Cleaning and Sanitation

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 • Remove waste materials • Scrape all loose debris and food particles from surfaces • Clean and then sanitize surface • Wet cleaning • Dry cleaning • 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 • Remove all waste materials • Disassemble where necessary and rinse with water to remove visible dirt. • Apply cleaning agent, may need to scrub. • Rinse cleaning agent from surface with water.

16. Wet cleaning continued • Visually inspect equipment. • Clean and rinse again if necessary. • Apply sanitizer. Rinse sanitizer if necessary • 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 ?