Doc. 52 - BASIC PRINCIPLES OF CLEANING AND DISINFECTION IN FOOD MANUFACTURING - english version

First Edition - July 2021

Seiten /pages: 58



Summary
This guideline aims to provide a basic understanding of the cleaning and disinfection of food manufacturing equipment and their environment. It is intended to help stakeholders within a food manufacturing facility to make the correct choices when developing cleaning programs by offering guidance on soil characteristics, wet and dry-cleaning methods, as well as disinfection methods.
The guideline can also help designers and manufacturers of hygienic entities to understand the needs of end-users when specifying and building these entities.


Contents

Summary  
Introduction  
Objective and Scope
Normative References  
Definition of Terms  6
General Considerations  

• Proteins  
• Fat / Oil  
• Carbohydrates  
• Minerals  Microorganisms

• General
• Cleaning Agents
• Bulk chemicals
• Formulated cleaning chemicals
• Concentration of cleaning chemicals  
• Water Quality Requirements
• Temperature of Cleaning
• Mechanical action  
• Cleaning Agent Contact Time
• Selecting the right cleaning agents
• Cleaning-in-Place (CIP)  
• Open-Plant- Cleaning (OPC)  
• General  
• Working Principle
• Cleaning Procedure
• Cleaning-out-of-Place (COP)  

• General  
• Techniques and Tools  
• Wipes
• Scrapers  
• Brushes
• Compressed Air
• Vacuum Cleaning  
• Dry Ice  
• Dry Steam
• Push Through / Purging  

• General
• Chemical Disinfection
• Legal Requirements  
• Oxidising Disinfectants  
• Non-Oxidising Disinfectants
• Effectiveness of Chemical Disinfectants
• Physical Disinfection
• Steam, hot water  
• Dry heat  
• UV-C Radiation
• Ionisation  
• Selection of Disinfectants/Methods of Disinfection  
• Modes of Application  
• Circulation (CIP)
• Spray Disinfection  
• Soak Disinfection  
• Foam Disinfection  
• Fogging  
• Whole Room Disinfection  

• Good Manufacturing Practices (GMPs)  
• Cleaning Tools  
• Standard Operating Procedures (SOPs)  
• Validation - Monitoring - Verification  
• Training