Maintaining sanitary safety in public catering establishments is not just a recommendation, but a strict legal requirement, violation of which entails serious penalties.
The question how to treat a refrigerator in a catering unitcomes first when planning a cleaning schedule, since it is refrigeration equipment that is the critical point for controlling the proliferation of pathogenic microflora.
An incorrectly selected product may not destroy bacteria, and in the worst case, spoil the food or damage the seals, which will lead to refrigerant leakage and breakdown of an expensive compressor.
In this article we will analyze in detail the approved list of disinfectants, washing technology and nuances that production managers often forget about.
Regulatory framework and SanPiN requirements for equipment washing
The main document regulating the sanitary and epidemiological requirements for public catering organizations is the current set of rules SanPiN 2.3/2.4.3590-20.
According to these standards, all technological equipment in contact with food must undergo regular processing using only approved detergents and disinfectants that have the appropriate registration certificates.
It is important to understand that ordinary water or household sprays from the supermarket are not suitable for a professional catering unit, since they do not guarantee the destruction of persistent strains of bacteria, such as listeria or salmonella.
⚠️ Attention: Using chlorine-containing preparations in their pure form without subsequent thorough rinsing can lead to a chemical burn to the mucous membrane when consuming products or the formation of toxic compounds.
Control over cleaning is assigned to the person responsible for the sanitary condition, who is obliged to keep a log of disinfection measures.
The log records the dates, concentrations of solutions used and the names of the employees who carried out the treatment, which allows you to track the history of service for each units of equipment.
Approved disinfectants for catering units
The choice of chemistry for treating refrigeration chambers should be based on effectiveness against a wide range of microorganisms and safety for food production.
The most common and recommended products are preparations based chloroactive componentsquaternary ammonium compounds (QACs) and hydrogen peroxide.
Chlorine-containing products, such as Diseffect or Whiteness (food grade), have a wide spectrum of action, but require caution due to corrosive activity and a pungent odor.
HOUR-based preparations, for example Alaminol or Septodore, are less aggressive to metal and plastic, do not have a suffocating odor and have a prolonged antimicrobial effect.
- 🧪 Chlorine-containing powders and tablets are effective against spores, but require precise dosage.
- 🌿 Oxygen-containing products (peroxide) - safe, leave no odor, suitable for daily use cleaning.
- 💧 CHAS solutions - perfectly remove fatty contaminants and have bactericidal properties.
When choosing a product, you must pay attention to the hazard class: for catering units, class 4 products (low-hazard) are preferred.
It is prohibited to use technical solvents, acetone, gasoline or abrasives powders that can damage the internal coating of the chambers.
Stages of complete sanitization
The process of washing refrigeration equipment must be strictly regulated and carried out consistently, without skipping stages.
The first step is always defrosting equipment: the products are transferred to reserve chambers or refrigerated chests, and the equipment itself is disconnected from the network.
After thawing the ice and removing melt water, mechanical cleaning of the surfaces is carried out visible dirt using sponges and warm soapy water.
☑️ Checklist for a complete wash
Then follows the main stage - applying the disinfectant solution by wiping or irrigation, observing the exposure time, specified in the instructions for the product.
A critically important step is repeated rinsing of surfaces with clean running water to remove chemical residues.
The process is completed by thoroughly wiping dry and ventilating the chambers before adding new products, which prevents the re-development of mold.
⚠️ Attention: If the instructions for the disinfectant indicate an exposure time of 30 minutes, it cannot be reduced - otherwise the antibacterial effect will not occur.
Do not forget to treat not only the shelves, but also door handles, hinges, external panels and ventilation grilles, where the most dust and bacteria accumulate.
Specifics of processing different types of surfaces
The internal surfaces of refrigerators can be made of different materials, each of which requires an individual approach to cleaning.
Stainless steel, often used in professional cameras, is resistant to corrosion, but is sensitive to chlorine in high concentrations, which can cause darkening.
Plastic shelves and drawers made of ABS plastic cannot be rubbed with hard brushes or abrasive sponges, as microcracks will become an ideal haven for bacteria.
Rubber door seals require special delicacy: aggressive chemicals can dry out the rubber, lead to cracking and loss of tightness.
| Surface type | Recommended product | Prohibited |
|---|---|---|
| Stainless steel | HOUR solutions, soft alkaline agents | Concentrated chlorine, abrasives |
| Food plastic | Soap solution, hydrogen peroxide | Hot water (>60°C), solvents |
| Rubber seals | Warm water, weak soda solution | Oils, fats, chlorine |
| Aluminum | Neutral detergents | Acids, strong alkalis |
To remove stubborn grease stains on plastic elements, it is better to use specialized degreasers approved for contact with food.
