Cleaning procedures according to HACCP
Cleaning procedures according to HACCP
Within the food sector there are many cleaning standards HACCP, BRC and FSCC are some certificates which are gaining in importance.
In this way, the standards that food processing companies must comply with are becoming stricter. In many cases, good compliance with these standards starts with the personal hygiene of employees within a company.
Cleaning standards HACCP
HACCP (Hazard Analysis and Critical Control Points) ensures food safety. For a complete description, we refer to "What is an HACCP certificate?".
Your company must meet numerous guidelines to obtain a certificate. At a minimum, you should take into account the following principles:
- Determine the possible hazards of the processes within your company.
- CCPs (Critical Control Points): Various points must be kept well under control to guarantee food safety.
- A standard is established per CCP.
- Record how the CCPs are systematically checked.
- Drawing up an action plan for each CCP.
- Regular checks on your HACCP plan are required and necessary adjustments need to be done.
Procedures
- Initially, check which surfaces need to be cleaned with chemicals and which residues need to be removed.
- Determine the right (chemical) product for cleaning. This guarantees effective cleaning without affecting the (work) surface.
- Decide how the surface can be disinfected. Here too, determining the right product is crucial for combating the type of micro-organism that needs to be tackled. Temperature and exposure time are of great importance here.
Chemicals
Precise determination of the right chemicals.
- Chemical dosage
The effectiveness of chemicals is determined by the dosage. How is the chemical product dosed or diluted at your company and how do you check this? - Exposure time
The ideal exposure time of the chemicals used must be checked and recorded in the cleaning process. - Storage of chemicals
The chemicals must be stored in a safe place, inaccessible to unauthorized persons. - Efficient and correct cleaning also depend on other aspects of the 'Sinner Circle'.
Cleaning procedures
Both cleaning tasks themselves and the frequency of cleaning must be recorded and written in the cleaning process. At what times (before, during or after?) within the production process is cleaning carried out and at what frequency?
All safety regulations for and by employees must be enforced at all times during cleaning. These procedures are also recorded in the cleaning process.
The use of the correct equipment and materials is also determined together with the correct doses, calibration and settings.
A procedure with regard to a final inspection is also established to conclude. Determine herein when the cleaning task is completed and how the final control is carried out. Collect the results of these controls, which will certainly be useful for any (external) checks or audits at a later date.
Learn more about food safety and hygiene
Food processing companies face strict safety and hygiene requirements on a daily basis. At BOONS FIS, we support you with knowledge, experience and well-thought-out solutions tailored to your production environment.
Visit this news page regularly, where we offer insights to make your processes more efficient and safer. In this way, you can continue to meet the applicable standards and to strengthen customer confidence.