Cleaning and Disinfection PDF

Cleaning and Disinfection BY MR. J M’SONI Eden University  Introduction Cleaning and/or disinfection are necessary since it is inevitable for surfaces and equipment in food establishments to become contaminated....

Cleaning and Disinfection BY MR. J M’SONI Eden University  Introduction Cleaning and/or disinfection are necessary since it is inevitable for surfaces and equipment in food establishments to become contaminated. It is imperative that these residues not be permitted to build up to the point where food safety is jeopardized. The quality of the finished product is significantly impacted by the effectiveness of washing and disinfection, two crucial steps in the food manufacturing process. These practices need to be viewed as essential in restaurants. 17/05/2024 2  Cleaning Process Cleaning is the process of getting rid of oil, filth, and food residue. A detergent is the term for the chemical that is used for cleaning. Cleaning uses appropriate detergents to remove any remaining dirt residue. Sanitizing is the process of eliminating microorganisms with the use of heat or chemicals. 17/05/2024 3  CLEAN AS YOU GO STEPS Employees need to receive "clean as you go" training and the cleaning steps involve the following: i. Pre-rinse: use water to rinse away any loose dirt. ii. Inter-rinse: clearing the equipment of dirt and detergent by washing it away iii. Post-rinse: cleaning the apparatus with sterile water to remove any remaining chemicals. 17/05/2024 Brown Ngenda CCHS Food Safety 1 4  Cleaning detergents Although there are various detergents available, a quality detergent ought to include the following advantageous qualities: i. Easily dissolved in water at the appropriate temperature ii. Not corrosive iii. Not annoying or harmful iv. No smell v. Cost-effective vi. Easily rinseable vii. Stable throughout an extended period of storage viii. Degradable in nature 17/05/2024 5  Cleaning methods There are several cleaning techniques that are appropriate for use in food establishments, such as: brushes, mops, brooms etc. Large-scale usage of the cleaning in place (CIP) technique allows equipment, tanks, and pipe systems to be cleaned without having to be disassembled. Clean-in-place (CIP) is an automated technique that eliminates the need for significant disassembly to clean the inside surfaces of pipelines, tanks, equipment, filters, and related connections. 17/05/2024 6  Cleaning methods Cont… Flushing with low pressure using much water - This method uses much water under 6.8 bar pressure and great amount of chemicals Flushing with high pressure and little water. Foam cleaning - the cleaning agents are integrated in the foam which has to rest on the surfaces to be cleaned for about 15 to 20 minutes. They are then washed away. Dry cleaning – used e.g. in floor production setups. The use of vacuuming and no sweeping is involved as it can create dust. 17/05/2024 7  Disinfection After cleaning agents have been washed away, disinfection can follow. Disinfection is the process of reducing micro-organisms to a safe level which will not cause premature spoilage. The chemical used for disinfection is known as disinfectant. 17/05/2024 8  Methods of disinfection There are basically three methods of disinfection i.e. Disinfection with hot water, Steam disinfection and Chemical disinfection. 17/05/2024 9  Disinfection with hot water This method is widely used. Machines and other parts to be disinfected are immersed in hot water at 80oC for at least 2 minutes. The advantages of this method include; economical, non corrosive, no residues, excellent penetration and active against majority micro- organisms. 17/05/2024 10  Steam disinfection Steam can be used to disinfect tanks, pipes and other parts which are not easily reached. Steam must be applied long enough to heat up the surfaces to temperatures which can kill bacteria. Advantages are the same as in hot water disinfection. 17/05/2024 11  Chemical disinfection There are many chemical disinfectants on the market, but a good chemical disinfectant should have the following desirable properties: Desirable properties Rapidly killing micro-organisms stable in the presence of organic residue Non corrosive (non staining) Odorless Non irritating/toxic Economical 17/05/2024 12  Classification of chemical disinfectants Chemical disinfectants that are commonly used in food premises can be classified as: Chlorine and products containing chlorine Iodophores Ammonium quaternary compounds Strong acids and basic agents 17/05/2024 13  Chlorine and products containing chlorine These are the best chemical disinfectants Active against a great number of bacteria They are cheaper as compared with other chemical disinfectants 17/05/2024 14  Iodophores Iodophores may be used in combination with acid cleaning agents They need a short time of contact with surfaces, killing a broad spectrum of bacteria They can be corrosive 17/05/2024 15  Ammonium compounds Have good cleaning activity They have low corrosive activity They are not toxic 17/05/2024 16  Strong acids and basic agents Strong acids and basic reacting agents have cleaning and disinfecting properties They can easily contaminate food and hence should be handled with caution. 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