In the food and catering sector, we know that hygiene and food safety are imperative elements. And that also means keeping professional kitchens clean. In connection with your HACCP plan and the hygiene package, the cleaning and disinfection plan is also one of the essentials. But how do you draw up this plan? What should it contain? Discover step by step the key steps to establish an effective cleaning and disinfection plan, adapted to the specific needs of a professional kitchen or a food laboratory.
What is the cleaning and disinfection plan?
The cleaning and disinfection plan, often referred to by the acronym PDN, is a requirement for professional kitchens. The PDN is a set of procedures and measures put in place to ensure the hygiene and cleanliness of facilities, equipment and surfaces in a given environment. Concretely, it is a document that details several elements, namely:
- The steps to follow
- The products to use
- Les cleaning frequencies
- Responsibilities of the persons responsible for these tasks
What is the purpose of the cleaning and disinfection plan?
The main objective of the cleaning and disinfection plan is to ensure impeccable surface cleanliness, followed by effective disinfection. It thus makes it possible to determine when and how to sanitize and eliminate pathogens and contaminants. We are talking here about bacteria, viruses, molds and dirt residues, which can compromise the health safety of the premises. It also aims to prevent cross-contamination, to reduce the risk of foodborne infections or diseases. As well as maintaining a clean and healthy environment for workers and users. More specifically, the cleaning and disinfection plan aims to:
- Ensure impeccable hygiene in professional kitchens or food laboratories.
- Monitor and limit microbial proliferation (such as microorganisms, yeasts, fungi, viruses and other germs).
- Comply with applicable laws and regulations.
- Maintain the production environment and equipment in optimal condition.
Is the cleaning plan the same for everyone?
Ce cleaning protocol may vary depending on:
- From the sector of activity
- standards and regulations in force
- specific characteristics of the establishment
It should be developed to cover all aspects of cleaning. To do this, it should include specific procedures for each zone, equipment, or surface to be cleaned. In addition, it should contain safety instructions for the use of cleaning chemicals.
It is important to note that each establishment must adapt its cleaning and disinfection plan according to its specific needs and context. It is recommended to refer to regulations and good hygiene practices specific to each sector to develop an effective and appropriate plan. How to develop the PDN for your professional kitchen?
1. Define the area of action and the surfaces
To ensure optimal hygiene in a professional kitchen, a food laboratory or a collective catering space, it is essential to identify and regularly clean all surfaces and equipment. To do this, it is essential to identify them and note them in your cleaning and disinfection plan. Here is a detailed guide to the areas and things to consider for a comprehensive cleaning program:
Specific areas :
- Pastry: area reserved for making cakes, pastries and desserts.
- Scuba diving area: place to wash dishes, cutlery, etc.
- Economat: storage area for dry foodstuffs.
- ... (Any other specific areas depending on the structure of the kitchen)
Locals :
- Windows: to avoid dust and insects.
- Floors: removal of dirt and debris.
- Walls: prevention of mold and dirt.
- Doors: handles and surfaces, which are frequently touched.
Major equipment :
- Cold enclosures: fridges and freezers.
- Ovens and stoves: internal and external cleaning.
- Cookers and hotplates: to avoid burnt residues.
- Hoods: evacuation of smoke and fats.
Surfaces and components :
- Work plans : food preparation.
- Shelves and cupboards: food and utensil storage.
- Faucets and sinks: washing areas.
- Hand washbasin: personal hygiene.
- Storage bins: where food is often stored.
- Dividing windows and windows: for clarity and the separation of areas.
- Refrigerators: inside and out.
Hardware :
- Utensils : knives, cutting boards, spatulas, etc.
- Trash cans : inside and outside to avoid the spread of bacteria.
- ... (Any other commonly used hardware)
2. Set up the cleaning schedule
Once you have listed the areas and surfaces, you need to determine the regularity of each of these operations. Does this have to be done on a daily basis? On a weekly basis? Or several times a day?
3. Choose the equipment needed for this cleaning
Then, choose cleaning tools based on the application framework and the surfaces to be treated. For example: a brush, a sponge, a microfiber cloth, wipes, a rubber squeegee...
What are the criteria to consider?
- The nature of the surface to be cleaned : materials such as stainless steel, marble or windows require specific tools.
- The level of contamination
- Regulatory requirements: for example, equipment that meets standards HACCP for food.
- Spatial limitations: for example, the use of a backpack vacuum for floors.
Tip: Adopt a color coding system for cloths and other cleaning materials to avoid cross-contamination.
4. Select cleaning products
The implementation of a Cleaning and Disinfection Plan (PDN) requires particular attention to the selection of suitable maintenance products. These products must not only guarantee the hygiene and safety of food surfaces, but also comply with regulations.
- Not harmful to surfaces and users: It is essential that the products used in a professional kitchen are compatible with food contact. This ensures food safety and prevents any risk of contamination.
- Approval : Any disinfectant used in cooking must have received an approval from the Ministry of Agriculture. This approval attests to the effectiveness of the product against microorganisms and guarantees that it is safe for use in a food environment.
- Adaptation to materials : Each surface has its own specificities. The choice of products must take into account the nature of the material in order not to damage it and to ensure effective cleaning.
tip : For usage details, refer to the product's Safety Data Sheet.
An overview of the types of cleaning products :
In the family of cleaning and disinfection products, there are several types.
- Detergents :
- Use: General cleaning to remove impurities, splashes, and other residues.
- Example: Dishwashing liquid.
- Precautions: Be sure to choose a product that is gentle on sensitive surfaces such as stainless steel.
- Degreasers :
- Use: Specially formulated to dissolve and eliminate fats.
- Example: Dishwasher tablets or liquids.
- Characteristics: These products are alkaline with a pH between 9 and 14.
- Disinfectants :
- Use: They aim to sterilize surfaces by killing bacteria, viruses and fungi.
- Precautions: It is crucial to choose products that are not only effective but also safe for use in kitchens.
5. Put cleaning procedures in place
Clearly define the methods to adopt (what products to use, how to use them, what equipment is needed), and detail each step of the process.
Example of procedure
- Step 1: Preparation: removal of debris, clearance of areas, removal of large dirt.
- Step 2: Cleaning: water at 40°C + degreasing agent + manual action.
- Step 3: Rinsing: with clean water.
- Step 4: Disinfection: water + disinfectant with exposure time.
- Step 5: Rinse again: with clean water.
- Step 6: Drying: using a squeegee, paper towels, cloths.
6. Identify the person in charge of the operation
Finally, be sure to clearly specify the person or persons responsible for these operations.
Summary: What should be on a cleaning and disinfection plan?
- What area do you need to clean?
- What surface do you need to treat?
- How often should you clean the surface?
- What equipment is needed for this cleaning or disinfection?
- What is the cleaning process?
- Who is the person responsible for this operation?
