CPD Hygiene regimes Food Processing The temperature of hot water is critical for many hygiene regimes across a variety of industries such as laundry for hotels, care homes and healthcare, particularly with regards to the cleaning and disinfectant processes. Being able to reliably provide water at these temperatures not only serves to properly disinfect the items in QUESTION EVERY TIME BUT GIVES THE END USER peace of mind. !CCORDING TO THE (EALTH 3AFETY %XECUTIVES (3 (OSPITAL ,AUNDRY Arrangements for Used and Infected ,INENS h4HE WASHING PROCESS SHOULD have a disinfection cycle in which the temperature in the load is maintained at 65C (150F) for not less than 10 minutes or, preferably, at 71C (160F) for not less than 3 minutes. This is especially important as there are a number of harmful bacteria that can survive temperatures of over 50C degrees such as Staphylococcus aureus, a well-known pathogen that if allowed to invade the skin deeply can cause a plethora of diseases, ranging from supercial skin infections that cause boils to more systematic issues like pneumonia and blood infections. Maintaining high temperatures ensures that such bacteria are killed before they have a chance to become a problem. The need of hot, potable water is essential in any food processing operation as it is a major component of the cleaning process. To reduce the risk from hazards, comply with legislation, presenting a hygienic visual image or to ensure the variety of bacteria and residue left behind during production IS REMOVED HAVING CLEAN EQUIPMENT IS OF paramount importance. Hot water (thermal energy) plays an integral role in the effectiveness and rate of the cleaning method. Increasing the temperature generally increases the rate of the chemical reactions involved in the cleaning and so make it more effective and take less time. In the same vein, HIGHER TEMPERATURE OF WATER MAY REQUIRE the use of less detergent, allowing money to be saved. The goal is often to nd the perfect balance between cost, efcacy and food safety and so the ability to precisely provide water of specic temperatures is hugely benecial and allows great control. Conclusion It is clear to see that implementing temperature precision and control in the specication and installation of hot water systems is vital and will only continue to grow in importance, particularly in the current pandemic and the aftermath. Being able to choose between providing WATER HOT ENOUGH TO COMBAT ,EGIONELLA and disinfect laundry or low enough to prevent scalding is a useful tool and if it is more widely incorporated as one of the rst steps in the design process, a plethora of issues can be avoided and effectively DESIGN ENGINEERED OUT OF THE EQUATION For more details on RINNAI products visit www.rinnaiuk.com 28 September 2020 www.cibsejournal.com Advertisement Feature p25-28.CIBSEMagSept20.indd 28 17/08/2020 15:08