1. Facilities and Equipment Hygiene

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

3. Facilities and Equipment Module 3 – Facilities and equipment hygiene Introduction 1.Cleaning Technology (methods) 2. Classifying, Characterising and Choosing Detergents 3. Technology of Disinfection (methods) 4. Choice of Disinfectants 5. Using Heat

4. Facilities and Equipment Module 3 – Facilities and equipment hygiene Introduction 1.Cleaning Technology (methods) 2. Classifying, Characterising and Choosing Detergents 3. Technology of Disinfection (methods) 4. Choice of Disinfectants 5. Using Heat

5. Facilities and Equipment: INTRODUCCION 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: INTRODUCCION 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 Technology (methods) 2. Classifying, Characterising and Choosing Detergents 3. Technology of Disinfection (methods) 4. Choice of Disinfectants 5. Using Heat

8. Facilities and Equipment. 1. CLEANING TECHNOLOGY Cleaning should be done    REGULARLY & FREQUENTLY EQUIPMENT & INSTALLATIONS    properly maintained CLEANING PROCESS  The nature of the dirt that must be removed  How the equipment & installations are designed  The type of surface to be cleaned  The hardness of the water  The degree of cleanliness required  Methodology, tools and ideal products  factors 

9. Facilities and Equipment. 1. CLEANING TECHNOLOGY PHYSICAL CLEANING  Removes all the visible impurities from the surface  Brushes, sponges, scouring pads..  Used to be complete with a chemical cleaning CHEMICAL CLEANING  Removes or destroys even the non-visible impurities (and their smells)  Includes solid waste and contaminating flora  Detergents, chemical products… Proper combination of Physical Cleaning and Chemical Cleaning DESIRED LEVELS OF CLEANLINESS

10. Facilities and Equipment. 1. CLEANING TECHNOLOGY. 1.1 CLEANING METHODS CLEANING METHODS  DRY CLEANING: removing, vacuuming, brushing off the dirt…  WET CLEANING: sprinkling, main cleaning (mechanical strength & high temperature), rising  PRESSURE CLEANING: Between 25 and 120 bar are applied (this method may damage the material)  SPECIAL CLEANING PROCEDURES: use of steam with temperatures of up to 140ºC, gases (such as nitrogen), special products and gels…

11. Facilities and Equipment. 1. CLEANING TECHNOLOGY. 1.1 CLEANING METHODS GENERAL OUTLINE OF A CLEANING & DISINFECTING PROCESS CLEANING  Remove bulky dirt  Remove residual dirt with detergent  Rinse with water (remove completely the dirt and remaining detergent) DISINFECTING  Apply disinfecting agent  Proper performance time  Rinse with water (remove remains of disinfectant)  Dry (when necessary)

12. Facilities and Equipment Module 3 – Facilities and equipment hygiene Introduction 1.Cleaning Technology (methods) 2. Classifying, Characterising and Choosing Detergents 3. Technology of Disinfection (methods) 4. Choice of Disinfectants 5. Using Heat

13. Facilities and Equipment. 2. CLASSIFYING, CHARACTERISING AND CHOOSING DETERGENTS DETERGENT: A cleaning agent Taking in consideration specific properties, detergents may be classified as follows:  Inorganic alkalines  Acids:  Organic  Inorganic  Surface agents:  Anionic  Non-ionic  Cationic  Amphoteric  Sequestering agents  Inorganic  organic

14. Facilities and Equipment. 2. CLASSIFYING, CHARACTERISING AND CHOOSING DETERGENTS DETERGENT: CHARACTERISTICS Inorganic alkalines Excellent dissolving properties Soponifying Bactericide Highly corrosive for metals / aluminium. May produce serious burns on the skin Required special equipment Acids Alternative in specific cases for cleaning tanks and other equipment. The use of acid cleaners alternated with alkaline solutions, facilitates the elimination of undesirable odours Corrosive Have no versatility as a cleaning agent Can be dangerous Surface agents Reduce the surface tension of the water. Soap is the traditional surface agent. Ideal for frequent use. Excellent emulsifiers Not corrosive or irritating. Easily flushed away with water Sequestering agents INORGANIC Many of them emulsify well, have dissolving and dispersing properties and generally facilitate the rising process OGANIC They are frequently used in the formulae of liquid detergents given that they are highly soluble.

