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  • Title: [Cleaning and disinfection in the area of processing and manufacturing of food from animal origins].
    Author: Kleiner U, Trenner P.
    Journal: Z Gesamte Hyg; 1989 Nov; 35(11):668-70. PubMed ID: 2609686.
    Abstract:
    Contrary to cleaning and disinfection as regards prophylactic and special measures, food production is aiming at achieving a status of hygiene that avoids a hasty microbial spoilage of foodstuffs, that reduces the potential risk of food intoxications and infections to a minimum already in the production process, and that meets the aesthetic requirements of the consumer. Plans for cleaning and disinfection considering characteristic features of the factory are to be elaborated according to legal provisions. They should take those items into account as existing risk areas, indicator factors to find out the status of hygiene, the selection of cleaning and disinfection agents, methods of cleaning and disinfection, and the plans for checking the hygiene status. The cleaning and disinfections process involves the application of cleaning agents with disinfection effects and of disinfection agents. Principal mistakes made in cleaning and disinfection are being discussed about taking practical experience into close consideration. Sanitary programmes are to be realized as a complete sanitary chain, the realization of which requires a high consciousness of hygiene.
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