Implications of HACCP for cleaning enterprises

Module 3 - Cleaning and Disinfection Agents

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Module 3
Cleaning and Disinfection Agents
This project has been funded with support from the European Commission. This
publication [communication] reflects the views only of the author, and the
Commission cannot be held responsible for any use which may be made of the
information contained therein.
Implications of HACCP for cleaning enterprises
Module 3 - Cleaning and Disinfection Agents
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Contents
1. What is cleaning?
2. Compounds in cleaners
3. Acid cleaners
4. Neutral cleaners
5. Alkaline cleaners
6. What is disinfection?
7. Requirements for disinfection agents
8. Applying disinfecting agents
9. Processing
10. Important aspects
11. Common problems and solutions
12. Occupational health
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Cleaning
What is cleaning?
Removal of non-wanted stuff to secure the safety of foodstuffs
means reduction of physical, chemical, and biological hazards
Food residues in particular provide a base for the growth of non-
wanted microorganisms
Fundamental cleaning procedures
Removal of gross amounts of loose food soils
Application of cleaning solution
Rinsing
Application of disinfection solution
Rinsing with drinking water
Heavy soiling requires
gross cleaning
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Compounds in cleaners I
Surfactants
Surface active agents which help to break down the
surface tension of water, making it able to wet the soil, and to
improve soil removal
Anionic and nio-surfactants are widely used in cleaners
Complexion agents
Polyphosphates, phosphonates, EDTA and similar chemicals
soften the water by binding calcium and magnesium hardness
Prevents the deposition of lime and improves the efficiency of
surfactants, some also prevent the re-deposition of soil
Oxidative agents
Peroxide or hypochloride for removal of tough soils, also expose
antimicrobial effect (depends on concentration and time)
Water
Solid compound
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Compounds in cleaners II
Foam inhibitors
Prevent the occurrence of foam, especially
important for CIP
Corrosion inhibitors
Prevent corrosion in acidic and alkaline cleaners
Other agents
Stabilisers prevent clotting and chemical reaction between the
components of a cleaner.
Chlorine aids peptising (partial destruction) of proteins
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Types of cleaners
Due to pH regime, there are 3 types of cleaners
acid cleaners (pH 1-7)
neutral cleaners (around pH 7)
alkaline cleaners (pH 7-12)
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Acid cleaners
Range of application
To dissolve organic and inorganic depositions like limescale,
milk, or beer deposits.
For cleaning of heating tanks, sanitation areas
Corrosive against certain materials, e.g. aluminium
+ Very good for removal of mineral deposits
- Corrosive against certain materials, e.g. plastics and aluminium
Typically compounds
Inorganic acids like: sulphuric acid (H
2
SO
4
), nitric acid (HNO
3
),
hydrochloric acid (HCl), good performance, very corrosive
Phosphoric acid (H
3
PO
4
), sulfamic acid (H
3
NSO
3
) good
performance, less corrosive
Organic acids like: acetic acids (CH
3
COOH), hydroxyacetic acid
(C
2
H
4
O
3
), or citric acid (C
6
H
8
O
7
), - less corrosive, less performance
Lime depositions
on water outlets
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Neutral cleaners
Without any acids or alkaline compounds
Surfactants are mostly non-ionic or anionic surfactants
+ Good for manual cleaning procedures (harmless pH)
+ Relatively good removal of fats
- Relatively inefficient against protein residues
Range of application
Manual cleaning processes
For materials which are susceptive against acid or alkaline
substances
Typical compounds
Manual cleaning of
dish
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Alkaline cleaners
Sodium or potassium hydroxide (NaOH, KOH) good
performance, very corrosive
Amines and silicates less performance, less corrosive
Range of application
Meat industry, smoking plants, grills
+ Good removal of proteins, to swelling and peptising of
proteins
+ Very good fat removal properties
- Corrosive against certain materials, e.g. aluminium
Typical compounds
Smoking of fish
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Disinfection
What is a disinfecting agent?
Chemical agent that facilitates reduction of the number of
microorganisms in the environment, to a level that does not
compromise food safety or suitability
The aim is to hamper or to kill the microorganisms
Prerequisite
Clean and dry areas without chemical or organic residues
First cleaning, then disinfection!
