are usuallybasedupona perceptionof risk and what is acceptable.An alter-
nativestrategyis to decide what is attainableon a surface, aftercorrectimple-
mentation of a well-designed cleaning programme. Studies on over 3000
surfaces (Griffithet al., 2000, 2002;Redmond,et al., 2001)indicate that in most
cases, levelsof <2.5 cfu/cm^2 for a generalsurfacecountare attainableand these
are relatively close to other suggested standards. Failureto achievethis level of
cleanliness or disinfection may mean the cleaning protocol is poorly
constructed,is not implementedwell,or the surfacecannotbe satisfactorily
cleaned.
Similar standards,using ATPbioluminescence,havealsobeenproposed.
However, any standards should alwaysbe consideredin relationto risk and
possible soil types. Crucialto any use of standardsis agreement on consistent/
approved samplingmethods. Cleaning costsmoney and cleaning needs to
deliver, otherwise it is a wasteof money and time. Monitoringcleaning efficacy
should therefore be part of the workof any foodbusinessand if undertaken
appropriately can be cost effective (Fig.36.11), providinga greater confidence
in foodsafetyand superiorproduct shelf-life.
36.6 References
BRC(2005) BRCGlobal Standard ± Food,Issue 4 (January).The British Retail
Consortium.
CCFRA(2003)Manualof HygieneMethodsfor the Foodand DrinkIndustry. Guideline
No. 45, ChippingCampden,UK
CLAYTON DandGRIFFITH C J(2004)Theuse of notationalanalysisto observethe
implementationof specificfoodsafetypracticesin catering.BritishFoodJournal,
106 (3): 211±227.
COLLINS C H, LYNEP MandGRANGEJ M(1989)Collinsand Lyne'sMicrobiological
Methods. 6th Edition.Oxford.Butterworth's& Co. (Publishers)Ltd.
CUNLIFFED, SMARTC A, ALEXANDERCandVULFSON E N(1999)Bacterialadhesionat
syntheticsurfaces.Appliedand EnvironmentalMicrobiology, 65 : 4995±5002.
CURTISV(2001)Hygiene: Howmyths, monstersand mothers-in-lawcan promote
behaviourchange.Journalof Infection, 43 : 75±79.
DAVIDSONC A(2001)An evaluationof somemicrobiologicaland ATPbioluminescence
methodsfor the recoveryanddetectionof bacterialcontaminationfromfood
contactand environmentalsurfaces. PhDthesis,Universityof Wales.
DAVIDSONC A, GRIFFITH C JandFIELDING L M(1997)ATPbioluminescenceand the
validationand monitoringof cleaningprogrammes.Journalof Bioluminescence
and Chemiluminescence, 12 : 96.
DAVIDSONC A, GRIFFITHC J, PETERSA CandFIELDINGL M(1999)An evaluationof two
methodsfor monitoringsurfacecleanliness± ATPbioluminescenceand traditional
hygieneswabbing.Luminescence, 13 : 1±5.
DILLONMandGRIFFITH C J(1999)Howto Clean:A ManagementGuide. Grimsby,M D
Associates.
FAVEROM S, MCDADEJ, ROBERTSENJ A, HOFFMAN R K andEDWARDSR W (1968)
Microbiologicalsamplingof surfaces.Journalof AppliedBacteriology, 31 : 336±343.
616 Handbookof hygiene controlin the foodindustry