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Hygiene has to be seen in a global perspective as a basic stage of the production process, considered as a prerequisite of the Hazard Analysis and Critical Control Point (HACCP) system. In a sanitation plan, the hygienic needs of each area have to be assessed and an effective cleaning and disinfection programme has to be established according to the requirements of each stage of food production (from raw material to consumption). Therefore, in the food industry, the physical, chemical and microbiological cleanliness of the lines is essential. The selection of detergents and disinfectants in the food industry depends on the efficacy, safety and rinsing capacity of the agent, as well as whether it is corrosive or affects the sensory parameters of the product. In order to carry out a good cleaning and disinfection, a preliminary study must be carried out by analysing the following parameters:
• Dirt: type, condition and quantity.
• Object to be cleaned: shape, material and roughness.
• Stages to be carried out: pre-rinse, cleaning with detergent, rinsing, disinfection with disinfectant, rinsing and drying.
• Products to be used: type, method of application, temperature, contact time and dosage.
• Frequency of cleaning and disinfection.
Cleaning agents are chosen according to the nature and condition of surfaces and dirt to be removed. Residues can be characterised by their chemical composition. In addition, knowledge of the physico-chemical properties of the soiling and the microbial growth developed on surfaces and processing equipment allows to define the characteristics that are necessary in the cleaning product. Among the most important characteristics that a cleaning product must have are:
• Dispersing power: ability to disintegrate dirt particles and keep them in suspension.
• Chelating power: ability to complex minerals and prevent them from crystallising, precipitating or becoming embedded in the materials with which they come into contact.
• Degreasing power: ability to disperse and emulsify fats.
As we can see, the design of a sanitisation plan for our production facilities requires a good knowledge of the facilities, the production process and the agents involved in order to make it as efficient as possible and adapted to our facilities. Clean-Biotec helps you in the design of this plan and in the microbiological control of surfaces to ensure the quality of your production.
Fuster i Valls, N. (2006). Importance of the hygienic control of food surfaces to avoid and/or minimise cross-contamination. Autonomous University of Barcelona.
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laboratorio@clean-biotec.com
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