Transcript Sanitation Training Module

SANITATION
THE FOUNDATION OF FOOD SAFETY
Retail Meat & Poultry Processing
Training Modules
Developed under a cooperative agreement with the
United States Department of Agriculture
Food Safety and Inspection Service
Developed by
Minnesota Department of Agriculture
Dairy and Food Inspection Division,
Hennepin County Environmental Health
Minnesota Department of Health
University of Minnesota
September 2004
Pretest
Topics
• What is sanitation?
• Good Retail Practices
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(GRPs)
Sanitation Standard
Operation Procedures
(SSOPs)
Foodborne illness
Food allergens
5 step cleaning and
sanitizing process
Difference between
cleaning and sanitizing
Types of cleaners
• Biofilm—a hidden
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hazard
Hot water sanitizing
Chemical sanitizing
Factors affecting
sanitizing process
Chemical safety
Frequency
Who’s job is it?
Developing written
procedures
Monitoring sanitation
Corrective action
Results of poor
sanitation
Learning Objectives
1. Discuss the importance of sanitation and why it is
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essential in preventing foodborne illness.
Explain the difference between cleaning and
sanitation.
Perform the 5 steps of cleaning and sanitizing
correctly.
Define biofilms and explain the relationship of
cleaning and sanitizing to prevent biofilms.
Select appropriate cleaners and sanitizers.
Practice safety recommendations to avoid the
hazards of cleaners and sanitizers.
List 2 ways to monitor effective sanitation.
What is “Sanitation”?
The process of creating conditions that
promote the safe production of food
Sanitation Basics
• GRPs – Good Retail Practices
The basic requirements to ensure production
of wholesome food including employee
practices, buildings/facilities,
equipment/utensils, and production/process
controls.
• SSOPs –Sanitation Standard Operating
Procedures
The specific steps taken to perform sanitation
tasks including the details of your sanitation
procedures and frequency.
Why is Sanitation so important?
Many cases of foodborne illness are
associated with sanitation problems.
• The complete sanitation process will reduce
bacteria and viruses that cause foodborne
illness.
• Essential to programs such as HACCP.
• Ensures quality and consistency of food
products.
• Controls allergen cross-contamination.
A Hidden Hazard: Food Allergens
• Proteins some
foods cause
allergic reactions
• Eight food groups
cause 90% of food
allergic reactions
• Milk, eggs, peanuts,
tree nuts, wheat,
soy, fish, shellfish
A Hidden Hazard: Food Allergens
• Foods must be
labeled accurately
• Effective cleaning
procedures eliminate
residues that cause
food allergies
Cleaning and Sanitizing
Multiple Step Process
1. Pre-cleaning – Scrape and rinse to
remove loose food.
2. Wash - Use detergent solutions to
remove stuck-on food.
3. Rinse to remove food and detergent.
4. Sanitize to kill attached surviving
bacteria and viruses.
5. Air Dry.
The Process
Where to wash?
• Equipment sink
• Clean in Place
• Mechanical Dish
Machines
Two Critical Components
• Cleaning
the chemical and physical process
of removing dirt, food, or soil from
surfaces
• Sanitizing
results in removing or killing
bacteria and viruses
Why Clean?
A clean surface is
needed so that the
bacteria will be killed
by the action of the
sanitizer and the food
allergens are
eliminated!
Types of Cleaners
Each type has a specific function – choose an
appropriate product for your needs
Soap/Detergent
Heavy Duty Detergent
Abrasive Cleaners
Acid Cleaners
Degreasers
Cleaning Process
Success depends upon:
• Proper strength of the detergent
solution
• Temperature of the detergent solution
• Contact time of the solution with the
food contact surface
• Mechanical Action/Scrubbing
Control of these 4 steps will
result in a clean surface!
A Hidden Hazard: Biofilms
A thin, not visible, layer of food and
bacteria that has built up on a surface.
• Biofilms can form over a long period of
time as a result of poor cleaning
procedures.
• They prevent cleaners and sanitizers
from effectively reaching all surfaces.
Sanitizing
• Hot Water
Must maintain appropriate water
temperature
• Chemical
Several different types
Chemical Sanitizers
Several Types
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Chlorine
Iodine
Quaternary ammonium compounds
Acid–Detergent Sanitizer
Others
Sanitizing Process
Success depends on:
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A clean surface
Clean sanitizing solution
Proper strength of sanitizing solution
Proper water temperature
Sufficient contact time for effectiveness
Chemicals: Read the Label
Chemicals must be used
according to label directions
• Sanitizer must be
approved for use on
food contact surfaces.
• Use proper water
temperature and rate as
stated on the label.
• MSDS
Chemical Safety
DO NOT MIX CHEMICALS!
• Hazardous reactions will
occur
• Cause injury or illness to
employees or consumers
• May decrease
effectiveness of either
product
Chemical Dispensing Systems
• Automatically measure
cleaning and sanitizing
chemicals
• Must have adequate
backflow protection
• Must still monitor
sanitizer concentration
Frequency of Cleaning & Sanitizing
Is determined by many factors like:
• Time
• Temperature in the work area
• Change in foods being processed
Raw to ready-to-eat
Allergen to non-allergen
Different meat species
Who’s job is it?
Sanitation is everyone’s responsibility!
• Employee training
should include the
basics of sanitation.
• Training requires
understanding and
support from
management.
Developing SSOP’s
Written Procedures
• Detailed procedures for cleaning and
sanitizing.
• A checklist of equipment to be cleaned and
the frequency to be cleaned.
• Steps for the tear-down and re-assembly of
equipment.
• Procedures and schedule for cleaning nonfood contact surfaces and facilities.
• Instructions for use of sanitation chemicals.
More SSOPs
• Employee practices
• Steps for preparing and storing foods
» Monitoring temperatures
» Preventing cross contamination
• Pest Control
• Facility and Grounds Maintenance
Monitoring Sanitation
• Do a ‘walk through’
of the facility
• LOOK - see that
equipment is clean
• Watch employee
handwashing
• Use test strips to
check sanitizer
strength
• Use a bioluminator
or other tool
Results of Monitoring
• Use a check list and
write down what you
find.
• Are employees
following
procedures?
• How effective are
your cleaning
procedures?
• Use your results to
solve or prevent
problems and reoccurrences
Maintain Records
Corrective Action
• When an item on the check list is
missed or poorly done, make sure
it is corrected.
• Be sure to re-check and then write
down that it was corrected.
Results of Poor Sanitation
Reduced shelf life
Poor quality product
Customer illnesses
Medical claims, lawsuits
Food recalls
Fines or other regulatory action
Bad publicity
Loss of customers
Loss of your job
Summary
SANITATION IS A FOUNDATION OF
FOOD SAFETY
• Cleaning and sanitizing is a multiple
step process
• Differences between cleaning and
sanitizing
• Develop written SSOPs
• Monitoring is critical to identifying
sanitation failures
Wrap-Up
• Do you have any questions?
• What information was new?
• How will you apply what you
learned today?
• Posttest