How should you perform a Cleaning Performance Check?

Cleaning Performance Check purpose:

Checking the cleaning performance. 

Definition:

Cleaning Frequency, see specification. 

Implementation:

Good cleaning and disinfection are important to prevent the accumulation of microorganisms. It also prevents the possibility of cross-contamination of our products by microorganisms.

An object may appear clean, but if the right resources and application times are not followed, there can be negative consequences. 

Check:

• Are the correct resources used for:

o Cleaning; 
o Disinfection.

• Is it cleaned in the correct manner, check:

o The pre * rinse, all product residues must be removed. Otherwise, the cleaning and disinfection will be pointless. 
o The rinsing;
o Before cleaning; 
o The dilutions. 

• Is it properly disinfected, check: 

o The application time; 
o The rinsing; 
o The diltutions. 

• No cleaning residue is left on processing equipment and food contact surfaces. Depending on the cleaning solution, the test strip must be adjusted. Quat-containing disinfectants must be verified with a quat swab. With other disinfectants (for example, those containing chlorine) pH paper is sufficient. 

Cleaning Performance Check: Actions by anomalies:

• Identify the cause of the deviation: 

o ignorance; 
o Inattention; 
o incorrect oral instructions; 
o Incorrect written instructions; 
o incorrect resources available. 

• In the case where the wrong resource is used, instruction should be given to the relevant employee. 
• The cause determines which further measures are taken. 

o Change Instructions; 
o Purchase Other resources.