Facilities and Equipment Hygiene. Facilities and Equipment Module 3 Facilities and Equipment Hygiene...

Facilities and Equipment Hygiene

Facilities and Equipment

Module 3

Facilities and Equipment Hygiene

(Workers)


Module 3 – Facilities and equipment hygiene

Introduction

1. Cleaning

2. Disinfection

3. Design of cleaning and disinfection programmes

4. Handling products for cleaning and disinfection.


Introduction

T A R G E TTo adopt the necessary precautions to prevent

contamination and microbial multiplication

What to achieve: To comply with the standards in force To promote proper behaviour when cleaning and disinfecting To correct deficiencies when applying cleaning products that

could have negative consequences


Introduction

O B J E C T I V E S

A cleaning and disinfecting programme that enables the equipment

To achieve the required level hygiene



Introduction

1. Cleaning

2. Disinfection




1.1- Cleaning: B A S I C C O N C E P T S

A. WHY do I have to clean?

B. WHAT must we clean and WHEN?

C. HOW must we clean?

main questions



A. WHY do I have to clean? PREVENTIVE OPERATION

Cleaning: the action of removing the remains of food in order to prevent:

The multiplication of micro organisms The formation of a protective film that will not allow

the disinfectants to work effectively



A. WHY do I have to clean? PREVENTIVE OPERATION

Disinfection: destroying the microbial flora

P H A S E S:

Cleaning d e t e r g e n t s Disinfecting d i s i n f e c t a n t s




We must clean:

Machinery Tools Surfaces Installations

CLEANING & DISINFECTING

PLAN




CLEANING T I M E T A B L E S:

1. Cleaning carried out while production is in process

2. Daily cleaning3. Thorough cleaning periodically



C. HOW must we clean?SEQUENCE OF A PROPER CLEANING AND DISINFECTION

1.- Store the leftover food2.- Wipe large bits of waste off

3.- Clean with detergents4.- Rinse with water



C. HOW must we clean?SEQUENCE OF A PROPER CLEANING AND DISINFECTION

5.- Apply disinfectants6.- Rinse with water & 7.- Dry

8.- Clear cleaning tools and products away9.- Clean and disinfect dust bins

&


1.2- Cleaning: K I N D S O F D I R T

1.2.1. STATE OF THE DIRTThe way in which the dirt interacts with the surfaces

a).- Loose dirt:

not fixed easily removed.b).- Stuck on dirt:

required some mechanical and/or chemical action for their removal.

c).- Embedded dirt:

into the gaps in the support surface intensive interaction.



1.2.2. NATURE AND ORIGIN OF DIRT

Products of origin:

1) Raw vegetables

2) Meat and fish products

3) Milk and dairy products

4) Egg and egg products

5) Drinks



1.2.3. ADHERENCE OF DIRT TO SURFACESHow easily dirt can be removed also depends on the nature (structure and

state) of the surface that is to be cleaned.

SURFACE TO BE CLEANED

CLEANING SOLUTION DISINFECTING SOLUTION

HANDS WASHED WITH SOAP AND

HOT WATER (40-50ºC).

N-PROPANOL OR ISOPROPANOL

IODOPHORS OR

ORGANIC CHLORIDE COMPOUNDS

70% ETHANOL

GLASS AND CROCKERY

NON-IONIC ALKALINE DETERGENTS

HYPOCHLORIDES, ORGANIC

CHLORIDE COMPOUNDS.

IODOPHORS, AMMONIUM

QUATERNARY COMPOUNDS

STAINLESS STEEL ALKALINE, NON-IONIC DETERGENTS; DISINFECTING DETERGENTS OR ACID-DETERGENT MIXTURES TO REMOVE DAIRY PRECIPITATES

IODOPHORS

PLASTIC, RUBBER, WOOD, PAINT ALKALINE, NON-IONIC

DETERGENTS; DISINFECTING DETERGENTS

HYPOCHLORIDES,

ORGANIC CHLORIDE COMPOUNDS.

IODOPHORS, AMMONIUM

QUATERNARY COMPOUNDS

FABRICS: COTTON OR SYNTHETIC FIBRES

HOT ALKALINE WATER (77-80ºC) NON-IONIC DETERGENTS

HYPOCHLORIDES OR ORGANIC CHLORIDE COMPOUNDS



1.2.4.- MATERIALS NORMALLY USED IN THE RESTAURANTS AND SIMILAR FOOD ESTABLISHMENTS.

