UNIT 4 SUPERVISION OF CLEANING AND DISINFECTION OF EQUIPMENT AND INSTALLATIONS
START
INDEX
4.1 Regulation (EC) 852/2004 on the conditions to be met by premises, installations, materials and tools. 4.2 Hygiene of installations, equipment and materials.
4.2.1 Good cleaning and disinfection practices.
4.2.2 The cleaning and disinfection plan
4.2.2.1 General recommendations for cleaning and disinfection operations. 4.2.2.2 What has to be cleaned and disinfected?
4.2.2.3 Who is in charge of cleaning and disinfection?
4.2.2.4 When should cleaning and disinfection take place?
4.2.2.5 With what and how is cleaning and disinfection carried out?
A prerequisite for the prevention of food contamination in all catering establishments and food industries is that the facilities in which we work and the equipment and utensils we use are in perfect condition.
This will be achieved through the adoption of good hygiene practices and the creation of
protocols by means of a cleaning and disinfection plan. In addition, legislation sets out the conditions that premises, installations, materials and equipment must meet.
4.1 Regulation (EC) 852/2004 on the conditions to be met by premises,
installations, materials and tools.
ANNEX 2
4.2 Hygiene of installations, equipment and materials.
In order to guarantee the proper functioning of installations, equipment and utensils, it is essential that, in addition to being clean, they are kept in good condition.
Therefore, it is necessary to have a preventive maintenance plan. Another hygiene requirement is the absence of rodents, insects or other animals that it is guaranteed by a pest control plan.
4.2.1 Good cleaning and disinfection practices.
Good cleaning and disinfection practices are understood to be the correct actions,carried out on a regular basis, regarding the maintenance of installations, equipment and utensils in a perfect state of hygiene.
4.2.2 The cleaning and disinfection plan.
The application of good cleaning practices is effective when all people are involved and all the procedures are foreseen, so it is necessary that all tasks are scheduled and organized through a plan.
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In order to design an effective cleaning and disinfection plan, the hygienic needs of the establishment should be assessed, that will depend on factors such as the culinary processes, the size of the establishment, the size of the premises, the type of equipment used, the number of people working there, etc.
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The cleaning plan must be always written and documented, so that there is no doubt about the correctness or incorrectness of the action, given that:
- The appropriate cleaning and disinfection system is established for each utensil, surface or equipment.
- It will allow having always the information available for the control and supervision to be more effective. This will make it easy to identify which items have been cleaned and which have not, which are still pending, etc.
4.2.2.2 What should be cleaned and disinfected?
Cleaning and disinfection should be applied to all areas of the establishment and its furnishings, as well as to all equipment.
The first step is to make an inventory of all these items, assessing their level of risk.
As regards the drains, the grating should be removable for easy cleaning, should have holes to prevent the accumulation of dirt and should be fitted with a siphon to prevent the backflow of pests, liquids and odours. It is recommended that the siphon be removable to facilitate cleaning.
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4.2.2.3 Who is responsible for cleaning and disinfection?
Cleaning and disinfection involve all persons involved in the production process, as all of them are responsible for keeping their work area in a perfectly hygienic state, either directly carrying out the cleaning or supervising it.
In any case, the cleaning and disinfection plan should indicate who does every task.
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4.2.2.4 When should cleaning and disinfection take place?
Cleaning can be considered:
- After each use, for example knives, boards, etc. In general, all items in contact with food.
- Daily, at the end of each service, for example, the room, cooker, etc.
- Weekly, for example cold rooms, cupboards and shelves, etc.
- Monthly, for example thorough cleaning of walls, drains, doors, etc.
- Quarterly, half-yearly or yearly, for example fluorescent lights, condensers of cooling devices, etc.
Selection and use of detergents and disinfectants:
4.2.2.5 How and with what is cleaning and disinfection carried out?
Conditions of use of detergents and disinfectants:
The plan also includes, for each element, the cleaning and disinfection procedure. It is essential that both the personnel who carry out these tasks and those who supervise them are familiar with all the procedures:
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Monitoring and control of cleaning and disinfection:
In order to ensure that the actions taken are effective, an efficient monitoring system should be put in place.
The person carrying out the cleaning of any item will note it in the corresponding register, indicating the date on which it was carried out.
The person supervising:
- The person supervising the cleaning will check the records to ensure that the cleaning tasks are carried out as scheduled and that the plan is followed.
- Carry out a visual inspection, checking the state of sanitation both at a general level and at the level of equipment and tools. He/she may also carry out specific actions such as checking the dose of the product applied, the action time of the disinfectants, etc.
