Cleaning and Sanitation presentationdepartment/deptdocs.nsf/ba...Cleaning and sanitizing are two...

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

Presenter�

Presentation Notes�

The topics we will be discussing today include: The Importance of Sanitation in a food processing facility, the different types of dirt, the difference between cleaning and sanitation; some of the tools necessary to clean our facility and the cleaning chemicals we use.�

Importance Of Sanitation

Presenter�


Can anyone tell me why sanitation is important? The learners should be able to come up with some ideas about a clean place is important so that bacteria can’t grow, a dirty plant gives people the impression that people don’t care. If they don’t come up with any ideas, then ask if you would want someone to come to your house for dinner wearing dirty, muddy clothes or if they clean their kitchen before they eat or perhaps would they eat on dirty dishes. You can write their responses on the flip chart.�

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

Presenter�


You all brought up some excellent points to show why a good cleaning and sanitation program is essential in food manufacturing facilities. When performed correctly, it will prevent pest infestations by removing food debris and excess water and remove hiding places for those pests. It kills bacteria already present; it reduces the potential for cross contamination , can allow for production of a high quality product, increase shelf life; minimize the chance for injury as things are put in their proper places and it will help, create a better , more pleasant work environment. No one likes to work in a messy, dirty place.�

Dirt and debris

• Extra materials• Loose soil• Inorganic materials

– Hard water, metals, alkaline deposits

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

Presenter�


The first step in a cleaning and sanitation process removes dirt and debris. These can include: extra materials such as garbage, waste packaging loose dirt, that can be easily removed by sweeping or brushing Inorganic materials such as hard water deposits, metallic deposits and alkaline deposits, which can be removed with acid based cleaners Organic materials such as the blood, meat , their proteins and carbohydrates found in foods, petroleum and non-petroleum deposits such as fats and oils, that must be removed by alkaline or chlorinated alkaline cleaners �

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

Presenter�


Soil type – blood, meat – (protein), fat, minerals – (Calcium or water stone buildup) Soil condition – small or large amounts of buildup and accumulation of soil Water temperature – it is more effective when hot water is used (>60C or 140F) for washing as most germs that make people sick, like temperatures between 4 – 60C (40 – 140F) Surface being cleaned – Type of cleaning agent Agitation or pressure Length of treatment – how long the chemical is left on �

Cleaners

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

Presenter�


Cleaners are chosen based on the type of soil present. Alkaline cleaners , usually sodium or potassium hydroxide will work on organic materials Acid based cleaners are usually phosphoric acid based and should be used after the alkaline cleaners as they make protein based soils hard to remove. You should have information on the chemicals your facility uses so that you can customize the next few slides. General information is provided on the various types of cleaners. You may wish to ask the learners what brands and types they use and what they are used for. Again, list these on the flipchart.�

Components of Cleaning

Presenter�


There are several other factors that will affect the cleaning. Water quality is very important. You can’t clean with dirty water or hard water. The other factors that will affect your cleaning are water temperature: You want water to be hot enough to liquefy any fats and to put other materials into solution so they can be easily removed. Water should be between 38° – 46° C or 100° -115° F. You also do not want to let water dry on the equipment. It should be rinsed away so that impurities are removed. Agitation is important to remove any materials that are stuck to the surface. Chemicals can be used to increase the efficiency of cleaning. The contact time for these chemicals must also be considered. in addition you need to consider the surface to be cleaned.�

Cleaning and Sanitizing

Presenter�


Why do we need to clean and sanitize?�

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

Presenter�


Cleaning and sanitizing are two distinct processes. Cleaning involves removing physical contaminants such as soil, food and dirt particles Sanitizing reduces the number of disease causing organisms to safe levels. Please remember that the order is important, you can’t sanitize a dirty surface. Sanitizers are often inactivated by cleaner or soil residues. �

Sanitizers

• Hypochlorites• Quaternary Ammonium Chlorides• Acid based sanitizers• Chlorine dioxide

Presenter�


There are several different types of sanitizers. Hypochlorites are effective against bacterial spores, are economical but are pH dependent and hazardous to handle Quaternary Ammonium Chlorides are more expensive,; they have a good residual kill, are non-corrosive, but their germicidal efficacy varies. They also have residue problems. Acid based sanitizers, as indicated by their name are effective at acid pH; have wide spectrum effectiveness but have low activity against bacterial spores. They prevent and remove milk and waterstone. They are also corrosive. Chlorine dioxide has outstanding broad spectrum effectiveness and they are environmentally friendly, but are expensive, need to be mixed and are not stable for long periods of time. here again, you should be able to talk about the kind of sanitizer that is used in your facility�

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

Presenter�


This is a simplified version of the steps that are involved in cleaning and sanitizing. We will discuss both wet cleaning and dry cleaning seperately.�

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

Presenter�


In some plants, water can not be used for cleaning equipment. Does anyone know where this would be? In a bakery for example…. If you put water on the equipment, it will make a sticky mess as it combines with the flour, so a dry cleaning process is used. Similarly in a grain or flour mill. In these types of facilities, bacteria are not a major concern, rather other pests such as flour beetles, moulds and foreign objects need to be removed. The general principle is to use brushes and start at the top of a piece of equipment and work down, saving the floors for last. Vaccuum cleaners are ideal, as they will contain the fine flour dust and help prevent the spread of allergens through out the facility.�

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

Presenter�


Wet cleaning is the norm in most food processing facilities. Wet cleaning will remove food particles and residues, dirt, greases etc. Water with or without the addition of a chemical is used. If the residues are caked on, brushing or the use of pressure may be required.�

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.

