THE HACCP METHOD:
GILAC, YOUR DAILY ALLY!

The HACCP method will help you comply with European and national regulations imposed on the food industry.
How can we help you apply them?

COLOURS TO DIFFERENTIATE INGREDIENTS

To avoid any cross-contamination when preparing food, use our HACCP colour-coded containers. They will allow you to easily differentiate the contents. Colour coding is part of the HACCP method:

  • Cheese and dairy
Meat

Fish

Fruits and vegetables
Poultry

EASY TRACEABILITY MANAGEMENT

Our containers have a permanent rewritable content identification label. This label, fused into the plastic during container injection moulding (IML: in-Mould Labelling), facilitates the application of the HACCP method.

For example, you can note the origin of the products with each new arrival, the list of processed ingredients, or even indicate expiry dates (BBD) for better monitoring.

CHOOSE APPROPRIATE CONTAINERS

To prevent any risk of contamination between a dirty flow and a clean flow or between different products, it is important to choose containers that have been designed without a retention zone. Losses of products (dough, flour, etc.) are thus avoided and the containers can be rinsed and dried effectively.

Choose our stackable containers that ensure that the interior and exterior surfaces of the various containers are never in contact (vs. nested containers). Sanitized® treated Gilactiv containers are an additional guarantee of safety in the fight against the proliferation of viruses and bacteria.

‘If the water slides off the food container easily when drying and if the material is dry, the containers can be easily stored.’ .
Didier GIRARD, Président 2019 de JNAES la Journée Nationale de l'Alimentation en Établissements de Santé

OPTIMAL MANAGEMENT OF GROUND FLOW

Ground flow management should be at the heart of your health control plan. By using duckboard in HACCP colours, you will be able to more precisely identify the floor storage areas for each family of foodstuffs, according to their advancement in the preparation process. See the products

THE ‘FOOD-GRADE PLASTIC CONTAINERS: THE FOUR MAIN HEALTH ISSUES’ GUIDE

Do you want to learn how to store, transport, process, prepare, and deliver your products while guaranteeing the best food hygiene conditions? This guide is for you! We have written it with the help of our partners and users, to help you acquire the best possible reflexes to choose the right food-grade plastic containers for your uses.

Discover the guide (written in French)

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