Key points at a glance
- The basis is Regulation (EC) No 852/2004, supplemented by the German Food Hygiene Ordinance (LMHV) and the German Infection Protection Act.
- Surfaces in contact with food must be smooth, abrasion-resistant, corrosion-resistant and easy to clean.
- For cabinets, DIN 18865-9 describes the hygiene designs H1, H2 and H3: from welded without joints to rounded all round.
- Plan furniture so that there are no open joints and the floor underneath remains accessible.
- HACCP-based self-monitoring, a cleaning plan and training are mandatory and must be documented.
Which hygiene standards apply in hospitality?
The basis is Regulation (EC) No 852/2004 on the hygiene of foodstuffs. It applies throughout the EU to every business that handles food, from takeaways to commercial kitchens.
In Germany, the Food Hygiene Ordinance (Lebensmittelhygiene-Verordnung, LMHV) and the Infection Protection Act (Infektionsschutzgesetz, IfSG) also apply. Standards such as DIN 10506 describe how the requirements can be put into practice.
For the fittings, this mainly means: everything that comes into contact with food must be smooth, sealed and easy to clean.
Hygiene design H1, H2 and H3 under DIN 18865-9
DIN 18865-9 describes how the interior of stainless steel cabinets can be built: in standard design or in one of three hygiene grades. The higher the grade, the fewer joints and corners where dirt can collect.
Standard
Floor, rear wall and side walls are slotted together, screwed or spot-welded. Joints remain where the panels meet. Suitable for dry storage and normal use.
H1
Floor, rear wall and side walls are welded together tightly and without joints. The corners are sharply folded, with a radius of no more than 3 mm.
H2
As H1, but the transitions from the floor to the walls are rounded. Depending on the manufacturer, the radius is about 10 to 20 mm. The corners can be wiped out with a cloth.
H3
As H2, and the top of the interior is also rounded and welded tight. The inside of the cabinet has no joints anywhere.
Joint between two panels
| Feature | Standard | H1 | H2 | H3 |
|---|---|---|---|---|
| Floor and walls | with joints | welded without joints | welded without joints | welded without joints |
| Bottom corners | joint | sharp-edged, radius up to 3 mm | rounded | rounded |
| Top | with joints | no particular requirement | no particular requirement | rounded and welded |
| Applications | normal requirements | demanding hygiene requirements | very demanding hygiene requirements | highest requirements, such as hospitals and care homes |
The grades refer to the interior of the cabinet. Exact dimensions and tests are set out in DIN 18865-9. We will work out with you which design suits your kitchen when you enquire.
The key regulations
| Regulation | What it covers |
|---|---|
| Regulation (EC) No 852/2004 | EU regulation on the hygiene of foodstuffs. Annex II covers premises, rooms, equipment, water, personal hygiene and training. Article 5 requires self-monitoring based on the HACCP principles. |
| LMHV | German Food Hygiene Ordinance. It supplements the EU regulation, among other things with the obligation to provide hygiene training in Section 4. |
| IfSG Sections 42 and 43 | German Infection Protection Act: bans on working with certain illnesses, and the instruction given by the public health office (Gesundheitsamt) before starting work for the first time. |
| DIN 10506 | “Food hygiene – Communal catering”: requirements for the planning, construction and operation of communal catering kitchens. |
| DIN 10508 | “Food hygiene – Temperatures for foodstuffs”: maximum temperatures for chilled and frozen goods, minimum temperatures for food kept hot. |
| DIN 18865-9 | “Equipment for commercial kitchens – Food distribution equipment – Cabinet interiors in standard and hygiene design”: standard design and hygiene designs H1 to H3. |
| DIN 10516 | “Food hygiene – Cleaning and disinfection”: the basics for cleaning and disinfection plans. |
Standards are not laws. But they show how the legal requirements can be met properly, and they are often used as a benchmark during inspections. What is required in an individual case is decided by the local food safety authority.
Requirements for rooms and surfaces
Annex II of the regulation sets out clear requirements for the surfaces in rooms where food is prepared.
Floors
Floors must be easy to clean and, where necessary, to disinfect. The material must be impervious, non-absorbent and abrasion-resistant. Where needed, the floor requires a fall towards the drain.
Walls and ceilings
Walls need smooth, washable surfaces up to a height appropriate for the work. Ceilings must be built so that dirt does not accumulate and condensation and mould are avoided.