15. Facilities and Equipment. 2. HOW TO CHOOSE A PERFECT DETERGENT? DETERGENT: a ideal detergent should  Be soluble in water at different temperatures (cleaning is not always done with hot water).  Not be corrosive, nor affect the surfaces of the equipment in any other way.  Not be toxic and not irritate the skin or eyes.  Be odourless.  Be biodegradable; the remains of detergents that are removed with the effluents may cause problems in the environment although, nowadays, these problems are being overcome with the use of degradable products.

16. Facilities and Equipment. 2. HOW TO CHOOSE A PERFECT DETERGENT? DETERGENT: a ideal detergent should  Have an affordable cost, keeping in mind that the price per volume unit may not necessarily correspond to the economy criterion as the differences in the doses to be applied among different products may be great, which would condition the total cost of their application.  Be easily washed away; detergent solutions must rinse off easily so that remains will not be stuck to the surfaces that have just been cleaned.  Remain stable during prolonged storage.  Be effective with all types of dirt, given the extremely varying nature of the substances to be removed.

17. Facilities and Equipment. 2. HOW TO CHOOSE A PERFECT DETERGENT? DETERGENT: Different PROPERTIES  Wetting ability: reduce the surface tension of the water so that the cleaning solution can penetrate the dirt and remove it more easily.  Ability for dispersing the insoluble materials, preventing aggregates from forming, keeping them in suspension so that they will be washed away before they can resettle on the surface.  Good ability for dissolving dirt, both organic and inorganic; the faster the dissolution stage, the better the detergent will be.

18. Facilities and Equipment. 2. HOW TO CHOOSE A PERFECT DETERGENT? DETERGENT: Different PROPERTIES  Ability for emulsifying greases and oils, keeping them in dissolution and, peptising ability for removing protein residue more easily.  Grease saponification, i.e. turn the greases into soluble soaps  Sequestering ability on the calcium and magnesium ions dissolved in hard waters in such a way that there will be no precipitation of certain salts and the effectiveness of the cleaning will not be diminished.

19. Facilities and Equipment. 2. HOW TO CHOOSE A PERFECT DETERGENT? DETERGENT: Some ADVICES Not every Detergent include bactericides Drying must always be done with disposable paper  Use of a combination of several detergents in order to, by means of suitable formulations, fully satisfy a specific cleaning need. Always read the labels

20. Facilities and Equipment Module 3 – Facilities and equipment hygiene Introduction 1.Cleaning Technology (methods) 2. Classifying, Characterising and Choosing Detergents 3. Technology of Disinfection (methods) 4. Choice of Disinfectants 5. Using Heat

21. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION DISINFECT - OBJECTIVE:  eliminate the vegetative form of the pathogenic micro- organism  Achieve a significant reduction of the banal flora Chemical disinfectants are substances that destroy a series of micro-organisms but not necessarily the bacterial spores

22. 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. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION

23. 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. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION

24. 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. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION

25. 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. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION

26. TYPES OF DISINFECTION  Thermal disinfection. Performed by applying heat.  Disinfection by Steam. By applying liquids that have been previously heated and even subjected to pressure. The problem is that they leave residual humidity. For example, hot water performs better at 90-95º C.  Chemical Disinfection. By using chemical substances or compounds.  Disinfection by Radiation. Using electromagnetic energy (ionising or non-ionising).

27. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION CHARACTERISTICS OF DISINFECTION The products which, to this end, are used for disinfecting surfaces that come into contact with the foods, must comply with a series of characteristics:  Be easily soluble in water and removable by rinsing.  Not be corrosive or capable of altering the surfaces to be treated.  Not irritate the skin, eyes or mucous membranes. Not be toxic, especially with the dosage used.  Be odourless or, in any event, not give off unpleasant smells or alter the organoleptic properties of the processed foods.

28. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION CHARACTERISTICS OF DISINFECTION  Offer an acceptable cost/profit ratio.  Be stable in the presence of organic residue and, should the situation arise, in the presence of hard waters.  Remain stable over a reasonable period of time in its concentrated form and over a shorter period of time in its diluted form.  Be efficient in the speedy destruction of micro-organisms, especially bacteria, both Gram positive and Gram negative. They must destroy most of the fungal spores as well as the bacterial spores.  Be effective at different work temperatures.

29. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION FACTORS THAT AFFECT THE EFFICIENCY OF A DISINFECTION TREATMENT  Time of contact between the surface and the disinfecting agent; it will be as long as may be necessary to allow the agent to act efficiently.  Temperature of application: every disinfectant has a range of temperatures at which it is most effective

30. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION FACTORS THAT AFFECT THE EFFICIENCY OF A DISINFECTION TREATMENT  Concentration of the disinfecting agent: a minimum concentration is required to achieve the desired efficiency. Also, there is a limit that should not be surpassed and above which the effectiveness of the treatment is not any greater.  Degree of cleanliness of the equipment: DISINFECTION IS MORE EFFECTIVE WHEN IT IS PRECEDED BY A PROPER CLEANING OF THE SURFACES!

