The issue of sanitary treatment of refrigeration equipment in public catering establishments is especially acute, as it directly affects consumer safety. Violation of the temperature regime or the presence of pathogenic microflora inside the cells can lead to mass poisoning and the closure of the institution by Rospotrebnadzor. That is why a clear understanding of who exactly is required to perform these procedures is critically important for any technologist or manager.
According to current sanitary rules, responsibility for cleanliness lies with specific performers, and not with abstract “management.” In most cases, this is dishwashers, auxiliary workers or specialized cleaning staffwho has undergone appropriate instruction. However, in small cafes, these functions are often undertaken by cook or production manager, which should be recorded in the job description.
The key point is not only the physical removal of contaminants, but also the correct sequence of actions, including defrosting, washing and disinfection. Ignoring these steps turns the refrigerator into a breeding ground for bacteria such as Listeria monocytogenes or salmonella. Below we will analyze in detail the regulations, means and frequency of procedures to eliminate any violations.
Regulatory framework and requirements of SanPiN
The main document regulating the sanitary condition of public catering establishments in Russia is SanPiN 2.3/2.4.3590-20. This document clearly states that all technological equipment, including refrigerated cabinets, chest freezers and display cases, must be kept clean. The frequency of cleaning is set by the enterprise itself, but at least once a month for general cleaning.
It is important to understand that the term “cleanliness” in the context of a catering facility implies the absence of visible dirt, odors and, most importantly, microbiological safety. For this purpose, special disinfectantss that have state registration are used. The use of ordinary household chemicals intended for the home in a professional kitchen is often prohibited due to the risk of toxic components getting into products.
⚠️ Attention: The use of chlorine-containing preparations for treating the internal chambers of the refrigerator in contact with the finished product is allowed only if it is subsequently rinsed repeatedly with clean water until completely disappearance of the smell of chlorine.
Control over compliance with these standards is entrusted to responsible for the sanitary condition, who is usually the chief technologist or production manager. It is this employee who is responsible for keeping a log of sanitary days and checking the quality of cleaning. The absence of entries in the log during an inspection is equivalent to the fact that there was no cleaning as such.
What fines are threatened for violation?
If violations of sanitary standards are detected (Article 6.6 of the Code of Administrative Offenses of the Russian Federation), a fine of 500 to 1000 is imposed on officials rubles, for legal entities - from 10,000 to 20,000 rubles. In case of repeated violation or harm to health, the amounts increase significantly, up to the suspension of activities for 90 days.
Distribution of job responsibilities
The determination of a specific performer of work on cleaning refrigeration equipment depends on the staffing table and internal labor regulations of the establishment. In large restaurants and canteens there is a clear division of labor. Dishwashers are involved in the initial processing of equipment and are often responsible for the external cleanliness of the equipment, but the internal cleaning of the chambers can be carried out by kitchen workers or specialized personnel.
In small formats, such as coffee shops or fast food, the situation is different. There is often one universal employee working there per shift, who combines the functions of barista, cashier and a cleaner. In this case, the responsibility for cleaning the refrigerator falls on the shoulders of the employee completing the shift, or a special time is allocated at the beginning of the working day for sanitization.
Particular attention should be paid to staff training. The employee who begins cleaning must know how to properly turn off equipment, which solution concentrations to use, and how to avoid cross-contamination. Errors at this stage can lead to damage to an expensive compressor or corrosion of internal surfaces.
Schedule and frequency of sanitary treatment
The frequency of washing refrigerators depends on the intensity of their use and the type of stored products. Equipment operating non-stop and loaded with perishable products (meat, fish, dairy products) requires more careful and frequent maintenance. The minimum frequency established by sanitary standards for general cleaning is once a month, however, current cleaning should be carried out as soiling occurs, but at least once a week.
There is the concept of “Sanitary Day”, which is usually announced once a month. At this time, the equipment is completely defrosting moved away from the walls to clean hard-to-reach places and ventilation is processed. Neglect of this schedule leads to an increase in “fur coat” on the evaporator, which increases energy consumption and reduces cooling efficiency.
| Type of cleaning | Frequency | Responsible | Products used |
|---|---|---|---|
| Wet wipe | Daily | Replacement cook/washer | Water with soda or special. product |
| Routine washing | Once a week | Dishwasher | Disinfectant solution |
| General cleaning | Once a month | Manager. production + personnel | Strong disinfectants, defrosting |
| Ventilation treatment | Once a quarter | Technical specialist | Steam generator, brushes |
It is important to carry out temperature log cleaning. It includes the dates of the work, the means used and the name of the performer. This is a document of primary importance during inspections by regulatory authorities.
