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as possible indicate what is to be cleaned, how, and on which days. A template for such a plan is to be found on page 26. Then, it should be recorded in writing that the prescribed cleaning also actually took place. The respective employee confirms this on the hygiene plan by dating and signing the form. The hygiene plan can readily be expanded to address customer wishes and hygiene demands: The supervisor or facility manager initials that the extra work was monitored and, if something was found to be not in order, that it was rectified by the time the following check is scheduled. If cleaning occurs several times a day, a column can also be provided to note the respective time. Monitoring by supervisors and facility managers What are the means available to the supervisor or facility manager There are strict hygiene regulations for handling food in commercial for ensuring that everything was cleaned and disinfected properly? kitchens. Compromise is not an option. Photo: rationell reinigen For a start, there are the customary visual checks, such as: 33Are the hands clean (also under the finger nails as well)? 33 effective wetting. The rinsing pattern of the jets should be inspect-Has jewelry been removed before work? 33 ed after each cycle, or more specifically, after each meal (breakfast,Are employees wearing head covering? 33 lunch, evening meal) or at least once daily. If the spray jets areAre disposable gloves being worn? 33 clogged or soiled, they must be cleaned.Are work clothes being worn and are they clean? 33 Furthermore, a daily operating log must be kept to record, amongAre especially sensitive areas and work equipment hygienically clean (work surfaces, knives, chopping boards)? other things, start and finish times, selected conveyor speed, tank 33 temperatures, cleaner tank replacements, cleaner concentrationAre the spray jets in multi-tank dishwashers perfectly clean or is there any dirt attached to them? monitoring for conductivity and water changes. Any basic cleaning 33 or descaling work, repairs, maintenance and any malfunctionsDo the dishes come out of the dishwasher looking perfectly clean? detected must also be documented. In particularly hygiene-sensitive buildings with people who have compromised immune systems it may also be necessary to carry Auditing food processors and manufacturers out direct contact tests in addition, in order to document that no Food processing companies can be certified according to the increased germ load is emerging. Chopping boards, knives, work international standard for the auditing of food producers (IFS). surfaces and dishes are sampled to this end. IFS certification is a combination of the DIN EN ISO 9001 quality management system and the previously described HACCP system. Multi-tank conveyor dish washers The IFS thus deals with the development of a quality management Higher degrees of hygiene are required for multi-tank conveyor system for the food sector, with an emphasis on food hygiene. dish washing machines, in which dishes are transported on a belt Three criteria are of particular relevance when it comes to decid- and emerge clean again at the other end after only a relatively ing which hygiene standard is to be specified for the respective short time. In contrast to single tank dish washers these machines commercial kitchen: cope with a considerably higher number of items and are only 33Health risk profile of the facility used to prepare foods used in kitchens serving particularly many meals. The German 33Number of meals served DIN 10510 standard presents a range of comprehensive tests and 33Health of those eating the food record-keeping obligations as the current state-of-the-art. In addi- Commercial kitchen operators bear the brunt of the responsibility tion, DIN 10510 makes suggestions regarding the documentation and decide which hygiene measures are implemented. As a rule, of test procedures. the facility service provider has an advisory role and is responsible This includes daily monitoring of the operating temperature, cycle for the technically correct implementation of hygiene measures. time, cleaner concentration, inspection of the rinsing pattern and He should ensure that his employees are aware of their responsi- dish cleanliness as well as periodic testing of the germ count in the bility and should provide them with in-depth training. Supervisors cleaning solution. To ensure optimum dish washing effectiveness, and facility managers should be instructed to perform inspections cutlery should be placed in the wash-baskets with the food end up, regularly and thoroughly to ensure that cleaning is carried out whereas sharp knives should have the blade pointing downwards properly, and to arrange for additional cleaning if necessary. N (to prevent any injuries when removing them). Knives, forks and Guido Hahn | B.S. Ecotrophology | spoons should be mixed and not sorted by type. This ensures more peter.hartmann@holzmann-medien.de GLOBAL CLEANING | ISSUE 2016 27


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