In the food chain, disinfection is a documentation question as much as a hygiene one.
On premises in the food chain, disinfection has two extra dimensions that other sites do not have.
First — the treatment itself. Surfaces that come into contact with food have to be rinsed afterwards. Our choice of method and product takes account of the fact that food is handled on the site.
Second — documentation. The business has to be able to show that treatment was carried out: when, at what scope, and with what. That is part of the hygiene plan, and it is exactly what the supervisory authorities check.
| Zone | What the treatment involves |
|---|---|
| Food preparation surfaces | Rinsed after treatment |
| Storage rooms | Treated, with product covered or removed |
| Chill rooms | Agreed separately — temperature affects the method |
| Ventilation and extraction | Grease residue has to be removed first |
| Staff rooms | Standard contact surface treatment |
| Waste area | Often the main source of trouble |
Disinfecting a layer of grease or residue is pointless — the product never reaches the surface underneath it.
A disinfectant acts on the surface it touches. If there is a film of grease, flour dust or dried product residue on it, the product stays on that layer and nothing underneath changes. That is why on food premises mechanical cleaning is not a preparatory step but part of the job.
The second reason is that many residues are themselves a growth medium. Grease in extraction ducting, product residue under machine feet, sugar or milk residue in joints — they hold moisture and feed exactly what you are trying to eliminate. If they stay, the result of the treatment is short-lived whatever product is used.
For every treatment carried out we prepare a record stating the date, the scope and the zones treated. Where we work regularly, we keep a log of the work carried out that can be filed with the business's hygiene documentation.
We do not build your HACCP system and we do not sign off compliance — we carry out the treatment and document it so that it can be filed within your own system.
The practical distinction is this: your hygiene plan sets out what has to be done and how often, and that is the business's responsibility. We are a contractor for one part of it, and our record is the evidence that this part was carried out on a given date. If the plan calls for treatment once a quarter but the log shows twice a year, that is a question at inspection — which is exactly why, in an ongoing arrangement, we keep one continuous list of dates rather than separate sheets.
The type of site changes the priorities.
So there is no single treatment plan for all food premises — it is built around what actually happens on the site.
We work outside production hours: after the last shift, on a non-working day or during a planned stoppage. Treatment during production is not possible, because food handling and disinfection cannot go on in the same space at the same time.
We assess the zones, how they are used and the production schedule.
We work outside production hours.
Removing grease and dirt — without it disinfection does not work.
We disinfect, observing the products' contact times.
Surfaces that come into contact with food are rinsed.
We prepare a document covering the work carried out.
Chill rooms are a separate case worth planning ahead. At low temperatures products act more slowly, and the rooms cannot stand open for long. In practice we usually do them when the room is being defrosted or emptied anyway, rather than as a separate visit in the middle of a production week.
What most often goes wrong on food premises: treatment is ordered for the kitchen or the production hall, but the waste area and the drains are left untreated — and that is where the permanent source is. The second typical mistake is treating surfaces that have not been cleaned: the result looks done, but is not. The third is ordering irregularly from different contractors, which leaves gaps in the log that an inspection spots immediately.
We do not develop HACCP systems, hygiene plans or internal procedures. We do not carry out audits and we do not issue compliance opinions. We do not process-clean or dismantle machinery. We do not clean the full ventilation system throughout the building — we treat the extraction filters and the accessible part of the duct. And we are not a substitute for daily cleaning: that stays your staff's work under your own regime.
And one more boundary we set out up front: we are a contractor, not a compliance consultant. If what you need is someone to tell you what should be written in your hygiene plan, that is a different service from a different specialist. What we can tell you is what is physically happening on the site and where the source of the problem is, and carry out the treatment.
Up to 100 m² — €1.20/m², 100–300 m² — €0.90/m², 300–1000 m² — €0.70/m². For regular scheduled treatment we prepare a separate quote with a volume discount.
No. We carry out the treatment and document it so that it can be filed within your existing hygiene documentation.
That depends on the type of site and on your hygiene plan. After an inspection we can suggest a frequency, but the final decision is the business's own responsibility.
We work outside production hours. We agree the treatment and airing times in advance so that the site is ready for the next shift.
Describe the situation — we will tell you whether treatment is needed at all, and which one.
Fill in the form — we will call you on the number you provide, ask a few clarifying questions and propose a solution.
Thank you! We will contact you on the phone number you provided shortly.