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Periodically, a microbiological analysis may be carried out: an objective control which consists of taking samples of surfaces, work tools, prepared foodstuffs, etc. which will apply the microbiological criteria laid down in the legislation in effect. This type of control must be carried out on a regular basis. The results will indicate whether the sanitation complies with the requirements.
If during the monitoring and control, non-compliance with the required levels of sanitation is detected, either by visual or analytical methods, corrective measures must be adopted:
- Proceed to the revision of the protocols.
- Reinforce training activities and raise awareness of the adoption of good practices.
- Replacing cleaning products with more efficient ones or acquiring more suitable materials.
These measures are also recorded in the event log.
THANKS
The head chef, ultimately, and the head of section, in their specific areas of responsibility, will be responsible for supervising that the sanitization of spaces,
facilities, equipment, surfaces and materials are impeccable.They will also adopt training measures for the adoption of good practices by the team and warnings or reprobation in case of repeated or unjustified non-compliance.
These responsibilities are assigned and determined in the plan:
- The person responsible for the supervision of the plan, for example the person who will check that the plan is carried out as often as required.
He/she is also responsible for checking whether it is effective or needs to be modified.
- The person or team that will carry out the cleaning of each area, machinery, utensils, materials, etc. Depending on the size and possibilities of the establishment, cleaning may be carried out by the own staff of the establishment. But sometimes it is delegated to an external company, specialised in cleaning.
7. Ventilation:There is to be suitable and sufficient means of natural or mechanical ventilation. Mechanical airflow from a contaminated area to a clean area is to be
avoided. Ventilation systems are to be so constructed as to enable filters and
other parts requiring cleaning or replacement to be readily accessible.
The cleaning and disinfection plan is the document that describes the actions to keep the facilities, machinery, utensils and other equipment in a perfect hygiene state.
e) Washing of hoods and extraction systems: A large amount of grease and dirt accumulates in the hoods and extraction systems which are produced by the fumes and other emissions during the cooking of food.
To clean them, we must apply the following procedure: 1. Dismantle the filters and the most accessible parts. 2. Spray the fixed parts with the indicated detergent product in the appropriate concentration. Leave it to act for the time necessary for the dirt to become soluble and descaling. 3. Remove the dirt and rinse. 4. Immerse the filters in a degreasing solution or spray them. Rub, if necessary, to remove the dirt. Rinse with clean water. 5. When all parts are dry, proceed to assembly.
In addition, it is recommended that the document will be accessible to all staff, so that they can consult it at any time.
7. Doors are to be easy to clean and, where necessary, to disinfect. This will
require the use of smooth and non-absorbent surfaces unless food business
operators can satisfy the competent authority that other materials used are
appropriate.
Disinfectants can be applied by: - Immersion: immersing the object in a disinfectant solution and leaving it for the time necessary for the product to act. - Lotion: rubbing the object or surface with a cloth soaked in disinfectant. - Spraying: by spraying small drops of disinfectant onto the surface or object.
If incidents are detected, they are recorded in a register of incidents which must include the following points:
- Incidents detected.
- Day and place where the incident is detected.
- Corrective measures applied.
- Name of the person responsible.
- The standard procedure is as follows: 1. Remove the most visible dirt with disposable paper, without applying any product. 2. Rinse with water, preferably warm, before applying any product. 3. Apply the appropriate detergent, and scrub to remove the dirt. In case of
disassembled equipment, disassemble and wash the parts separately, following the manufacturer's instructions. 4. Rinse with warm water to remove dissolved dirt and detergent residues. 5. Apply the disinfectant. If a combined detergent-disinfectant component is used, steps 4 and 5 can be omitted, as the disinfectant action is carried out together with the washing action. 6. Allow the necessary time for the disinfectant to exert its action, following the manufacturer's instructions. 7. Carry out a final rinse with plenty of hot water to remove any remaining disinfectant and to avoid its corrosive action on the surfaces. 8. Allow materials or surfaces to dry using paper or disposable absorbent material.
