VOLUME 2 Cleaning Agents, Sanitisers and Disinfectants in Food Businesses: Detection of Traces and Human Risk Assessment Processes

Chemicals in Food Hygiene VOLUME 2 Cleaning agents, sanitisers and disinfectants in food businesses: detection of traces and human risk assessment processes Chemicals in Food Hygiene – Volume 2 Foreword The Global Food Safety Initiative (GFSI) is a considering carry-over risks of traces in non-profit industry association tasked with foods; promoting continuous improvement of food ➢ Reviewed and identified gaps in the safety management systems to ensure suitability of existing methods for confidence in the delivery of safe food to detection of traces at relevant points in consumers worldwide. GFSI provides a the food production process; platform for collaboration between some of ➢ Developed the GFSI position on the use of the world’s leading food safety experts from cleaning agents, sanitisers and retailer, producers and food service disinfectants and the relationship with companies, service providers associated with microbial resistance. the food supply chain, international organisations, academia and government. The TWG produced 2 volumes within one document: Since GFSI’s inception in 2000, experts from all over the world have been collaborating in ➢ Volume one of this document provides a numerous Technical Working Groups (TWG) high-level overview of the considerations to tackle current food safety issues defined that a food business operator needs to by GFSI stakeholders. In 2017 a TWG was consider in relation to ensuring established to determine best practices in appropriate hygienic practices. This relation to biocides (defined as the residues volume is aimed at a variety of readers from cleaning agents, sanitisers and from the food truck operator or farmer disinfectants) in the food supply chain. The through to the global producer of objective of the work of the group was to consumer goods. This guidance focuses ensure consumer protection through the on the responsible and effective use of appropriate application of cleaning agents, chemicals in food hygiene cleaning and sanitisers and disinfectants from farm to fork, disinfection especially of food equipment balancing the risks and benefits of their use and other food contact surfaces including whilst facilitating the global trade of food. hands. The aim of the document is to ensure that the risk of traces in food is The TWG: minimised whilst ensuring microbiological efficacy; ➢ Mapped and evaluated the current and ➢ Volume two provides a more in-depth pending global regulatory landscape in understanding of risk assessment respect to cleaning agents, sanitisers and processes. It includes an overview of disinfectants and their traces in food; existing methods for detection of traces ➢ Established criteria and approaches for at relevant points in the food production risk assessment in the procurement, process. Criteria and approaches for risk application and use of cleaning agents, assessment in relation to the sanitisers and disinfectants to enable procurement, application and use of food businesses and primary producers to chemicals in food hygiene for food take risk management decisions; businesses and primary producers are ➢ Developed guidance on the intended provided for use as a guideline along with optimal usage of cleaning agents, a number of tools to support the risk sanitisers and disinfectants to ensure assessment process. chemical and microbiological food safety Global regulatory environment With respect to the global regulatory cleaning agents, sanitisers and disinfectants environment, mapping of the related during production, processing and retail is regulations showed differences of approach not usually intended to expose food to and a lack of harmonisation between substances contained in these chemicals, it is jurisdictions. Whilst the correct use of GFSI - The Consumer Goods Forum 2 Chemicals in Food Hygiene – Volume 2 acknowledged that they may lead to the assessment should focus on traces in food presence of traces in food. and risks associated with food intake. A primary principle of food and related It will be necessary to follow the principle of regulation is to ensure the protection of a risk / benefit analysis, a case by case consumers. However, in the case of cleaning decision based on scientific health risk chemicals, food business operators have the assessment and depending on food type, responsibility of meeting two objectives: chemical and microbial results, recommended condition of use and ➢ Limiting consumer exposure to traces specificity of installations. of active substances contained in cleaning agents, sanitisers and As some traces are technically unavoidable, it disinfectants, and; is not appropriate to attempt a step to ensure ➢ Ensuring microbiological safety by zero traces in