Cleaning and Disinfection Service in the Food Industry
Specialized processes to comply with health regulations in food environments
Cleaning and disinfection are two key processes in the food sector.
To preserve food safety in the food industry and extend product shelf life, all equipment, utensils, and work surfaces that come into direct or indirect contact with food must be kept in proper hygienic condition.
At Serlim, a professional cleaning and disinfection company, we specialize in cleaning services for the food industry. We understand the risks, regulations, and most appropriate technologies to deliver results with maximum safety and efficiency.
In food industry facilities, it is more important than ever to implement specific cleaning and disinfection programs to guarantee a safe product and prevent any risk of contamination that could endanger consumer health.
In our hygiene services for the food industry, all our teams work under one principle: cleaning and disinfection actions are another stage of the food production process, not a complementary activity.
The objective of cleaning is to remove all types of dirt from equipment and facility surfaces, such as grease, food residues, dust, waste, etc.
The objective of disinfection, on the other hand, is to eliminate all pathogens and non-pathogens in order to preserve product quality and shelf life. This can be carried out using different methods.
The 5 Phases of the Cleaning and Disinfection Process in the Food Industry
With cleaning, the goal is to remove dirt from both equipment and surfaces: grease, food residues, waste, dust, etc.
With disinfection, the aim is to eliminate external agents (pathogenic or non-pathogenic) that could compromise product quality and durability. For this, we use physical methods (high temperatures, irradiation, drying) or chemical methods (disinfectant products).
Estas son las 5 etapas del proceso de limpieza y desinfección manual en una empresa perteneciente a la industria alimentaria:
1. Initial rinse to remove large particles. At this stage, pressurized water or cleaning squeegees are used. Dry sweeping is never performed, as it increases the risk of cross-contamination.
2. Application of detergents to dissolve stubborn dirt. If residue remains, sponges or brushes are used.
3. Rinse to remove dirt and detergent residues. Hot water (43°C–50°C) under pressure (15–25 atmospheres) is used.
4. Disinfection using specific, recommended products for food industry environments. Surfaces are treated by spraying, while utensils and small parts are disinfected by immersion.
5. Final rinse to remove any chemical residue, using potable water.
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Our food industry cleaning services include:
- Food safety: We preserve the safety of all food products, preventing contamination and associated risks.
- Regulatory compliance: We ensure your food company complies with all current mandatory and recommended health and food regulations.
- HACCP: We guarantee compliance with hygiene prerequisite programs under the Hazard Analysis and Critical Control Points (HACCP) system, reducing the risk of foodborne illnesses.
- Risk prevention: We identify critical points and prevent issues resulting from insufficient cleaning, such as bacterial growth (E. coli, listeria, etc.) and cross-contamination.
- Specific Cleaning and Disinfection Plan (CDP) for the food industry: With qualified personnel, appropriate technology, and suitable products for each case.
- Consulting: In addition to implementing the CDP, Serlim provides guidance on hygiene practices to ensure your facilities and equipment meet all cleaning and disinfection requirements in the food sector.
