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We can have a healthier kitchen if we incorporate Passive Systems that help to improve Food Safety and health.

¿What are Passive Food Safety Systems?

They are advance-generation materials and equipment that provide a plus of safety and hygiene to face eventual microbiologic contamination, without making big changes in our habits.

Healthy kitchens are spaces prepared for:

  • Help to adopt correct food handling practices
  • Favor cleaning, hygiene, and maintenance
  • Supply proper Ambiental conditions (humidity, temperature, ventilation…) to get a healthy space.
  • Have distinct areas for stocking, manipulation, cooking, waste…

7 proposals of Passive Food Safety Systems for a healthier kitchen

1.- Materials and coverings

  • Hygienic materials and surfaces to avoid microorganisms proliferation.

2.- Fridges and other appliances:

  • Fridges with internal covering with silver particles limiting bacterial growth.
  • Dishwasher with antibacterial pieces for more protection

3.- Tools and cooking utensils:

  • Colored anti-cross-contaminations cutting boards with colors according to type of product use.
  • Knifes and tools with antimicrobial treatment.

4.- Other systems:

  • Water and soap automatic dispensers with sensor
    • Air purifier and filtration units to reduce microbiological charge of the ambient
    • Extractor hoods and control Ambiental systems that avoid biological risk temperature and humidity.

5.- Furniture: with antibacterial varnish to ensure unlimited cover. Hygienical components do not vanish with daily cleaning or overtime but they last the whole life of the furniture. It does not alter the characteristics of the materials and is totally free of toxic components for human contact.

6.- Textiles: antimould, antivirus and antibacterial. Cloths with color code to avoid cross contamination.

7.- Clean and disinfection: Cleaning and hygiene utensils that must also be sanitized but are equipped with additives that prevent the massive proliferation of microorganisms between washings.

Within the framework of the New Food Safety Paradigm, in which not only the effect of food on our organism (sensory, nutritional, sanitary…) is considered, but also the impact of people on food safety, these Passive Systems must also comply with other requirements related to their composition and manufacturing process:

  • Compositions of recycled materials: coming from circular economy process.
  • Sustainable manufacturing: with low impact on the enviroment.

The Passive Food Safety Systems (PFSS) is a concept developed by microbiologist Maite Pelayo, as a system management tool in food safety. Ms. Pelayo is technical spokesperson of the Silestone Institute.