Thursday, 7 July 2011

The Why, What and How Clean of Cleaning

--Why is it so important to clean?
It is one of the most important supporting program for an effective food safety management system


--What is cleaning?
The removal of unwanted material like soil or dirt from equipment and surroundings which support microbial growth. Debris of food are good for bacteria.

--How clean is clean?
  • Chemically - When chemicals used to clean are removed by rinsing.

  • Physically - When all visible soil, dirt and residues are removed.

  • Microbiologically - When numbers and types of microorganisms are removed to an acceptable level of less than 100/cm(square) on all equipment and surfaces.
chopped by at
Labels:

2 comments:

  1. Espelle Zipei12 July 2011 at 15:00

    zipei : You may give some examples on the different example of soils. such as mineral deposits on kettles

    ReplyDelete
  2. HL,JM,SM,J,K13 July 2011 at 20:27

    Kimberely: On a whole this blog is quite good except for the lack of a master cleaning schedule and pest control methods.

    ReplyDelete

Subscribe to: Post Comments (Atom)