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Facilities and Equipment Hygiene

Facilities and Equipment Hygiene. Facilities and Equipment. Module 3 Facilities and Equipment Hygiene (Workers). Facilities and Equipment. Module 3 – Facilities and equipment hygiene Introduction Cleaning 2. Disinfection 3. Design of cleaning and disinfection programmes

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Facilities and Equipment Hygiene

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  1. Facilities and Equipment Hygiene

  2. Facilities and Equipment Module 3 Facilities and Equipment Hygiene (Workers)

  3. Facilities and Equipment • Module 3 – Facilities and equipment hygiene • Introduction • Cleaning • 2. Disinfection • 3. Design of cleaning and disinfection programmes • 4. Handling products for cleaning and disinfection.

  4. Facilities and Equipment • Module 3 – Facilities and equipment hygiene • Introduction • Cleaning • 2. Disinfection • 3. Design of cleaning and disinfection programmes • 4. Handling products for cleaning and disinfection.

  5. Facilities and Equipment • Introduction • T A R G E T • To adopt the necessary precautions to prevent contamination and microbial multiplication • What to achieve: • To comply with the standards in force • To promote proper behaviour when cleaning and disinfecting • To correct deficiencies when applying cleaning products that could have negative consequences

  6. Facilities and Equipment • Introduction • O B J E C T I V E S • A cleaning and disinfecting programme that enables the equipment • To achieve the required level hygiene • 

  7. Facilities and Equipment • Module 3 – Facilities and equipment hygiene • Introduction • 1. Cleaning • 2. Disinfection • 3. Design of cleaning and disinfection programmes • 4. Handling products for cleaning and disinfection.

  8. Facilities and Equipment • 1.1- Cleaning: B A S I C C O N C E P T S • WHY do I have to clean? • WHAT must we clean and WHEN? • HOW must we clean? • main questions 

  9. Facilities and Equipment • 1.1- Cleaning: B A S I C C O N C E P T S • WHY do I have to clean?PREVENTIVE OPERATION • Cleaning: the action of removing the remains of food in order to prevent: • The multiplication of micro organisms • The formation of a protective film that will not allow the disinfectants to work effectively

  10. Facilities and Equipment • 1.1- Cleaning: B A S I C C O N C E P T S • WHY do I have to clean?PREVENTIVE OPERATION • Disinfection: destroying the microbial flora • P H A S E S: Cleaningd e t e r g e n t s Disinfectingd i s i n f e c t a n t s

  11. Facilities and Equipment • 1.1- Cleaning: B A S I C C O N C E P T S • B. WHAT must we clean and WHEN? • We must clean: • Machinery • Tools • Surfaces • Installations CLEANING & DISINFECTING PLAN  

  12. Facilities and Equipment • 1.1- Cleaning: B A S I C C O N C E P T S • B. WHAT must we clean and WHEN? • CLEANING T I M E T A B L E S: • Cleaning carried out while production is in process • Daily cleaning • Thorough cleaning periodically

  13. Facilities and Equipment 1.1- Cleaning: B A S I C C O N C E P T S C. HOW must we clean? SEQUENCE OF A PROPER CLEANING AND DISINFECTION 1.-Store the leftover food 2.-Wipe large bits of waste off 3.-Clean with detergents 4.-Rinse with water    

  14. Facilities and Equipment 1.1- Cleaning: B A S I C C O N C E P T S C. HOW must we clean? SEQUENCE OF A PROPER CLEANING AND DISINFECTION 5.-Apply disinfectants 6.-Rinse with water & 7.-Dry 8.-Clear cleaning tools and products away 9.-Clean and disinfect dust bins   &     

  15. Facilities and Equipment • 1.2- Cleaning: K I N D S O F D I R T • 1.2.1. STATE OF THE DIRT • The way in which the dirt interacts with the surfaces • a).-Loose dirt: • not fixed easily removed. • b).-Stuck on dirt: •  required some mechanical and/or chemical action for their removal. • c).-Embedded dirt: • into the gaps in the support surface intensive interaction.

