Industrial cleaning and disinfection plan is a document that is drafted within a global hygiene control plan in workspaces.
Because, although it is always important to keep the plant and material clean, there are cases where it is necessary to intensify our efforts and apply a more standardized procedure. In this way, we are more precise and meet the health and prevention requirements set by many of our clients in specific and highly controlled sectors, such as the industrial food industry.
Following this example, the microorganisms that come from abroad and that we ourselves carry can affect the food production processes, hence the importance of carrying out the prevention plan that the client establishes according to what is required of him. To visualize it without going into detail, let’s be schematic. We can structure this plan in the following steps:
- Introduction. We analyze the work and the methods and those responsible are established. It also distinguishes what will be cleaned, disinfection, and areas of greatest risk.
- State of dirt and its classification. Depending on whether it is free dirt (not attached to surfaces and easy to clean), embedded, or adhering (which is fixed and requires chemical or mechanical action for professional cleaning): The nature is defined (beverages, dust, grease, etc.) and its relation to the surface.
- Risk levels. It is estimated from 0 to 4 and the consequences of cleaning and disinfection protocols are established.
Industrial cleaning and disinfection stages
- Industrial cleaning and disinfection stages. It varies depending on the industrial cleaning/disinfection products that are going to be used, being 5 steps or 7.
- Water and products. Depending on which product is used, factors such as water temperature, purity or quantity must be taken into account. For example, we always used disinfectants with cold water, detergents or other products that must follow the manufacturer’s instructions, and do not use products that the customer has not approved as valid for their industry. Products are not mixed and the use of specific gloves is mandatory.
- Methods and application material. Protocol for the use of resources, their storage, what cannot and can be done with them,, and how to apply them.
- Drafting of documents. Inventory, specific protocols,, and control records.
- Control plan. Visual, microbiological, and environmental control of the results.
Each industry has different needs and regulations. This is why there are specific protocols that allow you to work more quickly. A good hygiene plan is not the one with the most pages, but the one that best responds to the client’s needs. That is why we work side by side with the industries to adapt, learn from them and do our work in such a way that they can continue to do theirs with the greatest safety.
Sanitization program
A sanitization program must establish priorities based on whether they are food contact surfaces. Including hands of handlers), sporadic contact surfaces, or surfaces that never contact.
In addition, guarantee: That the premises are clean when starting work.
That the equipment and work utensils are clean at the beginning of the day. That we cleaned them during use, when they become contaminated, and at the end of production.
That food product is free from contaminants during cleaning.
That detergents and disinfectants (or their remains) do not come into direct or indirect contact with the food and, that recontamination of surfaces does not occur.
The cleaning staff must know exactly what their function is and how to perform it optimally. Management of the equipment and application of the detergents and disinfectants), as part of the specific functions that a person in charge will supervise.
