Everybody involved in food processing must be particularly aware of aspects related to hygiene. Apparent cleanliness is not enough.
Besides being clean, surfaces must be free from the bacteria that can be harmful to human health. These micro-organisms must be treated with suitable products, which must also be harmless to people and not damage plant and equipment.
The correct procedures must be taken into account, following HACCP system guidelines in order to prevent the existence of areas where dirt can be concealed or accumulated. The goal should be to allow ease and effectiveness in cleaning right from the design stage.
A good practice involves washing all elements in a solution of water and chlorine with a concentration of between 100 and 200 ppm and a temperature below 80ºC to achieve effective disinfection. Raising the concentration or temperature can pose a risk to the durability of plant and equipment.
In short, the most important thing is to ensure correct cleanliness and disinfection by following the instructions given by the manufacturers of cleaning products and disinfectants. The process must always be completed by a thorough rinsing to remove all traces of the cleaning products and disinfectants used.
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