The basic hygienic requirements and the responsibilities for their fulfillment in Bulgaria are defined by the law for foods and Decree No.5 from May 25th, 2006 for food hygiene.
Since January 1st 2007 the system for Hazard Analysis and Control of Critical Points (НАССР) must be implemented and applied in all locations for production and trade with foods in Bulgaria.
Observing the hygiene is a process, which encompasses the whole chain of production and trade with foodstuffs. Hygiene is a decisive factor for food safety and is the basic responsibility of everyone, who is in contact with foodstuffs or means of their production, as well as of those, who work and trade with them.
In order to be certain, that you provide a good level of hygiene, follow these seven steps for cleaning and disinfection:
- Clear away waste
- Sprinkle the surface with a grease detergent
- Rinse
- Sprinkle with disinfectant
- Leave it to take effect for at least 5 minutes
- Rinse with drinking water
- Let it dry
If you want your business to be successful, it is important to make yourself familiar with the basic rules, concerning food safety:
- Using detergents with proven efficiency, original labels and instructions for proper use when cleaning and disinfection of production premises;
- Regular washing and disinfection of hands, especially before work, after a break or contact with dirty objects, and for drying one should use disposable towels or a special had-dryer for the purpose;
- For those working in food-producing enterprises and those engaged in the trade of foodstuffs, it is necessary that they be provided with proper uniforms, which should be changed regularly and maintained clean;
- The storage and preparation for consumption of foodstuffs should be carried out after employee training on keeping the refrigerator chain.
METRO offers to your attention a wide range of professional detergents for cleansing and disinfection, towels, gloves, insulation boxes, cool boxes, ice packs and other products, suitable for your activities.