One of the most crucial and significant parameter in determining the quality and the safety of the food is the cleaning and sanitation. The cleaning and sanitation in the food industry in Queensland is the part of the prerequisites. But what are the elements of these cleaning and how it is managed and maintained in the food industry.
Elements of the cleaning and sanitation in the food industry:
Obviously the cleanliness and the sanitation is the basic element of the food producing factories, warehouses restaurants and many other foods related places but there are some additional elements as well which are also considered as the part of this. These are as following:
Management of waste:
The production of various kind of the food often include the waste which is inedible but this could be recycled for other purposes. The waste must be disposed off from the food plant regularly and smartly. Some productions have introduced smart bins to separate the waste which could be recycled and reused.
Maintain a schedule:
The cleaning schedule should include the list of all the equipment which is present in the plant. These include the drains, floors, walls, utensils and every other item. Not only must this schedule have the list of all the items to be cleaned but also must have the schedule of when these were last cleaned and when these will be next cleaned.
The cleaning of the entire plant is the one task but in order to keep the production smooth and clean, the equipment should be cleaned even during the production such as when some food is spilled on the machines or the floors, it must immediately be wiped so that it does not stay there and causes bacteria or contamination.
Sanitation design rules:
When buying the equipment for the food industry, it must be ensured that it goes with the sanitation design rules. If some machine is difficult to clean, the chances are that it will never be cleaned properly and there will always be some part which will be left without the cleaning and the sanitation. The rules of the sanitation design include that the machines must be cleaned and inspected to the microbiological level and inside the machine there must not be any part which collects or stores any kind of the liquid that is not able to access and reach.
Cleaning equipment especially designed for these:
This equipment is designed especially for these so that these could be thoroughly cleaned. This specialized equipment is being used by the trained as well. Sanitation also include number of steps such as rinse the floor, clean and then apply the sanitiser.
Verify the results:
The documentation of the results of the cleanliness and sanitation must be well maintained so that these could be shown to any health department when necessary.