Violation of sanitary standards in dairy production can lead to harmful chemicals entering the product, causing the growth of bacteria. This may pose a health hazard to consumers.
The quality of milk and dairy products, as well as their safety for human health, directly depends on the sanitary condition of technological equipment, equipment and containers. In accordance with established legislative standards SanPiN 2.3.4.551-96 and Instruction-Letter of the Ministry of Health of the Russian Federation No. 1100/100-98-115 (09.09.1998), entrepreneurs are required to carry out sanitary treatment of enterprises, which consists of washing and disinfecting premises and equipment and work equipment.
The cleaning and disinfection process is determined by the accepted and approved protocol for a specific production.
Washing is usually called daily hygiene and cleaning activities using rags, brushes, sponges, detergents (MS) and clean water at a certain temperature. This type of cleaning effectively removes residual liquids, ferments, debris and dirt remaining after milk processing and packaging.
Disinfection consists of carrying out activities using disinfectants (DS) made on the basis of alkalis, oxidizing agents, NAA, gases, organic substances, and heavy metal salts.
If cleaning and disinfection are not carried out properly in production, this can affect the taste and quality of the product, in many cases reducing its biological value.
Dairy equipment is washed after each use, and general washing along with disinfection is carried out at least once a week. If according to the protocol they are needed more often, for example, there are sanitary regulations from Rospotrebnadzor during epidemic seasons, then the amount of washing and disinfection is increased.
Circulating CIP cleaning is the most common in dairy plants. With its help, cleaning and disinfecting solutions circulate through a closed loop of factory pipelines, which allows you to effectively clean and disinfect equipment.
Centralized washing processes various groups of equipment and containers that come into contact with cold milk, including tanks, containers, pumps, pipelines, reservoirs and curd makers, as well as equipment and containers for cold products and installations for thermal processing of dairy products.
By controlling the temperature of washing solutions and the physicochemical characteristics of the compositions, it is possible to increase the quality and speed of washing. The concentration of the compounds is controlled by protocol and laboratory standards.
Subject to compliance with the requirements regarding regular sanitary processing of dairy production, all types of cleanliness are achieved, affecting the preservation of the balance of nutrients, the composition of microelements and vitamins, ensuring safety and benefits for the human body.
The main requirements for disinfection and washing at dairy industry enterprises are related to compliance with the concentration of MS and DS, as well as the establishment of the recommended standard temperature of washing and disinfecting solutions.
It is prohibited to use too cold or hot temperatures, as this can reduce the quality of washing and affect the physical and chemical properties of surfaces and technical products. Before using the MS and the container in which the product was located, as well as milking machines, it is necessary to rinse with warm water.
Detailed cleaning and disinfection of equipment is carried out several times a month, including soaking individual elements in MS and DS, washing with a flow circulation system and disinfection. To prevent the formation of milkstone, which promotes the proliferation of pathogenic bacteria, compositions with acids are used and manual or mechanical cleaning is carried out at a certain temperature.
The recommended standard temperature of cleaning and disinfecting solutions should be +40-50°C, with a duration of exposure to work areas of 15 minutes.
Subject to compliance with the requirements regarding regular sanitary processing of dairy production, all types of cleanliness are achieved, affecting the preservation of the balance of nutrients, the composition of microelements and vitamins, ensuring safety and benefits for the human body.
Physical and chemical methods are used to disinfect industrial premises and equipment.
Physical methods include:
The chemical method is based on the use of antimicrobial agents, such as:
To achieve maximum effectiveness, drugs are used in a certain concentration. Some of them can be used as hand sanitizers for staff. When sanitizing equipment in dairy production, only those compounds are used that do not have a toxic effect on humans and do not affect the formula of milk and other products made from it.
The stages of the milk production cleaning and disinfection sequence include the following steps:
Before starting sanitization, staff carefully remove any remaining milk product from the production line and milking machines. The process is performed at the end of each shift.
When using concentrated solutions of alkalis and acids, taking into account temperature, any equipment and pipelines in dairy production become sterile.
Bacteriological purity is achieved only through disinfection. Here it is worth paying attention to the following nuance. For some products, such as sterilized milk and UHT milk, it will be necessary not only to sterilize the product itself, but also all equipment used, until germs are completely removed from working surfaces.
At almost every enterprise that produces dairy products, the owners try to use an automatic monitoring device that monitors the condition of washing solutions. Control over the process is assigned to a special laboratory department.
Sanitation of equipment at a dairy enterprise is considered a mandatory measure that preserves the health of workers and contributes to the production of safe, high-quality products.
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.
Odyssey Systems LLC offers comprehensive solutions for external foam washing and disinfection of food equipment, including a pressure boosting pumping station and foam stations. This solution allows you to reduce the time for cleaning premises and equipment, reduce the consumption of water and detergents, and also increase the standards of sanitation and hygiene in the enterprise.