1. STEEL durability, chemical stability, easy to clean, resistant and harmless in contact with food.

2. TINPLATE may suffer from corrosion (canning & packaging)

3. ALUMINIUM & ITS ALLOYS excellent barrier against light.

4. GLASS it washes easily and is highly resistant to corrosion.



1.2.4.- MATERIALS NORMALLY USED IN THE RESTAURANTS AND SIMILAR FOOD ESTABLISHMENTS.

5. GALVANISED IRON limited use. Not very resistant to corrosive products.

6. COOPER, BRASS & BRONZE should not to be used in direct contact with food.

7. CORK AND RUBBER restricted use. Totally impermeable and crack easily.

8. IRON not to be used as it corrodes easily. Difficult to clean.

9. TITANIUM great resistance to corrosion.

10. CEMENT floors made of cement are etched by acids


1.3- Cleaning: CLEANING EQUIPMENT & MATERIALS

The CLEANING PROGRAMMES are designed to cover all the equipment (mixers, recipients, pots…) and all the areas of the factory (toilets, changing rooms, dining rooms, rest areas...)

CLEANING PROGRAMME



CLEANING PROGRAMME: should be compiled the next information

Cleaning method: features of the cleaning agents, disinfectants to be used (correct dosages and application conditions)

Sequence of the process

Procedure for dismounting the equipment

List of possible “risk areas”

Time and frequency needed on each cleaning operation

The cleaning and disinfecting team



CLEANING METHODS: APPLICATIONS

A).- Manual Methods:

Water hoses

Brushes

Sponges, scrapes and metal scouring pads

B).- Mechanical Methods:

High pressure hydraulic equipment with low water volume (stuck-on dirt)

Low pressure hydraulic equipment with high water volume (stuck-on dirt on floors)



Introduction

1. Cleaning

2. Disinfection




2.- Disinfecting: B A S I C C O N C E P T S

C O N C E P T C H A R A C T E R I S T I C S

ADDITIVES

(of detergent products)

Components added to a detergent or cleaning agent.

They contribute additional properties.

ABRASIVE AGENTInsoluble substance added to the cleaning products.

They contribute additional properties.

ANTI-SUDS AGENTTo reduce or prevent the formation of spume.

Ideal stability and volume.

BACTERICIDE AGENTChemical substance.

Destroys bacterial vegetative forms (not necessary their forms of resistance / spores).

BACTERIOSTATIC AGENTChemical substance.

Prevent bacterial development (higher concentration in the medium)

HELPING AGENTApplied in combination with certain detergents.

Reinforce the washing action.

DISINFECTING AGENTReduce the number of Micro-organisms to acceptable levels.

Not necessary the bacterial spores.




DETERGENT AGENTSpecial formulation that help to remove dirt.

Main component: surfactant properties.

STERILISING AGENTChemical agent.

Destroys all forms of life (bacterial vegetative forms and spores)

EMULSIFYING AGENTNon-ionic surfactant with a high molecular weight.

To enable dispersion in an aqueous phase of a fat.

THICKENING AGENTAdded to certain cleaning products.

Increases the viscosity of the product (making the dosage better)

FUNGICIDE AGENT Destroys fungi and their spores.

STRENGTHENING AGENTComplementary component in detergents.

Improves some of the properties provided by the fundamental component

SEQUESTERING AGENTTo maintain an ideal alkalinity in the medium

Capability to sequester calcium and magnesium ions.




SURFACTANT AGENTCompound of an organic nature.

Dissolved in a liquid manifests a series of cleaning properties.

CHARGESUsed to achieve the type of presentation and concentration required.

They tend to be inorganic salts (sodium sulphate)

HELPERSComplementary components.

Contributes with certain properties for specific action of cleaning.

CORROSIONElectrochemical process of metal (oxidation + reduction reactions).

Corroded surfaces are difficult to clean. Try to prevent or minimise corrosion.

DISINFECTIONProcess to eliminate the vegetative forms of the pathogenic micro-organisms.

Significant reduction of the banal flora.

STERILISATIONTreatment capable of eliminating all life forms.

Including both the vegetative and spourlated forms of every micro-organisms

HYGIENE PROCESSChemical treat and clean process to eliminate organic and inorganic dirt.

Reduce the microbial population and leave the area free of pathogenic bacteria.




CLEANING

Totally of processes and operations to remove accumulated dirt.

A clean surface does not necessary have to be sterile.

A clean area must also be free of strange odours

A clean area must also to be free of any remains of cleaning products applied

PERCENTAGE OF BIODEGRADABILITY

Percentage of the biodegraded surfactant agent.

