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Verifiering av Rengöring

Paykar, Pegah LU (2015) MVEK03 20151
Studies in Environmental Science
Abstract
Verification of Cleaning

"Conducting a Cleaning Control test exploiting ATP luminometer in a number of pre-school kitchens in the city of Malmö "

According to the EG Regulation 178/2002 unsafe food cannot be placed in the market, and the responsibility, according to the EG Regulation 852/2004, lies with the operator.
Each year, mass caterers including pre-school kitchens are recognized as an accountable source for approximately 80 % of the total reported cases of food poisoning.

The present study was aimed to verify the degree of hygiene of kitchen surfaces in a number of pre-schools in the city of Malmö with the aid of an ATP luminometer.
The current study also addressed the extent to which the cleaning methods employed by... (More)
Verification of Cleaning

"Conducting a Cleaning Control test exploiting ATP luminometer in a number of pre-school kitchens in the city of Malmö "

According to the EG Regulation 178/2002 unsafe food cannot be placed in the market, and the responsibility, according to the EG Regulation 852/2004, lies with the operator.
Each year, mass caterers including pre-school kitchens are recognized as an accountable source for approximately 80 % of the total reported cases of food poisoning.

The present study was aimed to verify the degree of hygiene of kitchen surfaces in a number of pre-schools in the city of Malmö with the aid of an ATP luminometer.
The current study also addressed the extent to which the cleaning methods employed by staff were effective in sanitation of kitchen environment. Sampling of cutting boards, countertops, and chef knives was done in 12 pre-school kitchens in Malmö. A total of 36 samples were taken.

The result revealed that 53 % of these pre-schools met the requirements for sanitation. Furthermore, 19 % were on the edge of approval and were recommended to improve the cleaning methods. The contemplative result was the existence of 28 % kitchens with concern in their cleaning procedures. These kitchen used ineffective cleaning methods in regard to the hygiene standards. A comparison between the ATP measurement and visual control revealed that 47% of the approved samples was not really clean.

Regarding the use of chemicals, the result of the study indicated that 33 % of the pre-schools had reduced their use of chemicals in recent years, whereas 50 % of them had no policy for modification in this area. The remaining 17 % had attempted to reduce the use of chemicals and considered the available alternatives.

Many of detergents affect the status of the environment. Before it gets too late, the staff should modify their cleaning methods and reduce their daily chemical applications; however, the food safety must be addressed as well. Therefore, it is now time to put in place the mechanical cleaning as an alternative.

ATP measurements exhibited that the pre-schools should improve the existing cleaning methods especially in sanitation of chef knives. The existence and sustainability of hygienic kitchens in pre-schools requires both boosting related courses and regular quality monitoring of the cleaning procedures. (Less)
Popular Abstract (Swedish)
Pegah Paykar


Blir det verkligen rent efter slutrengöring, med de rengöringsmetoder som används av förskoleköks personal?

Denna undersökning har visat att rengöringsmetoder som används av förskoleköks personal bör förbättras. Att rengöringsrutiner skall kvalitetssäkras ses som en självklarhet i lagstiftningen. Men resultatet visar att så är det inte oftast fallet idag.

Enligt livsmedelslagstiftningen ligger ansvaret hos verksamhetsutövaren för att garantera att livsmedel ska vara säkra. När livsmedel hanteras felaktigt, är osäkra och olämpliga metoder för rengöring används kan det leda till både till miljö- och hälsoproblem. Rengöring är en viktig del inom livsmedelshygien och det finns en rad olika rengöringsmetoder som man... (More)
Pegah Paykar


Blir det verkligen rent efter slutrengöring, med de rengöringsmetoder som används av förskoleköks personal?

Denna undersökning har visat att rengöringsmetoder som används av förskoleköks personal bör förbättras. Att rengöringsrutiner skall kvalitetssäkras ses som en självklarhet i lagstiftningen. Men resultatet visar att så är det inte oftast fallet idag.

Enligt livsmedelslagstiftningen ligger ansvaret hos verksamhetsutövaren för att garantera att livsmedel ska vara säkra. När livsmedel hanteras felaktigt, är osäkra och olämpliga metoder för rengöring används kan det leda till både till miljö- och hälsoproblem. Rengöring är en viktig del inom livsmedelshygien och det finns en rad olika rengöringsmetoder som man kan välja emellan. Därför är det väldigt viktigt att belysa effekterna av olika rengöringsmetoder.

