Jump to content

  • Quick Navigation
Photo

Do we need a disinfection procedure in an alcohol spirit plant?


  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

Esther

    Member

  • IFSQN Member
  • 232 posts
  • 16 thanks
1
Neutral

  • Spain
    Spain
  • Gender:Female
  • Location:La Coruña- Spain
  • Interests:Local and international food law; food industrial processes; food safety management systems;GMP; lean manufacturing; share knowledge

Posted 18 July 2017 - 09:11 PM

Hello Everybody

 

I would like to know your opinion about this statement I heard from a manager working in a spirit drinks ( gi, vodka,whisky, liqueur, liqueur cream...) factory.

This person said " we do not need any disinfectant product in our cleaning and disinfection procedure because we deal with alcohol and alcohol kills any bacteria, that is why we do not need it".

I do not have a deep experience in the spirit drinks sector so I thought it would be a good idea to ask to those who deal or have experience in this sector.

Thank you in advance

Regards

Esther



Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 3,393 posts
  • 1021 thanks
288
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 19 July 2017 - 04:43 AM

Hi Esther,

 

I think you need to investigate the potential flora present for example, alcohol is not very effective against bacterial spores:
https://www.cdc.gov/...-guidelines.pdf

 

Kind regards,

 

Tony



Esther

    Member

  • IFSQN Member
  • 232 posts
  • 16 thanks
1
Neutral

  • Spain
    Spain
  • Gender:Female
  • Location:La Coruña- Spain
  • Interests:Local and international food law; food industrial processes; food safety management systems;GMP; lean manufacturing; share knowledge

Posted 20 July 2017 - 09:49 PM

Thank you Grade! for your answer and for the link.

 

What you said is was I thoguht. I have even thought that spores in a spirit drink can be a risk if you are using that spirit link in a food preparation ( some cake for example).

 

But what surprised me most was is that statement coming from a food handler . For me it is like if a manager working in a canning factory was to say " we do not disinfect any equipment or any utensil because our product is going through a canning process"

 

Regards

Esther






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users