- General manual washing and disinfection procedure: this will be used to clean and disinfect work and food processing surfaces, furniture, chambers, equipment and machinery,… In each case, the procedure will be adapted to the peculiarities of the item. - Before starting the procedure for manual washing of objects and surfaces, the following steps should be carried out: 1. clear the washing area, which should be free of food, equipment and utensils that do not need to be washed. 2. Select the cleaning products that are suitable for the surface, material and dirt to be cleaned, and use them in the indicated doses. 3. Select the appropriate cleaning utensils: brooms, brushes, buckets, etc. 4. Adopt the necessary protective measures: gloves, apron, masks, etc.
d) Washing and disinfection of refrigeration and freezing chambers: Refrigeration chambers require careful cleaning to maintain their proper functioning, as well as to prevent the risk of contamination. It is carried out as follows: 1. Disconnect the chamber from the power supply, as electricity must not be used, especially if liquid products are handled. 2. Rotate or remove the product carefully, to avoid breaking the cold chain. 3. Remove racks and other removable parts and wash and disinfect them separately, following the procedures indicated above. 4. Ensure that devices like condensers, diffusers, illumination lamps, etc. are clean. If they are not clean, wash them. 5. Wash and disinfect the internal surfaces by spraying or lotion. Leave to act and rinse.
6. Carefully clean the doors, especially the rubbers, to ensure a perfect seal. Good hygiene will help to preserve the rubbers and prevent them from rotting. 7. Fit the grilles and other removable parts that have been washed separately. 8. Wash the outside.
The water used for cleaning surfaces, objects and materials that may be in contact with food must also be considered. This water will have to comply with sanitary
criteria, and will be recorded in a water control or water hygiene plan, which will be discussed later.
The cleaning and disinfection plan will also indicate the frequency of cleaning of each area or item. Each establishment should determine the frequency of each area depending on how much it is used, what level of risk it presents and what it contains.
These data sheets must contain the following information: - The type of chemical product, indicating its composition and applications. - The dosage. - The mode of use and the time of action. - Safety measures. If it is necessary to use epi's or specific cleaning utensils for its application. - First aid actions in case of ingestion, contact or inhalation.
The plan should answer the following questions:
- What. We must know the areas, equipment and utensils to be considered in the cleaning and disinfection plan.
This cleaning and disinfection plan should be organized regarding working areas: the room, the store, the cold room, etc.
- Who. It should establish the personnel responsible for carrying out the cleaning and disinfection operations.
- When. The frequency of each area or object should also be indicated.
- How. The correct methods of cleaning and disinfection of each area, piece of equipment or appliance.
When handling detergents and, above all, disinfectants, the conditions of use, as these are chemical products which can have harmful effects on our health.
3. Walls: As we have seen in the regulations, they should be smooth, waterproof and easy to clean and disinfect. It is also preferable that they are light-coloured to improve the efficiency of the lighting and to detect dirt easily.
- Cleaning/washing. This is the action to remove dirt residues from a surface or an object without causing any damage to it. For washing operations, detergents are used. Washing combines the mechanical action of scrubbing with the chemical action of the detergent, removing the dirt from the object and eliminating a large part of the
microorganisms that the objects may contain.
4. Ceilings: are to be constructed and finished so as to prevent the accumulation of dirt and to reduce condensation, the growth of undesirable mould and the shedding of particles.
b) Washing of small electrical appliances: Small electrical appliances (wire cutters, mixers, kitchen robots, etc.) require specific operations due to their connection to the mains and the existence of a motor which cannot get wet. In general, they are usually cleaned in this way: 1. Disassembly of the appliance and separation of washable parts: blades, cups, lids, etc. This is not always an easy operation, so, if necessary, consult the use and maintenance manual. Care must be taken not to damage blades or cutting surfaces. 2. Wash and disinfect all parts, following the general procedure. 3. Wash the body of the appliance with a cloth dampened with water and a suitable detergent. Rinse with a clean damp cloth and dry. 4. Finally assembly of the appliance.
- Detergents: these are substances which, when added to water, acquire the property of dissolving dirt from an object without damaging it.
We can distinguish between:
1. Detergents: Weak alkaline or neutral (pH 8-10), which are used as washing agents, for example, in the dishwasher.
2. Degreasers: Strong alkalis (pH 12-14). They are often used to remove organic dirt, for example, organic dirt, e.g. that accumulates in the extractor hood.
3. Descalers: They are acidic (pH 2-4), which gives them a greater capacity to remove inorganic grease, such as that which accumulates in the oven or lime scale.
In order to be informed about these risks, all products must have technical data sheets, which must be provided by the supplying company.
c) Washing of heating equipment: The heating equipment (ovens, hobs, grills and griddles) are probably the most heavily soiled, as grease accumulates easily and remains encrusted, making cleaning more difficult. At the end of the day, the equipment must be thoroughly cleaned, following the procedure below: 1. Turn off the equipment and wait for the temperature to drop to 70º or 60ºC, as greater washing efficiency is achieved when the equipment is hot. 2. Remove the solid remains. 3. Spray uniformly all the surfaces, with the indicated products (a degreasing and descaling action will be required). Leave to act for the necessary time. 4. Rub until the surface is clean. 5. Rinse with clean water. 6. Dry.
