1、May 2009DEUTSCHE NORM Translation by DIN-Sprachendienst.English price group 13No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-N
2、ormen).ICS 67.260; 71.100.35!$WVN“1525143www.din.deDDIN 10516Food hygiene Cleaning and disinfectionLebensmittelhygiene Reinigung und DesinfektionSupersedesDIN 10516:2001-01www.beuth.deDocument comprises 26 pagesIn case of doubt, the German-language original should be consulted as the authoritative t
3、ext.DIN 10516:2009-05 Contents Page Foreword3 Introduction .3 1 Scope 4 2 Normative references 4 3 Terms and definitions .5 4 Requirements.7 4.1 Cleaning methods7 4.2 Disinfection methods 8 4.3 Methods for cleaning and disinfecting methods10 4.4 Design and material composition and characteristics of
4、 installations and surfaces 10 4.5 Removal of cleaning agents and disinfectants 11 5 Additional requirements .11 5.1 Active cleaning ingredients11 5.2 Active disinfection ingredients 12 5.3 Handling and storage of cleaning agents and disinfectants 13 6 Drafting of cleaning and/or disinfection plans
5、.14 7 Monitoring the effectiveness of cleaning and disinfection measures .15 7.1 Checking the cleaning effect15 7.2 Checking the disinfection effect 15 7.3 Checking the cleaning and disinfection effect of processes in dishwashers and glass-washing machines and the hygienic condition of the objects t
6、o be cleaned.15 7.4 Checking the cleaning and disinfection performance of processes in washer-disinfectors for reusable boxes and reusable containers and the hygienic condition of the objects to be cleaned 16 8 Further checks .16 8.1 General16 8.2 Surfaces16 8.3 Rinsing water/rinsing water samples 1
7、6 9 Care and maintenance of the cleaning and disinfection equipment17 10 Water hardness17 11 Hygiene training.17 12 Documentation.17 Annex A (informative) Example of a cleaning and disinfection plan 18 Annex B (informative) Cleaning and disinfection in food businesses .19 B.1 General19 B.2 Fundament
8、al principles of cleaning 19 B.3 Cleaning procedures .20 B.4 Process parameters 21 B.5 Fundamentals of disinfection.23 B.6 Summary.25 Bibliography 26 2 DIN 10516:2009-05 Foreword This standard has been prepared by Technical Committee Lebensmittelhygiene of the Normenausschuss Lebensmittel und landwi
9、rtschaftliche Produkte (Food and Agricultural Products Standards Committee). Amendments This standard differs from DIN 10516:2001-01 as follows: a) The requirements have been harmonized with those specified in the Regulation (EC) No. 852/2004 on the hygiene of foodstuffs. b) A combined cleaning and
10、disinfection procedure has been included in 4.2.1. c) Table 6 “Microbiological limiting values for surfaces after cleaning and disinfection” has been added (see 7.2). d) Clause 8 “Further checks” has been added. e) Clause 9 “Maintenance of cleaning and disinfection equipment” has been added. f) Clau
11、se 10 “Water hardness” has been added. g) Clause 11 “Hygiene training” has been added. h) Clause 12 “Documentation” has been added. i) Clause 2 “Normative references” has been updated. j) The bibliography has been updated. k) The standard has been editorially revised. Previous editions DIN 10516: 20
12、01-01 Introduction The present standard is related to Regulation (EC) No. 852/2004, Instructions for cleaning and disinfection are also given in product-related regulations. The standard is intended for orientation purposes and is designed to facilitate the maintenance of safe hygienic conditions wh
13、en handling foodstuffs. The respective company han-dling the foodstuffs is responsible for cleaning and disinfection. In this sense, the standard relating to the topic of “cleaning and disinfection” is to be understood as a guide on how to fulfil cleaning and disinfection obliga-tions. It helps the
14、reader to understand the scope and content of suitable cleaning and disinfection measures and to introduce and implement these. The standard is formulated in general terms so that it can be applied in all sectors of the food industry. Nevertheless, cleaning and disinfection measures shall be careful
15、ly adapted to the respective operating conditions and the type of product and processes involved. This standard can provide assistance in this respect. Annexes A and B are informative. 3 DIN 10516:2009-05 1 Scope This standard applies to the cleaning and disinfection of the surfaces of rooms, fixtur
16、es, equipment and de-vices in operational facilities of the food sector and is intended to provide assistance in choosing and carrying out suitable cleaning and disinfection measures. It provides a guideline for the planning and implementation of cleaning and disinfection measures during production,
17、 handling and placing on the market of foodstuffs. 2 Normative references The following reference documents are indispensable for the application of this document. For dated refer-ences, only the edition cited applies. For undated references, the latest edition of the referenced document (including
