A perfect production process starts with the right cleaning procedure

It is very important to thoroughly clean all equipment, work surfaces, the environment and tools to prevent (cross) contamination. But what is thorough cleaning and are there procedures to do it correctly?

For this, we turn briefly back to the basic principle of cleaning. The main purpose of cleaning in the food industry is to remove dirt so as not to contaminate the food with waste in the first place.

In addition, we want to prevent chemical contamination or microbiological spoilage. Cleaning also has benefits toward longevity and functionality of the equipment used in production, and it also guarantees a healthy and clean working environment for employees.

We already distinguish 2 important parts: cleaning and disinfection.

Cleaning

A first stage in cleaning in the food industry is to remove all visible dirt and product residue. A cleaning agent is then applied, preferably in the form of foam. This foam layer has the property of adhering longer to the parts and surfaces to be cleaned, resulting in a longer application time for the product. This incorporation time can be predetermined for each production. After the incorporation time of the cleaning product, it is rinsed away with clean water.

Disinfect

A disinfectant is applied to the cleaned parts and surfaces (after cleaning). Again, an exposure time must be observed, after which everything is rinsed with clean water. The employees responsible for cleaning simply select the appropriate function via the selection button on the BOONS FIS devices; lather, rinse or disinfect. No hassle, because the cleaning systems from BOONS FIS are controlled for this purpose by a booster unit that supplies all cleaning functions with the right product, pressure and flow rate. All in one hand!

Cleaning under high pressure often gives the false sense of "better cleaning. Good cleaning depends on multiple factors and their interaction, especially in the food industry.

'Sinner Circle'

The four universal factors of a cleaning cycle are brought together in the "Sinner Circle": time, temperature, chemical action and mechanical force. Boosting one of these areas increases cleaning results or can reduce another.

A particular type of cleaning may emphasize one of the factors requiring adjustment on another (or several) factor(s).

Time represents the period/duration that the (chemical) agent needs to do its job to attack the contamination. Of course, the chemicals must be given a chance to adhere. BOONS FIS therefore attaches great importance to the use of A-components regarding venturi and compressed air that ensure that chemicals can be consumed in optimal conditions. 

The temperature is of great importance in a cleaning process. Rule of thumb: The higher the temperature, the better the cleaning. However, there are also limitations with regard to safety, corrosion, protein coagulation and action on materials (seals, etc.). Standard systems from BOONS equipped to handle temperatures up to 70°C, optionally high temperature applications can be options.

Chemical action is based on the efficiency of the agent used and the concentration used in relation to the contaminant.

The mechanical force consists of the right balance between pressure and flow rate. It is generally accepted that cleaning effectiveness increases with greater mechanical action, but this does not always equate to higher pressure. For example, a cleaning process in the food industry is much more efficient at a lower pressure (about 20, 25 or 40 bar) combined with an appropriate flow rate.

As a fifth element, here is also 'procedures' added to it. This describes the cleaning or disinfection protocol implementation. Basically, a good cleaning and disinfection procedure provides the ideal starting point in any production process in the food industry. These procedures describe in minute detail what the cleaning process must comply with. Every time again. Which products, which steps, the time frame to be respected, the equipment used, etc.?

A risk with an incorrect cleaning procedure: the formation of biofilms!

If cleaning procedures are not followed or performed correctly or are insufficiently effective, in addition to dirt and product residues, microorganisms can attach themselves to equipment, conveyor belts or surfaces. In this way, a biofilm is formed. This is difficult to remove and represents a source of contamination within the production process / for food products.

One strategy against already formed biofilms is the use of enzymes in combination with a disinfectant. Disinfectants are also used against biofilms. E.g. chlorine dioxide (ClO2), which is a fast-acting, broad-spectrum, antimicrobial agent that may be used in the food industry subject to the necessary approvals and certificates.