  16. Facilities and Equipment • 1.2- Cleaning: K I N D S O F D I R T • 1.2.2. NATURE AND ORIGIN OF DIRT • Products of origin: • Raw vegetables • Meat and fish products • Milk and dairy products • Egg and egg products • Drinks

  17. Facilities and Equipment 1.2- Cleaning: K I N D S O F D I R T 1.2.3. ADHERENCE OF DIRT TO SURFACES How easily dirt can be removed also depends on the nature (structure and state) of the surface that is to be cleaned.

  18. Facilities and Equipment 1.2- Cleaning: K I N D S O F D I R T 1.2.4.- MATERIALS NORMALLY USED IN THE RESTAURANTS AND SIMILAR FOOD ESTABLISHMENTS. 1. STEELdurability, chemical stability, easy to clean, resistant and harmless in contact with food. 2. TINPLATE may suffer from corrosion (canning & packaging) 3. ALUMINIUM & ITS ALLOYS excellent barrier against light. 4. GLASS it washes easily and is highly resistant to corrosion.    

  19. Facilities and Equipment 1.2- Cleaning: K I N D S O F D I R T 1.2.4.- MATERIALS NORMALLY USED IN THE RESTAURANTS AND SIMILAR FOOD ESTABLISHMENTS. 5. GALVANISED IRONlimited use. Not very resistant to corrosive products. 6. COOPER, BRASS & BRONZE should not to be used in direct contact with food. 7. CORK AND RUBBERrestricted use. Totally impermeable and crack easily. 8. IRONnot to be used as it corrodes easily. Difficult to clean. 9. TITANIUMgreat resistance to corrosion. 10. CEMENT floors made of cement are etched by acids 

  20. Facilities and Equipment 1.3- Cleaning: CLEANING EQUIPMENT & MATERIALS The CLEANING PROGRAMMES are designed to coverall the equipment(mixers, recipients, pots…) and all the areas of the factory (toilets, changing rooms, dining rooms, rest areas...)   CLEANING PROGRAMME  

  21. Facilities and Equipment • 1.3- Cleaning: CLEANING EQUIPMENT & MATERIALS • CLEANING PROGRAMME: should be compiled the next information • Cleaning method: features of the cleaning agents, disinfectants to be used (correct dosages and application conditions) • Sequence of the process • Procedure for dismounting the equipment • List of possible “risk areas” • Time and frequency needed on each cleaning operation • The cleaning and disinfecting team

  22. Facilities and Equipment • 1.3- Cleaning: CLEANING EQUIPMENT & MATERIALS • CLEANING METHODS: APPLICATIONS • A).- Manual Methods: • Water hoses • Brushes • Sponges, scrapes and metal scouring pads • B).- Mechanical Methods: • High pressurehydraulic equipment with low water volume (stuck-on dirt) • Low pressure hydraulic equipment with high water volume (stuck-on dirt on floors)

  23. Facilities and Equipment • Module 3 – Facilities and equipment hygiene • Introduction • 1. Cleaning • 2. Disinfection • 3. Design of cleaning and disinfection programmes • 4. Handling products for cleaning and disinfection.

  24. Facilities and Equipment 2.- Disinfecting: B A S I C C O N C E P T S

  25. Facilities and Equipment 2.- Disinfecting: B A S I C C O N C E P T S

  26. Facilities and Equipment 2.- Disinfecting: B A S I C C O N C E P T S

  27. Facilities and Equipment 2.- Disinfecting: B A S I C C O N C E P T S

  28. Facilities and Equipment • Module 3 – Facilities and equipment hygiene • Introduction • 1. Cleaning • 2. Disinfection • 3. Design of cleaning and disinfection programmes • 4. Handling products for cleaning and disinfection.

  29. Facilities and Equipment • 3.- Design of cleaning & disinfecting programmes • There arebasic elements in the cleaning process • Water • Detergent • WATER • Flushing action • Dissolving ability It is recommended that water be used at over 80º C (it acts best as a biocide agent).

  30. Facilities and Equipment • 3.- Design of cleaning & disinfecting programmes • DETERGENT: The choice of a detergent will be conditioned by the type of a dirt to be removed: • Organic Dirt (grease & proteins) alkaline detergents • Inorganic Dirt (calcium residue) acid detergents • Smooth (slightly dirty surfaces & washing hands) neutral detergents The cleaning process (together with the testing of its effectiveness) must be included in the HACCP (Hazard Analysis and Critical Control Point) cleaning programme.