18、any amendments) applies. DIN 10113-1, Determination of surface colony count on fitments and utensils in food areas Part 1: Quantitative swab method DIN 10113-2, Determination of surface colony count on fitments and utensils in food areas Part 2: Semiquantitative swab method DIN 10113-3, Determinatio
19、n of surface colony count on fitments and utensils in food areas Part 3: Semiquantitative method with culture media laminated taking up equipment (squeeze method) DIN 10503, Food hygiene Terminology DIN 10510, Food hygiene Commercial dishwashing with multitank transport dishwashers Hygiene requireme
20、nts, procedure testing DIN 10511, Food hygiene Commercial glasswashing with glasswashing machines Hygiene requirements, testing DIN 10512, Food hygiene Commercial dishwashing with onetank-dishwashers Hygiene requirements, type testing DIN 10514, Food hygiene Hygiene training DIN 10522, Food hygiene
21、Commercial cleaning of reusable boxes and reusable containers for unpackaged foodstuffs Hygiene requirements, testing DIN 11483-1, Dairy installations Cleaning and disinfection Consideration of the action on stainless steel DIN EN 1499,Chemical disinfectants and antiseptics Hygienic handwash Test me
22、thod and requirements (phase 2/step 2) DIN EN 1500, Chemical disinfectants and antiseptics Hygienic handrub Test method and requirements (phase 2/step 2) DIN EN 1672-2:2005-07, Food processing machinery Basic concepts Part 2: Hygiene requirements DIN EN ISO 14159, Safety of machinery Hygiene require
23、ments for the design of machinery 4 DIN 10516:2009-05 Regulation (EC) No. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs, as of 29 April 2004, OJ 2004, No. L 139, pp. 1541)Gesetz zur Umsetzung der Richtlinie Nr. 98/8/EG des Europischen Parlaments und des Rates be
24、r das In-verkehrbringen von Biozid-Produkten (Biozidgesetz) (Act to implement Regulation (EC) No. 98/8/EC of the European Parliament and of the Council concerning the placing of biocidal products on the market (Biocide Act), as of 16 February 1998, BGBl. (German Federal Law Gazette) I, 2002, No. 40,
25、 pp. 207620891)Gesetz ber den Verkehr mit Arzneimitteln (Arzneimittelgesetz AMG) (Medicinal Products Act (German Drug Law), as of 12 December 2005, BGBl (German Federal Law Gazette) I, 2005, No. 73, pp. 339434691)Verordnung zur Novellierung der Trinkwasserverordnung (Artikel 1 Verordnung ber die Qua
26、litt von Wasser fr den menschlichen Gebrauch (Article 1 of the Ordinance relating to the quality of water intended for human consumption) (Trinkwasserverordnung TrinkwV 2001); Artikel 2 nderung anderer Rechtsvorschriften) (Regulation amending the Drinking Water Ordinance; article 2 amending further
27、regulations), as of 21 May 2001, BGBl (German Federal Law Gazette) I, 2001, No. 24, pp. 9599801)BGR 111, Regeln fr die Sicherheit und Gesundheitsschutz bei der Arbeit in Kchen (Rules for safety and health protection when working in kitchens)2) Desinfektionsmittelliste der Deutschen Veterinrmedizinis
28、chen Gesellschaft (DVG) fr den Lebensmittelbe-reich (Current list of the disinfectants issued by the German Veterinary Medicine Society for food areas); ob-tainable from: DVG-Geschftsstelle, Frankfurter Str. 89, 35392 Gieen Desinfektionsmittelliste des Verbundes fr Angewandte Hygiene e.V. (VAH) (Cur
29、rent list of the disinfectants issued by the Association of Applied Hygiene); obtainable from: MHP-Verlag GmbH, Marktplatz 13, 65183 Wiesbaden Die Produkte mit DLG-Gtezeichen, Reinigungs- und Desinfektionsmittel (The products with DLG quality seal, cleaning agents and disinfectants); obtainable from
30、: Deutsche Landwirtschafts-Gesellschaft e.V. (DLG) (Ger-man Agricultural Society), Eschborner Landstrae 122, 60489 Frankfurt Verordnung zur Anpassung der Gefahrstoffverordnung an die EG-Richtlinie 98/24/EG und andere EG-Richtlinien (Verordnung zum Schutz vor Gefahrstoffen (Gefahrstoffverordnung GeSt
31、offV) (Ordinance to adjust the Hazardous Substances Ordinance to the EU Directive 98/24/EC and other EU Directives, as of 23 December 2004, BGBl (German Federal Law Gazette) I, No. 74, pp. 375838161)TRGS 555, Betriebsanweisung und Information der Beschftigten (Operating instructions and information
32、of staff), February 20083)Gesetz zur Ordnung des Wasserhaushalts (Wasserhaushaltsgesetz WHG) (German Water Management Act), as of 19 August 2002, BGBl (German Federal Law Gazette) I, No. 59, pp. 324532661)Verordnung zur Durchfhrung von Vorschriften des gemeinschaftlichen Lebensmittelhygienerechts (O
33、rdi-nance implementing the stipulations of the common food hygiene act), as of 8 August 2007, BGBl (German Federal Law Gazette) I, No. 39, pp. 187118981)3 Terms and definitions For the purposes of this standard, the terms and definitions given in DIN 10503, taking due consideration of the requiremen
