In a food processing plant, floors, drains, and contact surfaces require different cleaning procedures. Purgo, from EMS Cleaning, is available in Spain and the EU for the cleaning and deodorization of documented non-porous hard surfaces. It is not marketed as a disinfectant, antimicrobial sanitizer, or post-CIP treatment. This guide distinguishes this scope from food-grade or biocidal applications that require specific technical and regulatory approval.
1. Why Floors, Drains, and Surfaces Require a Specific Plan
The open areas of a food processing facility do not all experience the same level of contamination or pose the same risks. A shipping floor may accumulate dust, moisture, and tire marks; a preparation area may be subject to splashes; a drain channel collects water, particles, and organic matter; and a table or conveyor belt requires a much more controlled application. A cleaner’s product information does not automatically confirm its suitability for use in all of these areas.
Drains connect areas and collect wash water. First, solids are removed, and accessible components are cleaned in accordance with plant procedures. Purgo is not recommended here as a drain disinfection step: the material, intended use, and application must be confirmed with EMS before selecting the product.
2. Purgo: Scope of Cleaning and Deodorization
Purgo cleans and deodorizes hard, non-porous surfaces within its documented scope. It should not be classified as a post-CIP disinfectant, alkaline CIP cleaner, or acid descaler. The Purgo page contains the current product information; confirm compatibility and specific application with EMS before testing.
The selection should be based on the type of dirt, the material, and the required cleaning result. The removal of dirt or odors does not indicate antimicrobial activity. In sensitive areas, the quality manager must maintain the facility’s standard controls and procedures; Purgo does not replace authorized disinfection when it is necessary.
See also the article on Purgo for cleaning and deodorization: scope and limitations. When selecting products for use in a food environment, it is important to distinguish between cleaning and disinfection and to confirm the intended use.
Would you like to evaluate Purgo as part of your food safety program?
EMS Cleaning can review the area, the surface, and the cleaning sequence before proposing a technical trial.
3. The cleaning procedure and verification of use
Preparation begins before opening the container. Cordon off the area, remove exposed food and solid debris, protect electrical equipment, and use utensils appropriate for the area. The person in charge of the facility must determine the sequence; this guide does not prescribe a biocidal step with Purgo.
Select the cleaner based on the type of dirt and the material. If Purgo is suitable for a documented application, follow the current labeling instructions and EMS’s technical confirmation. Do not infer a concentration, temperature, or contact time from other applications, and do not mix chemicals.
Document the product, area, date, cleaning method, and cleaning results. A food-contact surface requires specific technical and regulatory confirmation before recommending Purgo; authorization, the absence of residues, or use without rinsing are not assumed.
4. Selection of Industrial Floor Cleaners
Floors must be cleaned in sections according to the facility’s procedure. Mark off the area and remove any solids before wetting it. To qualify for Purgo, confirm that the surface is hard, nonporous, and within the scope of the label; cleaning and deodorizing do not constitute disinfection.
The application method must comply with the current label and take into account the compatibility of the material. Confirm the procedure with EMS before conducting a test, and avoid recommending spraying or any undocumented use. No universal dosage is specified here.
Check corners, joints where the floor meets the wall, equipment legs, wheels, seams, and the perimeters of machines: these are areas that tend to experience less foot traffic and can trap moisture. When you’re finished, make sure the floor is free of cleaning residue, that the drain is receiving water properly, and that the area is safe to use again. Shift changes are an opportunity to verify that the method is always carried out the same way.
5. How to Clean Drains, Gutters, and Grates Without Spreading Dirt
Prepare separate tools for drains and food-contact surfaces, in accordance with plant procedures. The risk analysis and the materials involved determine the method; the presence of unpleasant odors alone is not sufficient to warrant a disinfection step using Purgo.
Remove the screen and any accessible debris in accordance with the equipment’s design. Clean the parts and dispose of the debris according to internal procedures. Before considering Purgo for that drain, confirm the material and intended use with EMS; no automatic recommendation for use is provided.
