The importance of cleaning and disinfecting: 10 essential tips
To produce tasteful cheese and dairy, hygiene is of crucial importance. A clean and safe working environment contributes to a good, healthy, and safe final product. Dirt and residues that adhere to surfaces for too long provide a breeding ground for unwanted bacteria, molds, and yeasts.
Therefore, dirt must be effectively removed from both the inside and outside of production equipment.
In2Food shares 10 valuable tips that you can immediately put into practice. These tips will help you optimize your cleaning and disinfection procedures.
Hygienic process area1. Use the right produt at the right temperature with the correct concentration and contact time for the applicatio
According to Sinner’s Circle, these four factors play a role in cleaning:
- Chemistry
- Temperature
- Time
- Mechanical action
2. Know when to use which type of cleaning product
- For organic contamination such as fats, sugars (lactose), and proteins: alkaline (caustic) products.
- For inorganic contamination such as milk stone, lime, and rust: acidic products.
Note: There are combined products that can remove both organic and inorganic contamination.
3. Desinfect before starting production
If disinfection is done immediately after production, microbial growth can still occur before the next production, especially if there is a longer period between production runs.
4. Rinse after every cleaning or disinfection step
Rinsing removes any remaining contaminants as well as residues of the cleaning or disinfectant product. This must be done thoroughly to ensure no traces of the cleaning or disinfectant product are left behind. Regularly check the final rinse water for the presence of residues.
5. Hang tools up while drying
Do not leave tools on the floor; hang them up while drying. This applies to loose items like measuring jugs and spouts, as well as hoses. This reduces the risk of contamination.
6. Keep windows and doors closed, but ventilate properly
Keep doors and windows closed as much as possible, but ensure adequate ventilation to prevent condensation. Insects, pests, and external contaminants can infect the products.
7. Prevent cross-contamination
Remove jewelry. Wash and disinfect hands before entering the production area. Wear clean clothing and shoes. Wear a hairnet that covers the ears and, if necessary, a beard net.
8. Do not mix cleaning or disinfectant products unless explicitly indicated
Mixing cleaning or disinfectant products can create highly dangerous and/or toxic substances. For example, mixing sodium hypochlorite (chlorine) and acid produces highly toxic chlorine gas.
9. Wear the appropriate personal protective equipment
Work safely and protect yourself when handling cleaning and disinfectant products. Always wear:
- Safety goggles
- Gloves
- Boots
- If necessary, an apron
10. Regulary check cleaning and disinfection tasks
In addition to the previous tips, monitoring remains important. Are there no residues on surfaces or equipment? Is all equipment functioning properly? Is the surface/equipment microbiologically clean enough?
Need tailored advice?
It is always important to follow the hygiene plan and protocols specific to your situation. Need advice and support? You will receive customized advice on:
- The cleaning process: frequency, temperature, time, concentration, and dosing.
- Use of the right cleaning and disinfectant products: Are you using the optimal product?
- Safe working practices: Which personal protective equipment is needed?
