Hygiene Solutions for Foodservice
Businesses

Yes. For professional kitchens we have surface disinfectants that clean and disinfect in one step, no-rinse products for food-contact surfaces, and broad-spectrum disinfectants (Oxivir) for washrooms, door handles, bar counters and other high-touch surfaces in dining rooms and toilets.

Yes. The range includes Diversey Pur-Eco concentrates with the EU Ecolabel for dishwashing, floors and washrooms, as well as dilution systems for concentrates that reduce plastic waste and transport. Every product comes with documentation you can attach to your property's environmental records.

For the businesses we supply, we train staff on site, provide wall charts with concentrations and dosing instructions in the local language posted where the product is used, and prepare a cleaning plan tailored to your kitchen. A site visit and advice are free anywhere in Montenegro — call +382 20 613 455 or email info@interesta.net.

Yes. Concentrates with automatic dosing use exactly the prescribed amount — manual pouring typically means a third more consumption. For machine dishwashing we set the dose according to water hardness, which reduces limescale in the machine, electricity consumption and the number of rewashes.

A cleaning and disinfection plan is a written document that defines how, with what and how often every surface, piece of equipment and room is cleaned. The HACCP system rests on prerequisite programmes, and premises hygiene is the first of them: without a written plan and completed records, no other part of the documentation holds up, because you cannot prove that the surface on which food is prepared was clean. In practice the plan is most often copied from someone else and sits in a folder unfilled — and an inspector recognises that immediately.

For every surface, piece of equipment and room the plan defines six items: what is cleaned (work surface, dishwasher, kitchen floors, cold room, washroom); with what — the exact product name, not just "detergent"; at what concentration and how that concentration is achieved, by dosing or measuring; how often — after every use, daily, weekly, monthly; who is responsible — the job role, not the person's name, so the plan does not go out of date when someone leaves; and how it is recorded — which sheet is signed and where it is kept. Products listed in the plan must have safety data sheets and, for disinfectants, proof of efficacy to the relevant standards.

A plan without records is worth nothing. The record sheet is kept daily and signed by the person who did the work — not by the shift manager at the end of the week; an inspector spots that at once from the same handwriting in all thirty rows. Sheets are kept for at least a year, together with the property's other HACCP documentation. For the businesses we supply we prepare a cleaning plan template and record sheet adapted to hospitality businesses in Montenegro.

The five mistakes most often seen at inspection: a plan copied from another business, listing equipment you do not have and omitting what you do; products listed by type rather than by name, so neither concentration nor safety data sheet can be checked; disinfecting without cleaning first — a disinfectant does not work on a greasy surface; the same cloth used for several zones, with no colour coding, so contamination travels from the washroom to the kitchen; and records filled in ahead of time for the whole week.

Yes. The scope of the documentation depends on the size and type of business, but a cleaning plan and hygiene records are required even from the smallest hospitality businesses — cafés, bakeries, fast-food outlets. The plan is signed by the responsible person in the business: it is the business's internal document, not the supplier's, and we help you prepare it and document the products.

Yes. With the products we supply you receive safety data sheets, technical data sheets and dosing instructions in the local language. For the businesses we supply we prepare a cleaning plan tailored to the specific kitchen, train the staff and provide wall charts with concentrations, so the instructions are where the product is used. A site visit is free anywhere in Montenegro — call +382 20 613 455 or write to info@interesta.net.