Standards of hygiene and cleanliness
Our standards are among the safest in the world of catering...
...because your safety and that of your children is a vital concern for Belambra.
In restaurants:
All Belambra restaurants follow the HACCP (Hazard Analysis Critical Control Point) international control method, which ensures the control of critical points on quality through a risk analysis. These various control steps are listed in the "HACCP Belambra Guide" which lists all daily, weekly, bi-monthly and monthly quality checks.
Here are some examples of what Belambra is doing to ensure impeccable quality:
All meals: we take a sample of each dish prepared by us. This control dish is kept at 6°c for 7 days and is exclusively intended for the official services of the State in case of suspicion of food poisoning.
Every day before the opening of our restaurants, we check:
• The temperature of our ingredients
• Temperatures of refrigerated enclosures
• Adjustment of cooking equipments
• The raw materials we receive
• Cut-off dates for holding a food sample
Every day, we thoroughly clean and disinfect each restaurant and kitchen. And throughout the day, the restaurant and the kitchen are kept perfectly clean thanks to frequent cleaning changes.
Every month, surprise microbiological analyses are carried out in all Belambra restaurants, by the independent ALPA laboratory accredited by the inspection section of COFRAC (under no. 3-0805, scope available at www.cofrac.fr) for carrying out inspections of the food activities of the distribution outlets in accordance with the FCD RAS standard.
Every year, all our restaurants are audited on the good control of the rules of hygiene and cleanliness in restaurant.
Every year, all our restaurants receive training in hygiene and cleanliness in restaurants.
In children’s clubs:
We pay just as much attention to hygiene in children’s clubs
Every evening:
• Cleaning tables, chairs and floors
• Toilet disinfection
• Disinfection of door handles
Every week: disinfection of games.
In times of risk of gastro-enteritis, we perform weekly disinfection of the premises using a disinfecting bactericidal and fungicidal fumigant.
