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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
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The main problem with cleaning operations is that, in many cases, responsi-

bilities for the various cleaning activities are not clearly defined. A cleaning

schedule, which identifies each area and item of plant, machinery, structure,

the method, materials and equipment to be used, the frequency of cleaning,

precautions necessary, and responsibility for implementing each cleaning oper-

ation, should be established. A manager should have specific responsibility for

monitoring compliance with the cleaning schedule on a regular basis.

The following are the principal components of a formal cleaning schedule or

programme:

Theitemorareatobecleaned– the item of plant and equipment, wall

surface, floor surface, etc. should be specified.

Thefrequencyofcleaningthis could be, for example, once per hour,

once per week, or at the end of each production run.

Individualresponsibilityspecific responsibility, either by name or job

title, for ensuring the cleaning operation takes place to the appropriate

hygiene specification should be clearly identified in the cleaning

schedule.

Equipmentthere should be principal emphasis on the use of mechan-

ical cleaning equipment, such as floor scrubbers, industrial vacuum

cleaners, as opposed to the use of brushes, brooms and string mops.

Materials– the choice of the correct cleaning preparation for the type

and degree of soiling is important; manufacturers’ instructions should

be followed closely.

Method– the method of cleaning should be clearly identified and the

need to train people in the method of cleaning appropriate to the item

of plant or surface concerned should be appreciated.

Specialprecautionsin certain cases, it may necessary to clearly iden-

tify the hazards from the use of certain cleaning compounds or

preparations and the precautions needed on the part of staff.

Inspection by a responsible person, such as an appropriately trained hygiene

officer, should be directed to ensuring that the cleaning schedule for a partic-

ular room, area, item of plant or equipment has been implemented satisfactorily.

In order to achieve uniformity of approach, check lists should be used. Such

lists should incorporate all specific items requiring visual or other forms of exam-

ination, the date of the inspection of same, details of the person undertaking

Z Y X W V U T S R Q P O N M L K J I H G F E D C

57

the inspection and an indication of action necessary wherever deficiencies in

cleaning and housekeeping procedures are noted.

Cleaning, disinfection and housekeeping

‘Clean place’ strategies

Contact time

Detergents

Detergent-sanitisers

Food Hygiene (England) Regulations 2006

Hygiene inspections

Hygiene managers/officers

Regulation (EC) No 852/2004 on the hygiene of foodstuffs

Appendix E – Cleaning schedule

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