- It will facilitate the assessment and quantification of errors: inadequate procedures, higher than expected frequencies, personnel who have not carried out their work, etc.
10. Furniture: Work tables should be made of sturdy materials and easy to clean. The most
recommended material is stainless steel. Wood and marble are discarded because of their low resistance to knocks, scratches and porosity.
Shelves, cupboards and drawers should be easy to clean and disinfect.
9. Lighting: Good lighting is essential. All artificial light points must be properly protected with a break-proof plastic protector to prevent breakage.
- Specific hygienization procedures:
Some of the specific procedures are: a) Washing and disinfection of small utensils and cutting boards: In addition to washing them each time they are used, at the end of the working day, they must be washed thoroughly, following these steps: 1. Removal of coarse dirt. 2. Immersion of the object in a detergent solution. If it is very dirty, it can be left to soak for a few minutes. 3. Rubbing to remove the dirt and rinsing with water. 4. Disinfection by lotion or spray. 5. Rinse and air dry or dry with disposable paper.
1. Facilities: A good design of a catering establishment should be designed so that the culinary process circuit (clean area) crosses as little as possible with the circuit of waste and waste products (dirty area).
6. Windows and other openings are to be constructed to prevent the accumulation of dirt. Those which can be opened to the outside environment are, where necessary, to be fitted with insect-proof screens which can be easily removed for cleaning. Where open windows would result in contamination, windows are to remain closed and fixed during production.
The pikes can be single, double or triple, but it should be wide and deep. The preferred material is stainless steel. They should be equipped with hot and cold water and have a dispenser system (the tap) which is flexible and sensitive so that the jet can be directed in the required direction.
- Disinfection. This is the procedure aimed at destroying all pathogenic
microorganisms, reducing their number or deactivating their polluting capacity.
In any case, it guarantees a sufficient level of hygiene to avoid contamination of foodstuffs that are in contact with disinfected surfaces. It usually consists of the application of disinfectant products.
In order to carry out effective cleaning and disinfection, we must select the appropriate products for the type of dirt that is generated and have the necessary cleaning utensils for their application. The products to be used are basically:
- Detergents for cleaning.
- Disinfectants for disinfection.
g) Washing machine: Catering establishments have two automatic washing systems: 1. The industrial dishwasher, similar to the domestic dishwasher, but larger in size. 2. The conveyor dishwasher. This is a conveyor belt system that transports the materials that are introduced into it, and which are subjected to the washing and disinfection processes.
In this type of washing, disinfection is also applied by the effect of water at high temperatures.
2. Floors: They have to be non-slip and facilitate cleaning tasks. It is important that: - They should be made of anti-porosity material, and the joints of the tiles should be as small as possible, to avoid the accumulation of dirt. - They should have drains that allow cleaning with a water jet.
- They should be light-coloured, as they allow a quicker detection of dirt.
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Although nowadays, there are products that combine both tasks, it should be taken into account that cleaning and disinfection use chemical products that can cause contamination of foodstuffs if they are not properly applied and rinsed. For this reason, we must follow the regulations which indicate that the products to be
used must be specific for the food industry.
The forward movement rule should be followed: it aims at the distribution of the areas in such a way that each operation to which the food is subjected (from the reception as well as the processing of the food) flows progressively without backward movement. In this way, it contributes, in a natural way, to avoid cross-contamination of foodstuffs.
The safety data sheet is a document which contains complete information on a substance or mixture so that it can be used by the consumer safely at the workplace.
- Disinfectants: these are chemical products that destroy most of the pathogens they
come into contact with. Some of the most common disinfectants
in catering establishments are: 1. Sodium hypochlorite or bleach: this is probably the most commonly used. It has a
fast action on a wide spectrum of microorganisms, but it is corrosive, so it needs to
be rinsed after application. 2. Iodine derivatives or quaternary ammonium (They are less usual and corrosive, but less effective).
f) Floor washing: The general procedure is followed for floor washing, but there are some considerations, which must be taken into account: 1. The floor is the last area to be cleaned, as it is where the remains and dust from other cleaning operations such as walls, surfaces, equipment, etc. are deposited. 2. Do not use the dry broom for the removal of the dirt, as it raises dust. Carry out this cleaning with a wet sweep. 3. Scrub with products with bactericidal action to destroy or disable microrganisms. Do not forget that a lot of dirt accumulates on the floor. 4. Pay particular attention to the cleaning of drains, as trapped waste or stagnant water encourages the spread of germs.
The extractor hoods should preferably be made of stainless steel and easily removable for easy cleaning.
