DIN 10516:2009-05
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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FOOD HYGIENE - CLEANING AND DISINFECTION
Hardcopy , PDF
English
01-01-2009
01-10-2020
1 Anwendungsbereich
2 Normative Verweisungen
3 Begriffe
4 Anforderungen
4.1 Reinigungsverfahren
4.2 Desinfektionsverfahren
4.3 Verfahren der Händereinigung und
Händedesinfektion
4.4 Gestaltung und Werkstoffbeschaffenheit
von Anlagen und Oberflächen
4.5 Entfernung der Reinigungs- und
Desinfektionsmittel
5 Zusätzliche Anforderungen
5.1 Reinigungswirkstoffe
5.2 Desinfektionswirkstoffe
5.3 Handhabung und Lagerung von Mitteln
zur Reinigung und Desinfektion
6 Erstellen von Plänen für die Reinigung
und/oder Desinfektion
7 Kontrolle der Wirksamkeit von Reinigung
und Desinfektion
7.1 Prüfung der Reinigungswirkung
7.2 Prüfung der Desinfektionswirkung
7.3 Überprüfung der Reinigungs- und
Desinfektionswirkung von Prozessen in Geschirr-
und Gläserspülmaschinen und des
Hygienezustands des Spülgutes
7.4 Überprüfung der Reinigungs- und
Desinfektionsleistung von Prozessen in
Spülmaschinen für Mehrwegkästen
und Mehrwegbehältnisse (MKB) und des
Hygienezustandes des Spülgutes
8 Sonstige Kontrollen
8.1 Allgemeines
8.2 Oberflächen
8.3 Spülwasser/Spülwasserproben
9 Pflege und Wartung der Reinigungs- und
Desinfektionsgeräte
10 Wasserhärte
11 Schulung
12 Dokumentation
Anhang A (informativ) Beispiel für einen
Reinigungs- und Desinfektionsplan
Anhang B (informativ) Reinigung und Desinfektion
in Lebensmittelbetrieben
B.1 Allgemeines
B.2 Grundlagen der Reinigung
B.3 Reinigungsverfahren
B.4 Prozessparameter
B.5 Grundlagen der Desinfektion
B.6 Zusammenfassung
This standard is included in DIN Handbook 280, 280/1 and 280/2.
| DocumentType |
Standard
|
| Pages |
26
|
| PublisherName |
German Institute for Standardisation (Deutsches Institut für Normung)
|
| Status |
Superseded
|
| SupersededBy |
| DIN 6650-8:2009-12 | DISPENSE SYSTEMS FOR DRAUGHT BEVERAGES - PART 8: REQUIREMENTS FOR POINT OF USE WATER COOLERS |
| DIN HDBK 280 : 3ED 2006 | |
| DIN HDBK 280/2 : 4ED 2010 | LEBENSMITTELSICHERHEIT - MANAGEMENTSYSTEME, NAHRUNGSMITTELMASCHINEN - NORMEN, VERORDNUNGEN |
| DIN 6650-5:2014-12 | DISPENSE SYSTEMS FOR DRAUGHT BEVERAGES - PART 5: SAFETY, HYGIENIC AND APPLICATION-TECHNICAL REQUIREMENTS AND TESTING OF READY-FOR-USE DISPENSE SYSTEMS FOR DRAUGHT BEVERAGES, COMPONENT ASSEMBLIES AND COMPONENTS |
| DIN 6650-6:2014-12 | DISPENSE SYSTEMS FOR DRAUGHT BEVERAGES - PART 6: REQUIREMENTS FOR CLEANING AND DISINFECTION |
| DIN 6650-9:2010-02 | DISPENSE SYSTEMS FOR DRAUGHT BEVERAGES - PART 9: WATERCOOLERS |
| 11/30244204 DC : 0 | BS EN 16282-5 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 5: AIR DUCT - DESIGN AND DIMENSIONING |
| 04/30122628 DC : DRAFT SEP 2004 | CEN/BT/TF 158 N09 - DISPENSE SYSTEMS FOR DRAUGHT BEVERAGES - PART 6: REQUIREMENTS FOR CLEANING AND DISINFECTION |
| DIN HDBK 280/1 : 5ED 2015 | LEBENSMITTELSICHERHEIT -HYGIENEANFORDERUNGEN - NORMEN, VERORDNUNGEN |
| DIN 10524:2012-04 | FOOD HYGIENE - WORK WEAR IN FOOD BUSINESS |
| DIN 10113-2:1997-07 | Determination of surface colony count on fitment and utensils in foodareas - Part 2: Semiquantitative swab method |