  31. Facilities and Equipment • 3.- Design of cleaning & disinfecting programmes • DISINFECTION PROGRAMME: Destruction of the microbial flora. • The disinfectants are applied in this phase. • Prior to disinfectants, a proper cleaning must be carried out; otherwise, we will find that: • Points of contamination are not eliminated • A medium favourable to the growth of micro-organisms is located on the materials and surfaces

  32. Facilities and Equipment • 3.- Design of cleaning & disinfecting programmes • The CLEANING AND DISINFECTING PLAN • must contemplate: • Staff in charge. • Products used • Frequency / Periodicity • Timetable and calendar • Systems and equipment used • Procedures • Active principles for the cleaning and disinfecting products • Dosage • Documents that justify the authorisation • Previous preparation • Mechanical cleaning • Use of detergents (active time) • Use of disinfectants (active time) • Water temperature and pressure

  33. Facilities and Equipment • 3.- Design of cleaning & disinfecting programmes • The CLEANING AND DISINFECTING PLAN • Some advices: • Before the cleaning and disinfecting begins, bulky waste will be removed • Washing hands and arms (should be a protected skin, grease-cutting, softening and antiseptic detergent) • Cleaning and Disinfecting during the work day • Daily, at the end of the work day

  34. Facilities and Equipment • 3.- Design of cleaning & disinfecting programmes • The CLEANING AND DISINFECTING PLAN • Some advices: • Corridors, toilets, changing rooms and other areas… • Alkaline pH and chlorine detergent. Water between 0º / 60º C. Daily. • Cold storage rooms • Non-ionic surfactant grease-cutting detergents. Water around 25º C • Machinery & Tools • Neutral detergents, followed by rinsing and drying. Hot water over 60º C. Daily. Brushing and scrubbing • Working Surfaces • Neutral, ionic & non-ionic surfactant detergents. Water between 50º / 60ºC. At the end of the workday, between downtimes and whenever necessary

  35. Facilities and Equipment • 3.- Design of cleaning & disinfecting programmes • The CLEANING AND DISINFECTING PLAN • Some advices: • Drying must always be done with disposable paper • Indication of the product • Dosage • Process • Frequency

  36. Facilities and Equipment • 3.1. Register of the cleaning & disinfection • INSTRUCTIONS FOR FILLING IN THE FORM • REGISTER OF THE CLEANING AND DISINFECTION OF • THE INSTALLATIONS • For every control carried out, the DATE, TIME, and NAME of the controller performing it must be noted down, along with his/her signature. • AREA: the area where the cleaning and disinfection are carried out (kitchen, cold storage room, refrigerators, dining area, toilets, among others) must be noted down • INCIDENTS: whatever incidents have been observed must be noted down. • CORRECTIVE MEASURES: when the result is not the correct one, the corresponding corrective measures must be taken and specified in this space.

  37. Facilities and Equipment • 3.1. Register of the cleaning & disinfection • REGISTER OF THE CLEANING AND DISINFECTION OF THE INSTALLATIONS

  38. Facilities and Equipment • 3.1. Register of the cleaning & disinfection • INSTRUCTIONS FOR FILLING IN THE FORM • REGISTER OF THE CLEANING AND DISINFECTION OF • MACHINERY AND UTENSILS • For every control carried out, the DATE, TIME, and NAME of the controller performing it must be noted down, along with his/her signature. • MACHINERY / UTENSILS: the machinery / utensils the cleaning and disinfection was performed on (boards, cooking ware, trays, etc.) must be noted down. • INCIDENTS: whatever incidents have been observed must be noted down. • CORRECTIVE MEASURES: when the result is not the correct one, the corresponding corrective measures must be taken and specified in this space.

  39. Facilities and Equipment • 3.1. Register of the cleaning & disinfection • REGISTER OF THE CLEANING AND DISINFECTION OF MACHINERY AND UTENSILS

  40. Facilities and Equipment • 3.2. Control & Monitoring of the Cleaning and • Disinfection Programme • Staff who carry out the control Proper training Take into consideration: • Staff in charge • Frequency & Procedure: Control of the Critical Points, visual inspection and culture media • Microbiological control: criteria for assessing the results (analyses of surfaces, equipment, utensils.. In order to check the efficiency of the cleaning and disinfection plan) • Control of the frequencies and procedures.

