Module 7
 Introduction to
 Cleaning and Disinfection
 © Maria Revermann
          Module 7 – Introduction to Cleaning and Disinfection
Page 1                     © Maria Revermann
  Cleaning and Disinfection (1)
                     It is important to distinguish between:
                     Cleaning – Disinfection – Sterilization

                      Cleaning =
                      Removal of all visible soil from the
                      surface
                      Disinfection =
                      Reduction in the number of
                      micro-organisms

                       Sterilization
                       Destruction of all micro-
                       organisms



         Module 7 – Introduction to Cleaning and Disinfection
Page 2                    © Maria Revermann
  Cleaning and Disinfection (2)
             Cumulative effect of the 4 factors of
                cleaning and disinfection




                   Mechanical                   Time



                    Chemical                  Temperature




         Module 7 – Introduction to Cleaning and Disinfection
Page 3                    © Maria Revermann
  Cleaning and Disinfection (3)

                                 Removal of dirt through
                                     dry cleaning



                                                   Sweeping
         Vacuum
         cleaning




                                      Wiping

          Module 7 – Introduction to Cleaning and Disinfection
Page 4                     © Maria Revermann
  Cleaning and Disinfection (4)
  Cleaning and disinfection of
  equipment as a means of protection
  against contamination and entry of
  micro-organisms, e.g. when working
  with especially critical food products,
  such as:




                                                         perishable foods,
                                                         meat, poultry,
                                                         seafood, eggs, dairy,
                                                         and ice-cream.



             Module 7 – Introduction to Cleaning and Disinfection
Page 5                        © Maria Revermann
  Cleaning and Disinfection (5)

   Recommendations on disinfection


   •     read manufacturer’s safety instructions
   •     use gloves
   •     remove major soil
   •     prepare a batch of disinfectant solution
   •     observe reaction time


   and
   •     don’t forget to rinse with potable water !


               Module 7 – Introduction to Cleaning and Disinfection
Page 6                          © Maria Revermann