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
Oxidizing Disinfectants
Non-Oxidizing Disinfectants
Effectiveness of Chemical Disinfectants
Physical Disinfection
Steam, hot water
Dry heat
UV-C Radiation
Ionization
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