Washing and disinfection in food production

The quality and taste properties of any food product depend on the conditions of their production. Compliance with hygienic and sanitary rules by manufacturers guarantees the complete safety and benefit of the product. Maintaining the cleanliness of the enterprise through washing and disinfection is one of the requirements of Rospotrebnadzor, based on SanPiN 2.3/2.4.3590-20 dated 01/01/2021.

Why do food producers need sanitization?

SanPiN requirements based on washing and disinfection are implemented by regular cleaning of production areas, equipment, utensils, tools, auxiliary surfaces and technological equipment.

During the food production process, processing residues, fat, liquids, and soot get onto the working surfaces. They easily become a favorable environment for the proliferation of pathogenic microbes. Food products affected by pathogenic flora quickly deteriorate and their composition changes. Exposure to pathogenic flora and pests can lead to the formation of mycotoxins that form mold, resulting in food spoilage.

Washing and disinfection prevent the formation of pathogenic flora and the spread of dangerous infectious diseases, such as salmonellosis, viral hepatitis, foodborne illnesses, dysentery, botulism, and helminthic infestations.

Washing is carried out with rags, sponges and clean water with added detergents (MS), and disinfectants (DS) effectively deal with pathogenic microorganisms and are always used after washing.

How is cleaning/disinfection carried out in food production?

Both processing methods are aimed at combating pathogenic microflora. Detergents are used daily — workers use improvised means and prepared cleaning solution. Disinfection is carried out according to the protocol and processing schedule approved by the enterprise, which can simultaneously combine disinfectants and detergents.

According to sanitary rules, in food production all work surfaces, technological equipment and tools, exhaust ventilation, ceilings, walls of workshops and utility rooms, storage areas, dishes, cutlery, any utensils, waste bins and cleaning equipment must be cleaned.

Surfaces are disinfected once a week. Physical methods of disinfection include:

  • ultraviolet and quartz irradiation,
  • ultrasonic influence,
  • high temperature treatment (boiling, scalding, hot steam treatment, roasting, calcination).

Chemical methods are considered to be the use of effective antimicrobial agents that act on pathogenic microorganisms. They stop the growth and reproduction of microbes and cause their complete death. According to the rules, exposure to work surfaces is carried out for at least 15 minutes.

An important feature of the use of DS in the food industry is that only those substances that do not have a toxic effect on the human body can be used. Disinfectants should not irritate the skin and mucous membranes, nor destroy equipment materials and work surfaces.

IMPORTANT! Peracetic acid is considered a common substance for disinfection in food production.

Sanitation rules

The rules for sanitary processing at food enterprises, established by the new SanPiN 2.3/2.4.3590-20 (dated 01/01/2021), determine that detergents and disinfectants must be used strictly in accordance with the instructions. They must be separated according to their purposes and stored in separate cabinets and rooms (clause 4.5).

Each food enterprise is required to develop its own operating standards related to cleaning and disinfection. Prepared solutions for sanitization are distributed into containers and labeled, indicating the products used, concentration, date of preparation and expiration date. The exception is the factory DS — all necessary information is indicated by the manufacturer (clause 4.6).

The content of detergents and disinfectants must be controlled, and information about the processing, availability and use of the products must be recorded in a special log.

Production control will ensure the sanitary well-being of the enterprise, the quality and safety of manufactured products, and also protect against fines and litigation with inspection authorities.

Sanitation should be carried out according to the following principle:

  • Manual and mechanical cleaning of equipment and surfaces from dirt and food residues.
  • Rinse dishes, household items and parts of mechanisms for 10 minutes with clean warm (30°C) or cold water.
  • Exposure surfaces and instruments to hot water (80°C) for 5-10 minutes with MS.
  • Rinse with cold water.
  • Irrigation of the working area of ​​the DS.
  • Place removable parts in the prepared disinfectant composition.
  • Thorough rinsing of equipment and processing equipment — traces of used processing compounds must be completely removed.

Food production workers must clearly understand the processing rules and comply with sanitary and hygienic rules relating to their personal hygiene, health and epidemiological well-being of the production process.

IMPORTANT! New requirements of SanPiN 2.3/2.4.3590-20 (dated 01/01/2021) include points regarding the finishing of walls, ceilings and floors in premises. They must be made of moisture-resistant materials that can withstand regular exposure to detergents and disinfectants.

Choosing the right sanitizing product 

Cleaning of surfaces and equipment is carried out manually, with foam generators and stationary washing stations. The choice of the most suitable effective substance to perform the cleaning depends on the type of production and the Clean/Disinfect protocol adopted.

Russian manufacturers offer a large line of detergents and disinfectants for food enterprises, which are used for:

  • external foam treatment;
  • circulation washing;
  • high-quality removal of carbon deposits and cleaning of the furnace;
  • removal of grease stains and good cleaning of equipment;
  • washing containers in a special machine;
  • disinfection of any surfaces;
  • washing the hands of staff during the working day.

You can always choose the optimal composition for mechanical or manual cleaning. When choosing, we take into account the costs associated with the cost of products, ease of cleaning by staff + acceleration of their work, duration of exposure to MS and DS, complexity of processing areas, efficiency of use, elimination of old and complex contaminants, and the possibility of savings.

The highest quality way to clean premises and wash equipment is to use external foam cleaning systems. Their use increases the hygienic standards of the enterprise, which serve as the basis for high quality products.

We carry out production, installation and commissioning of equipment, as well as warranty and service maintenance. We offer different types of systems for different production areas. This will speed up cleaning processes and help maintain production hygiene and sanitation at the highest possible level.


Work with us
Own production
Own production

We ourselves produce most of the items for the system: Pumping stations, foam stations, mobile carts, holders, mounting stands, etc.

Own Trademark
Own Trademark

We have registered our own trademark and always make sure that the client is satisfied and recommends us to specialists from other enterprises

Our work experience
Our work experience

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.

Providing a test sample
Providing a test sample

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.

Staged financing
Staged financing

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

Turnkey works
Turnkey works

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.

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