4 replies to this topic

[bibi]

hi

we are in process to review our cleaning schedule
:helpplease:how do you clean your cleaning tools?
for now they are cleaned with detergent solution,rinsed and kept overnight in sanitiser solution.what do you do if you are hight risk area?

thanks
bibi

[MFSC]

You will be required to clean daily but if you are using the tools in a high risk area/product. Then I would require that you clean them at the end of the production shift throughly and then between tasks or at lunch that they are at least rinsed with potable water and sanitized. I have seen tools in hogh risk area cleaned every 4hrs.


You will have to decide what the risk the tools pose to your operation. If you clean them daily and visibly no requirment for re-cleaning, you should at least do some validation tests by swabbing tools prior to start up etc. to ensure no microbial risk. You should also verify that the sanitation crew is following correct procedures.



Again if high risk you may want to swab the tools at differnet intervals, prior to start-up, during use etc. to again validate the tools do not pose a risk. Then decide how offten you should clean.



MFSC

[foodsafety2008]

SSOP -. Cleaning and Disinfection.


Goal:

To clean and sanitize utensils and other food contact surfaces before, during and after processing with effective cleaning and sanitizing agents at pre-determined frequencies.



SSOP:

a. All process facilities will be cleaned before the start of the work and at the end of the shift and after each break.

b. This consist of:

· Removal of debris and cleaning the entire area by scrubbing with detergents, rinsing with hot water.

· The Chemist and Plant In-charge before start of the operation will inspect the cleanliness of the equipment and the results recorded in the Sanitation Check list.

· Processing is not resumed until the plant conditions are determined to be satisfactory.

· The change room, rest room and toilets are all cleaned prior to the shift and the Plant Supervisor and Chemist ensures the maintenance of cleanliness.



B. In addition, all equipments are thoroughly cleaned and sanitized as follows:

· The equipments are dismantled wherever possible and cleaning and sanitizing operations are carried out as described above. The Plant Supervisor checks the effectiveness of cleaning at the end of cleaning operation.

· The Chemist prepares and evaluates the concentration of cleaning agents.

· The Chemist checks the concentration of chlorine before it is used.

· Processing will not be resumed until the cleanliness of the plant is ensured to be satisfactory.

· The employees are trained in proper use of cleaning and sanitizing agents and in the whole cleaning operations.



Swab test shall be done for the tools and equipments,so will get cleaning efficiency based on results being validated the cleaning process and procedure like concenration of the cleaning chemicals/time /temerature etc..

Regards,
Vasu
any question pls contact ..

Edited by Simon, 04 January 2013 - 09:49 AM.
Removd email address. Not a good idea to post email as it will be scraped and you will get a lot of spam. Use forum for messages in posts or PM/forum email system.

[bibi]

thanks

we are doing all mentioned above.
now Vikan cleaning tools supplier (brushes,squeegees....autoclaved at 130C)
anyone??
please are you using an autoclave?

bibi

[foodsafetyboy]

hi

we are in process to review our cleaning schedule
:helpplease:how do you clean your cleaning tools?
for now they are cleaned with detergent solution,rinsed and kept overnight in sanitiser solution.what do you do if you are hight risk area?

thanks
bibi

Hi Bibi,

I would agree with the comments above. I just would like to add some points.

First point: If you are in a high risk area, it is very important that you perform disinfection after cleaning.
In our facility, all cleaning tools used for high risk areas are cleaned and disinfected with chemicals following the supplier's recommendation and as approved by the local authority.

Second point: As you know disinfection is a function of the chemical's concentration and the contact time. Cutting short the contact time will not allow the chemical to attain its purpose. However, prolonging the contact time (by overnight soaking) may also not be a wise idea as this may allow some microorganism to develop resistance with the chemical if it is not used properly / as per your supplier's recommendation.

Regards, FSB