Transcript Staff training slideshow 6

Cleaning & Sanitizing for
Food Plants
Introduction
All equipment must be cleaned and
sanitized prior to use and following any
pause in use that could result in
contamination.
Specific procedures (SOPs) for cleaning &
sanitizing each piece of equipment are
available to the operator
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Principles of cleaning &
sanitizing
Cleaning: removal of soil from surface
Sanitizing: reducing level of
microorganisms on surface to reduce
food contamination
Biofilm: food & bacteria left on equipment
 Removal requires energy
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Physical / chemical / heat
Use of detergents reduces energy
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Main purposes of cleaning
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Remove soils that harbor microorganisms and
provide nutrients for their growth
Prevent the transfer of ingredients from different batches
of products
Eliminate soils that affect efficiency of heat transfer
Prolong equipment life by removing potentially
corrosive materials
Facilitate preventive maintenance
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Cleanup steps
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Pre-rinse
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Wash
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Removes most bacteria by chemicals, heat, agitation
Post-rinse
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Removes gross soils (reduces need for chemicals)
Removes most bacteria and soil loosened by washing
Sanitize
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Ensures that equipment doesn’t
contaminate incoming product
Doesn’t compensate for poor wash
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“You can’t sanitize dirt!”
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Cleaner selection
Factors to be considered when selecting
cleaning chemicals
 Nature of soil
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Nature of surface to which soil is attached
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Organic / protein / petroleum-based / inorganic
(scale or oxide)
Stainless steel / aluminum / rubber / plastics
Quality of water available
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Use potable water
Hardness (Ca / Mg) will affect performance
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Cleaning methods
Manual
1.
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Taking equipment apart & using brushes
Cleaning-Out-of-Place (COP)
2.
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Taking eqpt apart and using tank for soaking
Cleaning-In-Place (CIP)
3.
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Using circulating solution without taking eqpt
apart
Pressure spraying
4.
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Using high or low pressure
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Manual cleaning
Uses lower concentrations of chemicals
 Cleaners are formulated for safe use
 Brushes are used to apply physical
energy
 Very labor intensive
 Complete cleaning may be difficult if
physical energy is not consistent
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Cleaning out of Place (COP)
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Requires little labor
 Good penetration during soaking
 Needs good arrangement of parts and agitation
to work effectively
 Cleaner needs to be selected because of long
soaking time
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Pressure spraying
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Effective for cleaning large areas
E.g. floors, walls, irregular areas
 Foaming cleaners on walls
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Temperature is reduced on contact
 Physical energy varies with proximity
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Effective cleaning
Procedures include:
 Contacting the soil
 Allowing sufficient contact time to react
 Maintaining temperature
 Providing sufficient energy
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Mechanism of cleaning
Detergent is dissolved in water
 Solution is applied to surface to separate
soil
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Water soluble soils are dissolved in water
 Cleaner allows water close contact to
surface
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Cleaner then loosens soil by reducing its
attraction to surface
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Mechanism of cleaning (2)
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Soil separation is helped by physical action
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Scrubbing / turbulent flow / pressure spray
Soil dispersion begins
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Soluble soils remain in cleaning solution
Clumps of insoluble soil are broken down
Fats & strong alkalis create a soluble soap
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Cleaner and dispersed soil are removed
 Surface is rinsed with potable water to remove
cleaning solution
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Cleaner performance
Four factors for cleaner effectiveness
 Time
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Temperature
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60-70C (140-160F) preferred
Concentration of cleaner
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15+ min
Recommended by manufacturer
Physical energy
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Cleaning Variables
Time
Temperature
Velocity
Concentration
Time
Temperature
Time
Temperature
Velocity
Concentration
Concentration
Velocity
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Purpose of sanitizing
Last step in cleanup process
 Requires proper cleaning of surface first
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Remove oil / biofilm / cleaner residue
Reduces microorganisms on previously
cleaned surface free of pathogens
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Ideal sanitizer
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Has a rapid kill and wide spectrum of kill
 Exhibits good environmental resistance
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Not adversely affected by poor water quality or
residues
Effective over wide pH range
Non-toxic to humans
Non-corrosive to surfaces under all conditions
Freely soluble
Good shelf life
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Effective sanitizing
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Use at recommended concentration
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More can cause corrosion
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pH of sanitizer is formulated for best action
 Kill increases with temperature
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Time of exposure varies
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Stability can decline
Must be capable of 99.999% kill in 30 sec
Contact time of 2 min is common
Residual soil affects performance of oxidizers
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Proper operation & cleanup
Promptly rinse equipment after use with
cool to warm water
 Properly maintain equipment
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Seals and gaskets
Keep work area clean
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Reduces amount of difficult cleaning
Follow predetermined schedules
 Use chemicals for intended use /
concentration
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Portable equipment
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Store properly when not in use
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Keep from splashing / dust
Re-sanitize before next use
 Clean and sanitize if brought out of
storage
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Equipment cleanup procedures
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Remove all product and debris from
equipment
 Have sufficient room between walls /
equipment to allow for cleaning
 Have sufficient space underneath equipment
for cleaning or seal
 Disassemble equipment as necessary:
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Remove / replace shields
Clean horizontal debris catchers
Remove / replace product contact surfaces
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Equipment for cleanup
Washing equipment considerations include:
 High pressure systems
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Central / portable
Mixing valves (steam + cold water) or hot
water systems
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Raise temperature for cleaning
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Proportioning pumps / venturi-metering /
foamers
 Minimize water use to limit sewer loads
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Manual cleaning
Completely disassemble equipment
 Rinse manually
 Brush with cleaning solution
 Rinse
 Sanitize
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Before reassembly
 Just before processing
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Remember!
Remove all product
 Clean up first using scrapers / brooms
 Then clean thoroughly, paying close
attention to product contact surfaces
 Sanitize clean area so that it doesn’t
contaminate new product
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