Hygiene guidelines – cleaning and disinfection processes in the food industry: A refresher!

The training course „Hygiene Principles – Cleaning and Disinfection Processes in the Food Industry” covers the principles of maintaining hygiene in food production facilities, with particular emphasis on the effective cleaning and disinfection of premises, equipment and surfaces that come into contact with food. Participants will learn about the types of contamination, the selection of cleaning and disinfectant agents, the parameters of an effective process, and methods for verifying its effectiveness.
The issue covered by the training:
Prevention of microbiological, chemical and physical contamination of food resulting from inadequate hygiene practices. The training helps to minimise the risk of product contamination, quality non-conformities, customer complaints, product recalls and risks to consumer health.

Training duration: 1 day / 8 hours

Document confirming: Certificate of participation in the training

The aim of the training is to provide participants with a comprehensive understanding of the principles of effective cleaning and disinfection in food industry facilities and catering establishments, taking into account legal requirements, quality systems and risk analysis.
The training course covers:

• the selection of cleaning and disinfection methods and products appropriate to the type of surface and the nature of the contamination
• the design and implementation of effective hygiene procedures
• validation and verification of the effectiveness of cleaning and disinfection processes
• the integration of hygiene measures with HACCP, GHP and GMP systems

In addition, participants will gain knowledge in the following areas:

• prevention of microbiological and chemical contamination
• risk management (e.g. biofilm, allergens)
• the company’s legal liability

OUTCOME OF THE TRAINING
Participant:

• is familiar with the legal requirements regarding hygiene
• is able to select appropriate cleaning and disinfectant products
• understands cleaning and disinfection procedures
• is able to monitor and assess effectiveness
• implements the hygiene plan at the facility

The training is aimed at:

• production staff and line operators
• sanitation departments
• quality assurance and quality control (QA/QC) specialists and managers
• food technologists
• laboratory staff
• the HoReCa sector (hotels, restaurants, catering)
• cleaning companies (outsourcing)
• internal auditors and HACCP representatives

Introduction – cleaning and disinfecting products
Scope:

• Cleaning and disinfectant products – classification and use
• ingredients: surfactants, alkaline/acidic agents, oxidising agents

Features:

• effectiveness
• surface compatibility
• safety in use

Legal requirements:

• Regulation (EC) No 852/2004 – food hygiene
• Regulation (EU) No 528/2012 – disinfectants

Washing – principles and processes
Objective:

• removal of contaminants: physical, chemical and biological

Rules:

• the TACT principle (Time, Action, Chemical, Temperature)
• selection of process parameters

Stages of washing:

• pre-rinse
• basic cleaning
• rinsing
• disinfection
• final rinse (if required)

Methods:

• hand washing
• mechanical cleaning
• CIP (Cleaning in Place)
• COP (Cleaning Out of Place)

Risks:

• biofilm formation
• inadequate washing → microbiological risk
• chemical residues

Disinfection
Types:

• physical (temperature, steam)
• chemical: alcohols, chlorine compounds, QACs, peroxides

Key parameters:

• concentration
• contact time
• temperature
• the presence of contaminants

Disinfection is only effective if washing is carried out correctly

Monitoring, validation and verification
Monitoring:

• process parameter control
• washing logs

Verification:

• ATP tests
• microbiological swabs
• visual inspection

Validation:

• • confirmation of the process’s effectiveness (e.g. elimination of allergens)

The difference:

• validation = „does it work?”
• verification = „does it work in practice?”

GHP, GMP and HACCP, BRCGS Food Safety, IFS Food, FSSC 22000, ISO 22000 and cleaning and disinfection
Links:

• GHP – the basics of hygiene
• GMP – production organisation
• HACCP – hazard analysis

Washing as:

• preliminary programme (PRP)
• CCP/OPRP control element
• Preliminary programmes (PRP)
• Cleaning and disinfection as the cornerstone of the food safety system
• the need for documented hygiene procedures

Cleanliness check
Types:

• physical (visible cleanliness)
• chemical (detergent residues)
• biological (micro-organisms)

Methods:

• swabs
• contact plates
• rapid tests

Company hygiene plan – documentation relating to legal requirements and quality management system standards in the food industry
Components:

• cleaning schedules
• job descriptions
• responsibilities
• substances and their concentrations

The plan must be:

• documented
• implemented
• supervised

Legal requirements and liability
Key regulations:

• Regulation (EC) No 852/2004
• Regulation (EC) No 178/2002

Requirements:

• the obligation to ensure food safety
• producer’s liability
• documentation of hygiene procedures

Risk management
Risks:

• microbiological (Listeria, Salmonella)
• chemical (residues of agents)
• allergenic

Tools:

• risk analysis
• mapping of hygiene zones
• zoning

The most common mistakes in practice

Modern approaches and trends

• automation of washing processes
• advanced CIP systems
• digital monitoring
• the „hygienic design” approach”

Summary and Q&A session

TRAINING METHODS

• lectures
• workshops (selection of resources)
• case studies
• exercises in interpreting results

What matters to you?
We are delighted to offer meetings on request and look forward to contact from you.