  41. Facilities and Equipment • 3.2. Control & Monitoring of the Cleaning and • Disinfection Programme • Staff who carry out the control Proper training Take into consideration: • The frequency will depend on how clean or dirty the equipment and utensils are, as well as on the type of food that is being handled or stored. • What cleaning and disinfection methods are going to be used • The products (detergents..) used must be authorised.

  42. Facilities and Equipment • Module 3 – Facilities and equipment hygiene • Introduction • 1. Cleaning • 2. Disinfection • 3. Design of cleaning and disinfection programmes • 4. Handling products for cleaning and disinfection.

  43. Facilities and Equipment 4.- Handling Products for Cleaning & Disinfecting Can be classified in accordance with different criteria

  44. Facilities and Equipment • 4.- Handling Products for Cleaning & Disinfecting • GENERALPRECAUTION DURING THEIR STORAGE • In order to prevent accidents: • Keep products properly stored • Keep products perfectly identified • Keep products separate fromraw materials, from semi-processed or finished products • Keep products into their original containers and their original label

  45. Facilities and Equipment • GENERALPRECAUTION DURING THEIR HANDLING • Avoid inhaling the vapours and use these products in well ventilated places When necessary, respiratory protection, goggles, surgical masks, etc. with the suitable filter for each circumstance, must be used. • Always use the proper work protection and appropriate gloves. • NEVER MIX BLEACH WITH AN ACID PRODUCT! (such as nitric acid or anti-lime products), as they give off chlorine gas which is extremely irritating for the respiratory system and the eyes. • Keep the containers of cleaning products out of the sun and away from sources of heat. • Do not use halogenated dissolvent for cleaning operations on large surfaces.

  46. Facilities and Equipment • GENERALPRECAUTION DURING THEIR HANDLING • In case of doubt, and always as a general work rule, the safety file of the product that is to be handled must be consulted. • Do not store or consume food or drink, or smoke, in places where cleaning products are used. • Avoid contactwith theskin and do not allow clothes to become impregnated with these products. • Do not reuse water bottles or drink containers refilling them with the products in question. The containers always be kept tightly closed and stored in a cool, well-ventilated place. • Avoid contact with incompatible products, i.e. dissolvent with oxidants and strong acids,

  47. Facilities and Equipment • GENERALPRECAUTION: FIRST AID • In case of inhalation, move the person to a different ambient, if possible, outdoors. Should it be necessary, apply mouth to mouth respiration or using instruments. • In case of contact with the skin: wash liberally with water. If it has got into the clothing, this must be removed immediately and changed for something clean. • In case of contact with the eyes: rinseliberally with water for about 10 minutes, keeping the eyelids open. Apply collyrium and, if necessary, go immediately to the medical service.

  48. Facilities and Equipment • GENERALPRECAUTION: FIRST AID • In case of swallowing, it is recommended not to provoke vomiting; it would be better to drink plenty of water. It may be essential to know exactly what substance the person in question has swallowed in order to be able to apply the most suitable treatment. • In case of fire where cleaning and disinfection products are involved, avoid inhaling the gases that are formed and use the extinguishing methods that are appropriate for that type of fire. If the fire has been caused by dissolvent, use foam, CO2 or dry powder, NEVER USE WATER jets.

  49. Facilities and Equipment • GENERALPRECAUTION: IN CASE OF SPILLS • If we are dealing with acid or alkaline products, we must try to neutralise the mixture and dilute with water. Consult the safety file in order to find out what the most suitable neutralising agent is, as they may very depending on the nature of the product that has been spilt. • If we are dealing with dissolvent, we would recommend wiping it up with adsorbent materials (meerschaum, diatomaceous earth, among others). • We must attempt to prevent the spilt products from reaching the drains or getting outdoors. • In any case, the waste from these products as well as their containers must always be treated and eliminated by an authorised expert.

  50. Facilities and Equipment e n j o y y o u r m e a l !!!

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