Essentials of Drain Sanitation for Food Production Facilities

Drains pose unique challenges to overall sanitation efforts in food facilities, especially in high-risk areas like ready-to-eat food production zones. A UK-funded study conducted by CampdenBRI found that at least 25% of samples collected from drains in these areas tested positive for Listeria monocytogenes. Drains can serve as breeding grounds for harmful microorganisms and biofilms, which can spread throughout the facility and contaminate food products.

Moreover, unclean drains can lead to pest infestations and pose significant health and safety risks. Blocked drains accumulate water and contaminants, creating potential hazards. Proper drain design, consistent cleaning, and regular maintenance are essential for effective sanitation.

The type of drain determines the cleaning approach. Two common types are trench and pot drains.

Best Practices for Cleaning Trench Drains

1. Ensure adequate resources: Make sure employees understand the importance of sanitation, are trained and competent, and have access to the necessary tools, chemicals, and personal protective equipment (PPE). Place appropriate signage to warn others of ongoing sanitation activities.
   
   
2. Prepare the area: Inspect the drains, remove the covers, and set them aside. Clear large debris from the gullies and place it in a designated container. Use various pre-cleaning tools such as dustpans, brooms, scrapers, and squeegees to remove dry debris and standing water. Rinse the covers and gullies with low-pressure potable water.
   
   
3. Deep cleaning: Clean the covers using mechanical or manual methods with brushes, detergent, and water. Ensure the cleaning process includes sufficient temperature, mechanical action, chemical strength, and contact time to eliminate dirt and bacteria. Use long-handled brushes to clean the internal surfaces and edges of the gullies.
   
   
4. Rinse and inspect: After completing the task, rinse the tools, covers, and gullies with low-pressure potable water. Inspect the surfaces for cleanliness. Replace the covers and use a squeegee to remove any excess water.
   
   
5. Disinfect: Apply disinfectant according to the manufacturer’s instructions, ensuring the proper concentration and contact time. Remove any excess liquid using a squeegee.
   
   

Best Practices for Cleaning Pot Drains

Follow the same resource preparation steps mentioned earlier. Remove visible debris and rinse the cover with low-pressure water. Take off the drain cover and foul air trap, and soak them in a detergent bath as per the manufacturer’s guidelines.

After changing gloves, remove debris from the drain itself. Rinse it thoroughly with low-pressure potable water. Scrub and deep clean the drain using manual tools like pipe and tube brushes. Finish with a final rinse, inspection, and disinfection of all parts before reassembling. Once the trap and cover are back in place, rinse them again with clean water and disinfect. Remove any excess liquid with a squeegee.

General Drain Cleaning Tips

Drains in food processing zones or near equipment should be prioritized in cleaning schedules due to their potential to contaminate food. Since drain cleaning tools often come into contact with food-contact surfaces, they should ideally be color-coded to avoid cross-contamination. While there’s no official standard, we recommend using black for drain tools.

Drain tools must also be stored separately, preferably on color-coded shadow boards or wall brackets. Ensure tools are cleaned, disinfected, dried after use, and kept in designated storage areas.

We recommend implementing a robust program for managing drain and floor tools. This program should cover selection, usage, and maintenance, including cleaning, inspection, replacement, and storage.

Ideal drain tools should:

1. Be durable with sturdy bristles
   
   
2. Be heat and chemical-resistant and capable of withstanding stress during use (especially if exposed to high water temperatures and harsh chemicals)
   
   
3. Preferably be one-piece and/or hygienically designed
   
   
4. Be ergonomic and easy for employees to use (consider factors like handle length, grip, and weight)

When in doubt, remember that not all drains are the same. Always refer to the manufacturer’s instructions when developing your sanitation program.

Remco and Vikan offer a comprehensive range of drain tools and solutions that have proven successful in food facilities and other hygiene-critical environments. For more information, visit our website.

Selected References:

• Holah, J.T. (1998). Effective microbiological sampling of food processing areas. Guideline No. 20, Campden & Chorleywood Food Research Association.
• Cleaning and disinfection of food factories – Cleaning a drain - YouTube
• Cleaning-Tool-Maintenance-WhitePaper-EN-300 (ipaper.io)
• Remco ‘Drain Cleaning Collection’
• Drain Cleaning Q&A: The Top 8 Questions on Biofilm Control and Drain Cleaning Answered - Vikan (remcoproducts.com)[AK1]