As part of EC Food Hygiene law, foodstuff producers, processors and suppliers must take all precautions and implement all measures to guarantee the safety and quality of foods. One of the essential requirements is the maintenance of seamless process hygiene. In this context, the operational self-audit to ensure that cleaning and disinfection procedures are carried out correctly in accordance with guidelines becomes extremely significant.
However, classifications of the hygienic state are not prescribed by EU regulations or by national legislation or regulations. These are in fact stipulated individually according to the hygiene requirement of the respective production area. However, it is not only laws and regulations that “require” hygiene inspections and controls as these are also needed to fulfil all standards and norms.
The requirements of IFS (Version 5 for example) do not 100% specify which procedure should be used to perform the hygiene checks. Reference is made to one suitable procedure only. However, the call for the timely and immediate applications of the necessary corrective actions in the event of a case of non-compliance is described clearly. How should “timely” and “as quickly as possible” actually be understood? An assessment of the hygiene status using the swab or direct contact test takes at least 24 to 48 hours. For this reason, every stricter alternative methods are used to self-audit R&D measures.p>
Standard DIN 10516 is applied in combination with Regulation (EC) No. 852/2004. In this sense, it should be understood as an instruction manual. br />A cleaning review can be carried out according to DIN 10516: 2009-05 (Food Hygiene) by performing a visual check, a protein verification test, colorimetric quantification based on NAD, NADH, NADP and NADPH and a luminescence test based on ATP. Also in DIN 10502-2: 2014-05 (Food Hygiene – Transportation Containers) are specified for the inspection of the efficacy of cleaning and disinfection measures, such ATP and the protein test, as possible inspection procedures.
As semi-quantitative and semi-qualitative methods, all these rapid test systems to check the cleanliness of surfaces listed here do not provide direct verification of microorganisms, and as “indirect” methods of checking cleaning, instead indicate the presence of contamination in the form of production residue, which can facilitate the survival and proliferation of bacteria. These kinds of “contamination” can also be present on surfaces which appear to be clean macroscopical
Operational self-audit of cleaning as part of HACCP – an absolute must!
Self-audits are naturally also important to
- Guarantee reviewable and improving quality of the cleaning service and performance
- Exhaust the potential for improvement
- Achieve greater staff motivation by straightforward transparency
- Reduce the number of errors
- and as a result, improve the trust of your customers and
- Boost your image.