What can you observed from the picture?

What can you observed from the picture?

What can you observed from the picture?
What can you observed from the picture?
•Cleaning and disinfection are
the most frequent operations in
modern food processing.
Carelessness may cause
considerable economic
loss, and loss of
reputation on the market.
•The hygienic standards
respected in processing
plants depend on
kinds of production.
•Regarding all other technological
operations and processes,
cleaning and disinfection
procedures must follow detailed
instructions and responsible
personnel be assigned.
 Steps/Procedure in Cleaning
and Disinfection of Tools,
Equipment and the Laboratory
Area
 Complete cycle of cleaning
and disinfection (Huss, 1994):

1. Remove food
products; clear area
from bins,
containers, etc.
 Complete cycle of cleaning
and disinfection (Huss, 1994):
2. Dismantle equipment
to expose surfaces to
be cleaned. Remove
small equipment, parts
and fittings to be
cleaned in a specified
area.
 Complete cycle of cleaning
and disinfection (Huss, 1994):
Cover sensitive
installations to protect
them against water, etc.
 Complete cycle of cleaning
and disinfection (Huss, 1994):
3. Clear the area,
machines and equipment
of food residues by
flushing with water (cold
or hot) and by using
brushes, brooms, etc.
 Complete cycle of cleaning
and disinfection (Huss, 1994):
4. Apply the cleaning
agent and use
mechanical energy
(e.g., pressure and
brushes) as required
 Complete cycle of cleaning
and disinfection (Huss, 1994):
5. Rinse thoroughly with
water to completely
remove the cleaning
agent after the appropriate
contact time (residues
may completely inhibit the
effect of disinfection).
 Complete cycle of cleaning
and disinfection (Huss, 1994):
6. Control cleaning.

7. Sterile thru
chemical disinfection
or heat
 Complete cycle of cleaning
and disinfection (Huss, 1994):
8. Rinse off the sterilant
with water after the
appropriate contact time.
This final rinse is not
needed for sterilants, e.g.,
Hydrogen Peroxide based
formulations which
decompose rapidly
 Complete cycle of cleaning
and disinfection (Huss, 1994):
10. Control cleaning and
disinfection.
11. In some cases it will be
good practice to re-disinfect
(e.g., with hot water or low
levels of chlorine) just before
production to begin again.
Quiz.
Direction: Identify whether an object is a Cleaning or
Disinfecting Tool. Write Yes or No and indicate
whether it is a Cleaning Tool or Disinfecting Tool.
1. 2.
Quiz.
Direction: Identify whether an object is a Cleaning or
Disinfecting Tool. Write Yes or No and indicate
whether it is a Cleaning Tool or Disinfecting Tool.
3. 4.
Quiz.
Direction: Identify whether an object is a Cleaning or
Disinfecting Tool. Write Yes or No and indicate
whether it is a Cleaning Tool or Disinfecting Tool.
5.
Answer Key:
1. Yes. Cleaning
2. Yes. Disinfecting Tool.
3. No
4. Yes. Cleaning
5. No
ACTIVITY:

•Construct a Cleaning plan/Schedule

in your home kitchen and distribute
the tasks with family members.
Apply the Complete Cycle of Cleaning
and disinfection according to Huss.
Assignment:

•Using creative writing, creatively

describe the Steps/Procedure in
Cleaning and Disinfection of Tools,
Equipment and the Laboratory
Area in a sequence.