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Cleaning systems and food safety

To achieve safe food is essential to a good cleaning and disinfection especially surfaces and facilities. Do not be confused, however, the industrial and domestic. In the first there is usually a greater amount of organic matter, plus facilities and conditions very different work. That differential factor is the design mechanisms requiring cleaning and disinfection effective.

Maintaining adequate and safe conditions in industrial food handling, in addition to controls at critical points in the production system, it requires the implementation of mechanisms to ensure complete hygiene of surfaces, equipment and work tools. The reason is simple: the impurities and dirt are fixed in a very complex way to the surfaces. Generally, they can be mechanically locked in pores, cracks and other irregularities. Hence eliminate considering that use a constant flow occurs, it is essential to prevent contamination and therefore the risk of food poisoning.

To eliminate pathogens or potentially polluting surface elements or facilities not simply apply conventional cleaning methods. Rather, you need to implement a system capable of overcoming the electrostatic forces or physicochemical bonding that occur both between impurities and impregnated surfaces as among the substances together. The sum between these connections can be expressed as adhesion energy. To achieve separation of these impurities, membership, we must supply products in quantity and appropriate manner.

Today there are solutions at hand to ensure that cleaning and disinfection are carried out correctly in the industrial field. A proper study of engineering design allows to evaluate not only the process line but also anticipate each of the aspects involved in a vital way along the supply chain for the production of food. For this reason the application of integrated cleaning systems, which get mixed in suitable proportions water and chemicals, the ideal temperature for the process, ensures maximum efficiency.

Cleaning piping, tubing or closed systems

Pipes, surfaces,gutter cleaning and closed systems are the most critical points in the Good industrial systems cleaning and disinfection of industrial food production systems incorporate piping, tubing or closed along which foods or ingredients systems. To achieve effective cleaning them it is customary to employ a solution that incorporates detergents and disinfectants is circulated through the equipment and installations for a certain time. The dissolved and dispersed by the cleaning agent components are carried by the circulating liquid. The prevailing criterion for effective cleaning is achieved is to try to generate a turbulent flow.

This turbulence occurs when fluid particles move haphazardly creating small eddies. Conversely, it is not sought to laminar flow circulation, which is what occurs when the liquid forms layers or levels which move over each other at different speeds without blending.

The turbulent flow only ensures the effectiveness of cleaning if you have the so-called Reynolds number in a strip of appropriate values. This indicator is considered density, liquid viscosity, average flow velocity and the diameter of the pipe. For proper and effective turbulent flow it is considered a Reynolds number between 3000 and 9000. located (dimensionless parameter).

The cleaning system CIP (Clean In Place)

A processing plant want to use a CIP cleaning system must meet certain special conditions designed to ensure the effectiveness of cleaning and disinfection. It is essential to have separate systems for raw materials and finished products.

Stainless steel is the preferred material for all surfaces and for all components that make up the production line material. The plant layout and piping must allow complete draining of all circuits.

On the other hand should ensure a high degree of turbulence of cleaning fluids on all surfaces to be cleaned. To monitor conditions such as concentration of solutions and evidence of effectiveness, must be installed adequate instruments and sampling points at critical control points cleaning circuit.

It also must ensure flawless operation of the cleaning cycle, without the possibility of cross contamination between chemicals and foodstuffs. To ensure that any leakage of cleaning products or food coming into contact during production cycles, it is recommended to install a drain discharge, between lines of production and CIP system. The CIP cleaning process does not consider manual intervention so that the control should be strict to avoid contamination.

The CIP cleaning effectiveness should be verified through a program of chemical, physical, microbiological and visual tests. Disinfection after cleaning may be effected by heat or chemicals. For this particular case it is advisable CIP cleaning, as are products that have a low consistency, so the risk of biofilm formation in any part of the line is low, which allows both cleaning the automated disinfection. Application of HACCP Within the manufacture of food products, it is important to analyze each of the critical control points, since there are multiple stages that make up the process, which can have a strong impact on the contamination of the final product. This contamination may be responsible for infections or poisoning by the presence of viable microorganisms and the possibility of toxin production of the same, as is the special case of Staphylococcus aureus and enteropathogenic strains ofEscherichia coli .

As a starting point that would ensure optimum product quality along with meet the multiple needs of the end consumer, it is essential to implement a manual of good manufacturing practices, which must be known and shared by each of the departments of the company or institution in which food is handled. For this reason, you should use a good logistics system to ensure proper handling, processing, fractionation, storage and transportation of food for human consumption.

At present there are greater complicity systems for ensuring product quality, which should be implemented not only to ensure proper chain of production but also as a competitive advantage among companies in the food category.Among others, include HACCP systems, Continuous Improvement, Auditing and Certification ISO 9000: 2000 Total Quality Management (TQM) and Total Productive Maintenance (TPM).

SOCIAL RESPONSABILITY

From the industrial point of view one of the primary objectives is to design the production plant working with maximum performance of each of its components to minimize both operational and cost inefficiencies. The main problem for your application can be derived from a low mentalization of the organization, which requires extreme vigilance of the systems considered.

The implementation of the CIP system requires heavy investment, associated with the space required to perform this automation. For this reason, looking for a design according to the needs of infrastructure as well as the importance of minimizing cost.

In the food sector, due to its complexity and social responsibility, it is necessary not only to ensure good manufacturing practices but also an integrated logistics chain which allows to engage with high quality standards both suppliers and distribution centers, to information finished the final consumer. In this long chain systems cleaning and disinfection they are essential.

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