Three ways to reduce the risk of food-borne outbreaks
Due to incomplete cleaning, biofilms can form in the production facilities of food companies. Such contamination has a large negative impact on the quality of the final product and it is difficult to remove. Biofilms adhere persistently to the equipment. Moreover, they are a breeding ground for bacteria and exopolymers which increase their resistance to desinfectants. Prevention is the key. But how? Below are three ways.
- Hygienic design. Hygienic design of the system is a prerequisite for a perfect cleaning. Therefore, it is important to avoid, already at the design phase, dead corners and other areas where dirt can accumulate. The use of appropriate materials such as stainless steel and sanitary fittings will reduce the risk of contamination.
- Cleaning in place. With cleaning in place (CIP), closed systems are automatically cleaned and disinfected by circulating liquid cleaning solutions . The installation only requires opening for maintenance and repair, reducing the risk of contamination.
- Additional checks. Often the quality of the cleaning and disinfection is only controlled by the final food product. Additional checks on critical points of the production system can provide faster information on the efficiency of the cleaning. By checking the purity of the final rinse water, a CIP installation can provide reliable information about the quality of the cleaning.