Implementing EN 14347:2005 Standards for disinfection in the Food Service Sector
Food service is one area of great importance to public health and safety, however it has to meet an extremely high level of hygiene and disinfection to keep foodborne diseases away. Thus EN 14347 standard becomes a very important tool to guarantee that these hygiene levels are maintained by testing the bactericidal/sporicidal activity of chemical disinfectants in food service sector. This article discusses the adaptation of the EN 14347 to the food service sector to assure that disinfectants used are effective for food contact surface sanitation.
Understanding EN 14347
Scope and Purpose
EN 14347 specifies the test methods and minimum requirements for determining the sporicidal efficacy of chemical disinfectants. This standard is very important in industries where high levels of hygiene are required, notably in food service sectors like food processing and catering services.
Test Method
The standard employs a quantitative phase 1 suspension test to evaluate the sporicidal activity of disinfectants. The protocol EN 14347 involves mixing of the product with spore suspensions of Bacillus subtilis and Bacillus cereus and subsequent incubation for 30, 60, or 120 minutes at 20°C. This is followed by neutralization of disinfectants and enumeration of residual viable spores. A product shall be considered to have met the standard if, after the treatment, there has been at least a 4 log reduction in spore viability.
Key Requirements
For a product to meet the EN 14347 standard, it must demonstrate 4 log reduction in the count of viable bacterial spores. The test conditions, including temperature and contact time, are precisely defined to ensure consistency and reliability in the results.
Implementing EN 14347 for disinfection in the Food Service Sector
Integration with Food Safety Practices – Food service establishments should include sporicidal disinfectants in their regular safety protocols such as disinfection practices. This necessitates selecting the disinfectants proven to be effective as per EN 14347 and ensuring their use under tested conditions.
Ensuring Compliance Across Varied Applications
Equipment and Surface Disinfection – In food service sectors, different surfaces and equipment materials may interact variably with disinfectants. Adapting EN14347 involves verifying the sporicidal activity of disinfectants on various surfaces such as stainless steel, plastics, and ceramics commonly found in kitchens.
Product Concentration and Usage Guidelines – The concentration of disinfectants used can significantly affect their efficacy. Food service providers must ensure that the dilution and application methods prescribed by EN 14347 are strictly followed to maintain disinfectant effectiveness.
Practical Implementation in Food Service sector for disinfection
Training and Education
It is essential to train staff to make sure that all team members understand the benefit of using sporicidal agents. These training programs include training on the topics such as proper dilution rates, contact times, and safety procedures.
Monitoring and Quality Assurance
In order to ensure the quality of the disinfectants and compliance with EN 14347, it is necessary to include regular monitoring of disinfectant efficacy through routine microbial testing and audits of disinfection practices
Adaptation Challenges
Resistance and Adaptation – There is always a possibility of pathogens developing resistance to disinfectants. Hence, continuously monitoring and adjusting disinfection protocols are necessary to prevent the potential occurrence of microbial resistance.
Technological Innovations – Advancements in disinfectant technologies may lead to new products that could perform better as tested according to EN 14347. Incorporating these innovations into standard practices can significantly enhance food safety outcomes.
The EN 14347 is highly needed to be implemented for disinfectants being used in the food service sector to make sure that public health and standards in this industry are maintained. Knowledge and implementation of such standards together with professional assistance in testing and validation do help to assure a high level of microbial control, hence adding up to overall safety and quality control of the food industry.
Leverage Expertise in Sporicidal Validation
To ensure the highest standards of hygiene and safety in food settings, it is recommended that food service providers engage with specialized testing facilities such as Microbial Investigations Switzerland (MIS).
MIS offers comprehensive testing and validation services that are crucial for adapting and implementing standards like EN 14347 effectively within the food service sector. By leveraging our expertise and advanced technologies, we can provide precise and reliable services for our customers from all over the world.
Contact us today for more information about our services and consult with our experts and get a quotation
