitei 410,

 Popesti-Leordeni, Ilfov, 077160 

  Romania