Key points at a glance
- Regulation (EC) No 852/2004 applies to all businesses; for food of animal origin, Regulation (EC) No 853/2004 applies in addition.
- Whether a business needs approval is decided by the veterinary and food inspection office (Veterinär- und Lebensmittelaufsichtsamt).
- 1.4301 (V2A) is sufficient for most furniture; with salt, brine and chlorine, 1.4404 (V4A) is more resistant.
- Continuous seams, rounded corners and furniture without cavities are the prerequisite for wet cleaning.
Why the requirements are higher
Regulation (EC) No 852/2004 applies to every food business. For surfaces and equipment in contact with food, it requires smooth, abrasion-resistant, corrosion-resistant and non-toxic material that is easy to clean and, where necessary, to disinfect.
Anyone processing food of animal origin must also comply with Regulation (EC) No 853/2004. Depending on the activity and the sales channel, the business then needs approval. There are exceptions for retail, which includes a butcher's with shop sales. Whether your business requires approval is decided by the veterinary and food inspection office.
Then there is the daily routine: raw goods, salt, brine and acids, a lot of water and daily wet cleaning with disinfection. Material and construction must be designed for this.
1.4301 or 1.4404: what withstands salt, acid and chlorine?
Both stainless steels are suitable for food. The difference shows with chlorides, that is with salt, brine and chlorine-based products.
| Exposure | What this means for the material |
|---|---|
| Water, dough, flour, fat, standard cleaning agents | 1.4301 (V2A) is sufficient as a rule. This applies to most furniture in the bakehouse, sales area and dry production. |
| Fresh meat, cutting, daily wet cleaning | 1.4301 is widely used. It is important to rinse thoroughly with clean water after cleaning and disinfection. |
| Curing, brine, marinades, fish | 1.4404 (V4A) contains molybdenum and is considerably more resistant to chlorides. Here the extra cost is usually worthwhile. |
| Acids from food, such as vinegar or fruit acid | Brief contact is not critical for either material. With prolonged exposure combined with salt, 1.4404 is the safer choice. |
| Chlorine-based disinfectants | They can cause pitting corrosion even on stainless steel. 1.4404 tolerates more, but it is not immune either. Keep to the concentration and contact time specified by the manufacturer. |
A mix often makes sense: 1.4404 where brine and salt are present, 1.4301 for the rest. The differences are explained in detail in the guide V2A or V4A.
Hygienically built and suitable for wet cleaning
Production rooms are usually foamed and rinsed down with a water jet, often at low or high pressure. A piece of furniture must withstand this and then be able to drain and dry completely.
Continuous weld seams
Seams are welded tight along their full length and ground smooth. Spot-welded or push-fit joints leave gaps into which water and residues penetrate.
Rounded corners
Internal corners with a radius can be wiped out and hosed out. For cabinet interiors, DIN 18865-9 describes the hygiene designs H1 to H3 for this: from welded without joints to rounded all round. You can read what the levels mean in the guide Hygiene standards H1, H2 and H3.
No cavities
Profiles are either welded tight or open and visible for inspection. Double bases, concealed folds and open tube ends are to be avoided. So are horizontal surfaces on which water stands.
Foam and water jet
The water must be able to run off and every spot must be accessible, including under and behind the furniture. Castors, bearings and seals should be designed for wet areas. Electrics, refrigeration and water connections are a matter for the specialist contractors.
Which cleaning agents will be used should be settled before construction. The cleaning and disinfection plan is part of your business's self-monitoring.
Typical furniture by trade
Butcher's shop
Cutting and boning tables, sink units and basins, stations for hand and knife hygiene, trolleys and shelving. In approved cutting plants, the regulation requires hand basins with taps that do not spread germs, and disinfection of tools with hot water at a minimum of 82 °C or an equivalent system.
Bakery and patisserie
Work tables, proving and rack trolleys, shelving and sink units. Flour dust settles on every edge, so smooth surfaces, few projections and furniture that can be cleaned underneath all help. For dough work, wooden or plastic tops are also usual.
Food production
Work and packing tables, washing stations, shelving, trolleys and base units made to measure. What matters is that the furniture fits the workflow: clean and dirty areas separated, routes that do not cross.
INOXWERK makes the stainless steel furniture to measure. Machinery, refrigeration and appliances, as well as the planning of the premises, come from Gastro Arena and the relevant specialist contractors. Chopping boards and conveyor systems are supplied by specialist manufacturers.
Questions about stainless steel in butchers, bakeries and production
Does my butcher's shop need EU approval?
That depends on what you produce and who you supply. Anyone who mainly sells to consumers in their own shop is in many cases only required to register. Anyone who supplies other businesses on a larger scale generally needs approval. Only the responsible veterinary and food inspection office can give a binding assessment.
Does everything in a butcher's shop have to be V4A?
No. There is no rule requiring this; the regulation calls for corrosion-resistant material. 1.4404 makes sense where salt and brine act permanently, for example in curing. For many other pieces of furniture 1.4301 is enough.
Can I clean stainless steel furniture with a pressure washer?
The stainless steel itself generally withstands it. Castors, bearings, seals and anything electrical are sensitive. High pressure also spreads dirt around the room as spray mist, which is why many businesses work with foam and low pressure.
Are wooden tables still allowed in a bakery?
Wood is common for dough work and is not prohibited in principle. The surfaces must be in sound condition and cleanable. In case of doubt, the local food safety authority decides.
Do you make furniture to our dimensions and workflows?
Yes. We make tables, sink units, cabinets, shelving and trolleys in stainless steel to measure. We clarify material and design with you when you enquire.
This guide gives a general overview and does not replace specialist or legal advice. More on one-off pieces and small series: Custom stainless steel fabrication.
Sources and further information
- Regulation (EC) No 852/2004 on the hygiene of foodstuffs, Annex II (EUR-Lex)
- Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin (EUR-Lex)
- German Animal Food Hygiene Ordinance (Tier-LMHV) (Federal Ministry of Justice, in German)
- DIN 18865-9: Equipment for commercial kitchens – Food distribution equipment – Cabinet interiors in standard and hygiene design
- EN 10088-1: Stainless steels, list of stainless steels
As of October 2026. This information does not replace individual advice.
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