food. Every substance and having effective tools to control chemical should be assessed in the specific organisms to the extent that they context of food production. It is important to cannot cause harm to human or implement proportionate measures to animal health. mitigate the risks of significant consumer exposure to traces derived from chemical The TWG’s opinion is that hazard-based use. management is not appropriate. Every substance and chemical should be assessed To ensure compliance with regulations, and in the specific context of the food production, in the absence of a harmonised regulatory considering a risk / benefit approach. approach, food companies must seek information about local / national legislation A human health risk-based risk assessment in the countries where they sell their product principle should be the basis for internal risk when developing and implementing onsite management and global regulations. The cleaning, sanitising and disinfection processes. GFSI TWG position on the use of cleaning agents, sanitisers and disinfectants, and the relationship with microbial resistance. Cleaning agents, sanitisers and disinfectants microbial resistance. This review provides an are vital to food hygiene and are a global overview, summary and discussion of the public health protection measure. Limiting current available information and research microbial antibiotic resistance is also a public on the use of chemicals in food hygiene and health priority. Although many factors the development of anti-microbial contribute to the incidence of antimicrobial resistance. The review identified no evidence resistance, the use of antibiotic compounds of causality between appropriate usage of in human clinical settings and food-producing food hygiene chemicals and co-selection, or animals are primary contributors. of antibiotic resistance. The paper makes a number of recommendations related to At the time of publication of this document reducing the risk of anti-microbial resistance GFSI are in the process of publishing a review which are covered in the recommendations on the relationship of the use of cleaning and guidance sections in volume 1 and agents, sanitisers and disinfectants on volume 2 of this document. GFSI - The Consumer Goods Forum 3 Chemicals in Food Hygiene – Volume 2 GFSI Technical Working Group members Ove JENSEN ARLA FOODS AMBA Daniel RIBERA CARGILL Herve LAFFORGUE DANONE Ad JESPERS DIVERSEY B.V. Ludger GRUNWALD ECOLAB Victoria LANDELLS FONTERRA Nina ZHELYAZNIK METRO AG Hatice BOSTAN MONDELĒZ Walburga SEEFELDER NESTLÉ S.A. Kanagasooriyam KANAGACHANDRAN RENTOKIL INITIAL RETAIL BUSINESS SERVICES LLC an AHOLD Larry KOHL DELHAIZE USA COMPANY Kaarin GOODBURN THE CHILLED FOOD ASSOCIATION Dan ANDERSON THE COCA COLA COMPANY Catharina LÜDEKE ZENTIS GMBH GFSI - The Consumer Goods Forum 4 Chemicals in Food Hygiene – Volume 2 Executive summary Cleaning in the food industry is a complex document includes a questionnaire to help process. Physical, chemical and businesses and primary producers navigate (micro)biological cleanliness are a the process of risk assessment. The prerequisite for food safety. This document objectives of any preliminary risk assessment provides an overview of existing methods for are (1) to identify the need for cleaning, the detection of traces at relevant points in disinfecting or sanitising, (2) to define the the food production process and establishes best technique and (3) to identify where, why criteria and approaches for risk assessment and how sanitisers, disinfectants and concerning the procurement and application cleaning agents are introduced to the food of chemicals in food hygiene. Food manufacturing process. When necessary, a businesses and primary producers (including human risk assessment may be needed to small entities) may use these criteria as a support any risk management decision. guideline. Additionally, validation, monitoring and Good Manufacturing Practices and HACCP verification are critical components of food are generally effective approaches to safety and quality management produce safe food. This document supports programmes; this guideline therefore food business operators along the supply includes information on these components. chain to identify risks and critical control The need for analytical methods for chemical steps depending on the cleaning methods residues or markers was evaluated. A (e.g. wet cleaning) and chemicals in use (e.g. decision tree was developed to support the sanitisers or disinfectants). A standardised search for the fitting analytical method in the process for cleaning is of great importance. context of a risk assessment approach. A risk assessment is needed to determine In summary, this document provides helpful whether an activity that introduces cleaning tools for

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