Food safety through hygiene

Numerous laws and regulations provide the framework for food safety. In this context, the legislator relies primarily on the personal responsibility of food industry operators and the success of prevention. Cleaning and disinfection measures are an integral part of the operational concept to avoid infection risks. Hygiene concepts are based primarily on good hand and personnel hygiene and cleaning procedures such as environmental hygiene with measures for surface cleaning and disinfection. 

For more than 40 years, Dr. Schumacher has been a leading developer and manufacturer of quality products for disinfection, hygiene, cleaning, care and cosmetics - for medical, industrial and consumer use. We offer the food industry modern, HACCP-compliant products for all hygiene-relevant areas. With our experienced experts, we also support food companies in meeting their training requirements and prepare target/actual analyses as part of hygiene inspections.

Companies in the food industry are required to follow the principles of Hazard Analysis and Critical Control Points (HACCP). The HACCP concept helps companies to systematically identify, evaluate and prevent risks in food handling. The documentation of prerequisite programs (PRPs) - the basic and preventive measures - is also playing an increasingly important role in food safety.

Preventive practices such as good manufacturing practices, good hygiene practices and good production practices are essential to a functioning HACCP system. Basic hygiene measures are derived from these guidelines, called Prerequisite Programs (PRPs) or Basic/Preventive Programs. PRPs are general precautions that form the basis of a hazard-specific HACCP approach. They are a standard part of every operation, even in the primary sector. Depending on their size or turnover, companies can work with PRPs only, with PRPs and a first part of the HACCP concept (hazard analysis) or have to implement PRPs and the complete HACCP concept.

Total hygiene is the key to food safety. Employee personal hygiene, proper hand hygiene and surface hygiene play an important role in the implementation of personal and operational hygiene throughout the food chain. Hygiene rules can only be followed if staff are adequately qualified to handle food hygienically. Training is therefore essential.

Even in the food processing industry, the majority of pathogens are spread by hands. During the course of a working day, many germs can be transferred to the hands through contact with products and objects. In situations where the transmission of germs is possible, hands must be disinfected to ensure food hygiene. Dr. Schumacher provides the appropriate disinfectants for these requirements.

Surfaces in rooms, as well as tools, equipment, and facilities, play an important role in industrial hygiene. Because many microorganisms can remain infectious on surfaces for long periods of time, surfaces must be thoroughly cleaned and disinfected on a regular, risk-based basis. The focus is on areas and equipment in direct contact with food. Cleaning and disinfection plans provide clarity on which surfaces need to be treated, when, how, with what and by whom.

The frequency and intensity of cleaning and disinfection, and the choice of method, will depend on the risk posed by the surfaces in question. Coordination with the relevant food control authority can help in risk assessment. Specific disinfection and cleaning plans must be established for each of the different areas/equipment in the facility.

DIN 10516 defines, among other things, which disinfectants are suitable for the food industry. The products used should be approved in accordance with the Biocide Ordinance and tested and registered for effectiveness in accordance with recognized procedures. Suitable products are listed, for example, by the Association for Applied Hygiene (VAH) and the Industrial Association for Hygiene and Surface Protection (IHO). Material compatibility, economy, user comfort, contact time, odor and wetting properties are other criteria for product selection.

For surface hygiene in areas at risk of contamination, disinfectant cleaning is usually the preferred method. Disinfectants are used that inactivate microorganisms in a single step while also removing contaminants from the surface. A wide range of different product categories are available for surface disinfection, from concentrates to ready-to-use disposable wipes.