Bacterial contamination in the food industry represents a constant danger to public health. These outbreaks can be caused by several causes, often uncontrollable. For this reason, the most effective solution to avoid contamination is to design a plan of hygienic processes with products approved according to regulations.
The design and implementation of suitable protocols and processes for cleaning and disinfection allows: Extending the useful life of the final food product, reducing contamination by altered microorganisms such as Pseudomonas, and minimize the risk of the presence of pathogens such as Listeria monocytogenes, Salmonella spp, E. coli, among others, guaranteeing excellent results in the final product.
Hygiene in the food industry, integrates many aspects such as: hygiene of the manipulators, hygiene during and after production, hygiene of equipment and facilities, etc.
If we want efficient processes of cleaning and disinfection in the meat industry, what should be taken into account?
Cleaning and disinfection equipment adapted to the characteristics of the plant.
Training and qualified personnel.
Quality and temperature of the water used for cleaning.
Appropriate approved and disinfected products for each of the installation’s needs.
Personal hygiene (hands) hand sanitizer soap and alcoholic disinfectants. Depending on the level and type of dirt and process to be performed.
Adjusting all these aspects efficiently is a task that requires a great command and knowledge of the processes, regulations and characteristics of the approved products. For this reason, we recommend seeking the advice of professionals in the industrial hygiene sector, to achieve 100% safe processes.
It is also necessary to assess the advantages offered by industrial cleaning machines. Its workforce supposes, efficiency and reduction of costs in time and efforts in tasks of cleaning in supermarkets. Both in purchase format and rental of machinery can be found on the market; Scrubbers, industrial steam engines, industrial vacuum cleaners that respond to specific needs of the food industry.