WHITE PAPER The importance of good cleaning tools maintenance is recognised by the Global Food Safety Initiative (GFSI) and reflected in their approval of Global food safety schemes, including the British Retail Consortium (BRC); and the Food Safety System Certification (FSSC), which now contain sections specifically related to this. This White Paper provides useful information and advice on the maintenance of manual cleaning tools for use in food processing and service industries, in order to aid compliance with Global food safety schemes and help hygiene staff optimise their cleaning efficacy and equipment control. CLEANING TOOL MAINTENANCE What the Global food safety schemes say BRC Issue 7 (2015)1 • Clause 4.11.6 - Cleaning equipment shall be: - Hygienically designed and fit for purpose - Suitably identified for intended use (e.g. colour coded or labelled) - Cleaned and stored in a hygienic manner to prevent contamination - Equipment used for cleaning in high-risk and high-care areas should be visually distinctive and dedicated for use in that area. FSSC 22000 version 4.1 (2017)2 • ISO/TS 22002-1:2009 Prerequisite programmes on food safety Part 1: Food manufacturing • Clause 8.6 - Preventive and corrective main tenance - A preventive maintenance programme shall be in place. - The preventive maintenance programme shall include all devices used to monitor and/ or control food safety hazards. • Clause 11.2 - Cleaning and sanitizing agents and tools: - Facilities and equipment shall be maintained in a condition which facilitates wet or dry cleaning and/or sanitation. - Cleaning and sanitizing agents and chemicals shall be clearly identified, food grade, stored separately and used only in accordance with the manufacturer’s instructions. - Tools and equipment shall be of hygienic design and maintained in a condition which does not present a potential source of extraneous matter. • Clause 11.3 - Cleaning and sanitizing programmes: - Cleaning and sanitizing programmes shall be established and validated by the organization to ensure that all parts of the establishment and equipment are cleaned and/or sanitized to a defined schedule, including the cleaning of cleaning equipment. - Cleaning and/or sanitizing programmes shall specify at a minimum: a. areas, items of equipment and utensils to be cleaned and/or sanitized; b. responsibility for the tasks specified; c. cleaning/sanitizing method and frequency; d. monitoring and verification arrangements; e. post-clean inspections; f. pre start-up inspections. • Clause 11.5 - Monitoring sanitation effectiveness: - Cleaning and sanitation programmes shall be monitored at frequencies specified by the organization to ensure their continuing suitability and effectiveness. What you need to do to comply Cleaning tools as a source and vector of contamination Typically, cleaning tools are used over large surface areas and are therefore capable of collecting (and subsequently spreading) contamination. There may Vikan A/S - Department of Hygiene 02 Copyright © 2018 Vikan A/S · All Rights Reserved
Share
Print
Download PDF file
