Anyone who works in the food industry knows full well that cleanliness isn’t an option – it’s at the heart of everything you do. Whether it’s a small, local butcher’s, a bakery or a large fish processing plant, impeccable hygiene is an absolute must.
And not just to comply with regulations – which is crucial – but because food safety starts right there, on every surface, with every utensil, and in every corner where food is handled.
From esensthe chemical solutions division of the ISTOBAL Group, we have been working closely with food industry professionals for years. And one thing we've learned is that every sector, process and facility has its own specific requirements. That’s why our esens Clean & Care range doesn’t offer generic solutions, but rather specific products designed to solve real problems.
Table of contents
- Why the food industry needs specialised products
- The esens Clean & Care range: Products designed for everyday use
- Cleaning protocols: The importance of a well-defined system
- Precautions and good practices in professional cleaning
- esens: over 75 years of experience at your service
- Do you need advice for your installation?
- Frequently asked questions about cleaning in the food industry
Why the food industry needs specialised products
Cleaning in food environments is nothing like domestic cleaning. Several factors come into play that complicate daily work:
- Stubborn fats and organic residues: Animal fat, blood, fish scales or dough residue are incredibly difficult to remove. They adhere to surfaces, become embedded in joints and, if not dealt with properly, become sources of contamination.
- A wide variety of surfaces: In a single installation, you’ll find stainless steel, Teflon, food-grade plastics, glass, resin flooring and much more. Each material requires specific treatment; what works on steel could damage Teflon, and vice versa.
- Strict regulations and constant audits: Cleaning protocols in the food industry are subject to extremely demanding European regulations. It’s not enough for surfaces to appear clean; they must be microbiologically clean, and you need to be able to demonstrate that, too.
- Intense production rhythms: Intermediate cleaning during the working day must be quick and effective. There’s no time for products that require long contact times or multiple rinses to be removed.
In this scenario, using conventional cleaning products simply falls short. The food industry needs professional solutions that are effective degreasers, powerful disinfectants, gentle on sensitive surfaces and easy to use.
The esens Clean & Care range: Products designed for everyday use
Our range of hygiene and cleaning products for the food industry has been developed by listening to the real needs of the people who work in the sector. Each product addresses a specific problem and integrates seamlessly into standard cleaning protocols.
NT-23: The degreaser that makes the difference
If there’s one product that defines our commitment to professional cleaning in the food industry, it’s NT-23A high-power concentrated degreaser, it has been specifically formulated to remove animal fat, protein residues and baked-on dirt from food contact surfaces.
What makes NT-XNUMX special is its versatility. It can be used diluted at XNUMX% for cleaning floors and drains, or at higher concentrations to tackle tougher dirt on machinery, cutting tools or work surfaces. Its formulation allows for rapid action – taking around five minutes – without the need for aggressive scrubbing, protecting both your surfaces and keeping staff safe.
In environments where there is a constant build-up of fat, such as butcher’s shops, fish markets or bakeries, NT-XNUMX allows you to maintain hygiene standards even during the busiest shifts. Apply it, let it work, rinse it off with water, and you’re done. It’s that simple – and effective.
Alergreen: Intermediate cleaning without rinsing
Intermediate cleaning is one of the biggest challenges in the food industry. During the working day, contact surfaces such as tables, scales, tools and refrigerated display cases need to be decontaminated regularly, but without interrupting operations or requiring complicated processes.
That’s why we developed Alergreen a multi-functional cleaner suitable for glass, metal and other surfaces that requires no rinsingSimply spray it onto the surface, wipe it with a disposable paper towel, let it dry and enjoy clean, shiny surfaces that are ready for further use.
Alergreen is especially useful for polishing stainless-steel surfaces, cleaning display cases and removing residues from other cleaning products from fixed parts. In fact, it’s the only product that can remain in the work area throughout the day, greatly simplifying the management of cleaning supplies.
Clorgreen: Disinfection and bleaching in one step
When it comes to disinfection in the food industry, sodium hypochlorite remains a benchmark. Clorgreen is our professional bleach solution, formulated for disinfecting surfaces, machinery and equipment, as well as for bleaching chopping boards and deodorising drains
Clorgreen restores Teflon chopping boards – surfaces that darken and accumulate odours over time and through use – to their original appearance and eliminates any traces of contamination. The process is simple: after cleaning with degreaser, apply Clorgreen with a paper towel, leave it overnight, and rinse it off in the morning. The result is whitened, disinfected cutting boards, ready for a new day’s work.
For drains, simply pour a small amount of undiluted Clorgreen down the drain. This eliminates odours and prevents the proliferation of micro-organisms in one of the most critical areas of any food processing facility.
Ecogreen handwashing stations: Hand hygiene as a priority
We can’t talk about food safety without talking about hand hygiene. It is probably the most important preventative measure, and yet it’s often neglected due to a lack of suitable products or clear protocols.
Ecogreen Hand Wash is our professional soap for hand hygiene in food service environments. Its formula is gentle on the skin yet effective against dirt and micro-organisms. Simply apply to wet hands, rub in, rinse thoroughly with water, and dry with paper towels. Simple, quick and essential.
We recommend setting up well-equipped and clearly marked handwashing stations, and reminding staff of the importance of washing their hands before and after each cleaning task, after handling waste and whenever necessary!
