Cleaning and disinfection on food preparation, handling, and processing areas can easily become contamination hazards if not properly cleaned and sanitized.
A mistake many food production companies, beverage manufacturers, and food service operators make is assuming that if a food contact surface is visibly clean, it is also hygienic. There are bacteria such as Salmonella and Escherichia coli (E. coli) that are resistant to soaps and detergents. The threat of bacterial contamination has not been fully addressed, no matter how diligently a surface is cleaned.
Technically speaking, cleaning and disinfection are not the same things, but two separate procedures. Cleaning helps increase the effectiveness of sanitation efforts by removing organic material such as dirt, soil, and debris to a visible surface level. Organic matter can serve as a breeding ground for bacteria. Therefore, cleaning should always be done first. The subsequent disinfection actually reduces the number of bacteria. And other microorganisms to levels considered safe for human health.
This is how we carry out the cleaning and disinfection of food industries in Melbourne
The seven-step approach to cleaning and disinfection
Using a lint-free cloth or wipe, physically remove soil deposits from food contact surfaces. Soils include dirt, bulk solids, mineral salts, large particles, proteins, lubricants, and other residues. Soil removal may also include the use of scrapers, dry floor mops, brushes to pick up dirt and dust, dry or low humidity steam, and vacuuming.
Rinse off all residue
When rinsing equipment during this step, use warm potable water (less than 120°F/48.9°C). Anything hotter could cause dirt and particles to stick to a surface and prevent them from being removed. To avoid recontamination issues, the use of high-pressure hoses is discouraged, as a high-pressure rinse could spray dirt and chemicals into areas and equipment that have already been cleaned and sanitized. Processing equipment could also be damaged by high-pressure methods.
Apply detergent and a good scrubbing
It is essential to use chemical cleaners intended to remove fats and proteins. Also, make sure detergents are mixed correctly. By looking up the dilution rates and contact times provided by the cleaning product manufacturer. If this information is not available, contact the manufacturer immediately.
It is important that we always prepare them to assist, since not knowing the dilution rates and contact times can compromise food safety.
Knowing the proper concentration amounts is important. Because overly diluted solutions may not be as effective and may even lead to bacterial tolerance.
Give a complete rinse
Before proceeding to the sanitizing stage. Do a final rinse with potable water to completely remove the detergent and any residue. This step is very important in the cleaning and disinfection of food industries in Melbourne. Because detergents are alkaline and most disinfectants are acidic. Any detergent remaining on the equipment’s surface without a thorough rinse could neutralize the sanitizer. The water may also be hotter than recommended for the first rinse.
Take a closer look
Inspect and, if necessary, clean any areas where there are still visible signs of residue or detergent.
Pay special attention to hard-to-reach places. If you are a food service operator, consider commercial food equipment whose food zones cannot be cleaned by hand.
Sanitize or Disinfect
To help safely reduce bacterial load, apply an effective sanitizing. Disinfectant chemical verified as suitable for use in food and beverage handling or processing environments. Before proceeding, an explanation of the difference between sanitizing and disinfecting is probably in order.
Both sanitizers and disinfectants kill bacteria and other microorganisms. Microorganisms are generally killed much more slowly by disinfectants than by bacteria. Sanitizing chemicals contain stronger chemicals. However, this does not mean that sanitizer is dangerous to use in a food processing facility or restaurant.
When a rinse-off sanitizer or disinfectant is used, we must completely remove the product with a potable water rinse. Air drying is the ideal way to dry surfaces because cleaning could lead to new contamination. For areas that must be kept dry or cannot facilitate air drying, a no-rinse sanitizer or disinfectant is recommended.
As you can see, there are many details to consider when carrying out cleaning and disinfection of food industries in Melbourne. Contact us now for a quote.