Why should food substances be cleaned


cleaning and desinfection



Basics

Absolute hygiene is essential wherever you work with food.

The living conditions for germs are perfect in kitchens. Due to moisture, heat and organic substances, kitchens are ideal for the spread of bacteria.

Professional cleaning and disinfection of rooms, systems and devices is a basic requirement for compliance with microbiological requirements.

The aim is to avoid microbiological contamination. On the one hand, the means used must be effective, on the other hand, they should be easy to remove from the surfaces. Otherwise, residues of cleaning agents and disinfectants contaminate the food during the production process. Pay attention to the quality of the cleaning water. A well thought-out cleaning and disinfection plan is therefore of great importance for the food industry.

In addition to the hands, all surfaces and devices that come into direct contact with food are cleaned and disinfected. Even surfaces that are touched such as door handles or refrigerator handles as well as utensils for cleaning, e.g. cleaning rags or brushes.

During the entire process, the dosage of the agents used must be correct. Basically the following applies to the dosage: "As little as possible, as much as necessary".


 

Cleaning / disinfection ( Kitchen hygiene)
In order to be able to produce hygienically perfect food, the kitchen and the associated rooms (e.g. storage rooms, cooling equipment, etc.) as well as the existing
Devices are kept clean by careful cleaning and, if necessary, disinfection.

Please note the following:
As different areas / devices have different cleaning intervals, a cleaning plan must be drawn up.
This plan should detail:
- what (certain devices, work surfaces, floors, storage rooms, etc.)
- when (daily, weekly, after use)
- with what (detergent and dosage)
- by whom (responsible employee)
is to be cleaned.

All devices (e.g. cutting machines) and rooms (storage rooms,
Cold rooms etc.).
If necessary, cleaning must also be carried out in between.
Disinfection should also be recorded in such a plan.
Equipment and work surfaces should always be cleaned immediately after use. The cleaning is
to be carried out at the end of the working day at the latest.
Devices such as meat grinders or slicers must be cleaned and disinfected before
be disassembled.
The cleaning agents and disinfectants used must be suitable for the food sector
be. When using, the manufacturer's instructions for use must be observed
(Area of ​​use, exposure time, if necessary rinsing with drinking water, etc.).
The German Veterinary Medicine Society (DVG) and the Association for Applied Hygiene
e.V.-VAH- have issued lists of suitable disinfectants.
In order to avoid confusion with food and its negative influence, must
Detergents and disinfectants are separated in a separate cabinet or room
be kept by the food. The cleaning agents and disinfectants must not be used for
Containers typical for food are refilled (e.g. beverage bottles).
Disinfection is not a substitute but a supplement to cleaning. Therefore, before the
Disinfection must always be cleaned.
When using raw eggs, meat and minced meat, poultry and fresh fish, these are
Disinfect work surfaces and equipment used after cleaning.
After cleaning, the cleaning utensils used such as buckets, brushes and
Cleaning and, if necessary, disinfection. Textile
Cleaning utensils such as wipes, sponges and tea towels must be in the
Washing machine can be washed at sufficiently high temperatures, provided that it is not
Disposable products are used.

Cleaning and disinfection are two different processes.

The cleaning and disinfection of surfaces of rooms, devices and devices in production facilities in the food sector regulates theDIN 10516, it distinguishes both terms as follows:

Cleaning: Removal of soiling (= any undesirable substance, including product residues, microorganisms as well as cleaning and disinfectant residues)

Disinfection: Chemical and physical processes for killing microorganisms to a level that is neither harmful to health nor impaired the quality of the food.


Worktop hygiene

A wide variety of activities are carried out on worktops or cutting boards. Cutting meat, chopping vegetables or preparing fish - this shows that cutting boards in particular offer ideal basic conditions for germs and bacteria. Wooden boards in particular crack quickly and are difficult to clean and disinfect. You should therefore avoid wooden boards in the kitchen - it is best to use boards made of plastic. Cutting boards should be cleaned with hot water immediately after the operation.

When cleaning surfaces, make sure that the sponge cloths can always dry. Often wipes or sponges stay moist, which significantly increases the risk of bacterial contamination. For wiping away damp spots or leftover food, it is better to use disposable paper towels or cleaning cloths made of non-woven fabric.

If cutting boards or worktops come into contact with critical foods (e.g. poultry, raw meat or eggs), they should be cleaned and disinfected immediately after use. Cross-contamination can thus be avoided. You can also use damp disinfectant wipes here.

Before disinfecting, you should make sure that there are no longer any protein or fat residues on the worktop, otherwise the effectiveness of the disinfectant will be drastically reduced. Before disinfecting, wash the countertops / cutting boards thoroughly with plenty of hot water and washing-up liquid.

Work surfaces that come into contact with food must be rinsed with drinking water after the disinfectant has expired before starting work.


Cleaning according to DIN 10516 (definition):
Removal of unwanted substances (food residues, coverings, etc.) from rooms,
Systems and equipment in aesthetic, hygienic and sensory terms
Aims:
• Improve the effectiveness of the subsequent disinfection
• Eliminate food residues that serve as a food source for microorganisms or pests
can
• Establishing full functionality of used systems and equipment
• Extend the service life of systems and facilities (corrosion protection)

DIN standards can be ordered from the German Institute for Standardization.


The following apply to routine cleaningOrientation values:

1. The floors of the production, storage and sanitary rooms used daily are too damp every day
clean.
2. Furnishings and utensils must be used weekly, or immediately if soiled.
cleaned during the working day.
3. All sinks and sinks are to be cleaned daily.
4thAll washing-up equipment (sponges, brushes, etc.) must be cleaned daily and closed regularly
renew. Dishcloths and tea towels must be changed daily.
5. Every quarter, or depending on the degree of soiling, a thorough cleaning of the operating rooms is required,
including lamps, windows, radiators, doors, floors, blinds, pipes,
Perform kitchen furniture, cladding, shelves, etc.

If soiling is visible, clean it immediately!


Leaflet:
Cleaning and cleaning control (LWK-RLP.de)


Waste disposal

In order to avoid contamination (contamination) of the food, theWaste disposal the following points must be taken into account:

The waste generated should be separated. The containers for the various types of waste are closed
indicate that confusion is avoided.
The waste containers must be provided with a tightly fitting lid. The containers for
Kitchen and food waste must be leak-proof so that no liquid can leak out. The containers
should preferably be able to be opened with a foot pedal. Container intended for outdoor use
must not be used in the kitchen.
The litter bins that are placed in the kitchen and prep rooms should each
after a completed work step, but at least once a day (at the latest at the end
one working day), and more often if necessary.
The waste bins must be cleaned and disinfected regularly.
The waste must be collected and stored in such a way that it has an adverse effect on
Food (smell, pests, microbiological impairment) is excluded. The
Storage location should be easy to clean. If waste is stored in a closed room,
the corresponding room must have adequate natural or artificial ventilation
feature. Food waste should be refrigerated until it is collected.
Food waste must be disposed of by specially approved disposal companies.

Requirements for the Kitchen and food waste disposal

Legislation:

VO (EG) No. 1069/2009 with hygiene regulations for animal by-products
Regulation (EU) No. 142/2011 for the implementation of Regulation (EC) No. 1069/2009
Animal By-Product Disposal Ordinance (TierNebV)