Cleaning in the food industry has a double aim. On the one hand, avoid the alteration of food, that its flavor or properties are not altered by external agents of nature or derived from handling. Cleaning seeks prevention in the food’s care itself.

Both the cleaning and the disinfection of food are operations aimed at combating the presence, proliferation and activity of microorganisms that can affect or contaminate food and cause alterations in its essence, or its deterioration. The absence of dirt and microorganisms are the success of cleaning tasks in the food sector.

As important as the food industry is in Australia, it is normal for large food production companies such as slaughterhouses, bakeries, the dairy industry or dessert manufacturers… to have very well-defined processes and guarantees of cleanliness. The regulation is very strict and a small mistake in complying with international cleaning protocols can lead to a global crash for the company.

Food industry cleaning

HACCP regulates hygiene in the food industry on the hygiene of food products. We articulate this standard through the obligation of food companies to create, apply, and maintain a self-control system based on Hazard Analysis and Critical Control Points.

The quality of the product will depend directly on the hygiene and cleanliness of the facilities, the operators, and the utensils that come into contact with the food. For this, we establish a sanitization program in which it is determined which parts or surfaces have closer contact with food, and which have contact sporadically. A level of guarantee applies to each type of surface.

Cleaning protocols or programs in the food industry also have to guarantee:

• The cleaning of the premises at the time of starting the working day.
• The cleaning of equipment and work utensils not only at the beginning of the activity, but they are cleaned as they are used and all utensils are reviewed at the end of production.
• Non-contamination of food products during cleaning.
• Detergents and disinfectants cannot come into direct or indirect contact with food
• Avoid recontamination of surfaces

Cleaning professionals in the food industries must know this regulation and how to optimally carry out the functions and handling of the equipment.

The importance of cleanliness in the food industry

Through cleaning and disinfection tasks, microorganisms and bacteria are eliminated from food. They are two different but complementary processes that should be distinguished:

Cleaning in the food industry is responsible for the elimination of any organic matter present on the surface (of food or utensils) in order to allow direct contact of the disinfectant with specific pathogenic microorganisms. Through cleaning, the dirt present in food, equipment and surfaces of the establishment is eliminated, whether it is food remains, grease, dust, dirt…

Disinfection in the food industry is the process by which microorganisms are removed from surfaces and equipment to an adequate level to ensure food safety and prevent spoilage. Thus, the objective of disinfection is to eliminate all pathogenic microorganisms and reduce the presence of non-pathogenic microorganisms to levels that cannot alter the quality and shelf life of the products. Disinfection can be done by physical methods, through high temperatures, drying or irradiation, or by chemical methods, applying disinfectant products.

Food industrial cleaning products

The products used by food industry cleaning professionals depend on the type of dirt they have to combat. Thus we have:

• Acid detergents: for inorganic residues such as traces of rust
• Alkaline detergents: organic residues such as fats
• Neutral detergents : for materials sensitive to corrosion.
• Foaming detergents for open areas.

Regarding the products that are used for disinfection, we have to know that they are those products that kill bacteria or viruses. The most popular disinfectants in the food industry are broad-spectrum biocides, with the ability to eradicate bacteria, molds, viruses, and micro-bacteria.

The cleaning company SCS Group Integrated Services has a commitment to the environment and to society that is reflected in the use of ecological cleaning products.

How to do food industrial cleaning

When dealing with an industrial cleaning project in the food sector, companies must be very clear about the cleaning and disinfection protocol , as well as the frequency with which each area or surface must be cleaned.

Almost all surfaces and equipment used for food processing must be cleaned daily.

Each company, depending on the specific sector, must have prepared a plan for the treatment and management of waste.

Sinner’s circle

Sinner’s Circle is the approach given to the entire cleaning and disinfection process by applying 4 combined factors. These factors are: mechanical action, chemical action, time and temperature.

It is necessary to hire a professional from the sector, such as SCS Group Integrated Services, who is qualified and has the experience to carry out a correct cleaning in the food industry sector.

It is not worth taking risks, in addition to the fact that there is very strict legislation in this regard.