{"id":6206,"date":"2022-07-14T14:26:22","date_gmt":"2022-07-14T14:26:22","guid":{"rendered":"https:\/\/fadein.es\/why-cleaning-and-then-disinfection-food-industry\/"},"modified":"2023-09-20T16:48:29","modified_gmt":"2023-09-20T16:48:29","slug":"why-cleaning-and-then-disinfection-food-industry","status":"publish","type":"post","link":"https:\/\/fadein.es\/en\/why-cleaning-and-then-disinfection-food-industry\/","title":{"rendered":"Why cleaning and then disinfection? Food Industry"},"content":{"rendered":"\n\n[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_row _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.17.6&#8243; _module_preset=&#8221;default&#8221; header_2_font_size_tablet=&#8221;&#8221; header_2_font_size_phone=&#8221;25px&#8221; header_2_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<h2>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.<\/h2>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.6&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;||||||||&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<p><span style=\"font-weight: 400;\">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&#8230; <span style=\"color: #ffffff;\">cleaning and disinfection plan appcc<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cleaning and disinfection procedures should meet the particular needs of each establishment. It is evident that an <span style=\"text-decoration: underline;\">optimal level of hygiene<\/span> will give us numerous benefits:<br><\/span><\/p>\n<ul>\n<ul>\n<li><span style=\"font-weight: 400;\">Improved product acceptability.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Increased product conservation.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Improving customer relations.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Public health risk reduction.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Increased confidence of agencies and inspectors.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Decrease in waste.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Improved employee morale.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Lower occupational risk.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Better company image.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Improve the workplace.<\/span><\/li>\n<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.6&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; header_4_font_size_tablet=&#8221;&#8221; header_4_font_size_phone=&#8221;17px&#8221; header_4_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;]<h4>General concepts of cleaning and disinfection systems<\/h4>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.6&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;]<p><span style=\"font-weight: 400;\"><strong>The<\/strong> purpose of <strong>cleaning<\/strong> is <span style=\"text-decoration: underline;\">to remove organic and\/or inorganic dirt adhered to surfaces that serve as food and protection for microorganisms and vegetative strains of pathogens<\/span>, without altering them, while being as environmentally friendly as possible.  <\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Disinfection<\/strong>  aims to  <span style=\"text-decoration: underline;\">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.<\/span>The microbial load on surfaces is reduced to levels that are not harmful to the health of consumers or to food quality.  <span style=\"color: #ffffff;\">Cleaning program and plan.<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Likewise, removing this visible dirt, including any blood or dirt, <span style=\"text-decoration: underline;\">will eliminate this nutrient broth that can facilitate the survival of microorganisms that may have survived, providing an opportunity for multiplication<\/span>. 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.  <span style=\"color: #ffffff;\">Cleaning program and plan.<\/span><\/span><\/p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.6&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;50px||||false|false&#8221; hover_enabled=&#8221;0&#8243; header_4_font_size_tablet=&#8221;&#8221; header_4_font_size_phone=&#8221;17px&#8221; header_4_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;]<h4>The presence of organic matter<\/h4>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.6&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;]<p><span style=\"font-weight: 400;\">The action of <span style=\"text-decoration: underline;\">disinfectants can be greatly altered by the presence of<\/span> interfering <span style=\"text-decoration: underline;\">substances<\/span> 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,  <span style=\"text-decoration: underline;\">it is always advisable that the disinfection phase be preceded by an optimal cleaning and rinsing phase.<\/span>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 <span style=\"text-decoration: underline;\">decrease in its effectiveness<\/span>. <span style=\"color: #ffffff;\">How to make a cleaning and disinfection program<\/span><\/span><\/p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.6&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;50px||||false|false&#8221; hover_enabled=&#8221;0&#8243; header_4_font_size_tablet=&#8221;&#8221; header_4_font_size_phone=&#8221;17px&#8221; header_4_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;]<h4>Any disinfection must be preceded by effective cleaning.<\/h4>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.6&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;]<p><span style=\"font-weight: 400;\">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.  <span style=\"text-decoration: underline;\">Applying a disinfectant on a surface that holds dirt<\/span>This 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  <span style=\"text-decoration: underline;\">may increase the risk of biocide-resistant strains.<\/span>.  <span style=\"color: #ffffff;\">Cleaning and disinfection protocol for pig farms.<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">By using <strong>disinfectants on clean surfaces, we will avoid these problems<\/strong>. And we will be making a rational use of them. <span style=\"color: #ffffff;\">Disinfection and cleaning program.<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">The best advice is to disinfect in moderation and using the best criteria.  <span style=\"color: #ffffff;\">Cleaning and disinfection program.<\/span><\/span><\/p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.6&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;70px||||false|false&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<p><span style=\"font-weight: 400;\">At fadein we have a complete range of <a href=\"https:\/\/fadein.es\/tipos-de-detergentes-y-desinfectantes-utilizados-en-la-industria-alimentaria-para\/\">cleaning and disinfection products for the food industry<\/a>. Discover the full range of products we can offer you. Find everything you may need in your daily life.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.  <\/span><span style=\"font-weight: 400;\">If you have any questions or suggestions for our next articles, you can write to us at info@fadein.es, we will be happy to hear from you.<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"<p>The facilities where food is received, prepared and dispensed must be designed in such a way that&#8230;<\/p>\n","protected":false},"author":1,"featured_media":8956,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[367],"tags":[],"class_list":["post-6206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feeding"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Why cleaning and then disinfection? 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