WHITE PAPER Optimising Food Safety Through Good Cleaning Tool Maintenance DEBRA SMITH - GLOBAL HYGIENE SPECIALIST, VIKAN A/S, RÆVEVEJ 1, 7800 SKIVE, DENMARK KEYWORDS Cleaning tools; Equipment maintenance; Food safety, hygiene and quality; HACCP prerequisites; Hygienic design; Decontamination; Cross-contamination; Risk. Words that are underlined and in italics are defined, in the context of this White Paper, in a Glossary in Appendix 1. INTRODUCTION Cleaning is a critical step in the management of food safety and quality. Consequently, the correct maintenance of cleaning tools by the food industry is essential to minimise the risk of microbial, allergen, and foreign body cross-contamination. This, in turn, aids compliance to relevant regulatory and legal requirements, HACCP prerequisite programs, and audit standards. Additionally, this process can have many other benefits including: • improving the effectiveness and efficiency of cleaning, thus reducing the downtime required to clean; • improving food safety, quality and shelf-life; • reducing waste; • minimising the risk of product recalls; • protecting/improving the reputation and income of the food business; • minimising the risk of prosecution; and • associated cost reductions. Vikan A/S - Department of Hygiene 01 Copyright © 2018 Vikan A/S · All Rights Reserved
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