Washing technology and products used
The cleaning process of refrigeration equipment in the catering department is strictly regulated. First, you need to empty the chambers of food by transferring them to backup refrigerators or thermal containers with refrigerants. The equipment is then disconnected from the power supply for defrosting. The use of knives or scrapers to chip ice is strictly prohibited, as this can damage evaporator and disable the refrigerator.
For washing, approved disinfectants based on quaternary ammonium compounds (QAC), chlorine are used or oxygen. Popular brands, such as Defect, Alaminol or Septodoreare used in strictly defined concentrations specified in the manufacturer's instructions. The solution is applied by irrigation or wiping with a rag, an exposure time is maintained (usually 15-60 minutes) and washed off with clean running water.
⚠️ Attention: It is strictly forbidden to use abrasive powders and metal brushes to clean the internal surfaces of stainless steel or plastic refrigerators, as microscopic scratches become an ideal breeding ground for bacteria.
After completion of washing and disinfection, all surfaces must be thoroughly dried. The equipment is put into operation only after it has completely dried and the smell of the disinfectant has disappeared. Particular attention is paid sealing rubber bands to doors, which are often covered with mold. They must be wiped separately, using cotton swabs for hard-to-reach folds.
☑️ Refrigerator washing algorithm
Features of servicing different types of equipment
The variety of refrigeration equipment in a modern kitchen requires an individual approach. Medium and low temperature cabinets, chest freezers, refrigerated display cases and refrigerated tables have their own design features. For example, in blast freezers you cannot use aggressive chemicals that corrode aluminum heat exchangers, and in open display cases it is important not to clog the drainage holes with water. air curtains and drainage holes.
Refrigerated tables (gastronomic) require disassembling gastronomic containers and thoroughly washing the trays, where condensation and food residues accumulate. If you skip this step, mucus and an unpleasant odor will form in the trays, which will quickly be transferred to the products. In refrigerators with a system No Frost attention is paid to the drainage channel, which must be cleaned with a brush to avoid the formation of ice jams.
For industrial freezers with intensive loading, it is recommended to use foam generators. Foam better covers vertical surfaces and penetrates dirt, requiring less mechanical impact. After foam treatment, the surfaces are rinsed generously with water under pressure, but the jet should not be directed directly at electrical components and fans.
Documentation and quality control
Any action in the catering unit must be documented. The main document confirming the work is sanitation log. It records the date, time, name of the product used, its concentration, the name of the performer and the signature of the person in charge. The absence of entries in the log is a direct violation of sanitary legislation.
Cleaning quality control is carried out visually (absence of stains, plaque, odor) and, if necessary, in the laboratory (washes from surfaces). Flushes are taken from the internal walls of refrigerators, shelves and seals. The presence of BGKP (coliform bacteria) or Staphylococcus aureus in washouts indicates poor-quality cleaning and requires repeated disinfection of the entire premises and equipment.
Also, the enterprise must keep certificates of conformity and instructions for use of all used detergents and disinfectants. The cleaning employee must be familiar with these instructions upon signature. This ensures that the concentrations of the solutions are maintained and the exposure time is maintained correctly.
How often should the log books be changed?
The log books are kept throughout the calendar year. After filling out all the pages or the end of the year, the magazine is bound, numbered, sealed by the organization and stored in the archive for the period established by the nomenclature of files (usually at least 1-3 years), in case of inspections.
Is it possible to use a steam cleaner for refrigerators?
The use of steam cleaners is allowed and even recommended for disinfection of hard-to-reach places and seals, as hot steam effectively kills bacteria without chemicals. However, care must be taken not to damage the plastic elements and not to fill the electrical contacts with moisture.
What to do if a persistent odor appears in the refrigerator?
It is necessary to completely defrost and treat with a weak solution of acetic acid or citric acid, which neutralize odors. You should also check the drain hole for blockages, since stagnant water in the drain is a common cause of “odors.” After treatment, the chamber must be well ventilated.
Is it necessary to have a first aid kit next to the detergents?
Yes, in places where aggressive chemicals (acids, alkalis, chlorine) are stored and used, there must be a first aid kit with neutralizing agents (for example, a solution of boric acid for the eyes in case of contact with alkali) and instructions in case of burns or vapor poisoning.
Who is responsible if the cook forgot to turn off the refrigerator before washing?
Responsibility lies with the employee directly performing the work (safety violation), as well as the work manager or production manager who did not control the process. In the event of equipment damage or an accident, an official investigation is carried out.