Right cleaning procedure, what is it and how to do it?
Right cleaning procedure, what is it and how to do it?
First start with the right cleaning procedure, then a perfect production process will follow. It is very important to thoroughly clean all equipment, work surfaces, the surroundings and tools to avoid (cross-)contamination.
How to clean thorough, and are there procedures for doing this correctly?
Basic cleaning principles
The main purpose of cleaning in the food industry is to remove dirt to in the first place avoid contaminating the food with waste. We also want to prevent chemical contamination and microbiological spoilage.
Cleaning also brings benefits for the lifespan and functionality of the equipment used in production, while also ensuring a healthy and clean working environment for employees.
Cleaning vs disinfection.
01. Cleaning
First start by removing all visible dirt and product residues in the food industry. Then a cleaning agent is applied using one or more reels and lances, preferably in the form of foam. This foam layer clings to surfaces longer, allowing the product more soaking time.
This soaking time can be set in advance for each production run. After the soaking time the foam layer is rinsed off with clean water.
02. Disinfecting
After cleaning, a disinfectant is applied to the cleaned parts and surfaces. Here too, a soaking time before everything is rinsed off with clean water. The cleaning staff simply select the appropriate function on the BOONS FIS equipment; foam, rinse or disinfect.
This is easy, because the cleaning systems the BOONS FIS cleaning systems are operated via a pressure-booster unit that delivers every cleaning function with the right product, at the correct pressure, and at the proper flow rate. Everything is activated with just one push of a button.
'Sinner Circle', how to clean well
The four universal factors of a cleaning cycle are brought together in the 'Sinner Circle': time, temperature, chemical effect and mechanical force. Boosting one of these factors improves the cleaning result, or another factor can be tempered.
For a certain type of cleaning the emphasis may be on one of the factors, so another (or several) factor(s) need to be adjusted.
Time
The time means the period/duration that the (chemical) agent needs to do its job in getting rid of the soiling. The chemicals must obviously be given the time to adhere to the surface to be cleaned.
BOONS FIS' A-components for the venturi and compressed air ensures that the chemicals can be used in optimal conditions.
Temperature
The temperature is important in a cleaning process. Rule of thumb: The higher the temperature, the better the cleaning.
However, there are limits with regard to safety, corrosion, protein coagulation and the effects on materials (seals, etc.). By default BOONS’ systems are equipped to handle temperatures up to 70°C, but high temperature applications can optionally also be provided.
Chemical effect
The chemical effect is based on the efficiency of the agent used and the concentration used in relation to the soiling.
Mechanical force
The mechanical force means the right balance between pressure and flow rate. Higher mechanical force is often seen as better cleaning, but this doesn’t always mean higher pressure.
For example, a cleaning process in the food industry is much more efficient at a lower pressure (approx. 20, 25 or 40 bar) combined with a higher flow rate.
Procedures
The cleaning or disinfection protocol is fully described in a procedure. Good cleaning and disinfection procedure create the ideal start for each production process in the food industry.
These processes specify in detail what the cleaning must achieve each time, including the products used, the steps, the timing, and the equipment involved.
A food processing company gain by investing comprehensively in efficient and effective cleaning and disinfection operations. It is the crucial link in preventing recalls caused by contamination.
Incorrect cleaning procedure, biofilms form!
If cleaning procedures are not properly followed or are ineffective, microorganisms can attach to equipment, conveyor belts, or surfaces alongside dirt and product residues. This leads to biofilm formation, which is hard to remove and can contaminate the production process and food products.
To combat existing biofilms, enzymes are often used together with a disinfectant. Disinfectants such as chlorine dioxide (ClO₂)—a fast-acting, broad-spectrum antimicrobial agent approved for use in the food industry—can also be applied.
Learn more about food safety and hygiene
Food processing companies face strict safety and hygiene requirements on a daily basis. At BOONS FIS, we support you with knowledge, experience and well-thought-out solutions tailored to your production environment.
Visit this news page regularly, where we offer insights to make your processes more efficient and safer. In this way, you can continue to meet the applicable standards and to strengthen customer confidence.