Cleaning procedures and methods

Cleaning can be done using various methods, physical and chemical. Cleaning procedures will consist of:

• Remove large debris from surfaces.
• Apply a detergent solution to loosen the layer of dirt and bacteria.
• Rinse with water to remove adhering dirt and detergent residues.

Disinfect thoroughly if the area or equipment requires it.

TYPES OF DIRT

Greasy dirt, non-greasy residues, calcareous incrustations and the appearance of bacterial flora are the most common that we find in any area where food is processed or processed, and can lead to contaminations such as salmonella, staphylococcus, escherichia, coli and other bacteria, Hclo. This problem occurs mainly in the so-called "critical points", for which the appropriate cleaning operations are described below:

Surfaces, floors and walls. Cleaning should be done daily, first removing residues and then applying an effective detergent.

Extractor hoods, griddles, fryers and filters. They should be cleaned daily with a specific degreasing product for surfaces in contact with food. Likewise, the removal of charred fats should be carried out periodically.

Cold rooms. The equipment should be disconnected, as far as possible, remove all moving parts and clean them with detergent. This product is also applied to the walls and interior of the chamber and, once it has worked, it is rinsed to remove traces of the detergent. It should be allowed to dry with the chamber doors open. Periodically, a disinfection will be performed.

Work tools and removable machines. At the end of each work shift, utensils and machines will be cleaned, applying sanitizing detergent. It is convenient to use disinfectants regularly.

Laundry. Cleaning will be done daily with a disinfectant detergent.

Trash cubes. They should be cleaned daily and disinfected weekly.

The daily task guarantees efficiency in the hygiene of the establishments, although the usual thing is to apply a specific and personalized system for each industry.

Through RD 2207/1995, the obligation to carry out controls is established in those areas that carry risks of lack of hygiene in the treatment of food, not only for the finished product, but for the set of processes that intervene in the chain of production.

PEST CONTROL SYSTEMS

Pests are a serious threat to the safety and suitability of food. Pest infestations can occur when there are places that favor growth and accessible food. For this reason, good hygiene practices should be adopted to avoid the formation of a medium that can lead to the appearance of pests. As stated by the Food and Agriculture Organization of the United Nations (FAO) in the Recommended International Code of Practice - General Principles of Food Hygiene, the chances of infestation can be minimized through good sanitation, inspection of introduced materials and good surveillance, thus limiting the need to use pesticides.

The availability of food and water favors nesting and infestation by pests. Possible food sources for these should be kept in pest-proof containers and / or stored above ground level and away from walls. Indoor and outdoor areas of food facilities should be kept clean. Where appropriate, waste shall be stored in covered, pest-proof containers.

Both the premises and the surrounding areas should be periodically examined for possible infestations. If this occurs, they must be combated immediately and, of course, without prejudice to the safety or suitability of the food.

WASTE TREATMENT

FAO also notes that appropriate measures will be taken for the removal and storage of the waste. Waste should not be allowed to accumulate in food handling and storage areas or in other work areas or in surrounding areas, except to the extent unavoidable for the proper operation of the facility.

Waste warehouses must be kept properly clean.

It should be noted that the food processing industry requires an enormous amount of water, which is used as an ingredient, a cleaning agent, to boil and cool, to transport and condition raw materials... And precisely one of the main problems is the amount of wastewater continuously produced in feed plants.

It is also essential to monitor the effectiveness of sanitation systems, to verify them periodically, either through preliminary review inspections or by taking microbiological samples of the environment and surfaces that come in contact with food, and examine them regularly to adapt them to possible changes. of conditions.

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