The facilities where food is received, prepared and dispensed should be designed to promote and facilitate personal hygiene and the cleaning and disinfection of premises and equipment.
The facilities where food is received, prepared and dispensed must provide hygienic safety. They should be designed to promote and facilitate personal hygiene as well as the cleaning and disinfection of premises and equipment. The Cleaning and Disinfection Plan (L+D) groups together the set of operations aimed at eliminating dirt and keeping the microbial load under control. Cleaning and disinfection must act on the different work surfaces: utensils, equipment, walls, floors and ceilings… cleaning and disinfection plan appcc
Cleaning and disinfection procedures should meet the particular needs of each establishment. It is evident that an optimal level of hygiene will give us numerous benefits:
- Improved product acceptability.
- Increased product conservation.
- Improving customer relations.
- Public health risk reduction.
- Increased confidence of agencies and inspectors.
- Decrease in waste.
- Improved employee morale.
- Lower occupational risk.
- Better company image.
- Improve the workplace.
General concepts of cleaning and disinfection systems
The purpose of cleaning is to remove organic and/or inorganic dirt adhered to surfaces that serve as food and protection for microorganisms and vegetative strains of pathogens, without altering them, while being as environmentally friendly as possible.
Disinfection aims to adequately treat clean surfaces by an effective process that will eliminate or substantially reduce the vegetative cells of pathogens and the number of other unwanted microorganisms.The microbial load on surfaces is reduced to levels that are not harmful to the health of consumers or to food quality. Cleaning program and plan.
By cleaning, the population of microorganisms on the materials (a term known as Microbial Load) is considerably reduced. In this way, the initial contamination for subsequent disinfection is considerably lower and, therefore, these processes will be more effective, since fewer organisms will have to be eliminated.
Likewise, removing this visible dirt, including any blood or dirt, will eliminate this nutrient broth that can facilitate the survival of microorganisms that may have survived, providing an opportunity for multiplication. We eliminate what they feed on (blood, proteins, fats, etc.) and where they could take refuge (adhered mineral residues, lime, etc.) avoiding biofilm to a great extent. Cleaning program and plan.
The presence of organic matter
The action of disinfectants can be greatly altered by the presence of interfering substances on the surface to be disinfected. To take this effect into account, the EN standards for biocidal efficacy define the interfering substance to be used and the soiling conditions (clean/dirty) for testing. For this reason, in order to achieve the maximum performance of the disinfectant product, it is always advisable that the disinfection phase be preceded by an optimal cleaning and rinsing phase.The surface is free of dirt and chemical residues from the detergents used. Dirt residues can form layers that prevent adequate contact of the disinfectant with the surfaces and microorganisms and chemicals can react with the biocide active substance, causing a decrease in its effectiveness. How to make a cleaning and disinfection program
Any disinfection must be preceded by effective cleaning.
Any disinfection must be preceded by an effective cleaning, which removes any dirt that may impede or hinder the action of the disinfectant. Depending on the surface and the dirt to be treated, the cleaning method should be chosen to ensure that the objective is achieved. In order for the disinfectant to act, it must come into contact with the microorganism, and the presence of dirt acts as a mechanical barrier hindering such contact. Applying a disinfectant on a surface that holds dirtThis is totally counterproductive, since it renders the disinfection procedure inoperative and leads to unnecessary costs, since the result is the same as if the product had not been applied, and furthermore may increase the risk of biocide-resistant strains.. Cleaning and disinfection protocol for pig farms.
By using disinfectants on clean surfaces, we will avoid these problems. And we will be making a rational use of them. Disinfection and cleaning program.
The best advice is to disinfect in moderation and using the best criteria. Cleaning and disinfection program.
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We hope that this article has helped you to delve into the general concepts of cleaning and disinfection systems and the basics for carrying out an appcc and l+d cleaning and disinfection plan. If you have any questions or suggestions for our next articles, you can write to us at [email protected], we will be happy to hear from you.
