Lecture 5: Cleaning and disinfection

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A.Food Safety and H.A.C.C.P.1.Food Safety
Requirements
5. Cleaning and Disinfection
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Cleaning and Disinfection (part I)

• Implement a proper Cleaning Disinfection Plan
• Comply with the hygiene standards cleaning
  methods
• Clean all working areas, equipment, tools,
  utensils, working surfaces meticulously

3
Cleaning and Disinfection (part II)

• Protect food packaging materials
• Comply with the cleaning schedule
• Store cleaning materials and equipment properly
• Monitor the efficiency of cleaning

4
Effective Cleaning and Disinfection

• It is a top priority
• Some useful cleaning tips are the following
• Clean as you go - never let dirt accumulate
• First purify and then disinfect
• Keep records of the Cleaning - Disinfection Plan

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Effective cleaning
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DO NOT CLEAN when there isExposed FOOD IN THE
ROOM!
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DO NOT WASH handsand utensils in the same sink
Only hands
Only utensils
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Five Steps to clean and sanitize working
surfaces properly
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Attention to chemical contamination

• from Cleaners-Disinfectants
• Use suitable washing detergents and disinfectants
• Store chemicals safely away from food

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Summary of 5th Lecture

• Cleaning and disinfection standards
• Effective cleaning
• Steps to clean and sanitize working surfaces
  properly
• Chemical contamination