Cleaning Disinfection Principles - home Food and ：清洁和消毒的原则-家居食品.ppt

Cleaning Disinfection Principles Levels of “CLEAN” Why Clean and Sanitize? Effective cleaning and sanitation programs are required 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 or spoilage microorganisms. There is also a risk of biofilms forming on factory and food preparation surfaces if these programs are inadequate. Biofilms are complex aggregations of microorganisms and other materials which enhance survival and growth of microorganisms; once formed they are very difficult to remove. Cleaning and sanitation programs include the following steps: routine procedures performed throughout and at the completion of food processing or preparation on a daily basis periodic procedures required less frequently monitoring to ensure the procedures are performed correctly verification to check effectiveness of the program. The safety of staff must be considered when developing these programs, including the safe use of chemicals and hot water, and reducing manual labour. Cleaning prior to sanitizing is recommended as it increases the effectiveness of the sanitizing step. What Should be Cleaned and Sanitized? All surfaces that may contact the food product, such as utensils, knives, tables, cutting boards, conveyor belts, ice makers, ice storage bins, hands, gloves, and aprons. Surfaces that do not directly contact the product such as walls, ceilings, floors and drains have a profound effect on environment. What Else Should be Cleaned and Sanitized? Cleaning tools like brooms, mops, squeegees, buckets, sponges, scrapers, foaming equipment, water guns, etc., should be cleaned and sanitized. Cleaning tools can be a major source of microbial contamination if not cleaned. Cleaning tools should be washed and sanitized after every use. They should be stored clean, dried, and secured. Factors influencing cleaning sanitation program