Food safety and compliance with health regulations make the entire cleaning and sanitising process of food processing plants a non-negotiable.
The cleaning process involves removing dirt, food particles, and organic matter. On the contrary, sanitisation helps minimise the number of microorganisms to ensure safety.
If you want to make your food processing plant free from all the debris and hazardous elements, but are unsure of where to start? Rest assured! The answer to this question is presented in this blog post, which outlines the entire cleaning and sanitising process from start to finish.
Step #1 – Collect all the Required Supplies
Asking yourself? What is the first step when cleaning and sanitising correctly? Collecting all the necessary supplies is a smart first step when starting the cleaning process.
- Cleaning agents – Always opt for suitable detergents to clean different types of surfaces.
- Sanitisers – Meeting food safety standards is essential, which is why it’s crucial to purchase sanitisers.
- Personal protective equipment (PPE) – Safety is paramount during work, so it is wise to have gloves, masks, and goggles, which are essential for protection.
- Cleaning tools – Depending on the various surfaces, choose brushes, mops, and sponges accordingly.
Once you’ve invested in all this stuff, streamlining the overall sanitising process will be much easier for you and your cleaning team.
Step #2 – Remove Equipment and Debris
Be sure to clear the workspace and remove all equipment, tools, and leftover materials from the cleaning area. This would provide ease of access to all hard-to-reach surfaces that require new polish, making it more convenient.
You also need to clean the floors either by sweeping or vacuuming. This way, you can remove all loose particles hidden due to bacterial growth.
Step #3 – Wash Surfaces with Cleaning Agent
After that, cover all the walls, floors, and all other equipment with the cleaning agent. In this step, it’s advisable to use the proper scrubbing to enhance the effective removal of all dirty materials and other residues. Clean carefully around edges and folds, in particular, as they are likely to become greasy.
Step #4 – Rinse Thoroughly
After washing, it is essential to rinse all areas with clean water. This step helps rinse off any residue that may have remained from the cleaning process. Otherwise, it will jeopardise the sanitising process. Wipe thoroughly to ensure that no residue remains on the surface, as this could compromise the effectiveness of the anitiser.
Step #5 – Start Sanitisation
After cleaning and rinsing the surfaces, use an asaanitiser with sustainable food service practices in mind. Choosing the correct dilution rates as per the manufacturer’s recommendations and the proper contact time for microbial control. Refrain from using specific equipment when preparing food unless all surfaces have been thoroughly cleaned and disinfected.
Step #6 – Let it Dry
After applying the sanitiser, all the surfaces used should be left to dry naturally without wiping them. This is important because moisture causes bacterial growth. If necessary, use clean towels or air-drying devices to assist in the drying process.
Step #7 – Document Everything and Review
Finally, it’s crucial to document the entire cleaning and sanitisation process. Be mindful to record dates, times, and any observations to maintain clear record-based documentation. Establish a cleaning schedule and regularly review and modify it to ensure efficiency and compliance with international health regulations.
