The objective of this project is the development of a guideline enabling food processors and other companies in the food supply chain to optimize their strategies regarding the cleaning and hygiene management under environmental aspects.
A quantitative survey with food processing units as well as a qualitative survey with cleaning & disinfection (c & d) agents producing companies was carried out. Furthermore, visits at the processing units and interviews with people in charge for hygiene were conducted. The results were documented and taken in consideration for continuing activities in the project.
Hygienic strategies were checked and hygienic controls were carried out in organic food processing units and tests for contaminants in terms of residues from cleaning and disinfection agents were conducted.
Out of five exemplary units, three were chosen to be presented as examples in the guideline "Environmentally-friendly management of hygiene in food processing units".
A list of criteria with an evaluation scheme for ingredients as a basis for the registration of c & d agents in a product list was developed. Parallel specifications of not conform substances and therefore undesirable as ingredients in c & d products were drawn.
By means of these criteria, which were harmonized in the umbrella association Bundesverband Ökologische Lebensmittelwirtschaft (BÖLW), c & d products were evaluated and a first FiBL-list "inputs for organic processing" was developed.
The guideline "Environmentally-friendly management of hygiene in food processing units" was elaborated.
Coordination
