Pure manual labour: Manual cleaning in the food industry
The WHO estimates that more than 23 million people in Europe fall ill every year from contaminated food. Contaminated equipment and utensils are one of the five most common causes of foodborne diseases. The biggest risks: Bacteria, allergens, chemicals and foreign bodies. Technical aids and preventative measures such as hygiene stations are essential. However, one thing that must not be neglected in the food industry is the manual cleaning of machines, equipment and rooms.
Manual cleaning processes versus automated processes
The food industry relies on automated cleaning processes in many areas. These processes range from dishwashers and container cleaning and loading trolley cleaning systems to satellite foam cleaning systems, such as those offered by the PHT Group. These systems save time and labour and are usually indispensable in the modern food industry. Nevertheless, manual cleaning with brushes, sponges and scrapers has not become superfluous without exception. This is because machine cleaning primarily reaches its limits in areas that are difficult to access.
Limitations of automated cleaning
The greatest risk of contamination is in narrow, hard-to-reach areas behind or to the side of systems. In order to clean these areas mechanically, dismantling (COP: clean-out-of-place) is often necessary. This is time-consuming and has a major impact on operating processes. People are more flexible here than cleaning systems. They can reach places where no machine can. A good range of brushes and scrapers works wonders.
The second limitation relates to cleaning performance. If surfaces and machines in the food industry are not thoroughly cleaned, some microorganisms survive. They excrete a slimy, polymeric substance. This substance combines with other organisms. The result is a biofilm that settles on the surface. Disinfection alone is not enough to remove the biofilm. Manual labour is required here. Manual cleaning reliably removes the biofilm. An ideal cleaning process therefore consists of manual cleaning with brushes, followed by rinsing and subsequent disinfection. Rinsing and disinfection can be automated.
The manual cleaning process on surfaces:
- Provision of cleaning equipment (colour-coded), chemicals and personal protective equipment.
- Before use: cleaning and disinfection of new and used cleaning equipment.
- Checking the cleaning equipment, chemicals and chemical dispensers for suitability for use.
- Remove soiling with brushes, cloths and hoovers.
- Stubborn stains are removed by scraping, brushing, scrubbing and rinsing.
- If necessary, dismantle appliances for thorough cleaning and disinfection.
- Disinfect surfaces manually or mechanically after cleaning.
- Disinfect all cleaning equipment after cleaning.
Important: Regularly check air conditioning systems, sanitary facilities, water supply systems, washing and dishwashing systems as well as hand washing and drying systems for cleanliness. These usually have to be cleaned manually.
Automated cleaning processes in the food industry are important. Manual cleaning processes are just as important. If both go hand in hand and are carried out systematically, you will fulfil the hygiene requirements. We will be happy to advise you!