APARICIO POMARES PUBLIC TECHNOLOGICAL HIGHER EDUCATION INSTITUTE

DIDACTIC UNIT. SAFETY AND HYGIENE

CLEANING AND DISINFECTION

INTRODUCTION

1. CLEANING, DISINFECTION AND SANITATION

2. DIRT AND SUPPORT

3. CLEANING AND DISINFECTION EQUIPMENT AND PRODUCTS

4. CLEANING AND DISINFECTION PROCESSES

5. THE CLEANING AND DISINFECTION PLAN

6. EXERCISES

7. BIBLIOGRAPHY

INTRODUCTION

Taking into account that the work processes themselves generate dirt and therefore “microbial
flows”, the facilities, equipment, tools and other materials, together with people, must maintain
high levels of hygiene to control these flows, thus avoiding contamination. crusade. The cleaning
and disinfection plans that companies prepare within the framework of HACCP aim to ensure
that all people involved, both in the food handling processes themselves and in the cleaning
tasks, will carry out their activity in accordance with the established protocols. It is very important
that all people involved know the consequences of poor hygiene practices and acquire the basic
knowledge and techniques to carry out their work safely.

1. “CLEANING”, “DISINFECTION” AND “HYGIENIZATION”

CLEANING. Cleaning is commonly defined as the “result of certain processes to which objects
or surfaces are subjected whose objective is to remove traces of impurities from them, whether
visible or invisible, returning them to their new appearance.” According to this definition, an
object could be considered clean when its appearance seems to evidence it: at first glance it is
free of dirt, it may also be shiny and smell good. But cleaning has different levels depending on
what is being treated, the previous definition may be valid for an ornamental object or office
furniture, but not for cleaning a kitchen counter, a cutting board or any container to contain food,
among others. As we already know, microorganisms need a series of requirements to survive
and multiply, among them humidity and, in general, food are essential. In environments
completely dry and in the complete absence of food No they can
survive, except those that have developed a strategy that them It allows
keep waiting for the environment to be favorable to you, which is why you do not

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DIDACTIC UNIT. SAFETY AND HYGIENE
Sweeping in kitchens and raising dust in places where food is handled is permitted.

DISINFECTION. When we refer to the cleaning applied to elements in contact with or related to
food, the level of demand is raised. Cleaning must have a specific and essential attribute:
disinfection, which must guarantee the use, without risk of contamination, of all those elements
that have been subject to cleaning treatment. To achieve this, it is essential to minimize the

TEACHER: ENG. RITA SILVIA ALVARADO VARA

 number of microorganisms that can cause diseases. The two processes, cleaning and
disinfection, are closely related since it is not possible to disinfect something that is dirty; the
microorganisms would be protected from the disinfectant by the dirt itself.
DISINFECTION METHODS. Disinfection can be carried out by physical or chemical methods.
Among physicists the most common is TEMPERATURE. By immersing the utensils in a bath at a
temperature above 80ºC for three minutes, we achieve a sufficient degree of disinfection. This is
the method applied by the dishwasher and also by the steam cleaning machine in surface
treatment.

A second physical procedure is ULTRA-VIOLET rays, which in practice is reduced to disinfecting

knives.
The second method is using DISINFECTANT PRODUCTS, some are incorporated into the
detergent products and others are presented independently. Not all of them have the same
degree of effectiveness, some do not act against certain bacteria. The most common are
hypochlorites, quaternary ammoniums, phenols and iodines. The most widespread is bleach
(sodium hypochlorite), both for its effectiveness against all types of bacteria and forms of
resistance, and for its relative low price. Very acidic or very alkaline products are also
disinfectants.

SANITATION. It is the result of both processes, CLEANING + DISINFECTION, meaning that the
treated objects meet the necessary requirements to be used without danger of contamination
both for the food that comes into contact with them and for the people who use them.

We should not confuse disinfection with sterilization, the latter implies the destruction of all types
of microorganisms, which is only achieved through procedures that are not applicable to the
cleaning processes at hand.

2. DIRT AND SUPPORT

We call support the surface or object on which the dirt is deposited. The importance of considering
this aspect of cleaning is because its composition and characteristics affect the way dirt and
microorganisms are eliminated. The regulations require that the materials be easy to clean, non-
porous and as smooth as possible in texture without grooves or recesses. But it is inevitable that
we are faced with machinery, certain elements of the installation and even utensils, which are not
easy to clean. The composition of the support can also determine the use of certain products or
materials.

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cleaning agents, which, although very effective, due to their chemical composition and/or
aggressiveness could damage the object or surface being cleaned.

