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 1.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 1.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 A. WHY do I have to clean? B. WHAT must we clean and WHEN? C. 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 A. 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 A. WHY do I have to clean? PREVENTIVE OPERATION Disinfection: destroying the microbial flora  P H A S E S: Cleaning d e t e r g e n t s Disinfecting d 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: 1. Cleaning carried out while production is in process 2. Daily cleaning 3. 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:  r equired 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: 1) Raw vegetables 2) Meat and fish products 3) Milk and dairy products 4) Egg and egg products 5) 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. SURFACE TO BE CLEANED CLEANING SOLUTION DISINFECTING SOLUTION HANDS WASHED WITH SOAP AND HOT WATER (40-50ºC). N-PROPANOL OR ISOPROPANOL IODOPHORS OR ORGANIC CHLORIDE COMPOUNDS 70% ETHANOL GLASS AND CROCKERY NON-IONIC ALKALINE DETERGENTS HYPOCHLORIDES, ORGANIC CHLORIDE COMPOUNDS. IODOPHORS, AMMONIUM QUATERNARY COMPOUNDS STAINLESS STEEL ALKALINE, NON-IONIC DETERGENTS; DISINFECTING DETERGENTS OR ACID- DETERGENT MIXTURES TO REMOVE DAIRY PRECIPITATES IODOPHORS PLASTIC, RUBBER, WOOD, PAINT ALKALINE, NON-IONIC DETERGENTS; DISINFECTING DETERGENTS HYPOCHLORIDES, ORGANIC CHLORIDE COMPOUNDS. IODOPHORS, AMMONIUM QUATERNARY COMPOUNDS FABRICS: COTTON OR SYNTHETIC FIBRES HOT ALKALINE WATER (77-80ºC) NON-IONIC DETERGENTS HYPOCHLORIDES OR ORGANIC CHLORIDE COMPOUNDS

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 cover all 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 pressure hydraulic 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 C O N C E P TC H A R A C T E R I S T I C S ADDITIVES (of detergent products) Components added to a detergent or cleaning agent. They contribute additional properties. ABRASIVE AGENT Insoluble substance added to the cleaning products. They contribute additional properties. ANTI-SUDS AGENT To reduce or prevent the formation of spume. Ideal stability and volume. BACTERICIDE AGENT Chemical substance. Destroys bacterial vegetative forms (not necessary their forms of resistance / spores). BACTERIOSTATIC AGENT Chemical substance. Prevent bacterial development (higher concentration in the medium) HELPING AGENT Applied in combination with certain detergents. Reinforce the washing action. DISINFECTING AGENT Reduce the number of Micro-organisms to acceptable levels. Not necessary the bacterial spores.

25. Facilities and Equipment 2.- Disinfecting: B A S I C C O N C E P T S C O N C E P TC H A R A C T E R I S T I C S DETERGENT AGENT Special formulation that help to remove dirt. Main component: surfactant properties. STERILISING AGENT Chemical agent. Destroys all forms of life (bacterial vegetative forms and spores) EMULSIFYING AGENT Non-ionic surfactant with a high molecular weight. To enable dispersion in an aqueous phase of a fat. THICKENING AGENT Added to certain cleaning products. Increases the viscosity of the product (making the dosage better) FUNGICIDE AGENT Destroys fungi and their spores. STRENGTHENING AGENT Complementary component in detergents. Improves some of the properties provided by the fundamental component SEQUESTERING AGENT To maintain an ideal alkalinity in the medium Capability to sequester calcium and magnesium ions.

26. Facilities and Equipment 2.- Disinfecting: B A S I C C O N C E P T S C O N C E P TC H A R A C T E R I S T I C S SURFACTANT AGENT Compound of an organic nature. Dissolved in a liquid manifests a series of cleaning properties. CHARGES Used to achieve the type of presentation and concentration required. They tend to be inorganic salts (sodium sulphate) HELPERS Complementary components. Contributes with certain properties for specific action of cleaning. CORROSION Electrochemical process of metal (oxidation + reduction reactions). Corroded surfaces are difficult to clean. Try to prevent or minimise corrosion. DISINFECTION Process to eliminate the vegetative forms of the pathogenic micro-organisms. Significant reduction of the banal flora. STERILISATION Treatment capable of eliminating all life forms. Including both the vegetative and spourlated forms of every micro-organisms HYGIENE PROCESS Chemical treat and clean process to eliminate organic and inorganic dirt. Reduce the microbial population and leave the area free of pathogenic bacteria.

27. Facilities and Equipment 2.- Disinfecting: B A S I C C O N C E P T S C O N C E P TC H A R A C T E R I S T I C S CLEANING Totally of processes and operations to remove accumulated dirt. A clean surface does not necessary have to be sterile. A clean area must also be free of strange odours A clean area must also to be free of any remains of cleaning products applied PERCENTAGE OF BIODEGRADABILITY Percentage of the biodegraded surfactant agent. It is determined in accordance with the established methods. CLEANING PRODUCT Product whose main mission is to clean and keep objects and surfaces clean. Also include the products used to purify and perfume the atmosphere. DIRT Undesirable remains of food or from any other source. Organic or inorganic nature. Can be found on the equipment and on the installations´ surfaces. HAZARD AREA Place designated to transform or handle the food. Potential point of contamination. Area where the accumulation of nutrients favours the multiplication of micro- organisms.

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 DATETIMECONTROLLERAREACLEANING & DISINFECTIONINCIDENTS CORRECTIVE MEASURES According to plan

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 DATETIMECONTROLLER MACHINERY & UTENSILS CLEANING & DISINFECTION INCIDENTS CORRECTIVE MEASURES According to plan

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 FOR THEIR CHEMICAL NATURE Caustic & Corrosive ProductsOrganic Dissolvent FOR THEIR TOXICOLOGICAL PROPERTIES Extremely toxicToxicHarmful CorrosiveIrritants Sensitising or allergic FOR THEIR TECHNOLOGICAL APPLICATIONS Depending on the needs and on the nature of the products themselves (descalers, delimers, emulsifiers, surface agents…)

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 from raw 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 contact with the skin 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: rinse liberally 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 !!!