CURSO
09 · ESTABLISHMENT HYGIENE
Cleaning and disinfection
Cleaning removes dirt and residues; disinfection reduces microorganisms to acceptable levels. Disinfection does not replace cleaning.
Basic sequence
- Remove visible food residues and dirt.
- Apply detergent and clean according to the product instructions.
- Rinse when appropriate.
- Apply disinfectant under the specified conditions: concentration, contact time and surface.
- Rinse if required by the product and allow the surface to dry/drain hygienically.
- Verify and record according to the cleaning and disinfection programme.
The cleaning and disinfection programme must define
| What | How | Who | When | Verification |
|---|---|---|---|---|
| Surfaces, equipment and utensils | Method, products, concentrations and conditions of use | Person responsible for the task | Frequency defined according to risk and use | Who checks and how it is recorded |
| Higher-risk areas | Reinforced procedure | Trained staff | Before/after critical operations | Inspection, records and, where appropriate, controls |
CHEMICAL SAFETY
Never mix chemical products. Keep them identified and separate from food and use them only according to the label/technical data sheet. Do not transfer products into containers that could be confused with food.
Never mix chemical products. Keep them identified and separate from food and use them only according to the label/technical data sheet. Do not transfer products into containers that could be confused with food.