Sanitation infrastructures need to be adapted to a number of specific contexts, including the expectations of customers and organizations, in order to achieve the general sanitation objectives of providing a healthy environment, protecting resources such as equipment, production rooms, products and personnel, and above all ensuring the safety and security of consumers.
Sanitation is a set of techniques and procedures designed to achieve better results. If done incorrectly, it can have devastating consequences. However, this is not a task to be neglected, and should be entrusted to a professional.
Despite the presence of other types of cleaning, wet cleaning (water and detergents) at low and high pressure remains the most widely used method in the food industry. This type of cleaning is suitable for most equipment and sectors. It is therefore necessary to master their use in order to guarantee the safety of equipment and foodstuffs, while controlling the hazards associated with the chemicals to be used.
Establishing cleaning frequencies depends on a number of factors, which vary from one sector to another. In food factories, a comprehensive prevention program is required, including daily, weekly, monthly and other cleaning schedules... Tasks must be performed and documented to ensure that frequencies are carried out as planned. Quality control must also be ensured, in the sense that tests and checks are carried out regularly to check whether these frequencies are keeping bacteria levels low. Regularly, you need to ask yourself the question to make sure that the program is really effective. Frequency cleaning includes work at height and on the floor.
Dust particles are highly volatile and can accumulate anywhere in your factory or warehouse. What's more, inaccessible areas are often neglected and represent the perfect place for dust and dirt to accumulate. Cleaning overhead structures prevents this accumulation from falling on your employees, products and production lines.
Extra-Solution has a team specialized in cleaning equipment at height, such as..: Ventilation hatches, Overhead pipes and ducts, Walls, Ceilings, Shelves and Racking, Beams, Luminaires and other overhead structures
In addition to physical and chemical contamination in the food sector, biological contamination occurs when foodstuffs are contaminated by living organisms or substances produced by them. This is a common cause of food-borne illness, food poisoning, food spoilage and food waste. In most cases, regular washing does not remedy this problem, and preventive treatment and testing are needed to counter this type of contamination. It's important not to wait for contamination to occur before taking action. And one effective solution is to maintain preventive treatment at a reasonable frequency, depending on the level of risk in each sector.
It means depolluting a space and making it safe after contamination.
Decontaminate Decontamination is used to clean thoroughly, removing dirt such as mold and other types of waste before cleaning and treating effectively.
Disinfect Disinfection will kill off a large number of microorganisms, without reaching zero. Disinfection is carried out after the surface has been cleaned, using electrostatic sprays of disinfectants such as alcohol, etc. Please note that all disinfectants have instructions for use, and cannot be used in all environments. There must also be a list of bacteria that can be eliminated, and verification is required before using any disinfectant.
Food production sites must comply with strict regulations. Their products have a direct impact on consumer health, so there's no room for error. Companies are subject to inspections and audits, and each country has its own legislation and government body responsible for ensuring compliance and food safety. The authorities enforce compliance with local legislation, and carry out checks and audits to ensure that food processes in your factory are respected. To do this, you need a specialist to take charge of cleaning and documenting your plant. It's all very well to know that you're managing and controlling your food production facility to meet hygiene standards, as the authorities and organizations will want proof.
The HACCP approach is widely used in food manufacturing and processing, as it is in cleaning and sanitation. HACCP is a management system that addresses food safety by analyzing and controlling biological, chemical and physical hazards.
La procédure HACCP repose sur sept principes : Perform a hazard analysis, Determine critical control points (CCPs), Establish critical limits, Set up procedures, Define corrective actions, Create procedures, Manage record keeping and documentation.
Extra-Solutions offers a turnkey service, so you can get rid of the hassle and ensure the best guaranteed results. We also offer support and guidance to your staff throughout the year, and in the run-up to audits, to ensure a safe and healthy environment that meets standards. Other emergency services: Are you in immediate need after a damage or other form of emergency such as replacement of your cleaning agents, call us, our team will be there.
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