Depending on the state of the dirt we can classify it into:

Free: It is not fixed to the support and is easily removable, such as dust, dirt or certain
ingredients such as the flour. Adherent: Due to your own
composition, such as a fat or any other that
has been mixed with a liquid and has become in a pasta
more or
less sticky that remains adhered to the support. Its removal will require the use of a chemical
product and rub with a scourer.
Embedded: Dirt that, due to its difficult accessibility or because it has been subjected to very
high temperatures, is very difficult to remove, such as caramelized or even burnt fats. It will

TEACHER: ENG. RITA SILVIA ALVARADO VARA

 probably require prior scraping with a spatula or brush, a fairly abrasive material for rubbing
and a specific chemical product, or a powerful steam machine.

Depending on its composition, dirt is classified as:

Lipids: We find them mainly in meat products, fish, dairy products, egg yolks, and vegetable
fats. They are not soluble in water, so their elimination requires a detergent with high
emulsifying and dispersing power, whose effectiveness is enhanced by temperature.
Proteins: Most are soluble in water, but require an alkaline detergent and dispersant.
Sugars (glucose, sucrose): They are soluble in water and easy to clean, except for
caramelized ones.
Other carbohydrates: They have low or no solubility, they become gels. They are more
difficult to remove and require dispersing detergents. Mineral salts: Mineral-type dirt is not
usually soluble in water, acidic products are needed, sometimes common vinegar (acetic
acid) works.

3. CLEANING AND DISINFECTION EQUIPMENT AND PRODUCTS

MACHINERY

Dishwasher: Used to wash dishes, cutlery, glassware and other service materials. One of its
advantages is the speed of the processes, but above all, the final disinfection of the washed
materials. The washing process together with the very alkaline products used and the
temperature, which must reach 80ºC in the rinsing phase, guarantee correct cleaning and
disinfection. When the type of dirt and amount of adhered remains require it, the materials must
undergo a prior rinsing, thus avoiding the introduction of coarser dirt into the washing bath that
would reduce the cleaning capacity of the water.

Dishwashing: Used to wash kitchen utensils such as pots and pans. It is not as effective as the
dishwasher so its use is not very

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DIDACTIC UNIT. SAFETY AND HYGIENE
widespread. The reason is that the type of dirt, generally embedded, requires that it be removed
manually with more or less abrasive scouring pads before introduction into the machine. Its
operating mechanism is similar to that of the dishwasher, but with a more aggressive mechanical
action.

Steam machines: They are used to clean all types of surfaces such as countertops, walls, stoves or
ovens, among others. It is a tank-boiler where, through temperature, water vapor is generated that
reaches 130ºC. Generally, the use of detergents is not necessary, the steam generated is effective
on its own to remove dirt even if it is embedded, and the pressure is such that it reaches corners and
grooves that are difficult to access using other methods. The effectiveness of these machines is
directly related to their power, leaving the surfaces disinfected due to the temperature.

Floor scrubbing machines: They are used in large installations, generally in combination with
manual scrubbing for areas that the machine cannot reach. The machine scrubs, rinses and leaves
the floor dry.

UV disinfectants: They are used to disinfect tools such as knives, they work through ultraviolet
irradiation and act quickly and safely. The knives must be inserted perfectly clean.

TEACHER: ENG. RITA SILVIA ALVARADO VARA

PRODUCTS, SUPPLIES AND COMPLEMENTS

Chemical products: Detergents for industrial washing machines,

detergents with high emulsifying and dispersing power for cleaning surfaces and utensils,
descaling detergents for burnt grease, descaling mineral dirt, germicidal soap for hand washing,
disinfectants for food-use materials.
In this section, it is worth referring to the PH of the products, directly related to their cleaning
capacity. and also of
disinfection. The PH informs us about the acidity, alkalinity or neutrality of a product or solution. It
is measured with the following scale:

The products used to remove mineral dirt, such as limescale or iron oxides, are always acidic, while
those intended for grease and dirt in general are alkaline. Both will be more effective the closer they
are to the extremes, but they will also be more aggressive and dangerous to handle, potentially
seriously damaging the surfaces on which they are applied and of course the handlers.

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To remove dirt: Spatulas, scouring pads, descaling pads, pumice stone, brushes.

To drag, remove dirt and rinse: Cloths, mops, glass and wall cleaning accessories, drag rubbers with
stick for floors, cleaning buckets, double tank floor mopping buckets.

Others: Rubber gloves, cellulose, garbage collectors, plastic buckets with lid and pedal for collecting
solid waste (colored to classify), plastic garbage bags.

PRODUCT AND MATERIAL REQUIREMENTS

All products and materials used for cleaning and disinfection will be authorized by health (General
Sanitary Food Registry) and will be suitable or specific for use in kitchens.

Detergents and cleaners intended for the food industry and also for domestic use, used under the
conditions recommended by the manufacturer, will not damage the objects on which they are used
or the hands of the users.