The frequency depends on the facility's activity and operating procedures. Persistent odors, backflow of water, or recurring buildup require an investigation into the system's design, maintenance, and prior cleaning. Adding more product is no substitute for that inspection.
6. Food-contact surfaces: checks before clearing the area
Tables, conveyor belts, utensils, and other surfaces that come into contact with food are not covered by a general recommendation from Purgo. Please confirm the material, food contact, and technical and regulatory requirements with EMS in advance; until such confirmation is received, use is not recommended.
No specific dilution, temperature, contact time, or “no-rinse” use is specified for food contact. The quality manager must define and validate the applicable procedure before authorizing the surface for production.
Visual inspection remains useful: there should be no residue, foam, film, or apparent damage. However, visual inspection is not a substitute for the checks defined by the quality system. Depending on the risk and the internal plan, inspections, swabs, ATP testing, or other verification methods may be used. The criteria must be consistent, documented, and allow for the investigation of any deviation before the line is released.
7. Comparison: Cleaning and Deodorization vs. Disinfection
Purgo and an approved disinfectant serve different purposes. Any comparison must be based on the label and the specific use of each product. In Spain and the EU, Purgo is not recognized as having biocidal efficacy or as being equivalent to hypochlorite or ammonium compounds.
| Criterion | Purgo | Conventional hypochlorite or ammonium hypochlorite |
|---|---|---|
| Role in the process | Documented cleaning and deodorization of hard, non-porous surfaces | It depends on the formulation and the existing procedure |
| Environmental Approach | Follow the current documentation; no biodegradability percentage is stated here | This should be checked on each product's page |
| Use on visible dirt | The cleaning method is selected based on the type of dirt and the material | Nor should it replace a previously validated cleaning procedure |
| Dilution and Contact | Based on technical recommendations and system requirements | According to the label and technical specifications for the specific product |
| Chemical Mixtures | Do not mix with other products | Do not mix; check for specific incompatibilities |
| Decision on Use | Confirm label scope and compatibility; food contact requires a specific review | Validate by formulation, surface, risk, and verification method |
Compare cleaning performance, compatibility, application method, and safety. If the process requires disinfection, select a solution approved for that use; do not assume that cleaning or odor removal implies antimicrobial activity.
8. How to Incorporate It into the HACCP System and Documentation
Document the area, the risk, the application method, the frequency, and the verification. Keep the technical documentation up to date and validate the change within the HACCP plan before implementing it.
Do you need a quote for flooring, drainage, or contact surfaces?
Contact EMS Cleaning to confirm whether the application falls within the scope of Purgo before defining a test. Food contact and regulated uses require specific review.
10. Frequently Asked Questions About Purgo in the Food Industry
Is Purgo used to clean grease or food residue?
The documentation covers the cleaning of hard, non-porous surfaces, organic dirt, oils, and greases. Verify the material and follow the current label instructions. This does not imply authorization for food contact or disinfection.
Can Purgo be used in drains?
There is no general recommendation for all drains. EMS must confirm the material and documented application before selecting Purgo; it is not offered as a drain disinfectant in Spain/the EU.
What dilution, temperature, or contact time is required?
Follow the instructions on the label and verify the procedure for the specific surface and type of dirt. No specific biocide concentrations, contact times, or universal dosage are provided.
Is Purgo suitable for food-contact surfaces?
This is not assumed. Use in food contact applications requires specific technical and regulatory confirmation; it is not recommended until such confirmation is available. Nor is use without rinsing assumed.
Can it replace any hypochlorite or ammonium-based disinfectant?
No. Purgo is intended for documented cleaning and deodorization. In Spain/the EU, it is not marketed as a biocidal substitute for a hypochlorite- or ammonium-based disinfectant.
11. Conclusion: Select Based on the Documented Scope
Confirm the surface, type of dirt, and intended use. Purgo may be considered for cleaning and deodorizing within its documented scope; food-contact or disinfection applications require a separate evaluation. The European safety data sheet warns of eye irritation: use gloves and eye protection as specified in the documentation.
