PRINCIPLES
Our goal is to reduce the dangers of cross-contamination or during operations by
establishment of efficient systems in order to:
- Ensure adequate and proper cleaning
- Evacuate waste
- Monitor the performance of cleaning and disinfection
- Check the effectiveness of cleaning and disinfection procedures
Conditions to be respected for good cleaning and disinfection practices:
1- Define and apply a cleaning and disinfection plan
2- Do not carry out cleaning and disinfection operations in the presence of products (or protect them to prevent contamination)
3- Choose cleaners and disinfectants for their efficiency, their accounting and their alternative products to avoid the selection of resistant products, biofilms.
4- Trained staff (competence and behavior)
5- Monitor the cleaning and disinfection operations
6- Have records relating to cleaning and disinfection and their control
7- Check the effectiveness of cleaning and disinfections
Cleaning and disinfection have a dual purpose:
- Permissive cleaning removes residues and soils that can be a source of contamination, protection and maintenance of microbes (use of detergent);
- Disinfection can destroy microbes (use of a disinfectant).
These two actions may be separate or simultaneous, they have been preceded by a prewash to remove the coarsest soils. Cleaning - combined disinfection is less effective.
Rinsing with potable water or steam removes all traces of detergents and disinfectants used.
Methods and equipment for cleaning and disinfection depend on the nature of the business.
Cleaning and disinfection are carried out in the absence of products (avoid cross-contamination by projections). If this is not possible, the products are to be preserved in fresh rooms. They are not to be stored in the ground to facilitate cleaning operations. If the products are stored in the fresh room, it should be emptied before cleaning / disinfection.