UWIC Managing Cleaning :Validation, Monitoring and Verification of Cleaning Programmes Prof Chris...
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![Page 1: UWIC Managing Cleaning :Validation, Monitoring and Verification of Cleaning Programmes Prof Chris Griffith Food Research and Consultancy Unit University.](https://reader035.fdocuments.net/reader035/viewer/2022070409/56649e765503460f94b7825b/html5/thumbnails/1.jpg)
UWIC
Managing Cleaning :Validation, Managing Cleaning :Validation, Monitoring and Verification of Monitoring and Verification of
Cleaning Programmes Cleaning Programmes
Prof Chris GriffithProf Chris GriffithFood Research and Consultancy UnitFood Research and Consultancy Unit
University of Wales Institute, CardiffUniversity of Wales Institute, Cardiff
Copyright © Prof Chris Griffith, UWIC2008
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UWIC
FAO / WHO Pan European Conference on FAO / WHO Pan European Conference on Food Safety February 2002Food Safety February 2002
“Foodborne disease caused by microbiological hazards is a large and growing public health problem”
“Most countries with systems for reporting foodborne disease have documented significant increases”
Copyright © Prof Chris Griffith, UWIC 2008
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UWIC
Surfaces:Microorganisms,Cleaning Surfaces:Microorganisms,Cleaning and The Food Processing and The Food Processing
EnvironmentEnvironment
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UWIC
Transient v Resident PathogensTransient v Resident Pathogens
• Transient– Relatively easily removed by cleaning– Limited amount of product affected
• Resident– Become established, multiply and persist– Significant amount of product affected
Copyright © Prof Chris Griffith, UWIC 2006
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UWIC
Examples of Lm Plant Persistence by ProductExamples of Lm Plant Persistence by Product
Cheese 11month – 7 years
Fish months – 4 years
Ice cream 7 years
Meat months – 5 years
Poultry 12 years
Tompkin Journal of Food Protection
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UWIC
Surface Counts and Product Contamination Surface Counts and Product Contamination
• 4 yr Listeria monocytogenes study –JFP 2008
• 46% product isolates and 41% surface
• Persistent strains even after cleaning /dis infection –2 year period
• Strains on gloves /floors
Copyright © Prof Chris Griffith, UWIC 2006
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UWIC
Maple Leaf Plant Reopens after Listeria Outbreak
Copyright © Prof Chris Griffith, UWIC 2009
• 20 Deaths and estimated Cost of $20 m –Aug /Sept 2008• CEO said the slicing equipment at the plant will now be subject to stricter cleaning and testing , including disassembling
The CEO said the machines had been cleaned on a daily, weekly and monthly basis but it wasn’t until the machines were disassembled that they found the areawhere the bacteria had become embedded
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UWIC
Surface Counts and Product Contamination!Surface Counts and Product Contamination!
“ SEM showed rods and cocci attached to handling and cleaning tools
Genetically similar strains ( 100%) were isolated from cleaning and handling tools and associated RTE
Transfer of pathogens from cleaning tools to food may hold food safety implications”
Christison et al 2008
Copyright © Prof Chris Griffith, UWIC2008
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UWIC
Both are Important BUT
End Product Testing tells you something has gone wrong
Surface testing tells you if something may go wrong
Both tell you something about your systems
Griffith, 2008
End Product and Surface Testing End Product and Surface Testing
Copyright © Prof Chris Griffith, UWIC 2007
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UWIC
Summary Food IndustrySummary Food Industry
Environmental surface sampling recognised as important. One study suggests if an organism is found in the environment there is a 70% chance of it getting into the food.
IAFP Rome 2007
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UWIC
In Addition to Food Safety• Pleasant and safe work environment (removes dirt and grease)• Auditor/ customer confidence (promotes favourable image)• Removes bacteria and food on which bacteria grow• Aids pest control (removes food and pests easier to see)• Enables disinfection• Increased product shelf life and equipment performance • Reduction in:
– Food wastage Surface deterioration– Customer complaints Wear and tear– Physical contamination
Other Reasons Why Cleaning is ImportantOther Reasons Why Cleaning is Important
Copyright © Prof Chris Griffith, UWIC2008
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UWIC
Cleaning
• Removal of soil
Disinfection
• Destruction or removal of microorganisms
• Aim: to reduce to an acceptable level - little or no risk
Sanitising
• Cleaning process with an additional element of disinfection (detergent / disinfectant)
CleaningCleaning
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UWIC
• Detects microorganisms and food residues with sufficient sensitivity
• Works equally well on wet and dry surfaces• Repeatable / Reproducible• Easy to use• Rapid• Cheap• Foolproof / recordable
How to Test for Cleanliness:How to Test for Cleanliness:Characteristics of an Ideal MethodCharacteristics of an Ideal Method
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UWIC
Assessing CleanlinessAssessing Cleanliness
• No ideal method
• Any testing usually better than none but limitations recognised
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UWIC
“Monitoring cleaning is a vital component of cleaning management”
“In isolation visual assessment is not a good indicator of surface cleanliness”
Griffith, 2005 Handbook of Hygiene Control in the Food Industry
Food Industry PerspectiveFood Industry Perspective
Copyright © Prof Chris Griffith, UWIC 2007
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UWIC
MicrobiologyMicrobiology
Why is swabbing always used as the reference point?