Citrinox: Bringing stainless steel back to life
Stainless steel is the star material in the food industry, but that doesn’t mean it’s indestructible. Over time, limescale from water leaves stains and deposits that mar surfaces and can become breeding grounds for dirt.
Citrinox It is our professional descaler, designed for restore the original shine of stainless steel. Prepare it by diluting the contents of the container in warm water, apply it to the surface with a paper towel, leave it on for five minutes, and rinse off. It may be necessary to repeat the process or increase the frequency of application in areas with very hard water.
Cleaning protocols: The importance of a well-defined system
Having good products is only half the battle. The other half is using them correctly, at the right time, and following standardised procedures. A well-designed cleaning protocol should include:
- Clear frequencies: Not all surfaces require the same cleaning frequency. Areas in direct contact with food need thorough cleaning every day, while other areas may require weekly or monthly cleaning.
- Differentiation between intermediate cleaning and deep cleaning: Intermediate cleaning maintains conditions during the day; deep cleaning at the end of the day removes any build-up of dirt and prepares the facilities for the following day.
- Assigning specific products and tools: Each surface and each type of dirt requires the appropriate product. Mixing products or using the same tool for different areas can lead to cross-contamination.
- Staff training: Having the best products is pointless if your team doesn’t know how to use them. Ongoing training is key to maintaining hygiene standards.
At esens, we don’t just supply products – we offer tailored technical advice to help each client define their cleaning protocols, optimise processes and resolve any technical questions that may arise.
Precautions and good practices in professional cleaning
Working with cleaning chemicals requires following certain guidelines. safety rules that protect both staff and facilities:
- Use of personal protective equipment: The use of gloves is recommended when handling chemicals. In the case of products such as Clorgreen, it’s also advisable to use safety glasses and avoid inhaling fumes.
- Do not mix products: This is a golden rule. Mixing different chemicals can cause dangerous reactions. Each product must be used in its corresponding container and the label must be legible at all times.
- Avoid cloths and rags: In food environments, the use of single-use paper is recommended to prevent cross-contamination. Cloths and rags, no matter how well they’re washed, can become havens for micro-organisms.
- Proper storage: Cleaning products and tools should be stored clean, dry and tidy in a specific and exclusive cupboard until they’re needed again.
- Consult the safety data sheets: If you have any questions about how to handle or apply a product, it’s essential to consult its safety data sheet
esens: over 75 years of experience at your service
When you choose esens Clean & Careproducts, you’re not just choosing high-quality chemical solutions. You’re gaining access to all the knowledge and experience of the ISTOBAL group, a leading multinational with over 75 years’ experience in the professional cleaning sector.
We control the entire value chain, from our own formulations tailored to each need to the rigorous selection of sustainable raw materials, manufacturing under European safety standards, and ongoing technical support. This vertical integration allows us to offer effective, safe products with an excellent price-quality ratio.
In addition, our commitment to sustainability is reflected in every decision: sustainable raw materials, minimising water and COXNUMX consumption and optimised packaging that reduces the environmental impact without compromising on effectiveness.
Do you need advice for your installation?
Every business has its own unique characteristics. A traditional butcher’s shop isn’t the same as a fish processing plant or a pastry shop. That’s why at esens, we offer a personalised technical consulting service that will help you select the right products, define efficient cleaning protocols and train your team in best hygiene practices.
Our sales team is ready to listen to your needs and offer tailored solutions. And if you need a product urgently, remember that we guarantee XNUMX-hour delivery on XNUMX% of our catalogue.
Let's talk! Contact Us and discover how esens Clean & Care can transform hygiene in your facility.
Frequently asked questions about cleaning in the food industry
How often should I clean food contact surfaces?
Surfaces that come into direct contact with food – worktables, chopping boards and utensils – should be thoroughly cleaned at least once a day, at the end of the working day. In addition, intermediate cleaning should be carried out as often as is necessary throughout the day, especially when there’s a visible build-up of grease or residue.
Can I use the same product for all surfaces?
It’s not recommended. Each type of surface and each type of dirt requires a specific treatment. A powerful degreaser like NT-23, for example, is ideal for removing stubborn grease, while a multi-purpose product such as Alergreen is better suited for quick, intermediate cleaning. Using the right product for each situation ensures better results and protects surfaces.
Why shouldn’t I use cloths or rags for food cleaning?
Cloths and rags, even with frequent washing, can become breeding grounds for micro-organisms and cause cross-contamination between different areas or surfaces. Single-use paper eliminates this risk and ensures that each cleaning task is done with clean equipment.
How can I whiten Teflon chopping boards that have darkened?
After your usual cleaning with degreaser, apply a sodium hypochlorite-based product like Clorgreen to the board using paper towels. Leave it overnight and rinse off in the morning. This process restores the board’s original colour and thoroughly disinfects them.
Is it safe to use chemical cleaning products in areas where food is handled?
Yes, provided that products specifically formulated for the food industry are used and the correct application protocols are followed. esens Clean & Care products are designed to be effective and safe in food environments, as long as the dilutions, contact times and rinsing procedures indicated for each product are respected.
What should I do if my chopping boards have deep grooves?
Deep grooves in chopping boards are a serious problem, as they can accumulate residue and micro-organisms that surface cleaning can’t reach. In these cases, it’s best to report the issue to the maintenance department so they can repair or replace the board. In the meantime, be extremely thorough when cleaning and disinfecting that area.