COOKING AND DEPOSITING
HYGIENE & CLEANING
MATTERS Manual cleaning
Amit M. Kheradia, Environmental Health and Sanitation Manager, Remco (a Vikan company) and Deb Smith, Global Hygiene Specialist at Vikan, discuss best practices relating to cleaning and disinfection of processing equipment parts, even when CIP systems are employed.
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n 2015, the World Health Organisation (WHO) estimated that more than 23 million people in Europe fall ill from eating contaminated food every year, resulting in 4,654 deaths. The use of contaminated equipment and
utensils is one of the top five contributing causes to foodborne illness outbreaks. Key food safety hazards of public health concern include bacterial pathogens, allergens, chemicals, and extraneous foreign material – and consequently, sanitation methods and
20 Kennedy’s Confection February 2024
equipment capable of minimising the risk of these hazards are required. Cleaning and disinfection of confectionery
production equipment and environmental surfaces (both food-contact or non-food contact) and the maintenance of sanitary conditions is an essential task to ensure product safety and quality, and to meet all relevant regulatory, industry, and global food safety standard requirements. Sanitation involves the removal of visible debris from the surface. This can be achieved in many ways, and a single sanitation method
will very often involve overlaps of a variety of sanitation activities. As Figure 1 shows, sanitation methods can range from being process-specific – such as clean-in-place (CIP) for sanitation of processing pipework and closed vessels – right through to the much simpler, process-agnostic manual cleaning methods which involve the use of a variety of cleaning tools including brushes, scrapers and squeegees. CIP technology will usually involve the automated sanitation of equipment parts, including the interior of pipes, vessels, or
KennedysConfection.com
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