Qualitaly_89

oct.-nov. 2015

At pAge 34

It’s time to clean

up!

Although the HACCP requires sanitize

surfaces in contact with food, many

restaurants held it badly. That’s how

it should be done

By Elena Consonni

One of the prerequisites required by

law 852 for food companies (including

public exercises) provides that all

surfaces that come in contact - directly

or indirectly - with food must be

washable, smooth, non-porous, with no

crevices holes, made non-toxic materials

and in good repair. Stainless steel is the

choice of excellence, but other materials

are also permitted, provided that if

they lose their characteristics being

maintained to restore them.

“Surfaces - says Katiuscia Consonni,

HACCP consultant for catering industry -

must be sanitized: which means not just

cleansing, it also takes the disinfection.”

The good hygiene practice sanitation

includes 5 stages: initial rinsing,

cleaning and rinsing detergent,

application of sanitizing the manner

and times, final rinse and drying

with disposable paper. “In reality

- continues - the best solution both

from a practical point of view (time

reduction) that to avoid the risk of

reversing the operating steps is to use

a unique product with function of both

detergent disinfectants. Detergency, in

fact, must always precede disinfection;

for distraction if we reverse the two

phases in contact with the disinfectant

stains loses its effectiveness in whole

or in part, making vain the procedure.

Using a single product with properties

of both detergents disinfectants (always

following the operating procedures

suggested by the manufacturer) protects

it from the possibility of error. The

HACCP plan must be indicated the

procedure followed by sanitizing any

kind of surface, so that operators,

consulting it, can know which product

to use, how and with what frequency. If

you use professional products (but not

mandatory) is well attach the data sheet.

There is a frequency of treatment that

works for all operators and all surfaces.

Approximately sanitation must be daily

for all the dishes, floors, equipment

everyday, weekly for the interior fridge,

structure and hood filters (but for a

restaurant frying much once a week

is too little), monthly or quarterly for

shelving which contains the non-food

products. The important thing is that

the frequency indicated in the plan

of self-control and established based

on the characteristics of the activity is

respected.”

BY THE THEORY SEEMS all quite

simple and logical, but the experience

of the consultant says that sanitation

is not the priority for the majority of

businesses. “It will be a case - says - but

often when I make an inspection, the

sanitizer is just finished. Despite all the

procedure it is correctly specified in the

HACCP plans for most simply remove

any grease and even if they use the right

product (and not always the case), the

procedure is not performed correctly.

The details are neglected: for example

sanitize the door of the refrigerator, but

not the seals that are difficult to clean.”

Unfortunately the same ASL seems to

be more attentive to the paperwork that

clean. “They come sanctions because

they lack documents - concluded

Katiusha Consonni - while situations

of obvious dirt are not ratified. The

fact is that the lack of documentation

is objectively demonstrable and

unannounced, and the dirt is a

subjective parameter, which should

be demonstrated with a levy, which,

however, does not see it in the

restaurant business for a long time,

by veterinary inspectors. The limit

prescribed to take a pad surface, but do

not do it directly.”

False Myths

Among the many urban legends, there

are also related to sanitation. Let’s

clarify those once and for all

VINEGAR? NO THANKS! Though it

has a slight bactericidal action, it’s not

enough to kill food pathogens.

BLEACH EVAPORATES. After a time of

opening the bottle, chlorine tends to

evaporate and then loses the curative

effects. For larger areas you can use

chlorine tablets to be diluted in water

and used at the time.

BE CAREFULL TO ALCOHOL. IT IS

TOXIC. It is valid as a disinfectant,

but it is denatured and the denaturant

is toxic, unfit for food contact. Then

alcohol it should be rinsed as any other

disinfectant. As it evaporates, however,

it is easy to forget to wash, and then you

risk a chemical contamination of food.

You could safely use alcohol food, the

cost of which, however, is too high for

use in cleaning

Which is the optimal

detergent? Effective and safe

The members of Cooperativa Italiana

Catering are offering to their customers

as the only representatives for all

purchases, not including food. As part

of the cleaning, the brand of CIC is

Utility, a range that includes 18 products

that meet every need of the restaurant

owners in the area of cleaning and

sanitation: floors, kitchen and bathroom

surfaces, dishwasher and dishwasher

(for hand washing) rinse, bleach,

descaling, hand washing soap.

“The most popular – says Ada Farina,

head of marketing for Detergenti

Bettari, a company specializing in the

production of products for professional

cleaning, CIC partners for this sector -

are Utility Pavimenti, Utility Sgrass and

Utility Stoviglie.”

The range includes both concentrated

products, to be used after appropriate

dilution, that those ready for use.

“Even if the focus is more expensive

- continues - taking into account the

dilution, using the cost is the same. For

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