When choosing detergents and disinfectants, in addition to their specific effectiveness, the ease of
disposal must be taken into account and, in the case of disinfectants, when they are going to be
used on metals, that they are not corrosive.

After having carried out their action, all cleaning products for food use must be able to be eliminated
from utensils, appliances and installations, rinsing them with drinking water or steam, except for
some rinse aids for dishwashers, which are applied in very small doses. at the end of cleaning in the
rinsing phase.

TEACHER: ENG. RITA SILVIA ALVARADO VARA

The corresponding technical data sheets will be available for all cleaning and disinfection products
that must be known and available to the people who use them with the following information:

‐ Intended use

‐ Degree of danger

‐ Composition

‐ PH

‐ Dosage

‐ Rules of use and precautions for use

APARICIO POMARES PUBLIC TECHNOLOGICAL HIGHER EDUCATION INSTITUTE

DIDACTIC UNIT. SAFETY AND HYGIENE
‐ recommendations maintenance and storage

‐ Actions against accidents

In order to avoid the risk of confusion with water, the products liquids for
Industrial dishwashers must be colored.

Containers containing substances for cleaning and disinfection must always be properly
identified.

Chemical products, especially acids and alkalis, should not be mixed, as toxic gases are
released from the reaction.

It will be stored away from food.

4. CLEANING AND DISINFECTION PROCESSES

A cleaning process is a set of sequentially ordered tasks carried out by people who operate
machines and/or equipment and use products, in accordance with established standards,
applying the appropriate techniques to each phase of the process.

It is necessary to differentiate the cleaning carried out by the specialized personnel responsible
for this activity, from that carried out throughout the food preparation processes by those who
prepare and present the food. The first is much more complex, however, it is advisable that all
personnel involved know the basic procedures and precautions that must be taken in each case.

The processes have a first division into phases. Each of them corresponds to certain tasks that
must be carried out in accordance with the established rules and procedures, respecting the
safety regulations and each of them.

Mechanical cleaning systems usually simplify processes significantly since the machines can
carry out various tasks without interruption and sometimes simultaneously, such as a steam
cleaning machine that can disinfect and dry at the same time or the dishwasher. that clarifies,
disinfects and practically leaves the materials dry due to the temperature it reaches.

TEACHER: ENG. RITA SILVIA ALVARADO VARA

In medium or small-sized installations, the different surfaces: floors, walls or countertops, except
for periodic or general cleaning, are usually treated manually. The main reason is the high cost of
the machinery.

TEACHER: ENG. RITA SILVIA ALVARADO VARA

 APARICIO POMARES PUBLIC TECHNOLOGICAL HIGHER EDUCATION INSTITUTE
DIDACTIC UNIT. SAFETY AND HYGIENE

CLEANING AND DISINFECTION PROCESS

PHASES TASKS PRECAUTIONS

Remove possible foods from the

environment that may be contaminated
Preparation during the process.

Remove work utensils and household If this is not possible, cover the
items, both clean and dirty containers tightly.
Disconnect and unplug machinery
Protect or insulate outlets

Previously set the cut to 0

If it is machines, dismantle the elements
necessary to carry out the tasks.

Remove loose dirt and, if necessary, lift or Do not raise dust and prevent
scrape off the coarsest dirt with the help of remains solids HE
a spatula. move to other areas when
scraping
Apply a solution Detergent
appropriate to the type of dirt and the If the dirt is very adhered, let it
surface or materials to be treated, diluted act for a few minutes.
in preferably hot water.
Floors and vertical surfaces are washed
and disinfected at the same time with
mixed products

Using a scouring pad, a brush, a cloth, or a

mop if applicable, remove the dirt.

Cleaning Rinse to remove dirt and suspended Clarify

detergent residue with the help of an conscientiously ensuring that
absorbent cloth. If it is tools or removable No
elements with running water. Floor it with a solid remains remain
mop or directly with a hose without
splashing.

Dry the countertops with a clean cloth or Humidity facilitates the

paper. Utensils and machinery can let presence and proliferation of
dry off to the air microorganisms,
placed vertically. attention to slots and
corners
For drying floors, better results are
obtained using rubber tools.