Presenter�


These are the steps that are used. Remove all waste materials. Pick up and then sweep, shovel or squeegee all loose garbage. Make sure the drains are not blocked. Disassemble where necessary and pre rinse with warm water to remove visible dirt and loosen fat particles.. Apply cleaning agent, and scrub where necessary to remove caked on dirt of other debris.. You need to use the proper temperature and let the cleaner stay on the equipment for the specified time. Rinse all the cleaning agent and remaining particles from surface with water. All the cleaner must be removed so that the sanitizer will work. Remember that you clean from the top of the equipment down to the floor, but you sanitize upwards Brushes used for the floors must not be used on the equipment�

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

Presenter�


Visually inspect equipment to make sure that there is no soap ori other debris left. Clean and rinse again f necessary. Apply sanitizer, using the recommended amount. Remember to sanitize the floors first and then move upwards. Rinse sanitizer if necessary Remove excess water Can let equipment and utensils air dry. Use a squeegee on the floor. You may need to 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

Presenter�


Not all equipment needs to be cleaned where it stands. Obviously the larger pices of equipment need to, but smaller pieces of equipment, such as utensils, scoops, spoons, ingredient pails, some pieces of equipment such as removable piping, fitting, gaskets, valves, pumps , are cleaned out of place.�

Three sink method (COP)

Sink 2 Sink 3Sink 1

Clean Rinse Sanitize

Pre-rinse Air dry

Presenter�


For those items that can be cleaned out of place, they can be hung on a rack or on hooks, on a cart or the three sink method can be used. The items are pre rinsed, then washed with cleaner using hot water, rinsed with hot water and then sanitized . These types of items are generally air dried, before putting away.�

Safety precautions

• Personal protective equipment– Gloves, aprons, eye goggles

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

Presenter�


As we have already discussed , many chemicals, both cleaning agents and sanitizers are hazardous. You should understand their properties and take proper precautions. These can be found in the Material Safety Data Sheets (MSDSD), located _____________ (filli n the location). Be sure to wear personal protective equipment such as eye goggles, gloves aprons.�

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

Presenter�


SSOPs or Sanitation Standard operating procedures are simply the procedures that are used so you know exactly what you should do. They say clearly who is responsible to do the job, what is to be done, how it is to be done, including how equipment is to be disassembled and reassembled after cleaning. The procedure also specifies how often something is to be cleaned and what records should be filled out to show that the items were cleaned. The procedure also specifies who will check to see if the job was done correctly, (Called verification) and what is to be done, if something was not done correctly. (deviation procedure). �

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

Presenter�


This is a good time to show them one of your procedures. Go through it and highlight the different sections. Ask them to answer the questions listed on the slide… i.e. Who does the activity?, What do they do? etc…. �

Monitoring

• Pre-operational inspections• Routine checks of:

– chemical concentrations– water temperature– observe sanitation employees performing

their tasks

Presenter�


The efficiency and effectiveness of cleaning needs to be monitored on a regular basis. Most plants will do daily preoperational inspections to check to see that cleaning was done properly. Other methods of monitoring include checking the concentration of the chemical cleaners. And the water temperature that is used. Supervisors will also watch employees to see if they are doing the tasks correctly . You may wish to customize this slide to include what your facility does. Include any additional measures as well as the concentrations of the chemicals and the water temperatures used.�

Documentation

• Demonstrates due diligence• Allows third party audit• Regulatory requirement in some

sectors

Presenter�


Documenting what you do is very important. It demonstrates due diligence and allows a n auditor to see that you perform these activities on a regular basis and some one is monitoring and checking that the activities are done correctly. It is a regulatory requirement in some sectors. Here again, you should review the actual documentation that personnel must fill out. Highlight the critical areas. Show where the monitoring is noted on the from as well.�

Verifying and Validating

• Visual checks for dirt• Environmental swabs

– Food contact surfaces– Non-food contact surfaces

• Microbiological testing– Finished products

• Allergen testing

Presenter�


It is essential that the cleaning and sanitation activities due what we expect them to do. So we need to verify that the all the dirt is removed and that bacterial numbers are reduced to safe numbers. Bacterial numbers can be easily determined by swabbing surfaces of both food and non-food contact surfaces. Finished products can also be tested for the presence of pathogens. Another special type of testing is testing for allergen residues. In our plant….. Customize here to discuss what allergens are present and how you test to see that cleaning removes any residues. It can be an annual test before and after cleaning using allergen reside test kits.�

Quiz

Place the pictures in the right order

Presenter�


You will now have 5-10 minutes to complete this short evaluation. Please place the cleaning steps in the proper order. We will then review it as a group and you will mark your own. In the review, ask each person to give one example and go around the group until all are mentioned.�

Cleaning and Sanitizing Steps

Practical application

Presenter�


This is a good point to review cleaning and sanitation procedures in your facility. Have examples of the cleaning supplies and equipment so you can discuss each in turn. Involve each member of the group in the discussion by use of questions.�

On the job.....

• Clean as you go• Follow correct procedures

Questions ?

Presenter�


Summarize the learning concepts and ask for questions. Remember to thank them for their time. Tell them that these activities will be monitored.�

Cleaning and Sanitation presentationdepartment/deptdocs.nsf/ba...Cleaning and sanitizing are two...

Documents

Transcript of Cleaning and Sanitation presentationdepartment/deptdocs.nsf/ba...Cleaning and sanitizing are two...