In slaughterhouses, maintaining high hygiene and effective disinfection is crucial to ensure a healthy and safe production. It is not only a requirement from the authorities but also an important factor in protecting both employees and consumers from potential health risks. This guide provides you with insights on how to ensure that your business maintains the necessary standards for cleaning and disinfection in slaughterhouses.
Tools and Equipment
Food Authority's requirements: According to the Food Authority, all tools, surfaces, and equipment that come into contact with food must be kept clean and disinfected regularly. This applies to both machines, equipment, and storage facilities. Cleaning and disinfection must be performed as two separate processes, and each process must be concluded with thorough rinsing with water – unless the disinfectant is approved with a "No-rinse-claim".
Frequency and methodology: Depending on the workload and the nature of production, it may be necessary to disinfect several times a day to ensure a bacteria-free environment. It is important that all employees understand how to properly use disinfectants to achieve the desired results.
Hand Hygiene and Personal Protective Equipment
Hand hygiene: Thorough washing and disinfection of hands is essential to prevent the spread of bacteria and viruses. All employees must wash and disinfect their hands before eating and smoking, after using the toilet, and at the end of the workday.
Personal protective equipment: In slaughterhouses, appropriate personal protective equipment such as gloves, masks, coveralls, and aprons must be used when necessary to prevent direct contact with contaminated materials. Be aware that it is important for all employees to know how to properly use this equipment to achieve the desired protection.
The Purposes of Cleaning and Disinfection
Cleaning and disinfection have several central purposes, including:
- Combating bacteria and viruses: Effective disinfection reduces the risk of spreading harmful microorganisms such as Salmonella, Listeria, and E. coli.
- Minimizing the risk of contamination: Regular cleaning and disinfection ensure that food is not exposed to unwanted bacteria and viruses.
- Reduced risk of infection when handling animals: Injuries and contamination when handling animal bodies or foods such as poultry, fish, and shellfish can quickly lead to the spread of microorganisms. Effective disinfection reduces this risk.
Infection Risk
Slaughterhouses are particularly vulnerable to infections due to direct contact with animals and animal tissues. When handling animal bodies, poultry, or fish, you may be exposed to dangerous microorganisms such as staphylococci and intestinal bacteria. These microorganisms can lead to serious infections and diseases if not handled properly.
Focus on cleaning and disinfection: To protect both employees and consumers, it is necessary to follow strict cleaning and disinfection procedures. This helps eliminate potential sources of infection and maintain a high standard of hygiene.
Resetting the Slaughterhouse
Resetting the slaughterhouse is a thorough and systematic process where the company reviews all cleaning and disinfection tasks to ensure that no bacteria or viruses remain in the environment. Since viruses and bacteria are highly contagious, even a small amount of virus particles can trigger illness.
What does resetting involve?
-
A complete review of all cleaning and disinfection procedures.
-
Control and assessment that the disinfectants have been properly applied and have had the desired effect.
-
Self-control: The company must regularly check the cleaning and disinfection processes to ensure they meet the necessary standards.
An effective reset ensures that the slaughterhouse is ready to start new production under optimal hygienic conditions.
What agents are recommended?
To maintain a high standard of hygiene in slaughterhouses, approved cleaning and disinfectants that are approved by the Food Authority must be used. The authorities can at any time prohibit the use of certain products if they pose a health risk or can contaminate food.
Labeling and storage: All disinfectants must be properly labeled and stored according to applicable regulations. This ensures that employees use the right products and do not risk using incorrect or dangerous agents.