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DIN 10516:2009-05

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

FOOD HYGIENE - CLEANING AND DISINFECTION
Available format(s)

Hardcopy , PDF

Superseded date

10-01-2020

Language(s)

English

Published date

01-01-2009

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Superseded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
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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