Sanitation in food businesses.

General information

Industrial sanitation is a complex of sanitary measures for cleaning and disinfection at all stages of production, including technological processes of production and storage of food products, as well as personal hygiene of personnel.

  • Cleaning and disinfection of external surfaces of technological equipment, tanks, piping systems, roads.
  • Sanitation and disinfection of internal surfaces of various technological equipment, integrated technological lines without disassembly (CIP-washing), tanks, pipes.
  • Cleaning and disinfection of containers, containers, tanks for the storage and transport of products, vehicles.
  • Disinfection of tools, implements, cutting and packaging equipment.
  • Cleaning and disinfection of production areas (floors, walls, ceilings), warehouses and refrigerators.
  • Cleaning and disinfection of sanitary facilities, showers, quality office cleaning.
  • Washing and disinfecting the hands of staff, keeping work clothes clean.

Industrial sanitation is an integral part of the food production process.

Cleaning and disinfection.

In modern market conditions, the key to successful food promotion is its quality, high taste and physiological safety for consumers. The production of high-quality food products depends on many factors - the quality of the raw materials, the processing technology and, to a large extent, the hygiene status of the production equipment and production premises.

Particularly high hygiene requirements are imposed on surfaces that have direct contact with food in the production process. These are the internal surfaces of technological equipment, various containers, pipes, containers, packaging, tools, inventory, cutting tables and boards, cooling equipment and vehicles. It is also very important to adhere to the conditions of storage, transport and sale of finished products, excluding re-introduction of micro-organisms.


How to achieve a high level of hygiene in the company?

Only an integrated approach to addressing hygiene issues and maintaining them at the right level will enable high-quality products to be achieved. Achieving advanced levels of industrial sanitation is impossible without the use of modern detergents and disinfectants.

The main task of sanitation in food businesses is the complete, 100% removal of food residues, various industrial contaminants and microorganisms from the surfaces of process equipment and production areas.

In practice, chemicals with a disinfectant effect are the most widespread. These are aqueous solutions containing active chlorine, quaternary ammonium compounds, hydrogen peroxide, peracetic acid.

To properly organize equipment sanitation, all factors that affect its efficiency and quality must be known and taken into account:

  • suitably selected detergents and disinfectants
  • character and properties of pollution
  • biological properties of microorganisms
  • properties of equipment and surfaces
  • technological parameters and methods of cleaning
  • frequency and order of washing
  • water quality
  • adherence to and control of cleaning regimes

Pest control as part of sanitation.

Hygiene measures in food operations also include the control of animal pests, such as various insects, which lay eggs in foodstuffs intended for human consumption, as well as rats. These include processes known as disinfestation and rodent control. Disinsection is the destruction of insects and other arthropods (such as flies, mosquitoes, lice, storage pests, etc.). rodents, in turn, can handle rodent control, which aims to prevent the survival and reproduction of mice, rats and other similar pests.

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