UNIT 4
Isabel Pilar Orovio
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Transcript
UNIT 4 SUPERVISION OF CLEANING AND DISINFECTION OF EQUIPMENT AND INSTALLATIONS
START
INDEX
4.1 Regulation (EC) 852/2004 on the conditions to be met by premises, installations, materials and tools. 4.2 Hygiene of installations, equipment and materials. 4.2.1 Good cleaning and disinfection practices. 4.2.2 The cleaning and disinfection plan 4.2.2.1 General recommendations for cleaning and disinfection operations. 4.2.2.2 What has to be cleaned and disinfected? 4.2.2.3 Who is in charge of cleaning and disinfection? 4.2.2.4 When should cleaning and disinfection take place? 4.2.2.5 With what and how is cleaning and disinfection carried out?
A prerequisite for the prevention of food contamination in all catering establishments and food industries is that the facilities in which we work and the equipment and utensils we use are in perfect condition. This will be achieved through the adoption of good hygiene practices and the creation of protocols by means of a cleaning and disinfection plan. In addition, legislation sets out the conditions that premises, installations, materials and equipment must meet.
4.1 Regulation (EC) 852/2004 on the conditions to be met by premises, installations, materials and tools. ANNEX 2
4.2 Hygiene of installations, equipment and materials.
In order to guarantee the proper functioning of installations, equipment and utensils, it is essential that, in addition to being clean, they are kept in good condition. Therefore, it is necessary to have a preventive maintenance plan. Another hygiene requirement is the absence of rodents, insects or other animals that it is guaranteed by a pest control plan.
4.2.1 Good cleaning and disinfection practices.
Good cleaning and disinfection practices are understood to be the correct actions,carried out on a regular basis, regarding the maintenance of installations, equipment and utensils in a perfect state of hygiene.
4.2.2 The cleaning and disinfection plan.
The application of good cleaning practices is effective when all people are involved and all the procedures are foreseen, so it is necessary that all tasks are scheduled and organized through a plan.
+ info
In order to design an effective cleaning and disinfection plan, the hygienic needs of the establishment should be assessed, that will depend on factors such as the culinary processes, the size of the establishment, the size of the premises, the type of equipment used, the number of people working there, etc.
+ info
The cleaning plan must be always written and documented, so that there is no doubt about the correctness or incorrectness of the action, given that: - The appropriate cleaning and disinfection system is established for each utensil, surface or equipment. - It will allow having always the information available for the control and supervision to be more effective. This will make it easy to identify which items have been cleaned and which have not, which are still pending, etc.
4.2.2.2 What should be cleaned and disinfected?
Cleaning and disinfection should be applied to all areas of the establishment and its furnishings, as well as to all equipment. The first step is to make an inventory of all these items, assessing their level of risk.
As regards the drains, the grating should be removable for easy cleaning, should have holes to prevent the accumulation of dirt and should be fitted with a siphon to prevent the backflow of pests, liquids and odours. It is recommended that the siphon be removable to facilitate cleaning.
+ info
+ info
4.2.2.3 Who is responsible for cleaning and disinfection?
Cleaning and disinfection involve all persons involved in the production process, as all of them are responsible for keeping their work area in a perfectly hygienic state, either directly carrying out the cleaning or supervising it.
In any case, the cleaning and disinfection plan should indicate who does every task.
+ info
4.2.2.4 When should cleaning and disinfection take place?
Cleaning can be considered: - After each use, for example knives, boards, etc. In general, all items in contact with food. - Daily, at the end of each service, for example, the room, cooker, etc. - Weekly, for example cold rooms, cupboards and shelves, etc. - Monthly, for example thorough cleaning of walls, drains, doors, etc. - Quarterly, half-yearly or yearly, for example fluorescent lights, condensers of cooling devices, etc.
Selection and use of detergents and disinfectants:
4.2.2.5 How and with what is cleaning and disinfection carried out?
Conditions of use of detergents and disinfectants:
The plan also includes, for each element, the cleaning and disinfection procedure. It is essential that both the personnel who carry out these tasks and those who supervise them are familiar with all the procedures:
+ info
Monitoring and control of cleaning and disinfection:
In order to ensure that the actions taken are effective, an efficient monitoring system should be put in place. The person carrying out the cleaning of any item will note it in the corresponding register, indicating the date on which it was carried out.
The person supervising: - The person supervising the cleaning will check the records to ensure that the cleaning tasks are carried out as scheduled and that the plan is followed. - Carry out a visual inspection, checking the state of sanitation both at a general level and at the level of equipment and tools. He/she may also carry out specific actions such as checking the dose of the product applied, the action time of the disinfectants, etc.
