MATFER E-CATALOGUE ANGLAIS 2020

585 HYGIENE GUIDELINES AND MAINTENANCE DIRECTIONS INTRODUCTION Utensils are for use in direct contact with food in accordance with Regulation (EC) No 852/2004 on the hygiene of foodstuffs. The utensil user remains solely responsible for ensuring its stipulations are respected. The object of these maintenance instructions is to inform users how to clean their utensils correctly. They do not provide general hygiene guidelines and should not be considered as such. References to hygiene practice (both required by law and otherwise) are provided for information purposes only. The Matfer Bourgeat Group accepts no responsibility for them, including if they are obsolete, incorrect or incomplete. Excerpt from Regulation (EC) No 852/2004 on the hygiene of foodstuffs CHAPTER V Provisions applicable to equipment 1. All articles, fittings and equipment with which food comes into contact are to: a) Be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination; b)Besoconstructed,beofsuchmaterialsandbekept insuchgoodorder,repairandconditionastominimiseanyriskofcontamination; c) With the exception of non-returnable containers and packaging, be so constructed, be of such materials and be kept in such good order, repair and condition as to enable them to be kept clean and, where necessary, to be disinfected. Information: Hygiene Guidelines for Catering and Food Sales Settings Technical information verified on 30 October 2019 by the French Legal & Administrative Information Directorate (part of the Prime Minister’s Central Administrative Services) is available at https://www.service-public.fr/ CLEANING INSTRUCTIONS 1. First use Utensils must be cleaned and disinfected before their first use. 2. Cleaning frequency It is for the utensil user to determine how frequently the utensils should be washed and disinfected during each session of use in accordance with hygiene regulations. We remind you that it is recommended you protect or film-wrap utensils at the end of each session of use. Wash and disinfect them after each use. 3. Cleaning methods > Washing by hand Utensils can be cleaned using clean water and a sponge (or equivalent). The following precautions should be taken: - Do not allow skin or eyes to come into contact with detergent. - Wear protective gloves if cleaning by hand. If splashes occur, rinse thoroughly with clean water. Transparent plastic utensils: Do not use scourers to wash transparent plastic utensils as they may leave scratches. > Using a dishwasher Dishwasher-safe utensils can be washed in dishwashers/potwashers. Youmust adhere to themanufacturer’s recommended settings and quantities and the following default temperatures: • Maximum washing temperature of 65°C • Maximum drying temperature of 85°C. 4. Compatible detergents Utensils can be washed using dish detergents in accordance with current legislation. You must use the quantities specified by the dishwasher/potwasher detergent manufacturers. Limited company (“société anonyme”) with €1,630,800 in capital – SIRET no. 77573252200047 - Registered with the Alençon Trade and Companies Register under no. 775 732 522 – NAF code: 2599 A – VAT no.: FR59775732522 ZI Les Réhardières, Route de l’Aigle, 61290 LONGNY-AU-PERCHE Tel.: : +33 (0)2 33 85 34 00 – Fax: +33 (0)2 33 73 64 05 – Email: matferindustrie@matfer.fr 5. Drying You must dry utensils after washing them. According to hygiene regulations, utensils should be air-dried or dried using disposable paper towels, and protected or film-wrapped after each use. Applicable to all utensils including those certified NF