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UWIC
MicrobiologyMicrobiology
• No accepted standard / optimum method
• ISO 18593
• Highly variable results
Moore G and Griffith, C.J. (2007) Problems Associated with Traditional Hygiene Swabbing: The Need forStandardisation. Journal of Applied Microbiology; 103: 1090-1103
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UWIC
ISO 18593 – Surface Sampling TechniquesISO 18593 – Surface Sampling Techniques
Copyright © Prof Chris Griffith, UWIC 2006
• Covers swabbing and contact methods• Swabbing diluent• Clean and disinfect after sampling• Sponges / cloths 100cm2
• Lot of variability allowed
• Low temperature swab transport 1-4C < 24hrs
• Contact plate 4 hours• Results used for “trend analysis”• Use of Rt sampling pattern• Contact plate not recommended for pathogens
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UWIC
Microbiology: ConsiderationsMicrobiology: Considerations
• Is useful as part of an integrated approach• What do you need to know
– Cleaning or contamination• General contamination: presence/absence of
pathogens• Nature / shape of surface• Direct/ Indirect contact• Care with wetting solution if swabbing
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UWIC
Non Microbial: Food Component Residues - Non Microbial: Food Component Residues - Sole or CombinationSole or Combination
• ATP
• Protein
• Reducing Sugar
• Other
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UWIC
Relative Merits of Component ResiduesRelative Merits of Component Residues
• Universality - wide range foods
• Quantity in food
• Sensitivity of Test
• Other– cost – time taken– simplicity
• Horses for courses!
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UWIC
What is Clean?What is Clean?
• What is acceptable / Fitness for purpose ?
• What is attainable?
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UWIC
Setting Standards: Why?Setting Standards: Why?
• “Cannot manage what cannot measure”
• Need to know where you are
• Benchmarking
• Scientific approach
Copyright © Prof Chris Griffith, UWIC 2007
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UWIC
What is Acceptable?What is Acceptable?
• USDA <5cfu / cm2
• SFSA Target 1cfu / cm2
Max 3cfu / cm2
• EU / UK Meat legislation <10cfu / cm2
1cfu / cm2 Enterobacteriaceae
Copyright © Prof Chris Griffith, UWIC2005
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UWIC
What is Attainable?What is Attainable?
ProductPass Count Fail
Dairy and other <150 151-299 >300
high risk
Raw meat <1000 1001-1999 >2000
Cooked meat <250 251-499 >500
Convenience RTM <300 301-599 >300
Veg / high risk <250 251-499 >500
Copyright © Prof Chris Griffith, UWIC2005
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UWIC
Mean and Range ATP for Named Food SitesMean and Range ATP for Named Food Sites
Site Mean ATP Range ATP
Tap Handle 9,821 182 to 145,143
Equipment Handle 37,032 2,756 to 150,00
Bin Lid 15,433 25 to 500,000
Copyright © Prof Chris Griffith, UWIC2005
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UWIC
Range Micro Counts for Named SitesRange Micro Counts for Named Sites
Site Minimum Maximum
Tap Handle <2.5 cfu/cm2 100 cfu/cm2
Equipment <2.5 cfu/cm2 >250 cfu/cm2
Handle
Bin Lid 2.5 cfu/cm2 >250 cfu/cm2
Copyright © Prof Chris Griffith, UWIC2005
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UWIC
Assessing CleanlinessAssessing Cleanliness
• Integrated approach for maximum benefit
• Selection based on:– Risk– Soil types– Microbial load– Cleaning method
• Assessment– consider failure costs as well as implementation costs
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UWIC
Choosing a Luminometer Choosing a Luminometer
Copyright © Prof Chris Griffith, UWIC2005
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UWIC
Choosing a Luminometer : Considerations Choosing a Luminometer : Considerations
• Sensitivity/ limits of detection
• Repeatability and Reproducibilty
• Other –ease of use ,technical support,reliability
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UWIC
Choosing a LuminometerChoosing a Luminometer
• Electronics –PMT/photodiode
• Extractant—microbial cells
• Reagents and background levels
• Lab : Field Trials
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UWIC
• In addition to managing cleaning testing useful in:
Outbreak investigation Identification of reservoirs Benchmarking Education Cost efficiency and financial management Risk Assessment
Other Reasons for Testing Cleaning Other Reasons for Testing Cleaning EffectivenessEffectiveness
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UWIC
• Presence of pathogens in vicinity of RTE represents significant risk
• Outbreaks linked to poor cleaning and prosecution
• Environmental sampling provides indication of cleaning efficacy
• Provides early warning of possible problems
Summary 1Summary 1
Copyright © Prof Chris Griffith, UWIC2005
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UWIC
Summary 2Summary 2
• Assessing cleanliness valuable in Management• Cleaning validation, monitoring and verification
• Variety of test methods• Integrated Strategy: micro and non-micro• ATP valuable rapid technique• Not all Luminometers the same –proper evaluation needed
• Use as part of a Coherent protocol
Copyright © Prof Chris Griffith, UWIC2005