Work surfaces
Surfaces that come into contact with food must be made of smooth, abrasion-resistant, corrosion-resistant and non-toxic material and be easy to clean. Stainless steel meets these requirements without a coating.
You can read more about walls behind the cooking line and sink in the guide Stainless steel wall cladding.
Planning furniture and fittings hygienically
Equipment must be built so that the risk of contamination is kept as low as possible and everything can be cleaned thoroughly. This leads to a few principles for stainless steel furniture.
Smooth surfaces, sealed seams
Continuously welded and ground seams leave no gap where residues can lodge. Open edges, cavities and screw heads in the work area should be avoided.
Upstand against the wall
An upstand at the back of the table stops liquid running behind the furniture. The joint to the wall is sealed with a permanently flexible sealant.
Being able to clean underneath
Furniture either stands on feet with enough clearance from the floor or is sealed off with a plinth. Height-adjustable feet are usual, so that the floor underneath can be mopped.
Hand wash basins
The rules require enough hand basins in suitable places, with hot and cold water, soap and a hygienic means of drying hands. Sinks for washing food must be separate from them where necessary.
Separating clean and dirty routes
Raw and ready-to-eat food, and clean and used crockery, should not cross paths. This is solved at the planning stage through the arrangement of tables, sink and service counter.
The right material
For most kitchens, stainless steel 1.4301 (V2A) is sufficient. Where there is a lot of salt, acid or chlorine, 1.4404 (V4A) is more resistant. More on this in the guide V2A or V4A.
Day-to-day hygiene: self-monitoring, cleaning, training
HACCP-based self-monitoring
Every business must know its risks, define critical points, monitor them and document this. For small businesses there are guides to good hygiene practice that limit the effort involved.
Cleaning and disinfection plan
The plan sets out what is cleaned, how often, with what and by whom. On stainless steel: observe the contact time and rinse off disinfectants with clean water.
Keeping to temperatures
Perishable food is stored chilled, generally at no more than 7 °C, frozen goods at −18 °C or colder. Food kept hot should be at least 65 °C. Stricter values apply to individual products.
Training and instruction
Before starting work for the first time, instruction by the public health office under Section 43 IfSG is required, followed by refresher instruction in the business every two years. In addition, there is hygiene training under Section 4 LMHV. Both must be documented.
How to keep stainless steel properly clean in everyday use is covered in the guide Cleaning and caring for stainless steel.
Checklist for the fittings
Discuss larger conversions with the responsible food safety authority before building work starts. This saves expensive changes after the acceptance inspection.
Questions about hygiene standards
What do H1, H2 and H3 mean for stainless steel furniture?
They are the hygiene designs for cabinet interiors under DIN 18865-9. In H1, the floor and walls are welded without joints; in H2, the bottom corners are also rounded; in H3, the interior is rounded and welded all round.
Is stainless steel mandatory in hospitality?
No. The regulation does not name a material, but properties: smooth, abrasion-resistant, corrosion-resistant, non-toxic and easy to clean. Stainless steel meets these permanently and has therefore become the norm in commercial kitchens.
Do I need a HACCP plan, even as a small business?
Yes. Self-monitoring based on the HACCP principles is mandatory for all food businesses. The scope depends on the type and size of the business; small businesses may follow sector guidelines.
How many hand basins do I need?
The regulation does not give a fixed number. There must be enough basins in suitable places, generally at least one in the preparation area and one by the toilets. The food safety authority assesses this for your business.
Who checks compliance?
The food safety authority of the city or district; in Berlin, the borough's veterinary and food inspection office (Veterinär- und Lebensmittelaufsichtsamt). Inspections are generally unannounced.
Does DIN 10506 also apply to restaurants?
The standard is written for communal catering, that is canteens, university refectories, hospitals or caterers. It is not binding for restaurants, but can serve as guidance for planning and operation.
Sources and further information
- Regulation (EC) No 852/2004 on the hygiene of foodstuffs (EUR-Lex)
- German Food Hygiene Ordinance (LMHV) (Gesetze im Internet, in German)
- Section 43 of the German Infection Protection Act: instruction (Gesetze im Internet, in German)
- DIN 18865-9: Equipment for commercial kitchens, cabinet interiors in standard and hygiene design
- DIN 10506: Food hygiene, communal catering
- DIN 10508: Food hygiene, temperatures for foodstuffs
- DIN 10516: Food hygiene, cleaning and disinfection
As of October 2026. This information does not replace individual advice.
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