+ info
Periodically, a microbiological analysis may be carried out: an objective control which consists of taking samples of surfaces, work tools, prepared foodstuffs, etc. which will apply the microbiological criteria laid down in the legislation in effect. This type of control must be carried out on a regular basis. The results will indicate whether the sanitation complies with the requirements.
If during the monitoring and control, non-compliance with the required levels of sanitation is detected, either by visual or analytical methods, corrective measures must be adopted: - Proceed to the revision of the protocols. - Reinforce training activities and raise awareness of the adoption of good practices. - Replacing cleaning products with more efficient ones or acquiring more suitable materials. These measures are also recorded in the event log.
THANKS
The head chef, ultimately, and the head of section, in their specific areas of responsibility, will be responsible for supervising that the sanitization of spaces, facilities, equipment, surfaces and materials are impeccable.They will also adopt training measures for the adoption of good practices by the team and warnings or reprobation in case of repeated or unjustified non-compliance.
These responsibilities are assigned and determined in the plan: - The person responsible for the supervision of the plan, for example the person who will check that the plan is carried out as often as required. He/she is also responsible for checking whether it is effective or needs to be modified. - The person or team that will carry out the cleaning of each area, machinery, utensils, materials, etc. Depending on the size and possibilities of the establishment, cleaning may be carried out by the own staff of the establishment. But sometimes it is delegated to an external company, specialised in cleaning.
7. Ventilation:There is to be suitable and sufficient means of natural or mechanical ventilation. Mechanical airflow from a contaminated area to a clean area is to be avoided. Ventilation systems are to be so constructed as to enable filters and other parts requiring cleaning or replacement to be readily accessible.
The cleaning and disinfection plan is the document that describes the actions to keep the facilities, machinery, utensils and other equipment in a perfect hygiene state.
e) Washing of hoods and extraction systems: A large amount of grease and dirt accumulates in the hoods and extraction systems which are produced by the fumes and other emissions during the cooking of food. To clean them, we must apply the following procedure: 1. Dismantle the filters and the most accessible parts. 2. Spray the fixed parts with the indicated detergent product in the appropriate concentration. Leave it to act for the time necessary for the dirt to become soluble and descaling. 3. Remove the dirt and rinse. 4. Immerse the filters in a degreasing solution or spray them. Rub, if necessary, to remove the dirt. Rinse with clean water. 5. When all parts are dry, proceed to assembly.
In addition, it is recommended that the document will be accessible to all staff, so that they can consult it at any time.
7. Doors are to be easy to clean and, where necessary, to disinfect. This will require the use of smooth and non-absorbent surfaces unless food business operators can satisfy the competent authority that other materials used are appropriate.
Disinfectants can be applied by: - Immersion: immersing the object in a disinfectant solution and leaving it for the time necessary for the product to act. - Lotion: rubbing the object or surface with a cloth soaked in disinfectant. - Spraying: by spraying small drops of disinfectant onto the surface or object.
If incidents are detected, they are recorded in a register of incidents which must include the following points: - Incidents detected. - Day and place where the incident is detected. - Corrective measures applied. - Name of the person responsible.
- The standard procedure is as follows: 1. Remove the most visible dirt with disposable paper, without applying any product. 2. Rinse with water, preferably warm, before applying any product. 3. Apply the appropriate detergent, and scrub to remove the dirt. In case of disassembled equipment, disassemble and wash the parts separately, following the manufacturer's instructions. 4. Rinse with warm water to remove dissolved dirt and detergent residues. 5. Apply the disinfectant. If a combined detergent-disinfectant component is used, steps 4 and 5 can be omitted, as the disinfectant action is carried out together with the washing action. 6. Allow the necessary time for the disinfectant to exert its action, following the manufacturer's instructions. 7. Carry out a final rinse with plenty of hot water to remove any remaining disinfectant and to avoid its corrosive action on the surfaces. 8. Allow materials or surfaces to dry using paper or disposable absorbent material.
