Cleaning and disinfection

Cleaning is the result of completely removing visible dirt, while disinfection is a task that is done after cleaning to destroy microorganisms. Cleaning and disinfection must become a daily priority, and in its practice, it is necessary to follow the instructions regarding the compounds to be used, periods of rotation of these, application procedures, cleaning and disinfection schedule and the equipment required to carry out these operations. Within the cleaning and disinfection program, in addition to the methods, agents and substances to be used, the following aspects should be examined: 

• Personnel in charge of cleaning and disinfection.  
• It is appropriate that in each establishment designates a person responsible for cleaning and disinfection, whose duties should preferably be separated from the operations of the preparation. 
• Precautions in cleaning and disinfection operations 
• Preventive measures should be established to avoid contamination caused by the use of excessive doses of detergents or agents applied in the disinfection of equipment and utensils. 
• Both detergents and disinfectants should be carefully selected, to obtain the desired effects; its rotation and selective use are very important, depending on the area, surface or special characteristics of the utensils and equipment. 
• Check the instructions for use, taking special care in applying the rinse or not of the products used and the concentration of these. 
• The person in charge of handling the cleaning and disinfection products must wear the appropriate clothing for their protection. These substances must be clearly labeled and stored in a specific place, away from food. 

Cleaning methods

Cleaning operations are practiced alternately or in combination physical methods for scrubbing and chemical methods which involve the use of detergents. Cleaning refers to the removal of grease, other food, other particles and dust on floors, ceilings and walls, work that requires the availability of good quality water and a good cleaning agent. 

Manual methods: This cleaning is done without the help of equipment, by contact or immersion, and are used when it is necessary to remove dirt by scrubbing with detergent solutions. In this case, it is recommended to soak in a separate container containing detergent solutions, the removable parts of the utensils and equipment to be cleaned in order to remove the dirt before starting the manual work.

Cleaning agents or cleaners are those that are used to remove dirt. Detergents have the properties of modifying the physical and chemical properties of water so that it can penetrate, dislodge and drag residues that harden on surfaces. The ideal detergent should have the following functions and properties: 

• Biodegradable, odorless, economical. 
• Emulsifying action of fat. 
• Soluble in water. 
• Non-corrosive. 
• Stable during storage. 
• Easy to dose. 
• Non-toxic in the indicated use. 
• Easy rinsing removal. 
• Functions Separate dirt. 
• Decrease surface tension. 
• Final destruction of fats.

DISINFECTION 

Disinfection is the reduction of the number of live microorganisms, by means of chemical agents or physical methods, to a level that does not compromise the safety of the food. Disinfectants should have the following properties: 

• Non-toxic. 
• High antimicrobial activity.

Heat disinfection techniques: one of the most common and useful methods, consisting of the application of humid heat to raise the surface temperature to 80°C. All residues of the products must be removed before proceeding to the application of heat as a disinfectant.
Disinfection with hot water: it is a widely used technique to submerge utensils or ginned pieces of equipment, which must be kept at the disinfection temperature of 80°C for a period of at least 2 minutes.
Steam disinfection: the use of jet steam is very useful to disinfect the surfaces of equipment and others that are difficult to access.
Disinfection by chemical substances: disinfectant factors are those that affect the effectiveness of disinfectant products:

1. Inactivity due to dirt: the presence of dirt and other sedimented materials reduce the effectiveness of all chemical disinfectants, therefore, before disinfection is carried out, there must be a cleaning process.

2. Solution temperature: usually, the higher the temperature, the more effective the disinfection, so it is preferable to use a warm or hot solution, instead of cold.

3. Time: all chemical disinfectants need a minimum contact time to be effective, which varies according to their activity.

4. Dilution: the dilution of the disinfectant varies according to its nature, its initial concentration and the conditions of use. Its dosage must be done according to the purpose and the environment which will be used.

5. Stability: the solution of disinfectants involves recent preparation and use of clean utensils. Prolonged maintenance of diluted solutions can reduce their effectiveness or become a reservoir of resistant microorganisms.