Doc. 52 - BASIC PRINCIPLES OF CLEANING AND DISINFECTION IN FOOD MANUFACTURING | EN-English

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  
Soil Characteristics  

    Proteins  
    Fat / Oil  
    Carbohydrates  
    Minerals  Microorganisms

Wet Cleaning  

    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)  

Dry Cleaning

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

Piggin
Disinfection

    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  

Cleaning Programmes  

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

Further Reading
Appendix 1: Key Learning Points  
Appendix 2: Certification Requirements  
Appendix 3: OPC Procedure Guidelines  
Appendix 4: Electrochemical Activation of Water Containing Sodium Chloride  
Appendix 5: Biofilms  
Appendix 6: Properties of Chemical Disinfectants