Cleaning and Sanitizing in Food Plants According to HACCP
Open plant cleaning and sanitizing are important components of the HACCP (Hazard Analysis and Critical Control Point) system in food plants,
which aims to prevent microbial contamination and ensure food safety.
- Cleaning: This refers to the physical removal of dirt, food residues and some microorganisms from surfaces. It usually involves the use of cle-
aning detergents and water.
- Sanitizing: This involves reducing the number of pathogens on clean surfaces to safe levels, usually through the use of chemical disinfectants.- Identify potential hazards associated with the cleaning and sanitizing process, such as the presence of pathogenic microorganisms or chemi-
cal residues.
2.2- Critical Control Points (CCP):
- Identify specific points in the cleaning process where control measures can be applied to reduce microbial hazards, such as the proper use of
disinfectants.
2.3- Standard Operating Procedures (SOP):
- Develop and implement SOPs for cleaning and sanitizing equipment, utensils and surfaces. These procedures should detail the steps involv-
ed, including frequency, methods and materials used.
- Before cleaning, remove food residue and debris from surfaces and equipment.
3.2- Use of Cleaning Agents:
- Use a self-foaming alkaline compound type cleaner with or without chlorine to remove grease, dirt and organic matter. Follow the manufactur-
er's instructions for dilution and contact time. However, foam cleaning machine with high pressure flushing, foaming and disinfection functions
are increasingly used in food plants as an effective method for cleaning processing equipment, surfaces and facilities. The thick foam produced
by foam cleaners adheres to the surface, allowing the cleaner to penetrate and break down grease, food residue and biofilm more effectively
than traditional cleaning methods. The foam can cover irregular surfaces and hard-to-reach areas, ensuring comprehensive cleaning of equip-
ment, walls and floors.
.jpg)
.jpg)
.jpg)
.jpg)
- Rinse surfaces thoroughly with clean water to remove any detergent residue.
- Select an effective disinfectant suitable for food contact surfaces, such as chlorine, quaternary ammonium compounds or hydrogen peroxide.
4.2-Application:
- Use disinfectants according to the manufacturer’s instructions, ensuring adequate coverage and contact time to effectively reduce pathogens.
4.3-Rinsing (if necessary):
- Some disinfectants may require rinsing after use, while others can be left on the surface to air dry.
- Regularly monitor cleaning and disinfection processes to ensure compliance with SOPs. This may include checking disinfectant concentrations
and verifying contact times.
5.2-Documentation:
- Maintain records of cleaning and disinfection activities, including dates, personnel involved, and any corrective actions taken. This documentat-
ion is essential for compliance and traceability.
- Train employees on proper cleaning and disinfection procedures, emphasizing the importance of these practices in preventing contamination
and ensuring food safety.
Cleaning and disinfection according to HACCP principles is essential to maintaining food safety in your facility. By implementing systematic proc-
edures, monitoring practices, and ensuring employee compliance, food manufacturers can effectively control microbial hazards and protect publi-
c health.
