Keeping surfaces clean and disinfected in the agri-food industry or in sanitary environments is a real challenge and it is essential to have good protocols and to be systematic in action and record keeping, but
What stages must we follow to achieve a good cleaning and disinfection system?
1. Pre-rinse: this involves pre-cleaning with water to remove the coarsest dirt. This operation should not be carried out using high pressure systems, as they can project dirt particles to other areas by splashing.
2. Detergent application: this is carried out using the appropriate system in each particular case. This mechanical phase is responsible for dissolving and solubilising the dirt.
3. Rinsing: this is carried out using abundant drinking water, at medium-low pressure to avoid aerosols.
4. Application of the disinfectant: once the cleaning process as such has been carried out, a disinfectant is applied to destroy the germs that have not been eliminated in the cleaning process, in the rinsing phase.
5. Rinsing: the food is then rinsed to prevent disinfectant residues from contaminating the food.
6. Drying: as far as the possibilities of each industry or establishment allow, a drying stage shall be carried out because water, as well as favouring bacterial growth, can act as a disseminating vehicle if any micro-organisms remain.
In order to check that the steps carried out to clean and disinfect the surfaces involved in the food handling and production processes have been carried out, it is necessary to check them with surface controls. Clean-Biotec provides all links in the food chain and sanitary environments with environmental controls of air and surfaces for microbiological indicators.
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