Good hygiene saves money
August 1st 2004 Lars Mernild of Vikan (UK), manufacturers of food specific cleaning tools, explains how
Good hygiene practices are an absolute necessity for the food industry. Poor hygiene can lead to sub-standard foods. When these find their way from a dinner plate, via the local Health and Safety Inspectorate to the national press, a companys reputation can be damaged for years.
Effective hygiene systems must also take into account the need for maximum productivity and cost-effectiveness. And to achieve the best all round results? Employees thoroughly trained in hygienic cleaning practices, carefully chosen cleaning tools combined with economic considerations.
Bad hygiene must be eliminated. What is bad hygiene? Hair, insects, the build up of over used cleaning and disinfection agents, bacteria, moulds and viruses the latter propagating through asexual reproduction every twenty minutes.
Prevention is better than cure
Cross contamination of bacteria occurs when the same cleaning implements are used in different production areas or for different purposes. Any food production plant should be divided into specific areas and a highly visual colour coded system adopted. A simple practical plan indicates, through colour, where and which tools should be used, cleaned and stored. This enables instant identification of any incorrect tool usage.
At Vikan, we produce a purpose designed range of colour coded tools and equipment specifically for the food processing and production industries. But more than that, we believe in working closely with companies to help them systemise their cleaning procedures, ensuring they have the right tool for each individual task, to maximise cleaning productivity and hygiene and minimise any risk of bacterial cross contamination.
A cleaning procedure for a butcher, for example. First sweep, wipe and scrape off loose dirt using a hygienic broom or brush. Loosen basic dirt and stubborn direct particles with a hand brush, wall or floor broom. Remove loosened dirt and chemically clean, destroying micro organisms. And finally, rinse off chemical residues and remove water with hygienically shaped rubber squeegees.
Always, always select tools specifically built for maximum hygiene. Ergonomically designed and user friendly, durable and inexpensive to replace, tools should be incapable of carrying bacteria, able to withstand cleaning agents and able to be autoclaved at high temperatures.
Recognise your tools. Hygienic tools are always constructed from best quality polyester. Cheap plastic tools will scratch and dent, providing a convenient hiding place for bacteria. Nor will they be able to withstand high temperature cleaning. And the cheaper the tools, the more than likely that bristles will fall out. Securely fixed filaments will retain their shape.
Make sure too that you use the best cleaning agents. This means knowing and recognising your dirt. For example, food products containing fat, protein and carbohydrate should be removed using a cleaning agent with a high pH. Caustic soda for eliminating fat in pipes and washing up liquid for removing fat from plates and pans.
Always make sure that all surfaces including hands and cleaning implements which allow bacteria direct access to food products are thoroughly disinfected.
And final tip, always use the recommended chemical dosage for environmental safety, economic considerations and to save time having to remove excess chemicals.
HACCP
Hazard Analysis of Critical Control Points (or HACCP) was originally developed to ensure the production of healthy food products. It is based on a series of principles designed to contain if not actually prevent mistakes through the laying down of fixed working routines. Self supervision which is less extensive and much simpler to implement than HACCP comprises the fulfilment of a series of systematic activities to ensure statutory regulations for hygiene are upheld. These include the identification of potential food dangers, where and how they can be eliminated, fulfilment of monitoring procedures and a solution to any irregularities as well as regular revision of the above.
Ergonomically designed tools create job satisfaction
It is becoming increasingly recognised that with ergonomically designed tools each cleaning task becomes faster and easier. This means happier operatives, reduced time of work with minor injuries and improved financial well being for the company.
Vikan are committed to the development of ergonomically designed tools to prevent injuries arising from excessive strain on operatives hands, wrists, joints and backs. Teaching operatives, too, the best cleaning techniques also relieves any potential disabilities and long term work related injuries.
Economic considerations
Its easy to save money. Establish a well prepared simple to follow, fast rational cleaning procedure. Select the very best colour coded tools including specialist brushes for difficult to access areas. Choose durable, long lasting well constructed tools for increased efficiency. Minimise water consumption by using a bucket or waterfed brushes and do not overdose on the cleaning chemicals.
To find out how Vikan can help ensure maximum hygiene in your premises, use the enquiry bar (right): More articles from Vikan (UK) Limited: | 
