surfaces and raw foods, as wellas ready-to-eatfoods(Claytonand Griffith,
2004),it is surprisingthat handcontactsurfaces are oftenomittedfromcleaning
schedules.Handcontactsurfaces are oftenheavily contaminated(Griffithet al.,
2000;Worsfoldand Griffith,2001)and,unlesshigh-and low-riskareas are
separated, providehighways by whichmicroorganismscan spread withinfood
environments leadingto the contaminationof ready-to-eat foods.
36.1.2 Managing cleaning
Ensuringcleanliness starts withthe design, construction,operation and main-
tenanceof equipment and premises.Assuming these are appropriatelycon-
sidered, theneffective cleaning regimes can be resourced,documentedand
implemented.
Designing a cleaningregimeis best undertakenas the resultof a site survey.This
considers construction,production flowsand type,frequency and sequence of
cleaning, facilitiesavailable, shiftpatterns, typesof foodresidues,etc. Oncethe
practicalityand potential problems associated withcleaninghavebeenidentified,a
provisional cleaningplancan be designed, constructed and thenvalidated.After
designand validation(proving that the planworks, i.e. is capableof delivering
appropriate levels of cleanliness) documentation needs to be considered.
Documentationhelpsto maintain consistency and transparency associated with
cleaningmethods, is a requirementof certification standards, suchas the BRC,and
is usually basedon standard operating procedures (SOPs). Typicalcleaning
documentationwill include a policystatement,a scheduleand procedures,detailed
instructions on howto clean eachareaor piece of equipmentas wellas record
forms.Increasingly, the processis beingsupportedby various softwaretools.
Auditors, e.g. for BRC,may well ask to see boththe cleaningprogrammes,as well
as results obtained from monitoring, i.e. the routineassessmentof cleaning efficacy.
Cleaningregimes needto be currentand part of a document controlsystem.
Managementresponsibilityand commitment, in bothtimeand money, are
importantin ensuringsuccessful cleaning and needto be evident. Unfortunately
the process of cleaning is oftenperceivedof low importance, with cleaners
poorlypaid.
It is saidthat`you cannotmanage whatyou do not measure'. Key to
managing successful cleaning, bothat the timeof validation and laterduring
routine implementation, is some means of testing or monitoring cleaning
efficacy.Althoughcleaningpracticeswill vary,Table36.1indicatesthe main
stageslikely to be involvedin mostcleaning regimes. The first threestagesare
designedto reducesurfacesoil,i.e. cleaning, withstage4, disinfection,an
additional option.This is usedto ensureresidual surfacemicrobial numbersare
reducedto low or acceptable levels.
Onestagethat is subjectto debate is the needfor rinsingafterdisinfection.
The European FoodDirectivesare sometimesunclearon rinsing: some stateit
shouldbe undertaken but others allowit as an option,if it can be assured that
thereare no residual chemicals thatcan adversely affect food, people or
Improvingsurfacesamplingand detection of contamination 591