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Part three of our manual cleaning Blog series briefly explained how to implement a typical manual cleaning process. In part four, we will explain the basics of how to identify the locations or areas that require cleaning, and how to determine how often they’ll need cleaning. These steps are very important for the establishment of the consistently sanitary environment required for safe food production.
Every possible nook and cranny in your production environment that area could lead to unsanitary food production if left uncleaned should be systematically accounted for. This denotes the concept of risk-based cleaning.
Generally, a typical cleaning schedule is used to document the provision of effective facility, fixture, equipment, tool, utensil, clothing, amenity, and external area cleaning. An illustration of the elements is provided below:
Any changes to the schedule should be clearly justified, and be reflected in the procedures, training programs, and reviews.
It is essential to verify whether cleaning has been carried out effectively, and normally, the ‘Level of Clean’ of an environmental surface falls under one or more of the following classifications:
It is not generally acceptable to conduct “as-needed” or “emergency cleaning”. Instead, scheduled cleaning of food contact (FCS) and non-food contact surfaces (NFCS) should be the norm, with FCS (e.g., equipment surfaces) being regularly cleaned and disinfected before and after use. Equally important is cleaning NFCS (e.g., drains, ceiling fixtures, wall junctions, equipment bearings, etc.) since contaminants can easily transfer from these areas to food and food contact surfaces.
For the control of pathogens, like Listeria monocytogenes, a site can adopt a Seek and Destroy approach. Here, the goal is to find Listeria in locations where you’d least expect to find them and use appropriate controls, like regular cleaning and disinfection, scrubbing, and biofilm removal strategies, to minimize their presence in any micro-harborage area.
Cleaning is not a “one-size-fits-all” approach, as different locations may require the use of specialized tools, as illustrated below:
To get the best outcomes from manual cleaning, allocating responsibilities and accounting for the effectiveness and efficiency of the tasks is crucial. In our next blog, we’ll focus on understanding the people or departments responsible for planning, conducting, reviewing, and maintaining cleaning programs and tasks.
This blog series will go over the various ins and outs of manual cleaning and why it is necessary for the safe production of food.
In numerous instances, manual cleaning offers the best practical option for cleaning, especially when it comes to cleaning of complex equipment.
In this third part of our six-part Blog on cleaning, we address the key question: how is the manual cleaning process typically implemented?
In part five, we are going to briefly focus on understanding the relevant departments involved during the cleaning and sanitation process within a food facility.
In this, our final Blog in the series, we’ll look at the EU and U.S. food safety and hygiene regulatory requirements, key industry and global standard requirements, and the best sanitation practice...