Getting rid of microorganisms in food plant sanitation

Posted on Wednesday, February 11th, 2015 at 2:05 am

Effective cleaning and sanitation programs are required for every food processing plant cleaning, in order to achieve the correct level of hygiene in food handling or production facilities. If these are not adhered to there is a greater risk of food becoming contaminated by pathogenic microorganisms and this may cause a potential health hazard to the product consumers in the long run and may diminish the product quality.

There is risk of biofilms forming on food preparation surfaces and if there is schedule of proper of food factory cleaning then the danger may be enhanced. This biofilms is a complex aggregation of microorganism and other materials which enhance survival and growth of such microorganisms, they may be difficult to remove once formed. Detailed standard procedures should be put to describe specific methods, types of cleaning or sanitizing solutions in clean and sanitizing in the food industry.

There should be periodic cleaning procedures in line with haccp certified cleaning company standards, this may well rely on the routine program as established by the company. Other routines may necessitate the dismantling of equipment, this is best performed when the manufacturing plant is in shutdown mode. This cleaning should follow the steps the routine procedure demands, except when there is change of detergent or sanitizer. 

There are detergent options in food factory cleaning, the option to use one detergent is oaky but this should be applied more rigorously as this includes use of high concentration at higher temperatures with greater force. The class of detergent used is similar buts it more heavy duty, however they may differ but usually they cat as complimentary to the product used in routine procedures

In food and beverage cleaning services there are sanitizer options, when using a strong sanitizer, the items should sock in very hot water for sufficient time for the equipment to heat up to correct temperature and inactivate pathogenic bacteria. Verification on the effectiveness of the program is required on an ongoing basis and ranges from single procedures that can be formed in house to complex listing that may be outsourced

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