It is determined in accordance with the established methods.

CLEANING PRODUCTProduct whose main mission is to clean and keep objects and surfaces clean.

Also include the products used to purify and perfume the atmosphere.

DIRT

Undesirable remains of food or from any other source.

Organic or inorganic nature.

Can be found on the equipment and on the installations´ surfaces.

HAZARD AREA

Place designated to transform or handle the food.

Potential point of contamination.

Area where the accumulation of nutrients favours the multiplication of micro-organisms.



Introduction

1. Cleaning

2. Disinfection




3.- Design of cleaning & disinfecting programmes

There are basic elements in the cleaning process

Water

Detergent

WATER

Flushing action

Dissolving ability

It is recommended that water be used at over 80º C (it acts best as a biocide agent).



DETERGENT: The choice of a detergent will be conditioned by the type of a dirt to be removed:

Organic Dirt (grease & proteins) alkaline detergents

Inorganic Dirt (calcium residue) acid detergents

Smooth (slightly dirty surfaces & washing hands) neutral detergents

The cleaning process (together with the testing of its effectiveness) must be included in the HACCP (Hazard Analysis and Critical Control Point) cleaning programme.



DISINFECTION PROGRAMME: Destruction of the microbial flora.The disinfectants are applied in this phase.

Prior to disinfectants, a proper cleaning must be carried out; otherwise, we will find that:

Points of contamination are not eliminated

A medium favourable to the growth of micro-organisms is located on the materials and surfaces



The CLEANING AND DISINFECTING PLAN must contemplate:

Staff in charge.

Products used

Frequency / Periodicity

Timetable and calendar

Systems and equipment used

Procedures

Active principles for the cleaning and disinfecting products Dosage Documents that justify the authorisation

Previous preparation Mechanical cleaning Use of detergents (active time) Use of disinfectants (active time) Water temperature and pressure



The CLEANING AND DISINFECTING PLAN Some advices:

Before the cleaning and disinfecting begins, bulky waste will be removed

Washing hands and arms (should be a protected skin, grease-cutting, softening and antiseptic detergent)

Cleaning and Disinfecting during the work day

Daily, at the end of the work day




Corridors, toilets, changing rooms and other areas… Alkaline pH and chlorine detergent. Water between 0º / 60º C.

Daily. Cold storage rooms

Non-ionic surfactant grease-cutting detergents. Water around 25º C

Machinery & Tools Neutral detergents, followed by rinsing and drying. Hot water

over 60º C. Daily. Brushing and scrubbing Working Surfaces

Neutral, ionic & non-ionic surfactant detergents. Water between 50º / 60ºC. At the end of the workday, between downtimes and whenever necessary




Drying must always be done with disposable paper

Indication of the product

Dosage

Process

Frequency


3.1. Register of the cleaning & disinfection

INSTRUCTIONS FOR FILLING IN THE FORMREGISTER OF THE CLEANING AND DISINFECTION OF THE INSTALLATIONS

For every control carried out, the DATE, TIME, and NAME of the controller performing it must be noted down, along with his/her signature.

AREA: the area where the cleaning and disinfection are carried out (kitchen, cold storage room, refrigerators, dining area, toilets, among others) must be noted down

INCIDENTS: whatever incidents have been observed must be noted down.

CORRECTIVE MEASURES: when the result is not the correct one, the corresponding corrective measures must be taken and specified in this space.



REGISTER OF THE CLEANING AND DISINFECTION OF THE INSTALLATIONS

DATE TIME CONTROLLER AREA CLEANING & DISINFECTION INCIDENTSCORRECTIVE MEASURES

According to plan

According to plan

According to plan

According to plan



INSTRUCTIONS FOR FILLING IN THE FORMREGISTER OF THE CLEANING AND DISINFECTION OF MACHINERY AND UTENSILS

For every control carried out, the DATE, TIME, and NAME of the controller performing it must be noted down, along with his/her signature.

MACHINERY / UTENSILS: the machinery / utensils the cleaning and disinfection was performed on (boards, cooking ware, trays, etc.) must be noted down.

INCIDENTS: whatever incidents have been observed must be noted down.

CORRECTIVE MEASURES: when the result is not the correct one, the corresponding corrective measures must be taken and specified in this space.



