Limpieza y desinfección
Summary
TLDRThis video from the Andean Fruit Productivity and Competitiveness Project, funded by FONT AGRO, focuses on the importance of cleaning and disinfection in the fruit industry, particularly avocados, fases, and citrus in Colombia, Ecuador, and Peru. It defines cleaning as the removal of food residues and contaminants using mechanical and physical means, while disinfection involves using chemicals or physical agents to destroy remaining microbial cells on clean surfaces. The script outlines the steps for proper cleaning and disinfection and highlights the benefits, such as ensuring food safety, reducing contamination, preventing diseases, and fostering cleanliness habits.
Takeaways
- 🍏 The video is part of a project focused on productivity and competitiveness in Andean fruit chains, funded by FONT AGRO.
- 🧼 Cleaning is defined as the process of removing food residues, dust, grease, and other contaminants from surfaces using mechanical and physical means.
- 🧴 Detergents are substances used for cleaning that possess properties to remove dirt without affecting the material being cleaned.
- 🛡️ Disinfection refers to the process of destroying vegetative cells of microorganisms on a clean surface using chemical or physical agents to reduce microbial content to non-harmful levels.
- 🧪 Disinfectants are chemical agents used to destroy or inhibit the development of microorganisms on inert surfaces or inanimate objects.
- 🧹 There are various cleaning methods, including physical methods using tools like brooms and sponges, chemical methods using detergents, manual processes done by hand, and automatic methods using machines like dishwashers.
- 🔥 Disinfection methods include heat disinfection using hot water or steam at temperatures above 90 degrees Celsius and chemical disinfection using specific substances.
- 🚿 The correct steps for cleaning and disinfection include removing visible dirt, pre-rinsing, applying detergent solution, rinsing if necessary, verifying cleanliness, and disinfecting using physical or chemical methods.
- 🛡️ Benefits of cleaning and disinfection include ensuring food quality and safety, reducing contamination, preventing diseases, avoiding pests, and fostering cleanliness habits.
- 📋 Recommendations for disinfection with chlorine, the most common disinfectant, include following the dosage instructions on the label, but also noting that different products may require different instructions.
Q & A
What is the main purpose of the video?
-The main purpose of the video is to explain the process of cleaning and disinfection in the context of the Andean fruit productivity and competitiveness project, funded by FONT AGRO, aiming to contribute to the sustainable growth of fruit chains in Colombia, Ecuador, and Peru.
Why are cleaning and disinfection important in the food industry?
-Cleaning and disinfection are important in the food industry because they help eliminate harmful microorganisms, ensuring that the food produced is healthy and safe for consumers and families.
What is the definition of cleaning according to the script?
-Cleaning is defined as the process of removing food residues, dust, grease, and other contaminants from surfaces, equipment, and personnel, typically using water and detergents.
What is the role of a detergent in the cleaning process?
-A detergent is a substance used for cleaning that has properties allowing it to remove dirt without affecting the material being cleaned.
How is disinfection different from cleaning?
-Disinfection involves the process of destroying or inhibiting the growth of remaining microorganisms on a clean surface using chemical or physical agents, with the aim of reducing microbial content to non-harmful levels.
What are disinfectants and how do they work?
-Disinfectants are chemical agents used to destroy microorganisms or inhibit their development, acting on inert surfaces or inanimate objects. They must be applied to clean surfaces to be effective.
What are the different methods for cleaning mentioned in the script?
-The script mentions four methods for cleaning: physical methods using materials like brooms, brushes, sponges, etc.; chemical methods using substances like detergents, soaps, and disinfectants; manual processes executed by hand; and automatic processes using machines like dishwashers.
What are the two methods for disinfection described in the video script?
-The two methods for disinfection are heat disinfection, which can be done using hot water or steam at temperatures above 90 degrees Celsius, and chemical disinfection, which involves the application of certain chemicals to eliminate microorganisms without adverse effects on human health.
What are the steps for correct cleaning and disinfection as outlined in the script?
-The steps are: 1) Remove visible dirt without applying any product, 2) Pre-rinse surfaces, 3) Apply detergent solution, 4) Scrub surfaces if necessary, 5) Rinse with plenty of water, 6) Check cleanliness, 7) Disinfect using physical or chemical methods, and 8) Rinse if necessary.
What are the benefits of cleaning and disinfection mentioned in the script?
-The benefits include ensuring the quality and safety of food, reducing the risk of food contamination with undesirable materials, preventing diseases by maintaining good health, avoiding the entry of unwanted pests, and promoting cleanliness habits in daily life.
What recommendations are given for disinfection with chlorine in the script?
-The script recommends following the dosage instructions on the label when using chlorine, the most common disinfectant, but also notes that if a different product is used, its specific instructions should be followed.
Outlines
🍎 Fruit Cleaning and Disinfection Basics
This paragraph introduces the topic of cleaning and disinfection in the context of the Andean fruit industry, highlighting its importance in food safety. It discusses the project funded by FONT AGRO aimed at promoting sustainable growth in fruit chains, including avocados, bananas, pineapples, and citrus fruits in Colombia, Ecuador, and Peru. The paragraph explains the definitions of cleaning and disinfection, emphasizing their roles in removing harmful microorganisms and ensuring food safety for consumers. It outlines the use of detergents and disinfectants, the necessity of clean surfaces for effective disinfection, and the various methods of cleaning, including physical, chemical, manual, and automatic processes.