| DIN 10527:2011-11 | Food hygiene - Sale of perishable foodstuffs from vending machines - Hygiene requirements |
| BGR 111 : 2006 | RULES FOR SAFETY AND HEALTH PROTECTION WHEN WORKING IN KITCHENS |
| DIN 10113-1:1997-07 | Determination of surface colony count on fitment and utensils in foodareas - Part 1: Quantitative swab method |
| DIN 10523:2016-09 | FOOD HYGIENE - PEST CONTROL IN THE FOOD AREA |
| DIN EN 1650:2013-08 | CHEMICAL DISINFECTANTS AND ANTISEPTICS - QUANTITATIVE SUSPENSION TEST FOR THE EVALUATION OF FUNGICIDAL OR YEASTICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS AND ANTISEPTICS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS - TEST METHOD AND REQUIREMENTS (PHASE 2, STEP 1) |
| DIN EN 1040:2006-03 | Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of basic bactericidal activity of chemical disinfectants and antiseptics - Test method and requirements (phase 1); German version EN 1040:2005 |
| DIN EN 1276:2010-01 | CHEMICAL DISINFECTANTS AND ANTISEPTICS - QUANTITATIVE SUSPENSION TEST FOR THE EVALUATION OF BACTERICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS AND ANTISEPTICS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS - TEST METHOD AND REQUIREMENTS (PHASE 2, STEP 1) |
| DIN 10511:1999-05 | Food hygiene - Commercial glasswashing with glasswashing machines - Hygiene requirements, testing |
| DIN 10512:2008-06 | Food hygiene - Commercial dishwashing with onetank-dishwashers - Hygiene requirements, type testing |
| DIN EN 1500:2013-07 | CHEMICAL DISINFECTANTS AND ANTISEPTICS - HYGIENIC HANDRUB - TEST METHOD AND REQUIREMENTS (PHASE 2/STEP 2) |
| DIN 10503:2014-11 | Food hygiene - Terminology |
| DIN EN 1499:2013-07 | CHEMICAL DISINFECTANTS AND ANTISEPTICS - HYGIENIC HANDWASH - TEST METHOD AND REQUIREMENTS (PHASE 2/STEP 2) |
| DIN EN 1672-2:2009-07 | Food processing machinery - Basic concepts - Part 2: Hygiene requirements (includes Amendment A1:2009) |
| TRGS 555 : 2017 | |
| DIN EN 13697:2015-06 | CHEMICAL DISINFECTANTS AND ANTISEPTICS - QUANTITATIVE NON-POROUS SURFACE TEST FOR THE EVALUATION OF BACTERICIDAL AND/OR FUNGICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS - TEST METHOD AND REQUIREMENTS WITHOUT MECHANICAL ACTION (PHASE 2, STEP 2) |
| DIN 10522:2006-01 | FOOD HYGIENE - COMMERCIAL CLEANING OF REUSABLE BOXES AND REUSABLE CONTAINERS FOR UNPACKAGED FOODSTUFFS - HYGIENE REQUIREMENTS, TESTING |
| DIN EN ISO 14159:2008-07 | Safety of machinery - Hygiene requirements for the design of machinery (ISO 14159:2002) |
| DIN EN 13704:2002-05 | CHEMICAL DISINFECTANTS - QUANTITATIVE SUSPENSION TEST FOR THE EVALUATION OF SPORICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS - TEST METHOD AND REQUIREMENTS (PHASE 2/STEP 1) |
| DIN 10514:2009-05 | Food hygiene - Hygiene training |
| DIN 10510:2013-10 | Food hygiene - Commercial dishwashing with multitank-transportdishwashers - Hygiene requirements, procedure testing |
| DIN 10113-3:1997-07 | Determination of surface colony count on fitment and utensils in foodareas - Part 3: Semiquantitative method with culture media laminated taking up equipment (squeeze method) |
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