Cleanliness and safety in food processing plants depend on proper cleaning and disinfection. However, not every solution is suitable for all seasons. Weather conditions, temperature changes, humidity and pest activity affect sanitary requirements. To avoid problems with product quality and contamination, it is important to take into account seasonal features of cleaning and disinfection. In this article, we will look at how to adapt sanitary processes to each season and what technologies will help maintain hygiene in the food industry, regardless of the time of year.
Winter presents new cleaning and disinfection challenges for food companies due to low temperatures and the risk of condensation. It is important to regularly remove condensation from the equipment, choose effective detergents, and monitor access to prevent snow and dirt from getting on your clothes and shoes.
In order to maintain a high level of sanitation in food processing plants during the winter period, it is necessary to take into account the specific risks associated with cold and high humidity.
Use of specialized detergents and disinfectants for low temperatures
In winter, conventional chemicals may lose their effectiveness at low temperatures. It is recommended to use specialized products designed to work at temperatures below 10°C and retain their cleaning and disinfecting properties. They contain active ingredients that can fight microbes in a cold environment.
Regular condensate cleaning
The formation of condensation on surfaces in winter is a problem that needs to be addressed in order to prevent the development of microorganisms.
Recommended:
Organization of thermal barriers and vestibules
Workers can carry snow, dirt, and germs through their shoes and clothing. To prevent this from happening:
Increased frequency of cleaning in passageways and production areas
In winter, in areas with high traffic, such as corridors, warehouses and entrance areas, it is recommended to increase the frequency of cleaning, paying special attention to places where employees can leave snow or dirt. For this:
Using dehumidifiers and improving ventilation
In winter, it is important to control humidity, especially in areas with equipment where condensation may form. To maintain optimal humidity levels:
Thorough cleaning and disinfection of equipment in contact with products
It is important to keep the equipment clean and take into account its temperature regime. Some items of equipment can cool down faster, which contributes to the accumulation of moisture and dirt. For this:
Spring in food processing plants is the time of transition from winter cleaning to more intensive sanitary measures. After cold weather and high humidity, favorable conditions may arise for the spread of microbes and infections. It is important to review the approach to cleaning and disinfection to prevent the spread of bacteria.
Summer is the time when food companies face the most serious sanitary challenges. High temperatures and high humidity create favorable conditions for the rapid growth of microorganisms and active reproduction of pests. During this period, it is important to take a particularly careful approach to cleaning and disinfection issues in order to minimize risks to product safety.
Main challenges of the summer period:
Use of fast-acting disinfectants
In summer, bacteria and micro-organisms multiply faster, so it is important to use fast and powerful disinfectants. This is especially important for areas where raw materials and finished products come into contact.
Use sanitizers with shorter exposure times to quickly kill bacteria.
Use products that kill a wide range of germs, including fungi and mold.
Regular cleaning and dehumidification of the premises
In conditions of high humidity, it is necessary to control the microclimate in industrial premises, regularly drying floors, walls and equipment to prevent the growth of mold and bacteria.
Use dehumidifiers to maintain a comfortable humidity level. Wipe surfaces near cooling units to remove condensation. Ventilate the premises and monitor ventilation systems for stable air circulation.
Prevention and control of insects and rodents
In summer, the activity of insects and rodents increases, which requires measures for the prevention and control of diseases. Here are the main recommendations:
Increased frequency of cleaning and disinfection
During the summer period, it is important to increase the frequency of harvesting, especially in areas with high temperature and humidity, where the growth of microbes is accelerated.
Temperature control and prevention of equipment overheating
High temperatures can lead to overheating of equipment and premises, which increases the risk of breakdowns and increases the cost of cooling the equipment. To avoid this:
Staff training
During the summer period, it is important to conduct additional training of personnel on hygiene and infection prevention:
Autumn is a transition period that requires food companies to pay more attention to monitoring indoor conditions and preparing for the winter cold. During this season, the temperature starts to decrease, but humidity can still remain high due to precipitation, fog and changeable weather. It is important to set up cleaning and disinfection processes to avoid problems with the accumulation of condensation and bacteria, as well as to ensure a smooth transition to the winter mode of operation.
Main challenges of the autumn period:
Regular cleaning and condensate removal
In the fall, when the temperature and humidity decrease, condensation can form on cold surfaces, which contributes to the development of microbes. To avoid this:
Switch to cold-temperature facilities
Autumn is a time of preparation for the winter cold, when standard detergents and disinfectants may lose their effectiveness. Start switching to specialized low-temperature products:
Ventilation and dehumidification control
In the fall, when switching to winter mode, it is important to make sure that the ventilation systems and dehumidifiers work correctly to minimize the accumulation of moisture:
Preparing equipment for winter
In the fall, it is important to carry out maintenance of the equipment to prepare it for winter conditions.:
Increased control over the cleanliness of the entrance areas
Autumn is a time of rain and mud, which employees can bring to the enterprise. It is important to organize cleaning and prevention:
Staff training for the winter season
Before the onset of winter, it is important to train employees in new cleaning and hygiene rules.:
Efficient cleaning and disinfection at food processing plants, depending on the season, requires the use of modern technological solutions. Automation of processes and the use of specialized tools allow you to quickly and efficiently cope with the challenges that arise in different periods of the year. Here are some key technologies that help you adapt to seasonal changes.
Modern automated foam washing systems provide high flexibility and adapt to the conditions of each season, allowing you to easily change the cleaning parameters depending on temperature, humidity and other factors. Advantages of such systems include:
Seasonal changes require the use of specialized tools that will provide the optimal level of protection depending on environmental conditions. Here are some categories of disinfectants that work effectively in different periods of the year:
Cleaning and disinfection in food processing plants is not just a daily routine, but an important process that requires adaptation to seasonal changes. The correct approach to hygiene, taking into account the specifics of each period of the year, helps to prevent the spread of infections, maintain product quality and ensure smooth operation of equipment. The use of modern automated systems and specialized tools allows enterprises to remain flexible and efficient, despite all weather conditions.
By following these recommendations, you can minimize seasonal risks and maintain a high level of cleanliness and safety in the workplace all year round.
We ourselves produce most of the items for the system: Pumping stations, foam stations, mobile carts, holders, mounting stands, etc.
We have registered our own trademark and always make sure that the client is satisfied and recommends us to specialists from other enterprises
The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.
For enterprises that have water treatment systems installed that provide a working pressure of 20 bar, we can provide a test sample of a foam satellite for 30 days for operation at the enterprise.
The advance payment is 50% of the total contract amount. 30% is paid before shipping the goods to the customer. 20% is paid within 10 days after signing the equipment acceptance certificate
The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.