31. Facilities and Equipment. 3. TECHNOLOGY OF DISINFECTION PERFORMANCE OF THE DISINFECTANT The disinfectants have several action mechanisms  Precipitation or denaturalisation of the proteins of the cytoplasm, as with the quaternary ammonium salts.  Deterioration of the cellular wall.  Inactivation of enzymes vital to the metabolism of the micro- organism.  Modification of the external and/or internal pH (acids and alkalis).  Redox reactions that affect the micro-organism (chlorinated and iodophor disinfectants).

32. Facilities and Equipment. 3. TYPES OF DISINFECTANT TYPES OF DISINFECTANT Active chlorine generating compounds They are cheap, effective against a wide range of bacteria (G+ and G-), and are also somewhat active with bacterial spores. They have a deodorising effect. Some of the drawbacks of these compounds are: their decolouring and oxidant ability and the fact that they may corrode certain metal surfaces, especially at low pH. On the other hand, these agents rapidly become inactive in the presence of organic material and, combined with phenolic substances, give rise to extremely unpleasant odours. They must be rapidly rinsed and drained to prevent the surfaces from corroding 

33. Facilities and Equipment. 3. TYPES OF DISINFECTANT Quaternary ammonium salts Cationic tensoactive agents with bacterial activity Only slightly corrosive and not very toxic. Highly active on vegetative flora and prevent the fungal spores from germinating. They have a high wetting and penetrating ability. They are odourless and colourless at proper concentrations and maintain their activity in the presence of organic remains and within a wide range of pH. Can be stored for long periods of time without loss of activity. They are not corrosive although they do etch certain types of rubber and do not irritate the skin, except at extremely high concentrations, which is why they can be handled quite safely. More expensive than other disinfectants and that their effectiveness decreases when used with hard waters. Once they have been applied, these disinfectants leave an adsorbed film on the surfaces and must therefore be rinsed off immediately 

34. Facilities and Equipment. 3. TYPES OF DISINFECTANT Iodophor compounds Iodophor compounds are soluble mixtures of iodine with a surfactant, which act as a support for the iodine, the agent responsible for the bactericidal power of these compounds. Iodophors thus have detergent and disinfectant properties, although the detergent power depends on the amount of surfactant in the mixture They can be used in combination with non-ionic tensoactive substances. They have germicide ability, thanks to the iodine, and are effective at lower concentrations than ammonium salts. They are neither corrosive nor toxic They stain mineral and organic residue yellow, that they alter the surfaces of aluminium and that, in extremely acid media, they etch the galvanised surfaces 

35. Facilities and Equipment Module 3 – Facilities and equipment hygiene Introduction 1.Cleaning Technology (methods) 2. Classifying, Characterising and Choosing Detergents 3. Technology of Disinfection (methods) 4. Choice of Disinfectants 5. Using Heat

36. Facilities and Equipment. 4. CHOICE OF DISINFECTANT EVALUATION OF DISINFECTANT There are several different tests that can be used in laboratories to assess the biocide power of disinfectants against micro-organisms. These tests measure the speed with which the selected bacteria or other micro-organisms are destroyed in pre-established conditions.  RIDEAL-WALKER TEST  CHICK-MARTIN TEST  ENHANCED KELSEY-SYKES TEST  SURFACE TESTING

37. Facilities and Equipment Module 3 – Facilities and equipment hygiene Introduction 1.Cleaning Technology (methods) 2. Classifying, Characterising and Choosing Detergents 3. Technology of Disinfection (methods) 4. Choice of Disinfectants 5. Using Heat

38. Facilities and Equipment. 5. USING HEAT USING HEAT Heat can be applied in  forms: WATER STEAM HOT AIR  Most efficient sterilisation method  Wet heat destroys the micro- organisms at relatively low temperatures as it denaturalises their proteins  Higher temperatures and longer periods of time are required to destroy microbes with hot air.

39. Facilities and Equipment. 5. USING HEAT Wet heat is a good disinfecting and sterilising agent because:  It is not corrosive  It is economical  It has excellent penetrating power  It does not leave residue  It is active against most micro-organisms. Temperature 80º / 90 º C

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