Agri-food industries: 3 questions to Philippe Cuenot
Onet Cleaning and Associated Services through its Agri-Food Business Sector, offers a global approach to cleaning in the agri-food industry to ensure food safety.
On Tuesday April 5, Philippe Cuenot, head of the agri-food sector at Onet Cleaning and Associated Services, was interviewed on France 2's JT de 20h00 to explain what food industry controls consist of and the methods used. The report was picked up by Télématin on Wednesday April 6.
How are sanitary cleaning services in the food industry?
Philippe Cuenot: "Inspections are carried out for each cleaning service. We carry out 3 types of inspection:
- Visual inspection throughout the cleaning process
- Checking the cleanliness of surfaces with special kits to detect the presence of proteins that could serve as food for bacteria.
- Microbiological controls of total flora to check the absence of bacteria. For this, we use double-sided contact slides applied directly to food contact surfaces:
o The1st level of testing uses the first side of the slide to check for the presence of all bacteria in the broad sense of the term, and the overall state of contamination.
o And on the other side of the blade we check for the presence of pathogenic bacteria (Escherichia salmonella...), the most dangerous ones, which can cause problems later on."
What is controlled in food factories? and what are the priorities?
Philippe Cuenot: "The priority for controls is everything that comes into direct contact with food, the whole production chain; for example, mincers and utensils for the meat industry, conveyor belts...
We also check hidden areas, which can be veritable breeding grounds for bacteria. But also the general structure of the site, walls, floor, drains, air vents and ventilation."
How often do you do you perform these checks?
Philippe Cuenot: "These checks are carried out daily on the production line. After each cleaning, we check the cleanliness of our customers' production tools.
Our customers also take samples on their side of the production line, as well as on outgoing products.
The aim of the controls is to ensure that the production tool is clean and that the manufacturer can produce healthy products.
Our common goal is food safety, and therefore consumer safety."
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