- General manual washing and disinfection procedure: this will be used to clean and disinfect work and food processing surfaces, furniture, chambers, equipment and machinery,… In each case, the procedure will be adapted to the peculiarities of the item. - Before starting the procedure for manual washing of objects and surfaces, the following steps should be carried out: 1. clear the washing area, which should be free of food, equipment and utensils that do not need to be washed. 2. Select the cleaning products that are suitable for the surface, material and dirt to be cleaned, and use them in the indicated doses. 3. Select the appropriate cleaning utensils: brooms, brushes, buckets, etc. 4. Adopt the necessary protective measures: gloves, apron, masks, etc.
d) Washing and disinfection of refrigeration and freezing chambers: Refrigeration chambers require careful cleaning to maintain their proper functioning, as well as to prevent the risk of contamination. It is carried out as follows: 1. Disconnect the chamber from the power supply, as electricity must not be used, especially if liquid products are handled. 2. Rotate or remove the product carefully, to avoid breaking the cold chain. 3. Remove racks and other removable parts and wash and disinfect them separately, following the procedures indicated above. 4. Ensure that devices like condensers, diffusers, illumination lamps, etc. are clean. If they are not clean, wash them. 5. Wash and disinfect the internal surfaces by spraying or lotion. Leave to act and rinse. 6. Carefully clean the doors, especially the rubbers, to ensure a perfect seal. Good hygiene will help to preserve the rubbers and prevent them from rotting. 7. Fit the grilles and other removable parts that have been washed separately. 8. Wash the outside.
The water used for cleaning surfaces, objects and materials that may be in contact with food must also be considered. This water will have to comply with sanitary criteria, and will be recorded in a water control or water hygiene plan, which will be discussed later.
The cleaning and disinfection plan will also indicate the frequency of cleaning of each area or item. Each establishment should determine the frequency of each area depending on how much it is used, what level of risk it presents and what it contains.
These data sheets must contain the following information: - The type of chemical product, indicating its composition and applications. - The dosage. - The mode of use and the time of action. - Safety measures. If it is necessary to use epi's or specific cleaning utensils for its application. - First aid actions in case of ingestion, contact or inhalation.
The plan should answer the following questions: - What. We must know the areas, equipment and utensils to be considered in the cleaning and disinfection plan. This cleaning and disinfection plan should be organized regarding working areas: the room, the store, the cold room, etc. - Who. It should establish the personnel responsible for carrying out the cleaning and disinfection operations. - When. The frequency of each area or object should also be indicated. - How. The correct methods of cleaning and disinfection of each area, piece of equipment or appliance.
When handling detergents and, above all, disinfectants, the conditions of use, as these are chemical products which can have harmful effects on our health.
3. Walls: As we have seen in the regulations, they should be smooth, waterproof and easy to clean and disinfect. It is also preferable that they are light-coloured to improve the efficiency of the lighting and to detect dirt easily.
- Cleaning/washing. This is the action to remove dirt residues from a surface or an object without causing any damage to it. For washing operations, detergents are used. Washing combines the mechanical action of scrubbing with the chemical action of the detergent, removing the dirt from the object and eliminating a large part of the microorganisms that the objects may contain.
4. Ceilings: are to be constructed and finished so as to prevent the accumulation of dirt and to reduce condensation, the growth of undesirable mould and the shedding of particles.
b) Washing of small electrical appliances: Small electrical appliances (wire cutters, mixers, kitchen robots, etc.) require specific operations due to their connection to the mains and the existence of a motor which cannot get wet. In general, they are usually cleaned in this way: 1. Disassembly of the appliance and separation of washable parts: blades, cups, lids, etc. This is not always an easy operation, so, if necessary, consult the use and maintenance manual. Care must be taken not to damage blades or cutting surfaces. 2. Wash and disinfect all parts, following the general procedure. 3. Wash the body of the appliance with a cloth dampened with water and a suitable detergent. Rinse with a clean damp cloth and dry. 4. Finally assembly of the appliance.
- Detergents: these are substances which, when added to water, acquire the property of dissolving dirt from an object without damaging it. We can distinguish between: 1. Detergents: Weak alkaline or neutral (pH 8-10), which are used as washing agents, for example, in the dishwasher. 2. Degreasers: Strong alkalis (pH 12-14). They are often used to remove organic dirt, for example, organic dirt, e.g. that accumulates in the extractor hood. 3. Descalers: They are acidic (pH 2-4), which gives them a greater capacity to remove inorganic grease, such as that which accumulates in the oven or lime scale.
In order to be informed about these risks, all products must have technical data sheets, which must be provided by the supplying company.
c) Washing of heating equipment: The heating equipment (ovens, hobs, grills and griddles) are probably the most heavily soiled, as grease accumulates easily and remains encrusted, making cleaning more difficult. At the end of the day, the equipment must be thoroughly cleaned, following the procedure below: 1. Turn off the equipment and wait for the temperature to drop to 70º or 60ºC, as greater washing efficiency is achieved when the equipment is hot. 2. Remove the solid remains. 3. Spray uniformly all the surfaces, with the indicated products (a degreasing and descaling action will be required). Leave to act for the necessary time. 4. Rub until the surface is clean. 5. Rinse with clean water. 6. Dry.
