Food Safety Level 2 (VTQ)

58 videos, 3 hours and 2 minutes

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Types of cleaning and chemicals

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2 min 16 sec
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Unravelling the Art of Energy Cleaning

Energy cleaning is a methodical process of applying energy to surfaces to eradicate dirt and grime. This article sheds light on the different forms of energy utilised in cleaning, the effective use of detergents and the crucial stages involved in the cleaning process.

Forms of Energy in Cleaning

There are three primary types of energy used in cleaning. Kinetic energy, encompassing physical labour, machine operation and liquid movement (as in a dishwasher), thermal energy such as hot water, and chemical energy that involves the use of various detergents.

Effective Use of Detergents

Detergents, either soap-based or synthetic, are designed to remove grease and enhance cleanliness. Available in different forms such as liquids, powders, gels, and foams, businesses and cleaning companies make wide use of these. However, correct application of these chemicals, including right dosage and water temperature, is crucial to avoid any residues left on the surface after cleaning.

Cleaning Equipment and Techniques

The use of colour-coded equipment is prevalent in the cleaning industry, providing a way to identify equipment for specific services and recognise high-risk situations. Cleaning brushes and utensils designed for the food industry require periodic replacement to prevent natural bristle shedding into food.

The Role of Heat Disinfection

Heat disinfection serves as one of the most reliable means to eliminate microorganisms. Despite not being the most practical for all surfaces, it remains an effective sterilisation method for utensils and units.

Workplace Protocol

For those working with food, it is of paramount importance to adhere to a robust cleaning protocol to prevent any form of contamination.

The Six Stages of Cleaning

Regardless of the cleaning scenario, the process comprises six essential stages:

  1. Pre-clean: Involve wiping, sweeping, pre-rinsing or soaking.
  2. Main Clean: Use of detergents to remove dirt and reduce risks.
  3. Intermediate Rinse: Removal of any residues.
  4. Disinfection: Destruction of microorganisms.
  5. Final Rinse: Removal of disinfection and residues.
  6. Drying: Removal of water and air drying.