Please enter a word below
The UK is a unique food market for two key reasons. Firstly, a large proportion of its manufactured food products are ready-to-eat, preservative free and with a shelf life of typically 3-10 days. This market in 2014 is estimated to be £11.4 billion and is dependent on food hygiene systems to control pathogenic and spoilage microorganisms. Secondly, the market is heavily audited by food retailers, either via their own standards or via the Global Food Safety Initiative compliant, British Retail Consortium (BRC) Global Standards audit. Cleaning and disinfection (sanitation) programmes must therefore be effective at controlling (primarily microbiological) hazards and be audit compliant.
With all food production processes, both equipment and surfaces become contaminated with food residues, foreign bodies and microbial contamination. The removal and control of these contaminants, soil, is the process of sanitation. Cleaning and disinfection should always be considered an essential and integral part of the production process and a prerequisite of a HACCP system. All food manufacturers should have a company hygiene policy and included within this should be provisions for an effective approach to the hygiene management system. The cleaning and disinfection methods for the site need to be developed using a hazard analysis approach. BRC and Retailer Codes of Practice require the Food Business to document this assessment.
The attached article shows the ten step ideal path for the development of a cleaning and disinfection management programme.