Cleaning and Sanitation

Developed by

Agenda

• Importance of sanitation• Different types of dirt• Difference between cleaning and

sanitation• Different types of cleaning tools

necessary• Cleaning chemicals• Documentation• Monitoring programs

Importance Of Sanitation

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

Dirt and debris

• Extra materials• Loose soil• Inorganic materials

– Hard water, metals, alkaline deposits

• Organic materials– Food, petroleum, non-petroleum deposits

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

Cleaners

• Dependent on type of soil:– Alkaline cleaners (organic soil)– Acid based cleaners (inorganic soil)

Components of Cleaning

Cleaning and Sanitizing

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

Sanitizers

• Hypochlorites

• Quaternary Ammonium Chlorides

• Acid based sanitizers

• Chlorine dioxide

Steps in proper cleaning and sanitation

1. Remove waste materials2. Scrape all loose debris and food

particles from surfaces3. Clean and then sanitize surface

1. Wet cleaning2. Dry cleaning

4. Cover or protect cleaned equipment

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

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

Wet cleaning

1. Remove all waste materials2. 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.

Wet cleaning continued

5. Visually inspect equipment. 6. Clean and rinse again if necessary.7. Apply sanitizer. Rinse sanitizer if

necessary8. Remove excess water. Cover or

protect equipment from re-contamination

CIP vs. COP

• Clean in place

• Clean out of place– Removable piping, fitting, gaskets,

valves, pumps– Product handling utensils

Three sink method (COP)

Sink 2 Sink 3Sink 1

Clean Rinse Sanitize

Pre-rinse Air dry

Safety precautions

• Personal protective equipment– Gloves, aprons, eye goggles

• Understand the properties of the chemicals you are using– MSDS sheets

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

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

Monitoring

• Pre-operational inspections

• Routine checks of:– chemical concentrations– water temperature– observe sanitation employees performing

their tasks

Documentation

• Demonstrates due diligence

• Allows third party audit

• Regulatory requirement in some sectors

Verifying and Validating

• Visual checks for dirt

• Environmental swabs– Food contact surfaces– Non-food contact surfaces

• Microbiological testing– Finished products

• Allergen testing

Quiz

Place the pictures in the right order

Cleaning and Sanitizing Steps

Practical application

On the job.....

•Clean as you go

•Follow correct procedures

Questions ?