FOOD HYGIENE WHEN IS A FOOD


CRAFTBUTCHER l JULY/AUGUST 2017 21


SURFACE CLEAN? by Paul Hobbs, Principal EHO at Horsham District Council


(99.999%) is required within 5 minutes. Te BS EN 13697 standard


tests bactericidal performance on a non-porous surface. Te same four test bacteria used in the BS EN 1276 standard are also used in this test, but BS EN 13697 can also be extended to include fungicidal activity. To meet the BS EN 13697 standard, a 4-log reduction (99.99%) in bacteria is required within 5 minutes If you are unsure if your


IN situations where physical separation of preparation areas and surfaces for raw meat and ready-to-eat foods (RTE) is not possible, the risk has to be controlled through effective cleaning & disinfection. Separate equipment and utensils however should always be used. Te Food Standards Agency (FSA) E. coli O157 Control of Cross-contamination Guidance for food business operators and local authorities recommend that where the same areas and surfaces are used for raw and RTE foods, a two stage cleaning operation using chemical cleaning products should be employed.


Stage 1 Cleaning: Remove visible dirt and debris; then spray the cleaning product directly onto the surface or equipment. Depending on the degree of soiling allow sufficient time for the product to penetrate the soil. Agitate heavily soiled areas if necessary and then simply wipe away with a clean cloth or absorbent paper to leave a fresh clean surface.


Stage 2 Sanitising: Spray a disinfectant/sanitiser directly onto the surface, ensuring an even coverage. Allow sufficient contact time, as recommended by the manufacturer, before rinsing the surface with fresh clean water or a clean damp cloth. Allow to air-dry, or dry the surface with disposable


paper towels.


Why is a “Two-Stage” Process Required? In areas where both raw and ready-to-eat foods are handled in the same area, there is a risk of bacteria being transferred from raw food to cooked or ready to eat items and this may cause serious food poisoning to the consumer. Te FSA recognise this


danger and cite scientific evidence to support that "effective chemical disinfection can only be achieved on visibly clean surfaces” hence the need for a first stage cleaning process to remove visible dirt, food particles and debris before using the sanitiser for disinfection. Te FSA also comments that “when used in a single-stage process, sanitising products are only suitable as an interim ‘clean- as-you-go' measure and never as a disinfection control for cross-contamination."


Selecting Sanitisers or Disinfectants Te FSA recommend that chemical sanitisers and disinfectants used in these areas need to comply with BS EN standards 1276 and/or 13697 or equivalent. Te BS EN 1276 standard


is a suspension test used to evaluate bactericidal activity of chemical disinfectants. Four test organisms are used, including E. coli, and to satisfy the test a 5-log reduction


chemical cleaning products comply, the different brands of cleaning chemicals can be checked that they are compliant by referring to the website http://www.disinfectant-info. co.uk/ You must obtain the


correct information from your suppliers regarding cleaning product dilution needed to ensure the product is effective. Over diluting the product will make it ineffective at killing bacteria whilst under dilution will cost you money.


Because the FSA place


great emphasis on controlling cross contamination through cleaning, your visiting EHO will scrutinise your cleaning operations. Surfaces may look physically clean but if disinfection is ineffective those harmful bacterial will survive and pose a risk. Some local authorities have invested in hand held swabbing equipment which gives an instant digital readout to show how clean the surfaces really are. It is now common practice for the EHO to swab food preparation surfaces and if the results are poor this may be detrimental to your Food Hygiene Rating Score. Te Primary Authority


Assured Advice produced by the NFMFT and Horsham District Council gives advice on effective cleaning and disinfection, there are also cleaning schedule templates which can be downloaded from the Federation's website www.nfmſt.co.uk n


DIARY DATES 2017


LOCAL ASSOCIATION / COUNCIL MEETINGS & EVENTS SEPTEMBER 11 Spalding & E Elloe BA Meeting


Mrs M Barnes: 01775 713482 / barnesjonathan@sky.com 19:30 Te White Horse Inn, Spalding For further info contact secretary


SEPTEMBER 11 LRMTA Meeting R Kelsey Tel: 01892 541412 / roger@nfmſt.co.uk


19:00 Te Holiday Inn, Sipson Road, West Drayton UB7 0JE For further info contact secretary


SEPTEMBER 12 Midland Council AGM


7.30pm for 8.00pm Fox & Anchor, Brewood Road, Cross Green, Wolverhampton CV10 7PW For further info call John Taylor Tel: 02476 672943 / 07885 474291


OCTOBER 8 Bakers & Butchers Extravaganza including Te Great Yorkshire Pork Pie, Sausage & Products Competition Yorkshire Event Centre, Harrogate. For further info contact: Mike Ward Tel: 07712 631742 / maward11@btinternet.com


NOVEMBER 11 Te Annual Confederation of Yorkshire Butchers Councils Dinner Dance


Best Western Cedar Court Hotel, Bradford.


For further info contact: Terry McEvoy on 07984 908809 or Mike Ward on 07712 631742


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