Principle techniques
Thermal disinfection
Chemical disinfection
Combination of thermal and chemical disinfection
Coliform bacteria in a
scanning microscope
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Requirements for disinfection agents
Requirements
Efficient and fast killing of a broad range of
microorganisms
Non toxic to humans
Should not cause problems to skin or production
facilities
High tolerance against protein residues
High tolerance against surfactant residues
Bio-degradable
Long shelf life
Choice of disinfectant
Must be proofed for use in the food industry
Only those Products that have been tested by independent,
certified laboratories, or that have been listed by hygiene societies
(e.g. VAH, and DVG lists in Germany, SSFH list in France) should
be used.
bacteria before application
of disinfectants
bacteria after application
of disinfectants
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Applied disinfecting agents
Alcohols: ethyl alcohol
Used for hand disinfection and surface disinfection
+ Acts fast and efficiently against many bacteria
+ Low toxicity towards humans
+ Does not leave any residues
- Can only be applied on small surfaces (otherwise risk for explosion)
- Low efficiency against spores
- Long incubation time if applied against viruses
- Needs high dosage (70 %)
- Expensive
Alcoholic group
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Applied disinfecting agents
Halogens: chlorine
Active chlorine, applied for CIP, for manual cleaning
in sanitary areas, or low pressure foam applications
+ Widely efficient against bacteria, fungi, and viruses
+ Fast action
+ Residues easy to remove by rinsing
+ Cheap
- Protein residues consume chlorine (protein faults)
- Causes skin irritation and attacks certain materials
- Extremely dangerous if combined with acidic products in
high dosages due to the emission of chlorine gas!
Cl
2
Cl
2
Chlorine molecules
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Applied disinfecting agents
Oxidants: hydrogen peroxide
Active oxygen, applied for CIP
+ Widely efficient against bacteria, fungi, and viruses*
+ Fast action *
+ No residuals left
- Requires elevated temperatures for fast action (T > 55C)
- Non stable, dissociated to water and oxygen
* More efficient, less dangerous, and environmentally more friendly
than active chlorine,
O
2
O
2
Oxygen molecules
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Applied disinfecting agents
Surface active compounds: quaternary ammonium
compounds (QAC)
Have similar properties than surfactants
+ No smell, no taste
+ Low corrosion
+ Low toxicity towards humans
+ Can be applied at wide range of pH
- Low efficiency against certain bacteria (gram negative bacteria)
- Hampered by anionic surfactant residues - soap failure
- Hampered by proteins - protein failure
- Long incubation time
- Needs a lot of water for rinsing
Basic structure of QAC
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Processing
Perform gross cleaning (dry or wet cleaning methods)
Perform cleaning with cleaning solution
Surfaces to be cleaned must be completely covered by
cleaning solution
Rinse carefully with water to remove remainders of the cleaning
solution
Apply disinfectant solutions with clean working tools (mops,
buckets, transportation units )
Surfaces must be completely covered by the disinfectant solution
Check for the correct concentration of the disinfectant
remember that remaining water will dilute the disinfectant
Keep the contact time
Rinse with clean water
Example for a cleaning and disinfection process
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Quality control
According to the rules of the cleaning companys internal QM
system
According to the rules of the food producers internal QM
system
Who controls?
Personal with a professional background in hygiene or
microbiology
Success of cleaning and disinfection process will be
controlled!
Documentation of the cleaning and disinfection process
According to the food producers HACCP system
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Important aspects
Never mix cleaners and disinfectants!* Risk for explosions
Apply disinfectants after cleaning processes
Apply disinfectants on dry and clean surfaces
Microorganisms generally do not become resistant against
disinfectants, but
Viruses have a high tolerance against disinfectants
Low efficiency of disinfectants mostly caused by malfunction of
processes, e.g. wrong incubation time
Some disinfectants like QAC do not work on certain organisms
* Only use manufactured articles, e.g. on lightly soiled systems
When applying cleaners and disinfectants
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Common problems
Corrosion after use of cleaners and disinfectants
Harmful effect of agents on material (pH too high or too low, low
Resistance towards organic solvents)
Examples
Irreversible yellow stains on Linoleum due to application of
alkaline
Foaming of marble due to the use of acids
Some plastics and dyes dissolve upon contact with organic
solvents
Solution
Read the instructions carefully, investigate what types of
materials are present and how to clean and disinfect them
Yellow stains on
linoleum surface
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Common problems
Residues after use of cleaners and disinfectants
Reduce the functionality of surfaces (roughness, stickiness)
Examples
QAC leave sticky remainders (have to be removed regularly)
Silicon junctions often cause slickness and increase surface
tensions
Some plastics macerate and may dissolve upon contact with
organic solvents
Solution
Read the instructions carefully, investigate what types of
materials are present and how to clean and disinfect them
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Occupations health
Before starting to work with cleaners and disinfectants
Read the standard operating procedure (SOP) for your working area
(storage, processes, safety measures, disposal, legal requirements on the
safety of chemicals)
Read the safety instructions, e.g. material safety data sheet before
applying chemicals the first time
Apply skin care products before and after work
Use personal protective equipment (gloves, overalls, glasses)
whenever appropriate, see SOP
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End of module
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Though I know a lot, I want to know everything."
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Further on with module 4!