Cleaning and disinfection according to HACCP (Hazard Analysis Critical Control Point)
In particularly hygiene-sensitive areas such as hospitals or kitchens, the premises and existing equipment must be kept clean by careful cleaning and, if necessary, disinfecting. Since different areas and objects have different cleaning intervals, a cleaning plan must be designed and visibly hung up in the respective area that is to be cleaned. This plan has to show in detail:
- what (equipment, surfaces, floors),
- when (after use, daily, weekly),
- with what (detergent and dosage)
- and by whom (responsible employee)
it is to be cleaned.
Completed work must be precisely recorded and documented by signature in a comprehensible way to enable controlling. It should be noted that cleaning and disinfection are two different processes. Cleaning aims to remove contamination, i.e. any undesirable substance including product residue, micro-organisms, detergent and disinfectant residue. Thorough cleaning has been proven to remove over 90% of microorganisms and germs from surfaces.
Disinfection involves chemical and physical processes to kill micro-organisms to a level that is neither harmful to health nor impairs the quality of food.