✍️ Firas Bouatay, Traffic Manager, Maé Innovation
Food hygiene and HACCP: the regulatory framework
Food hygiene is governed by a specific body of European and French regulations. The legal basis is EC Regulation No 852/2004, which requires all operators in the food chain to carry out hazard analysis and implement HACCP (Hazard Analysis Critical Control Point) principles. In France, inspections are carried out regularly and systematically by the Departmental Directorates for the Protection of the Population (DDPP).
In practical terms, HACCP is a preventive method that identifies critical control points (CCPs) in the manufacturing process. Furthermore, Good Hygiene Practices (GHP), which form the basis of the HACCP approach according to Eurofins Food Assurance, encompass a wide range of measures aimed at preventing food contamination by pathogens, allergens and foreign bodies. However, amongst these measures, the choice of equipment that comes into contact with food is a critical point that is often underestimated.
What Regulation (EC) No 1935/2004 says about materials in contact with food
Any material in contact with food is subject to Regulation (EC) No 1935/2004. Consequently, this regulation stipulates that no material must transfer substances likely to endanger human health, alter the composition of food or affect its organoleptic characteristics. Thus, any mould, tool or conveyor that comes into contact with food is directly subject to this legal obligation.
📌 Key regulatory point: Failure to ensure that equipment complies with food safety regulations exposes the manufacturer to criminal penalties, product recalls and administrative closures. An HACCP audit without a Declaration of Conformity (DOC) from the equipment supplier constitutes a major non-compliance.
How equipment affects your HACCP compliance in food hygiene
In practice, a production line’s HACCP compliance does not depend solely on procedures and staff training. It also depends on the very design of the equipment used. Indeed, equipment that is poorly designed from a hygiene perspective creates risks that no procedure can fully mitigate.
Porous, rough or difficult-to-clean equipment creates retention zones where microorganisms thrive between cleaning cycles. In particular, Listeria monocytogenes is a particularly resistant pathogen capable of forming biofilms on food surfaces. In 2025, more than 15 Listeria-related recalls resulted in costs exceeding €500,000 per incident in France. Equipment with a smooth, non-porous surface mechanically reduces this risk.
A material not certified for food contact may leach chemicals into the food product during cooking or storage. Consequently, this type of contamination is invisible to the naked eye but can be detected by migration tests. It can lead to product recalls and result in criminal liability for the production manager.
Under an HACCP approach, cleaning protocols must be validated and reproducible. However, equipment whose geometry prevents effective cleaning (blind spots, deep recesses, rough surfaces) makes it impossible to validate the protocol. Thus, choosing a material with a smooth, naturally non-stick surface directly simplifies the HACCP validation of the cleaning process.
According to data from Process Alimentaire, recalls due to foreign bodies accounted for 7 per cent of all recalls in January 2025, an increase compared with previous months. Equipment that wears out prematurely can generate foreign fragments in the food product. Consequently, choosing equipment with a certified service life and predictable wear and tear is an integral part of a rigorous industrial hygiene approach in the food industry.
Criteria for selecting equipment that complies with food hygiene standards
In the food production sector, selecting equipment that complies with industrial hygiene requirements involves more than simply requesting certification. Several criteria must be assessed simultaneously to ensure that the equipment fits properly within your HACCP system.
1. Food certification and the declaration of compliance
All equipment that comes into contact with food must be accompanied by a declaration of compliance (DOC) with Regulation (EC) No 1935/2004. Furthermore, for silicone moulds and tools, the distinction between platinum-cured silicone (certified, thermally stable, negligible migration) and peroxide-cured silicone (less stable, potential for migration) is a non-negotiable selection criterion for HACCP compliance. Consult our comprehensive guide on quality control in the food industry to understand the associated documentation requirements.
2. Cleanability and compatibility with your cleaning products
Compliant equipment must be capable of being cleaned effectively using the cleaning agents and disinfectants in your process, without causing any degradation of the material. Consequently, you should always ask your supplier for the validated cleaning protocols and the products compatible with the material. A food-grade platinum-cured silicone, such as that found in the Silmaé ranges, is resistant to the alkaline detergents used in industrial production without any loss of non-stick properties or surface degradation.
3. Thermal resistance and material stability
Equipment is subjected to repeated thermal cycles (cooking, cooling, hot cleaning). A thermally unstable material may gradually degrade and cause migration or the formation of fragments. Furthermore, the thermal resistance must cover your entire process temperature range, from cooking to deep-freezing. Please also see our article on industrial food packaging, which covers the same requirements for materials in contact with food.
Silmaé and Fibermaé moulds: food hygiene and cleanability
When it comes to food industry hygiene, production moulds are items of equipment that come into direct and repeated contact with food. At Maé Innovation, the Silmaé and Fibermaé ranges have been designed to meet the most stringent hygiene requirements in industrial food production.
Manufactured in France for over 30 years, EU and US food-grade certified. Technical data sheets and declarations of conformity are available immediately for your HACCP audits and industrial certification dossiers.
Do you need to prepare for an HACCP audit?
The Maé Innovation team provides declarations of conformity and technical data sheets for all its Silmaé and Fibermaé moulds for your certification applications.
Good hygiene practices on your food production line
Beyond the choice of equipment, the implementation of good food hygiene practices relies on precise operational routines. Indeed, compliant equipment that is poorly maintained can become a source of contamination. Here are the key practices to incorporate into your HACCP plan.
Every piece of equipment that comes into contact with food must have a documented cleaning and disinfection protocol, specifying the products, concentrations, contact times and validated temperatures. Furthermore, this protocol must be auditable and records must be kept. In practice, for Silmaé and Fibermaé moulds, cleaning in an industrial dishwasher at 65 °C using an alkaline detergent is sufficient to ensure decontamination between each production cycle.
A worn mould poses a hygiene risk. In practical terms, a surface that deteriorates loses its non-stick properties, becomes porous and traps food residues. Consequently, a preventative mould replacement plan, based on the number of usage cycles, is essential as part of a rigorous industrial hygiene programme. To find out more on this subject, see our article on food production and industrialisation errors.
HACCP compliance does not rely solely on equipment. No HACCP programme can succeed without staff training and awareness-raising. Indeed, understanding strict hygiene rules, identifying non-conformities and implementing corrective measures are skills that everyone on the production line must master. Furthermore, the traceability of each batch is a regulatory requirement that enables a potential product recall to be contained swiftly.
📌 Good to know: The industrial bakery sector has the strictest food hygiene requirements due to the microbiological risks associated with fresh products and deep-freezing. Fibermaé moulds, which can withstand temperatures from -25 °C to +300 °C, are specifically designed to meet these process requirements.
Summary: food hygiene and choice of equipment
Firas Bouatay
Traffic Manager, Maé Innovation
A specialist in digital acquisition and search performance, Firas Bouatay supports Maé Innovation with its SEO and Google Ads strategy. He works on a daily basis with the company’s technical and sales teams on topics such as food hygiene, HACCP compliance, industrial production and food-contact equipment.
FAQ : hygiène en agroalimentaire et conformité HACCP
Vous optimisez votre conformité HACCP en hygiène agroalimentaire ?
Maé Innovation fournit des moules Silmaé et Fibermaé certifiés alimentaire EU et US, avec documentation HACCP complète. Fabriqués en France depuis plus de 30 ans, disponibles en catalogue ou sur-mesure pour votre ligne de production.
