Within the food production industry hygiene and cleanliness levels is a vital process that has to be taken care of thoroughly and consistently. Food safety regulations ensure the critical nature of the cleaning process and one of the key aspects of this side of food production is to use the right detergents and disinfectants, and in the right way.
The Reasons Behind Cleaning Processes in Food Production
Using disinfectants and detergents within food production areas has become a regulated practice for a number of reasons. On a basic ethical and moral level it is important to deliver food to the masses that is not contaminated, and/or will cause illness or fatalities.
Prevent Cross Contamination – For those production areas where a number of food products are manufactures on the same machine it is important to prevent cross-contamination of chemicals and microbial contamination. This can lead to lower quality of products and potential harm to consumers. Cleaning is vital as a starting point to disinfection, which is a necessity in terms of food hygiene standards.
Ensure Efficiency of Production – The less soil that is on the surface, the more efficient disinfectant can be at reducing contamination on a microbiological level. Contamination of the soil will also have a negative impact on the efficiency of any equipment used within the food production process.
Adhere to Regulations – There are inherently more hazards and safety risks on sites that have not been cleaned effectively and regularly. Food waste on floors and contamination of surfaces can lead to slips, trips and falls, and even larger accidents. Legal requirements for clean surfaces and equipment to a high standard for food production facilities must be adhered to.
Impact on Profits – By failing to adhere to regulations relating to food production hygiene standards there can be a twofold impact on the profits of your company. Reducing the food waste from spoilage can help to increase the life expectancy of any machinery and equipment used. Clean food production areas also have an impact on employee satisfaction and customer confidence.
The Cleaning Process
Prior to the disinfection process in a food production area it is vital to efficiently clean the area in preparation. The cleaning process involves the complete removal of all food waste, bacteria and residues from all surfaces. Without thorough cleaning of services the disinfection process can be compromised. It is vital that all surfaces, equipment and machinery are provided with a deep clean on a daily and consistent basis. There are different types of food waste and materials though, so a cleaning plan should have the correct detergent for each type of soil.
Disinfection can then take place, killing microorganisms that are invisible to the naked eye. That way their levels are reduced to such an extent that they are no harm to the health of consumers or to the quality of food goods that are perishable. Again, there are a number of conditions to help you choose the correct type of disinfection product or the most effective process, such as the temperature required, the impact of water hardness, toxicity and leftover residues.
A surface is known as chemically clean if there is no evidence of soil residue, on a microscopic level, and no residual chemicals form the cleaning and disinfection process that could be harmful to the end product.