Hygiene and disinfection in food establishments
All food establishments must clean thoroughly often - and in some places several times a day. The company must ensure sufficiently effective cleaning and disinfection of premises, fixtures, equipment, work tools, etc. A clean company has fewer problems with bacteria and viruses.
Why is disinfection important in food businesses?
Cleaning of fixtures
Cleaning of fixtures must be carried out as frequently as is required for
hygienic reasons. Tools, machines, etc. must be cleaned and, if necessary, disinfected at least once every working day. Containers must always be cleaned after emptying. Normally, cleaning and disinfection must take place as two separate work steps, both of which are finished with thorough rinsing with water, unless the disinfectant is approved with a "No-rinse claim".
Which means should be used?
The company must use suitable cleaning agents, and the disinfectants must be approved by the Danish Veterinary and Food Administration. The supervisory authority can at any time prohibit the use of specific cleaning or disinfecting agents if it causes health concerns or can contaminate the food. In addition, there are requirements for labeling and storage of these agents.