REGISTER OF THE CLEANING AND DISINFECTION OF MACHINERY AND UTENSILS

DATE TIME CONTROLLERMACHINERY & UTENSILS

CLEANING & DISINFECTION

INCIDENTSCORRECTIVE MEASURES

According to plan

According to plan

According to plan

According to plan


3.2. Control & Monitoring of the Cleaning and Disinfection Programme

Staff who carry out the control Proper training

Take into consideration:

Staff in charge

Frequency & Procedure: Control of the Critical Points, visual inspection and culture media

Microbiological control: criteria for assessing the results (analyses of surfaces, equipment, utensils.. In order to check the efficiency of the cleaning and disinfection plan)

Control of the frequencies and procedures.


3.2. Control & Monitoring of the Cleaning and Disinfection Programme

Staff who carry out the control Proper training

Take into consideration:

The frequency will depend on how clean or dirty the equipment and utensils are, as well as on the type of food that is being handled or stored.

What cleaning and disinfection methods are going to be used

The products (detergents..) used must be authorised.



Introduction

1. Cleaning

2. Disinfection




4.- Handling Products for Cleaning & Disinfecting

Can be classified in accordance with different criteria

FOR THEIR

CHEMICAL NATURECaustic & Corrosive Products Organic Dissolvent

FOR THEIR

TOXICOLOGICAL PROPERTIES

Extremely toxic Toxic Harmful

Corrosive IrritantsSensitising or allergic

FOR THEIR

TECHNOLOGICAL APPLICATIONS

Depending on the needs and on the nature of the products themselves (descalers, delimers, emulsifiers, surface agents…)


4.- Handling Products for Cleaning & Disinfecting

GENERALPRECAUTION DURING THEIR STORAGE

In order to prevent accidents:

Keep products properly stored

Keep products perfectly identified

Keep products separate from raw materials, from semi-processed or finished products

Keep products into their original containers and their original label


GENERALPRECAUTION DURING THEIR HANDLING

Avoid inhaling the vapours and use these products in well ventilated places When necessary, respiratory protection, goggles, surgical masks, etc. with the suitable filter for each circumstance, must be used.

Always use the proper work protection and appropriate gloves.

NEVER MIX BLEACH WITH AN ACID PRODUCT! (such as nitric acid or anti-lime products), as they give off chlorine gas which is extremely irritating for the respiratory system and the eyes.

Keep the containers of cleaning products out of the sun and away from sources of heat.

Do not use halogenated dissolvent for cleaning operations on large surfaces.


GENERALPRECAUTION DURING THEIR HANDLING

In case of doubt, and always as a general work rule, the safety file of the product that is to be handled must be consulted.

Do not store or consume food or drink, or smoke, in places where cleaning products are used.

Avoid contact with the skin and do not allow clothes to become impregnated with these products.

Do not reuse water bottles or drink containers refilling them with the products in question. The containers always be kept tightly closed and stored in a cool, well-ventilated place.

Avoid contact with incompatible products, i.e. dissolvent with oxidants and strong acids,


GENERALPRECAUTION: FIRST AID

In case of inhalation, move the person to a different ambient, if possible, outdoors. Should it be necessary, apply mouth to mouth respiration or using instruments.

In case of contact with the skin: wash liberally with water. If it has got into the clothing, this must be removed immediately and changed for something clean.

In case of contact with the eyes: rinse liberally with water for about 10 minutes, keeping the eyelids open. Apply collyrium and, if necessary, go immediately to the medical service.


GENERALPRECAUTION: FIRST AID

In case of swallowing, it is recommended not to provoke vomiting; it would be better to drink plenty of water. It may be essential to know exactly what substance the person in question has swallowed in order to be able to apply the most suitable treatment.

In case of fire where cleaning and disinfection products are involved, avoid inhaling the gases that are formed and use the extinguishing methods that are appropriate for that type of fire. If the fire has been caused by dissolvent, use foam, CO2 or dry powder, NEVER USE WATER jets.


GENERALPRECAUTION: IN CASE OF SPILLS

If we are dealing with acid or alkaline products, we must try to neutralise the mixture and dilute with water. Consult the safety file in order to find out what the most suitable neutralising agent is, as they may very depending on the nature of the product that has been spilt.

If we are dealing with dissolvent, we would recommend wiping it up with adsorbent materials (meerschaum, diatomaceous earth, among others).

We must attempt to prevent the spilt products from reaching the drains or getting outdoors.

In any case, the waste from these products as well as their containers must always be treated and eliminated by an authorised expert.


e n j o y y o u r m e a l !!!

Facilities and Equipment Hygiene. Facilities and Equipment Module 3 Facilities and Equipment Hygiene...

Documents

Transcript of Facilities and Equipment Hygiene. Facilities and Equipment Module 3 Facilities and Equipment Hygiene...