Mindmap
Keywords
💡Andean Fruits
💡Cleaning
💡Disinfection
💡Detergent
💡Microorganisms
💡Food Safety
💡Physical Methods
💡Chemical Methods
💡Manual Processes
💡Automatic Processes
💡Chlorine Disinfection
Highlights
The video is part of a project on productivity and competitiveness in Andean fruit industries, funded by FONT AGRO.
The purpose of the project is to contribute to the sustainable growth of fruit chains in Colombia, Ecuador, and Peru.
Cleaning and disinfection activities are essential in the food industry and households to eliminate harmful microorganisms.
Cleaning is defined as the process of removing food residues, dust, grease, and other contaminants through mechanical and physical means.
Detergents are substances used for cleaning with properties that remove dirt without affecting the material being cleaned.
Disinfection refers to the process of destroying remaining vegetative cells of microorganisms on a clean surface using chemical or physical agents.
Disinfectants are chemical agents used to destroy or inhibit the development of microorganisms on inert surfaces or inanimate objects.
Different methods for cleaning include physical methods using materials like brooms, brushes, sponges, and chemical methods using detergents, soaps, and disinfectants.
Manual cleaning processes involve the physical removal of solid residues from equipment and utensils.
Automatic cleaning processes use machines such as dishwashers.
Disinfection methods include heat disinfection using hot water or steam at temperatures above 90 degrees Celsius and chemical disinfection.
The correct steps for cleaning and disinfection include removing visible dirt, pre-rinsing surfaces, applying detergent solution, rinsing, and verifying cleanliness.
Disinfection can be done either by physical methods or chemical methods.
Benefits of cleaning and disinfection include ensuring food quality and safety, reducing food contamination, preventing diseases, avoiding pests, and promoting cleanliness habits.
Recommendations for disinfection with chlorine, the most common disinfectant, include following dosage recommendations on the label.
It's important to note that if a different disinfectant product is used, one must follow the specific dosage recommendations provided.
Transcripts
aprende con frutales andinos en el
siguiente vídeo te vamos a explicar
sobre la limpieza y la desinfección
este es un vídeo del proyecto
productividad y competitividad frutícola
andina financiado por font agro cuyo
propósito es contribuir al crecimiento
sostenible de las cadenas frutícolas el
aguacate las fas y florencia y los
cítricos en colombia ecuador y perú las
actividades de limpieza y desinfección
son fundamentales en la industria de los
alimentos y también en nuestros hogares
ya que permiten eliminar microorganismos
perjudiciales para nuestra salud también
permiten que todos los alimentos que
allí se elaboran sean sanos e inocuos
para los consumidores y nuestras
familias la limpieza se define como el
proceso de remover a través de medios
mecánicos y físicos restos de alimentos
polvo grasa y otros contaminantes de las
superficies equipos alimentos y personal
se realizan generalmente con agua y
jabón es un detergente es el detergente
es una sustancia que se utiliza para
limpiar ya que dispone de propiedades
que le permiten quitar la suciedad sin
afectar el material sometido al proceso
de limpieza la desinfección se refiere
al proceso empleado para destruir las
células vegetativas de los
microorganismos remanentes en una
superficie limpia mediante el uso de
agentes químicos o físicos con el
propósito de reducir el contenido
microbiano hasta niveles insignificantes
de tal forma que no sea nocivo para las
personas entretanto los desinfectantes
son agentes o sustancias químicas
utilizadas para destruir los
microorganismos o inhibir su desarrollo
y que ejercen su acción sobre una
superficie inerte
u objeto inanimado los desinfectantes
deben aplicarse sobre superficies
limpias porque de lo contrario pierden
su efecto existen diferentes métodos
para hacer limpieza entre ellos se
encuentran el primero los físicos se
realizan mediante el uso de materiales
como escobas cepillos esponjas espátulas
traperos baños y otros segundo los
químicos se lleva a cabo mediante el uso
de sustancias como los detergentes
jabones y desinfectantes tercero los
manuales son los procesos que se
ejecutan con las manos eliminación de
restos sólidos de equipos y utensilios y
cuarto los automáticos se realizan
mediante el uso de máquinas tales como
lavavajillas existen dos métodos para
hacer desinfección el primero por calor
se puede realizar por medio de agua
caliente o vapor de agua en esto se
utilizan temperaturas superiores a 90
grados centígrados
segundo por sustancias químicas se
realiza mediante la aplicación de
determinadas sustancias químicas que
permiten eliminar microorganismos sin
efectos adversos para la salud humana
veamos ahora los pasos para la correcta
limpieza y desinfección primero eliminar
la suciedad más visible sin aplicar
ningún producto segundo pre enjuagar las
superficies tercero aplicar la solución
del detergente cuarto por otar las
superficies cuando así se requiera
quinto enjuagar con abundante agua sexto
verificar la limpieza séptimo
desinfectar ya sea por métodos físicos o
químicos y octavo enjuague si es
necesario ahora conozcamos los
beneficios de la limpieza y desinfección
primero garantizan la calidad e
inocuidad de los alimentos que
consumimos segundo reducen la posible
contaminación de los alimentos con
materiales indeseables
pero ayudan a prevenir enfermedades
manteniendo nuestra buena salud cuarto
evitan la entrada de plagas indeseables
quinto ayudan a crear hábitos de
limpieza en nuestra vida diaria
finalmente estas son las recomendaciones
para desinfección con cloro que es el
producto de desinfección más común sin
embargo debes tener en cuenta que si
usas un producto diferente debe seguir
las recomendaciones de dosificación que
se presentan en la etiqueta
y
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