MAINTENANCE AND CLEANING in HACCP
MAINTENANCE AND CLEANING in HACCP
Clause 6.1
1 General
Establishments and equipment should be kept in an appropriate state of repair and condition to:
• facilitate all sanitation procedures;
• function as intended, particularly at critical steps (see paragraph 5.1);
• prevent contamination of food, e.g. from metal shards, flaking plaster, debris and chemicals.
Cleaning should remove food residues and dirt which may be a source of contamination. The necessary cleaning methods and materials will depend on the nature of the food business. Disinfection may be necessary after cleaning.
Cleaning chemicals should be handled and used carefully and in accordance with manufacturers’ instructions and stored, where necessary, separated from food, in clearly identified containers to avoid the risk of contaminating food.
2 Cleaning procedures and methods
Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the use of water, and chemical methods using detergents, alkalis or acids.
Cleaning procedures will involve, where appropriate:
• removing gross debris from surfaces;
• applying a detergent solution to loosen soil and bacterial film and hold them in solution or suspension;
• rinsing with water which complies with section 4, to remove loosened soil and residues of detergent;
• dry cleaning or other appropriate methods for removing and collecting residues and debris; and
• where necessary, disinfection with subsequent rinsing unless the manufacturers’ instructions indicate on scientific basis that rinsing is not required.
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