The Importance of Industrial Cleaning and Sanitizing in the Food Industry

Following the correct handwashing procedure, wearing the correct PPE, the correct disposal of waste and using the correct cleaning equipment when cleaning spillages, equipment and surfaces.

In terms of food hygiene, personal hygiene must be observed through effective hand washing, tying hair back, not wearing jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods. All guidelines must also be followed when cooking food thoroughly, ensuring that food is defrosted correctly, washing hands before serving and eating food.

Cleaning removes organic matter, and most micro-organisms it does not destroy all micro-organisms, this method also can be used prior to the sterilisation or disinfection of equipment Cleaning is a low grade form of decontamination, when a piece of equipment has not been in contact with a patient or a patient who has healthy unbroken skin. Cleaning is accomplished by using hot water with a detergent using a disposal cloth. I use this process as a social clean prior to the three-step wipe method for the flexible endoscopes we use in the department. When I have finished with the cloth it is disposed of in the yellow clinical waste along with the gloves. When cleaning equipment I ensure they are dried properly to prevent contamination.

Dirty hands is the common source of spreading infection. It is very important to keep hands clean to avoid getting infected and spreading infection in the community. It is important to wash hands to keep hands clean. There are two ways to keep hand clean, one way is wash hands with soap and warm water while rubbing hands together for minimum 15 to 30 seconds. Indication of washing hands with soap and water is when hands are visibly dirty, before and after eating, feeding, using the toilet, after coughing or sneezing, after using gloves, taking care of patients. There is also second way to clean hands, but it is advisable to wash hands with soap and water all the time, but it can ignore when soap and water is not available so it is okay to use hand gel or foam in the form of sanitizer. This helps to clean hands or kill germs when hands are not visibly dirty.

Keeping a good standard of hygiene helps to prevent the development and spread of infections, illnesses and bad odours. There are many contributory factors that make up personal hygiene with the main ones being washing, oral care, hair care, nail care, wound care, cleansing of personal utensils. Personal hygiene is essentially the promotion and continuance of good health. Probably the most important aspect of all, food hygiene is very closely associated with personal hygiene. Poor personal cleansing can have a very significant effect on the start and spread of many illnesses through contact with foods, some that could be potentially life-threatening.

6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment

The last form of sterilization I am going to talk about is cold sterile. The reason for cold sterile is not all items can go into heat sterilization. Liquid sterilant, such as 2% to 3.4% glutataldehyde, must be used for this type of sterilization. In order for the cold sterile to work the items must be fully submerged for no less than 10 hours, anything less than that would only be disinfection. This form of sterilization also requires a material safety data sheet due to it being a chemical.

This experiment illustrates the importance of handwashing and proves that hand washing is worth it. Since our hands are constantly coming into contact with ourselves and others, touching surfaces, grabbing objects, being sneezed into, etc., keeping our hands clean is one of the most effective, yet simple way we can take to avoid getting sick and spreading germs to others. Many diseases and conditions are spread by not washing hands with soap and clean, running warm water. “The human skin is a host to anywhere between 10,000-10,000,000 bacteria per square centimeter and since health care providers come into contact with pathogenic bacteria by being engaged in patient care, hand washing can reduce the risk of spreading diseases (page 3).” The objective of the experiment is to test the effectiveness of hand washing and demonstrate normal flora. This report presents the procedures and materials for the experiment, the experiment's results, and an analysis of those results.

The facility can assure that nurses’ aides and nurses follow the hand washing requirements by following and practicing standard health compliance. Let employee know the standard feature of when and why the hand washing compliance is applicable and how to do it. Nurses and nurse’s aide can use many strategies to remove microbes from objects and surfaces. Simply washing the object or surface with soap and water will remove dirt and some microbes. Or you can use disinfectant to kill microbes on the object or surface.

Cleaning policy states that health and social care providers must provide and maintain a clean and appropriate environment in managed premises that facilitates the prevention and control of infections. The cleaning policy allows there to be a low risk of infections as staff’s are cleaning the areas for example, in a care home the service users may be ill and by the staffs cleaning they could clean the equipment’s that the service users may have used such as wheelchairs which may contain the service users germs and bacteria and by the staff cleaning the service users equipment’s their preventing infections from passing on to

To prevent cross contamination from one food to another. This is done by always cleaning the counter tops, cutting board, knives, and other utensils, before introducing another food to the surface or instrument. For example, never chop up your vegetables on the same cutting board you used for the raw chicken, unless you have thoroughly cleaned the cutting board.

A) Heat is an effective means of sterilization because it destroys the proteins of microbial

In my setting, food is prepared, stored and cooked hygienically. Kitchen area is clean all the time and anyone handling foods have “Food & Safety Certificate” and good personal hygiene. Anyone handling food washes her/his hands with hot water and soap before touching any

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,

Food gets contaminated after a certain period of time because bacteria start growing in it. Food contains certain preservatives like salts and other chemicals. However, they do not last long and so if food is not