Page 40 - CleanIndiaJournal June Digital Issue

Facility ManageMent

Use only food-safe cleaning

chemicals for food processing

Contamination and the chemicals used to clean it up – both can damage the
product of fish, meat and chicken processing plants. In this article, Deepak
Gupta, Director – Institution, Satol Chemicals Pvt Ltd takes us from challenges to

recommendations.

Hygiene challenges cleaning and sanitation protocols, in food processing environments. These
• Biofilm formation: The organic employee hygiene practices, sanitizers should be effective against
pest control measures and waste
the specific pathogens of concern
residue from fish, meat and chicken management. and compatible with the facility’s
can create biofilms, which are thin, equipment and surfaces.
slimy layers that harbor bacteria. • Hazard Analysis and Critical
Control Points (HACCP): HACCP
Removing these biofilms requires principles require identifying • The disinfectant accepted
thorough cleaning and sanitisation potential hazards, implementing worldwide for this segment is Par
practices. preventive measures and Acetic Acid (PA with 5% and 15%).
• Cross-contamination: Such facilities establishing monitoring systems to • For non-reachable and approachable
must prevent cross-contamination ensure food safety. Cleaning and areas, cleaning with chlorinated
between different products, as well sanitation are integral components foam is best.
as between raw and cooked items. of an effective HACCP plan. • For manual cleaning, a more stable
This necessitates strict separation • Microbiological standards: To limit and effective disinfectant is advised.
of processing areas, equipment and the presence of harmful pathogens Cleaning chemicals should be non-
utensils. and ensure the microbial safety toxic, non-allergenic, and free from
• High fat content: These products of processed products. Effective harmful residues that could contaminate
often contain high levels of cleaning practices are crucial in food products. They should be
fats, oils and proteins, which achieving these standards. designed for use in food processing
can accumulate on surfaces and • Allergen control: Facilities must areas and comply with relevant safety
equipment. Removing these have procedures in place to prevent regulations.
residues effectively requires cross-contamination with allergens. Cleaning chemicals should not
specialised cleaning procedures. This includes thorough cleaning of damage or corrode the surfaces they
• Odour control: Meat processing can equipment, utensils and processing come into contact with. It is important
generate strong odours that need areas to avoid unintended allergen to consider the specific materials
to be managed to ensure a pleasant transfer. used in fish/meat/chicken processing
working environment and prevent equipment and select cleaning
odour contamination of other Cleaning chemicals chemicals accordingly.
products. It is crucial to use chemicals that are Facilities should choose cleaning
effective against bacteria, viruses, and chemicals that have minimal impact on
FSSAI mandates other pathogens, while also being safe the environment. Eco-friendly options
• Good Manufacturing Practices for food contact surfaces. that are biodegradable and have lower
(GMP): Facilities must implement Facilities should use sanitisers toxicity should be preferred whenever
GMP guidelines, including proper approved by regulatory bodies for use possible.

JUNE 2023•Clean India Journal
40 www.cleanindiajournal.com