Developed by. Cleaning and Sanitation
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1 Developed by Cleaning and Sanitation
2 Agenda Importance of sanitation Different types of dirt Difference between cleaning and sanitation Different types of cleaning tools necessary Cleaning chemicals Documentation Monitoring programs
3 Importance Of Sanitation
4 Importance of Sanitation Prevents pest infestation Kills bacteria already present Reduces potential for cross contamination Can help increase shelf life Minimizes chance for injury Helps create a more pleasant work environment
5 Dirt and debris Extra materials Loose soil Inorganic materials Hard water, metals, alkaline deposits Organic materials Food, petroleum, non-petroleum deposits
6 Factors affecting Cleaning Soil type (organic, inorganic and other sources) Soil condition Water temperature Surface being cleaned Type of cleaning agent Agitation or pressure Length of treatment
7 Cleaners Dependent on type of soil: Alkaline cleaners (organic soil) Acid based cleaners (inorganic soil)
8 Components of Cleaning
9 Cleaning and Sanitizing
10 Cleaning vs. Sanitizing Cleaning removing physical contaminants such as soil, food and dirt particles Sanitizing reducing the number of disease causing organisms to safe levels to maximize the effectiveness of a sanitizer the surface must be clean
11 Sanitizers Hypochlorites Quaternary Ammonium Chlorides Acid based sanitizers Chlorine dioxide
12 Steps in proper cleaning and sanitation 1. Remove waste materials 2. Scrape all loose debris and food particles from surfaces 3. Clean and then sanitize surface 1. Wet cleaning 2. Dry cleaning 4. Cover or protect cleaned equipment
13 Dry cleaning Used where microorganisms are less of a concern than moulds, pests and foreign objects. Start high, work down Tools: Brooms, brushes, shovels Use a vacuum where possible to prevent allergens from becoming air-borne
14 Wet cleaning Used in most food processing facilities to remove sticky residues Uses: Liquid, most often water Form of agitation (scrubbing, scraping) Tools: Brushes High pressure pumps Air or steam
15 Wet cleaning 1. Remove all waste materials 2. Disassemble where necessary and rinse with water to remove visible dirt. 3. Apply cleaning agent, may need to scrub. 4. Rinse cleaning agent from surface with water.
16 Wet cleaning continued 5. Visually inspect equipment. 6. Clean and rinse again if necessary. 7. Apply sanitizer. Rinse sanitizer if necessary 8. Remove excess water. Cover or protect equipment from re-contamination
17 CIP vs. COP Clean in place Clean out of place Removable piping, fitting, gaskets, valves, pumps Product handling utensils
18 Three sink method (COP) Pre-rinse Air dry Sink 1 Sink 2 Sink 3 Clean Rinse Sanitize
19 Safety precautions Personal protective equipment Gloves, aprons, eye goggles Understand the properties of the chemicals you are using MSDS sheets
20 SSOPs Define: Who does the activity What they do and how they do it Frequency Documentation to be kept Includes sanitation, verification and deviation procedures
21 Sanitation activity description Process to be used- CIP or COP Cleaning and sanitizing instructions Dissasembly/reassembly instructions Water temperature Chemicals- concentration, how to mix, contact times Water pressure needed Frequency
22 Monitoring Pre-operational inspections Routine checks of: chemical concentrations water temperature observe sanitation employees performing their tasks
23 Documentation Demonstrates due diligence Allows third party audit Regulatory requirement in some sectors
24 Verifying and Validating Visual checks for dirt Environmental swabs Food contact surfaces Non-food contact surfaces Microbiological testing Finished products Allergen testing
25 Quiz Place the pictures in the right order
26 Cleaning and Sanitizing Steps
27 Practical application
28 On the job... Clean as you go Follow correct procedures Questions?
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