After treating metal surfaces, it is recommended to wipe them dry to avoid the appearance of water stains.
What to do if the seal has turned yellow?
Yellowing of rubber often indicates aging of the material or exposure to ozone. Try wiping it with a weak solution of citric acid. If the cracks are deep, the seal needs to be replaced, otherwise the refrigerator will work with overload.
Fighting mold and unpleasant odors
The appearance of mold in the refrigerator is a signal of a violation of the temperature regime or insufficient ventilation, requiring immediate intervention.
To fight the fungus, it is not enough just to wipe surface, it is necessary to use fungicidal agents or increase the concentration of chlorine-containing preparations.
An effective folk method, permitted in some cases, is treatment with a solution of acetic acid, but professional chemistry works more reliably.
If the odor is absorbed into plastic elements, it is recommended to remove them and soak them in a solution with activated carbon or special odor neutralizers.
- 🍋 Natural absorbents (coffee, soda) help maintain freshness between washes.
- 🦠 Ultraviolet lamps are sometimes used to sanitize empty chambers, but require caution.
- 🌬 Regular ventilation is the best prevention of musty odors and dampness.
It is important to check the condensate drainage system: a clogged drainage hole often becomes a source of stench and a breeding ground for bacteria.
To clear the drainage, you can use a brush or syringe with warm water, adding a little disinfectant.
Schedule and frequency of equipment processing
The frequency of cleaning refrigeration equipment depends on the intensity of its use and the type of stored products.
There is the concept of daily, weekly and general cleaning, each of which has its own goals and means used.
Visible dirt is removed daily, shelves are wiped and the expiration dates of products are checked.
Once a week it is recommended to carry out a more thorough cleaning using disinfectants, especially in refrigerators for storing raw meat and fish.
⚠️ Attention: The cleaning schedule must be approved by the head of the enterprise and placed in an accessible place for control execution.
General washing with complete defrosting is carried out as needed, but at least once a month, or immediately after spilling liquids.
In the summer, the frequency of treatments should be increased, since high ambient temperatures contribute to the accelerated growth of bacteria.
Is it necessary to wash a new refrigerator before use?
Yes, definitely. Even new equipment has the smell of factory grease and dust. Wash the chambers with warm water and soda or a mild detergent before loading the products for the first time.
Common mistakes when disinfecting refrigerators
One of the most common mistakes is mixing different chemicals, which can lead to an unpredictable and dangerous reaction.
For example, combining chlorine-containing products with acids or ammonia releases a toxic gas that is dangerous to the health of personnel.
Another mistake is insufficient rinsing, due to which chemical residues get on the food, changing their taste and making them potentially dangerous.
Ignoring cleaning of external surfaces and the condenser also reduces the efficiency of the refrigerator and impairs heat transfer.
- 🚫 Using hot water to defrost (can damage plastic and glass).
- 🚫 Leaving the device turned on while washing (risk of electric shock).
- 🚫 Using metal shavings for cleaning (scratches and corrosion).
Personnel must be trained in the correct dilution of concentrates, since violation of the proportions reduces the effectiveness or increases the toxicity of the solution.
When working with chemistry it is necessary to wear personal protective equipment: gloves, aprons and, if necessary, respirators.
FAQ: Frequently asked questions
Is it possible to use ordinary household chemicals (Domestos, Mr. Proper) in a food service?
The use of household chemicals is allowed only if the label contains a mark indicating the possibility of use in public catering establishments and the presence of a state registration certificate. However, professional products (Diseffect, Alaminol) are preferable, since they are easier to wash off and have a predictable composition.
How often should disinfectant mats and wiping material be changed?
Rags for wiping internal surfaces should be marked, after use, soak in a disinfectant solution, wash and dry. You need to change rags as they become dirty or worn out, but boil or disinfect them at least once a week.
What to do if a raw egg breaks in the refrigerator or meat leaks?
It is necessary to immediately remove contaminated products, collect the remains with paper towels, then thoroughly wash the area of contamination with hot water and soap and treat with a disinfectant solution with exposure according to the instructions. After this, the surface is washed again with water.
Is the use of chlorine-containing products dangerous for products?
If the technology is followed correctly (application, exposure, thorough repeated rinsing with water), chlorine-containing products are safe. Only residual chlorine poses a danger, so the rinsing step cannot be ignored.