Limpieza y desinfección

Frutales Andinos

31 May 202104:39

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

00:00

🍎 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

Andean fruits refer to fruits native to or commonly grown in the Andean region, which includes countries like Colombia, Ecuador, and Peru. In the video's context, these fruits are the focus of a project aimed at boosting productivity and competitiveness in the fruit industry. The script mentions the avocado, passion fruit, and citrus fruits as examples of Andean fruits that will benefit from the project.

💡Cleaning

Cleaning is defined as the process of removing food residues, dust, grease, and other contaminants from surfaces, equipment, and personnel through mechanical and physical means. In the video, cleaning is emphasized as a fundamental practice in the food industry and households to ensure the health and safety of consumers and families, often involving the use of water and detergents.

💡Disinfection

Disinfection is the process used to destroy vegetative cells of microorganisms remaining on a clean surface using chemical or physical agents. The purpose is to reduce microbial content to insignificant levels to ensure it is not harmful to people. In the script, disinfection is presented as a crucial step following cleaning to further ensure the safety of food products.

💡Detergent

A detergent is a substance used for cleaning that has properties allowing it to remove dirt without affecting the material being cleaned. In the video script, detergents are mentioned as part of the cleaning process, highlighting their importance in removing grease and other contaminants effectively.

💡Microorganisms

Microorganisms are tiny living organisms such as bacteria, fungi, and viruses that can be harmful to health if present on food or surfaces. The script discusses the importance of eliminating these harmful microorganisms through cleaning and disinfection to produce safe and healthy food for consumers.

💡Food Safety

Food safety refers to the assurance that food will not cause harm to consumers when it is prepared and/or eaten. The video emphasizes that cleaning and disinfection are essential for maintaining food safety by eliminating harmful microorganisms and preventing contamination.

💡Physical Methods

Physical methods of cleaning involve the use of materials like brooms, brushes, sponges, and other tools to manually remove dirt and contaminants. The script mentions these methods as part of the overall cleaning process in the food industry.

💡Chemical Methods

Chemical methods of cleaning involve the use of substances such as detergents, soaps, and disinfectants to remove dirt and contaminants. The video script discusses these methods as essential for effectively cleaning surfaces and equipment in the food industry.

💡Manual Processes

Manual processes refer to the physical act of cleaning by hand, such as the removal of solid residues from equipment and utensils. The script describes these processes as part of the cleaning routine, emphasizing the importance of manual effort in ensuring cleanliness.

💡Automatic Processes

Automatic processes are cleaning methods that utilize machines, such as dishwashers, to clean equipment and surfaces. The script mentions these processes as an efficient way to ensure thorough cleaning in the food industry.

💡Chlorine Disinfection

Chlorine disinfection is a common method of disinfection that involves the use of chlorine-based products to eliminate microorganisms. The script provides recommendations for using chlorine as a disinfectant, highlighting the need to follow dosage instructions on product labels for effective 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.