A quick overview of how you can improve your cleaning and sanitising process in an industrial situation.
With food-borne illness on the rise, along with climate change and other growth factors, such as improved surveillance tools and quick identification, manufacturers need to work hard in order to produce a safe product and regain consumer trust.
1. Cleaning is a 3 step process, not 2 steps
- First wash everything thoroughly with hot, soapy water to remove visible dirt
- Secondly, rinse off the soap
- Thirdly, sanitize
WHY? Detergents are chemicals that remove dirt and grease, however detergents do not kill bacteria and other microorganisms.
Microorganisms may be removed during the cleaning process, however cleaning is not intended to destroy microorganisms, sanitising is required for this purpose.
2. Ordered and routine process of cleaning
Conduct these tasks in the above order to prevent cross-contamination during cleaning operations.
3. Sanitisers all work best at the correct dilution
If the solution is too weak, they do not work effectively, if they are too strong they are harmful and waste money.
4. Dilute mixtures of chlorine bleach and water is a common, cost-effective method of sanitizing
- A concentration of 50 – 200 ppm is recommended for some common usage, such as disinfection of food contact surfaces
- If you are using a solution stronger than 200 ppm, rinse the surface with clean water after a few minutes of application
- Test periodically with a chlorine testing kit to ensure that the free (available) chlorine is in the acceptable range for your application
5. Contact times with chemical sanitiser
One – five minutes is generally sufficient for a thorough kill of bacteria. No longer than 30 minutes.
6. Installation of a UV-C sanitizer
You can save money by decreasing chemical costs, plus dramatically improve your sanitation levels and product shelf life by installing a simple germicidal UV-C sanitizer in high risk areas.
Studies show that over 92% of pathogens are killed by UV-C.
7. Make it Lighter
A well lit factory can help workers to spot dirt easily and clean it up immediately. It can also prevent the hiding of clutter and pests behind shadows.
8. Detail the Process
Write down a detailed step-by-step procedure to train staff and for them to follow.
9. Monitor and check the level of cleanliness
Supervise the process regularly.
Use ATP analysis to check that the level of cleanliness is sufficient to meet food safety regulations.
It’s hard work, keep at it!