34、t profile of this standard, as well as the following terms shall apply: 3.1 soil any unwanted matter, including product residues, microorganisms, residual detergent or disinfecting agents DIN EN 1672-2:2005-07 _ 1) Registered in the DITR database of DIN Software GmbH, obtainable from: Beuth Verlag G
35、mbH, 10772 Berlin. 2) Download under: http:/www.arbeitssicherheit.de/arbeitssicherheit/cms/website?id=/de/index/search.htm 3) Download under: http:/www.baua.de/de/Themen-von-A-Z/Gefahrstoffe.html?_nnn=true water intended for human consumption or treated water of drinking water qualitybis used for ri
36、nsing a The required temperature shall be reached on the respective surface. bIf the equipment is not going to be used for a longer period, open installations and equipment shall be allowed to dry after cleaning, disinfection and final rinsing. 9 DIN 10516:2009-05 Table 3 Combined cleaning and disin
37、fection procedure Pre-cleaning Combined cleaning and disin-fection Final rinsing is carried out by removal of coarse soil particles or pre-rinsing is carried out using combined cleaning agents and disinfec-tants, where necessary using higher temperaturesis necessary when using com-bined cleaning age
38、nts and disin-fectants; water intended for hu-man consumption or treated wa-ter of drinking water qualityais used for rinsing aIf the equipment is not going to be used for a longer period, open installations and equipment shall be allowed to dry after cleaning, disinfection and final rinsing. 4.2.2
39、Special physical disinfection methods Special physical disinfection methods are, for example, the use of hot air or ultraviolet or infrared radiation. These agents are usually applied in closed housings. Ultraviolet or infrared radiation are mainly used for packaging materials. 4.3 Methods for clean
40、ing and disinfecting hands Liquid soaps shall be used for cleaning hands. In this way soil is removed. Simultaneously a reduction in microorganisms is achieved. Hygienic facilities for the drying of hands (e.g. single-use towels) should be used. For a subsequent hygienic hand disinfection, hands sha
41、ll be rubbed using disinfectants without the addition of water (see DIN EN 1500). This enables a further reduction in and an elimination of microorganisms, including pathogenic microorganisms. Combined products shall be used for the hygienic disinfecting handwash to remove soil and to reduce and eli
42、minate microorganisms. The preparation shall be rubbed in (see DIN EN 1499). After the contact time the hands shall be washed and dried under hygienic conditions. The disinfectants are to be applied as specified by the respective company or facility operator taking particular account of the risk ass
43、essment of food. 4.4 Design and material composition and characteristics of installations and surfaces For a successful implementation of cleaning and disinfection measures the hygienic design of installations and surfaces is to be taken into account (see DIN EN 1672-2 and DIN EN ISO 14159). Materia
44、l selection and corrosion protection are of particular importance. Here priority shall be given to the serviceability of installations and to the maintenance of undamaged and hygienically safe surfaces. Cleaning and disinfection of installations, fixtures and equipment is to be carried out with due
45、consideration to the material characteristics of these and in such a way that the respective materials are not impaired more than can be avoided. Food contamination by corrosion products shall be avoided. The manufacturers specifi-cations with respect to any incompatibility between materials and cle
46、aning agents and/or disinfectants are to be observed on all accounts. 10 DIN 10516:2009-05 4.5 Removal of cleaning agents and disinfectants To remove cleaning agent and disinfectant residues exceeding a technically unavoidable extent from surfaces suitable methods shall be used (e.g. with hot (easie
47、r to dry) or cold water for human consumption or by vac-uuming). This does not apply if the cleaning agents and disinfectants give no cause for concern with regard to smell, taste and toxicological aspects, and if they consist of ingredients which are analogous to foodstuffs or are permitted under t
48、he regulations on foodstuffs. Evidence of toxicological safety shall be provided by the manufacturer. 5 Additional requirements 5.1 Active cleaning ingredients Cleaning agents contain one or more active ingredients which are adapted and compatible to each other in order to fulfil certain tasks speci
49、fic to the application. Several active ingredients can be combined in a single cleaning agent, e.g. activated chlorine and alkalis, others mutually exclude each other, e.g. alkalis and acids. When selecting cleaning agents, the type and degree of soiling as well as the material(s) of the installation or surface to be cleaned shall be taken into account. Table 4 provides an overview of the active ingredients used in cleaning agents. Table 4 Overview of active cleaning agent ingredien