TEACHER: ENG. RITA SILVIA ALVARADO VARA

Disinfection Disinfect if necessary Keep
he
product in contact the
time set in the
specifications

Stored Save in place Special attention to

protected from dust everything that
he room service material. that
Cups and cups upside down. will be used with
Supplies and tools food
in the place cooked that No
intended for them also protected from are going to be treated
dust. with temperature
Kettles, saucepans …face
down.
Vertical tables
GENERAL RULES
a. At the end of each work day, all elements of the facility, such as countertops and
work tables, removable elements of cutting and shredding machines, utensils and
any other element that comes into contact with food, must be cleaned and
disinfected.
b. Utensils work areas, countertops and tables, must be cleaned and
disinfected after coming into contact with raw food.
c. Those areas must also be washed and disinfected before use.
work equipment, machines or utensils that are not used daily.
d. Disinfection will be carried out after cleaning by exposing the treated surface or
object to the concentration and time indicated by the manufacturer.
e. Cleaning should always be done from top to bottom.
f. Materials that have been disinfected using chemical products must be rinsed with
drinking water, and dried if necessary, before coming into contact with food again,
including the cleaning cloths themselves.
g. Rinsing must ensure that there are no traces of detergent or disinfectant and no
physical contaminants derived from the materials used such as brush bristles or
scouring pad residue.
h. Product handling of all chemical products will be done with
Extreme caution when there is a risk of food contamination.
i. All cleaning materials and containers must be kept
perfectly clean. At the end of the day they must be cleaned and those destined for
areas in direct contact with food, disinfected.
j. All materials used in room service will be machine washed. As we have seen, the
rinse temperature offers sufficient guarantee of sanitization as long as it exceeds
80ºC.
k. The waste collection bins will be located in nearby places where waste is generated,
far enough away from the food to avoid contamination. They must be used with
plastic bag to prevent
from getting excessively dirty and to facilitate emptying. They must be kept perfectly
clean, both inside and outside. They must be washed and disinfected daily.

TEACHER: ENG. RITA SILVIA ALVARADO VARA

 l. The emptying of the bins will always be carried out daily and as many times as
necessary depending on the volume and also the type of waste generated.
m. There must be garbage collectors, located in a place or area duly isolated from the
kitchen, which will be those that move outside the building or facility to be emptied
by the service. collection of
rubbish Both the collectors and the premises must be washed and disinfected daily.

5. THE CLEANING AND DISINFECTION PLAN

The APPC regulations aim to establish a system that ensures hygiene with the utmost
rigor at all times of processes related to food handling. Furthermore, according to the
Occupational Risk Prevention Law, workers have the right to know the health risks
derived from their activity and the forms and mechanisms of prevention. The ideal
instrument to achieve these objectives is a good cleaning and disinfection plan.
The plan must contemplate the facility and its elements in each of its areas, the furniture,
machinery, utensils, ovens and all types of materials used directly and indirectly in the
reception, preparation and distribution of food. For each of them, a protocol must be
established that clearly indicates the treatment they must receive based on their degree
of danger: cleaning and disinfection procedure required, how to carry it out, how often,
with what products and materials, the precautions to take and a self-control method to
verify the result.

The companies supplying the chemical products actively participate in the establishment
of these plans, providing advice on the suitability of the products and application
procedures, even developing complete plans for each establishment.

Example of sanitizing cutting boards:

Procedure:

‐ Remove food remains with the help of a spatula if necessary

‐ Prepare detergent solution in the sink

‐ Leave to soak for the necessary time

‐ Wash by rubbing with a scouring pad and/or brush

‐ Clarify

‐ Prepare disinfectant solution

‐ Immerse and let time act specified

‐ Rinse with hot water

‐ Let drain and dry in position vertical

‐ Place in appropriate place Frequency: After each use.

Products: Detergent and disinfectant.
Materials: Scouring pad or brush, spatula, gloves. Critical points:
Cuts, incisions, grooves Self-control: Absence of odors and strange colors.

TEACHER: ENG. RITA SILVIA ALVARADO VARA

6. EXERCISES

1. Explain the consequences that may arise from an incorrect

sanitizing food containers and plates that will be used in food service on an airplane
or train.

2. Using the labels of three industrial cleaning products for different uses, analyze the
risks of incorrect use for both people and the materials in question.

3. Prepare a list of all the elements of a restaurant facility, classifying them into groups
according to the degree of danger for food contamination and the need for
disinfection.

4. Prepare cleaning protocols for:

‐ Kitchen countertops and work tables

‐ Knives

‐ kitchen floors
5. Perform complete cleaning and disinfection of a work table
correctly using the necessary materials and products.

7. BIBLIOGRAPHY
‐ INSALUD (1990): Organization of Cooking and Food in Health Centers. Edit
INSALUD
‐ Armendariz, J.L. (2008): Security and hygiene in the
Food handling . Paraninfo Editorial.
‐ HYGIENEV. Guide to the elaboration of a cleaning plan and
disinfection.
Editorial Acribia SA
‐ Regulation 853/04 of the European Union
‐ Royal Decree 3484/2000, which establishes hygiene standards relating to food
products.
‐ Royal Decree 770/1999, of May 7, which approves the technical-health regulations
for the production, circulation and trade of detergents and cleaners.

TEACHER: ENG. RITA SILVIA ALVARADO VARA