Degreasing according to HACCP: how to do it safely and effectively
Degreasing according to HACCP: how to do it safely and effectively
Grease is an invisible but persistent enemy: it provides an ideal breeding ground for bacteria, moulds and yeasts. Even thin grease layers can drastically reduce the effectiveness of cleaning and disinfection, thereby increasing the risk of cross-contamination. That’s why thorough and regular degreasing of your kitchen and equipment is a crucial step in every HACCP plan.
Degreasing as a foundation for food safety
Where cooking, frying, baking and roasting take place daily, grease builds up quickly. Think of splashes on walls and equipment, greasy deposits on worktops, and a film on the floor. If not removed properly and on time, these can:
• Block the action of disinfectants
• Promote microbial growth
• Cause odour problems and slip hazards
• Negatively affect audit results
A systematic and thorough approach is not a luxury, but a necessity.
The importance of the right product
For a professional approach, choose a degreaser that:
• Effectively loosens and dissolves grease
• Is safe for food-contact areas
• Rinses quickly and residue-free
• Is suitable for daily use
DIPP N°02 Kitchen Degreaser Sticky Grease meets all these requirements. It is a highly concentrated degreaser and deep cleaner that effortlessly removes baked-on grease, oils and dirt. With its practical spray bottle or canister, the product is ready to use at any time.
How to degrease properly: step by step
1. Pre-cleaning – Remove coarse food residues with a cloth or spatula.
2. Applying degreaser – Apply to the contaminated surface and let it work for a few minutes.
3. Mechanical action – Scrub with a brush or microfiber cloth. Use colour-coded tools for hygiene.
4. Rinsing – Rinse with warm water until all product and grease residues are gone. Let dry.
5. Visual check – Inspect the surface. A grease-free surface shines—literally and figuratively.
Application frequency
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Daily: worktops, kitchen appliances, sinks, floors
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Weekly: walls, oven interiors, extractor filters
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Periodic: drains, kitchen frames
Link each task to a cleaning schedule with clear instructions and responsibilities. DIPP Professional hygiene planners can help.
Conclusion
Proper degreasing is a key step in every HACCP plan. With a structured process, good tools and the right product, you keep grease formation under control. This protects not only your customers’ health but also your business reputation.
Want to start with an efficient, safe and user-friendly degreasing process? DIPP N°02 Kitchen Degreaser Sticky Grease is your reliable partner in every professional kitchen.
