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Delicatessen

Red Zone

Ensure good hygiene in your delicacy

The delicatesse department should always be clean and appear inviting.
A hygiene critical area serving ready-to-eat products where control of cross-contamination is essential.
All surfaces within this area needs to be kept scrupulously clean, and the tools used need to be dedicated for use in this area to minimse the risk of microbial cross-contamination.