{"id":89324,"date":"2026-10-20T21:35:07","date_gmt":"2026-10-20T19:35:07","guid":{"rendered":"https:\/\/praxistrainings-lms.de\/?post_type=glossary&p=89324"},"modified":"2026-11-06T05:30:07","modified_gmt":"2026-11-06T04:30:07","slug":"reinigung-desinfektion","status":"publish","type":"glossary","link":"https:\/\/praxistrainings-lms.de\/en\/glossar\/reinigung-desinfektion\/","title":{"rendered":"Cleaning & Disinfection"},"content":{"rendered":"

cleaning<\/strong> is the removal of dirt, food residue, grease and other residues from surfaces. disinfection<\/strong> Disinfection is the targeted reduction of microorganisms to a harmless level. Disinfection is only reliably effective on previously cleaned surfaces \u2013 therefore, the rule is: clean first, then disinfect. Both are among the basic measures of... HACCP systems<\/a> and is the central content of every Food Hygiene Training<\/a>.<\/p>\n

Success depends on the four factors of Sinner's Circle<\/strong> The process involves: chemistry, mechanics, temperature, and time. A typical procedure includes coarse cleaning, pre-rinsing, cleaning, intermediate rinsing, disinfection, final rinsing (if necessary), and drying.<\/p>\n

The basis of the operation is a Cleaning and disinfection plan<\/strong>What gets cleaned when, how, with what, and by whom \u2013 and how is that monitored? We provide free templates for the catering industry, such as the Cleaning plan for daily cleaning<\/a>, the weekly cleaning checklist<\/a>, the monthly cleaning schedule template<\/a> and the Cleaning schedule for toilets<\/a>.<\/p>\n

Effectiveness is assessed through visual inspections, contact plate or swab tests, and ATP measurements. verified<\/a>. In the allergen management<\/a> and at Listeria<\/a> Additionally, validation of the cleaning process is important.<\/p>\n

Further offers<\/h3>\n