- It will facilitate the assessment and quantification of errors: inadequate procedures, higher than expected frequencies, personnel who have not carried out their work, etc.
10. Furniture: Work tables should be made of sturdy materials and easy to clean. The most recommended material is stainless steel. Wood and marble are discarded because of their low resistance to knocks, scratches and porosity. Shelves, cupboards and drawers should be easy to clean and disinfect.
9. Lighting: Good lighting is essential. All artificial light points must be properly protected with a break-proof plastic protector to prevent breakage.
- Specific hygienization procedures: Some of the specific procedures are: a) Washing and disinfection of small utensils and cutting boards: In addition to washing them each time they are used, at the end of the working day, they must be washed thoroughly, following these steps: 1. Removal of coarse dirt. 2. Immersion of the object in a detergent solution. If it is very dirty, it can be left to soak for a few minutes. 3. Rubbing to remove the dirt and rinsing with water. 4. Disinfection by lotion or spray. 5. Rinse and air dry or dry with disposable paper.
1. Facilities: A good design of a catering establishment should be designed so that the culinary process circuit (clean area) crosses as little as possible with the circuit of waste and waste products (dirty area).
6. Windows and other openings are to be constructed to prevent the accumulation of dirt. Those which can be opened to the outside environment are, where necessary, to be fitted with insect-proof screens which can be easily removed for cleaning. Where open windows would result in contamination, windows are to remain closed and fixed during production.
The pikes can be single, double or triple, but it should be wide and deep. The preferred material is stainless steel. They should be equipped with hot and cold water and have a dispenser system (the tap) which is flexible and sensitive so that the jet can be directed in the required direction.
- Disinfection. This is the procedure aimed at destroying all pathogenic microorganisms, reducing their number or deactivating their polluting capacity. In any case, it guarantees a sufficient level of hygiene to avoid contamination of foodstuffs that are in contact with disinfected surfaces. It usually consists of the application of disinfectant products.
In order to carry out effective cleaning and disinfection, we must select the appropriate products for the type of dirt that is generated and have the necessary cleaning utensils for their application. The products to be used are basically: - Detergents for cleaning. - Disinfectants for disinfection.
g) Washing machine: Catering establishments have two automatic washing systems: 1. The industrial dishwasher, similar to the domestic dishwasher, but larger in size. 2. The conveyor dishwasher. This is a conveyor belt system that transports the materials that are introduced into it, and which are subjected to the washing and disinfection processes. In this type of washing, disinfection is also applied by the effect of water at high temperatures.
2. Floors: They have to be non-slip and facilitate cleaning tasks. It is important that: - They should be made of anti-porosity material, and the joints of the tiles should be as small as possible, to avoid the accumulation of dirt. - They should have drains that allow cleaning with a water jet. - They should be light-coloured, as they allow a quicker detection of dirt.
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Although nowadays, there are products that combine both tasks, it should be taken into account that cleaning and disinfection use chemical products that can cause contamination of foodstuffs if they are not properly applied and rinsed. For this reason, we must follow the regulations which indicate that the products to be used must be specific for the food industry.
The forward movement rule should be followed: it aims at the distribution of the areas in such a way that each operation to which the food is subjected (from the reception as well as the processing of the food) flows progressively without backward movement. In this way, it contributes, in a natural way, to avoid cross-contamination of foodstuffs.
The safety data sheet is a document which contains complete information on a substance or mixture so that it can be used by the consumer safely at the workplace.
- Disinfectants: these are chemical products that destroy most of the pathogens they come into contact with. Some of the most common disinfectants in catering establishments are: 1. Sodium hypochlorite or bleach: this is probably the most commonly used. It has a fast action on a wide spectrum of microorganisms, but it is corrosive, so it needs to be rinsed after application. 2. Iodine derivatives or quaternary ammonium (They are less usual and corrosive, but less effective).
f) Floor washing: The general procedure is followed for floor washing, but there are some considerations, which must be taken into account: 1. The floor is the last area to be cleaned, as it is where the remains and dust from other cleaning operations such as walls, surfaces, equipment, etc. are deposited. 2. Do not use the dry broom for the removal of the dirt, as it raises dust. Carry out this cleaning with a wet sweep. 3. Scrub with products with bactericidal action to destroy or disable microrganisms. Do not forget that a lot of dirt accumulates on the floor. 4. Pay particular attention to the cleaning of drains, as trapped waste or stagnant water encourages the spread of germs.
The extractor hoods should preferably be made of stainless steel and easily removable for easy cleaning.