Disinfecting according to HACCP
Disinfecting according to HACCP
Disinfecting is more than just an extra step – it is the crucial phase in which micro-organisms are actually eliminated. While cleaning removes visible dirt, disinfection ensures that bacteria, yeasts, and viruses no longer stand a chance. Only proper disinfection makes surfaces truly microbiologically safe.
Without proper disinfection, harmful micro-organisms remain present, even on seemingly clean surfaces. This increases the risk of cross-contamination and foodborne infections. In short: disinfection is essential within any HACCP plan.
Why disinfecting is important within HACCP
In a professional kitchen, the risk of contamination is constantly present. Even after thorough cleaning, bacteria may remain. That is why disinfecting according to HACCP is necessary to guarantee food safety.
Insufficient disinfection can lead to:
• increased risk of food poisoning
• spread of bacteria via contact surfaces
• rejection during hygiene inspections and audits
Proper disinfection ensures that surfaces not only look clean, but are actually free from micro-organisms.
Choosing the right disinfectant
For effective disinfection, choose a product that:
• effectively kills bacteria, yeasts, and viruses
• is suitable for use in food environments (HACCP-proof)
• works quickly and efficiently
• is safe to use
DIPP Professional disinfectants provide a reliable solution for this.
DIPP N°12 Kitchen Disinfectant is specially developed for use in professional kitchens. The product is suitable for daily disinfection of worktops, equipment, and contact surfaces. DIPP N°12 is therefore ideal for frequently used surfaces. DIPP N°12 (5L) can be used in combination with the DIPP Professional central distribution system.
Additionally, there is DIPP N°69 Disinfectant Without Rinsing, a ready-to-use solution that does not require rinsing. This makes it particularly suitable for quick disinfection in busy kitchens, where efficiency and time savings are crucial without compromising safety.
How to disinfect correctly: step by step
Proper disinfection always follows thorough cleaning. Follow these steps for optimal results:
1. Pre-cleaning
Remove dirt and grease thoroughly. Without cleaning, disinfection will not work effectively.
2. Apply disinfectant
Apply the product evenly to the surface.
3. Allow contact time
Let the disinfectant sit for the recommended contact time. This is crucial for effective action.
4. Rinse (if necessary)
If you are using a product that requires rinsing, rinse with clean water. With a ready-to-use solution such as DIPP No. 69, this step is not necessary.
5. Drying and inspection
Allow the surface to dry and visually inspect it.
Frequency of disinfection
Like the other steps within the HACCP plan, disinfection is not a one-time action but a structural component.
Daily
Worktops, cutting boards, kitchen utensils, contact surfaces
Several times a day
Critical contact points such as handles, taps, and switches
Periodically
Storage areas, cooling units, and hard-to-reach zones
By incorporating disinfection into fixed cleaning schedules, you ensure consistency and control within your HACCP plan. Use DIPP Professional hygiene planners for this purpose.
Conclusion
Disinfecting according to HACCP is essential for a safe and hygienic kitchen. Without this step, bacteria remain present and unnecessary risks arise. By choosing high-quality solutions such as DIPP N°12 Kitchen Disinfectant and DIPP N°69 Disinfectant Without Rinsing, and by following a consistent method, you guarantee maximum hygiene and food safety in your kitchen.