Denna undersökning bygger på ATP-provtagning och enkätundersökning. Kontroll av rengöringen har genomfördes med både traditionell visuell kontroll och med hjälp av en ATP-mätare. Provtagning genomfördes på tre väl använda redskap i köket; kockknivar, skärbrädor och arbetsbänkar. Totalt 36 stycken ytor kontrollerades. Mätningar genomfördes på ytor som hade blivit rengjorda nyligen för att kunna se hur effektiv rengöringen hade genomförts.
Av de totalt 36 prover som togs var 53 % godkända, vilket betyder att mätpunkten var tillräckligt rengjord. 19 % var godkända med anmärkning och 28 % av proverna var underkända, vilket betyder att mätpunkten inte var tillräckligt rengjord och krävs åtgärder för att förbättra situationen. ATP-mätningarna av skärbrädorna, gav bästa resultat. Däremot hade kockknivarna dominerande undergodkända resultat trots att samtliga kockknivarna såg ren ut enligt visuell bedömningen, se Figur 1.

Figur 1: Andel underkända, godkända med anmärkning och godkända RLU-värden för kockknivar

Undersökningen visar att det behövs både mer regelbundna kvalitetsuppföljningar och mätningar för att säkerställa att rengöringsrutiner har en önskad effekt.
Många hälso-och miljöproblem skulle kunna förebyggas genom att personalen skaffar sig tillräcklig kunskap om olika rengöringsmedels användningsområde, försäkrar sig om effektivare rengöringsmetoder och anpassa sina metoder utifrån syftet med rengöringen.
När det gäller användning av kemikalier 50 % av personalen inte hade någon förändring i sin kemikalieanvändning. Kökspersonalen bör ändra sina vanor och minska sin dagliga kemikalieanvändning, men då krävs det ur livsmedelsäkerhetssynpunkt att mer energi och tid istället läggs på mekanisk rengöring för att kunna få ett godtagbart resultat.

Handledare: Eva Jonsson
Examensarbete i Miljö- och hälsoskydd 15 hp, 2015
CEC - Centrum för miljö- och klimatforskning, Lunds universitet
Malmö kommun, Miljöförvaltningen (Less)
Please use this url to cite or link to this publication:
author
Paykar, Pegah LU
supervisor
organization
alternative title
“Rengöringskontroll med ATP-luminometer i förskolekök i Malmö kommun”
course
MVEK03 20151
year
type
M2 - Bachelor Degree
subject
keywords
Cleaning, Pre-schools, ATP-bioluminescence measuring, Zinners circle, detergents, Mechanical cleaning
language
Swedish
id
5464394
date added to LUP
2015-06-09 14:09:50
date last changed
2015-06-09 14:09:50
@misc{5464394,
  abstract     = {Verification of Cleaning 

"Conducting a Cleaning Control test exploiting ATP luminometer in a number of pre-school kitchens in the city of Malmö "

According to the EG Regulation 178/2002 unsafe food cannot be placed in the market, and the responsibility, according to the EG Regulation 852/2004, lies with the operator.
Each year, mass caterers including pre-school kitchens are recognized as an accountable source for approximately 80 % of the total reported cases of food poisoning. 

The present study was aimed to verify the degree of hygiene of kitchen surfaces in a number of pre-schools in the city of Malmö with the aid of an ATP luminometer.
The current study also addressed the extent to which the cleaning methods employed by staff were effective in sanitation of kitchen environment. Sampling of cutting boards, countertops, and chef knives was done in 12 pre-school kitchens in Malmö. A total of 36 samples were taken. 

The result revealed that 53 % of these pre-schools met the requirements for sanitation. Furthermore, 19 % were on the edge of approval and were recommended to improve the cleaning methods. The contemplative result was the existence of 28 % kitchens with concern in their cleaning procedures. These kitchen used ineffective cleaning methods in regard to the hygiene standards. A comparison between the ATP measurement and visual control revealed that 47% of the approved samples was not really clean.

Regarding the use of chemicals, the result of the study indicated that 33 % of the pre-schools had reduced their use of chemicals in recent years, whereas 50 % of them had no policy for modification in this area. The remaining 17 % had attempted to reduce the use of chemicals and considered the available alternatives. 

Many of detergents affect the status of the environment. Before it gets too late, the staff should modify their cleaning methods and reduce their daily chemical applications; however, the food safety must be addressed as well. Therefore, it is now time to put in place the mechanical cleaning as an alternative.

ATP measurements exhibited that the pre-schools should improve the existing cleaning methods especially in sanitation of chef knives. The existence and sustainability of hygienic kitchens in pre-schools requires both boosting related courses and regular quality monitoring of the cleaning procedures.},
  author       = {Paykar, Pegah},
  keyword      = {Cleaning,Pre-schools,ATP-bioluminescence measuring,Zinners circle,detergents,Mechanical cleaning},
  language     = {swe},
  note         = {Student Paper},
  title        = {Verifiering av Rengöring},
  year         = {2015},
}