ard-food-safty-training-cleaning-and-sanitation-presentation (1).ppt
- 2. Agenda • Importance of sanitation • Different types of dirt • Difference between cleaning and sanitation • Different types of cleaning tools necessary • Cleaning chemicals • Documentation • Monitoring programs
- 4. 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
- 5. Dirt and debris • Extra materials • Loose soil • Inorganic materials – Hard water, metals, alkaline deposits • Organic materials – Food, petroleum, non-petroleum deposits
- 6. 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
- 7. Cleaners • Dependent on type of soil: – Alkaline cleaners (organic soil) – Acid based cleaners (inorganic soil)
- 10. 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
- 11. Sanitizers • Hypochlorites • Quaternary Ammonium Chlorides • Acid based sanitizers • Chlorine dioxide
- 12. Steps in proper cleaning and sanitation 1. Remove waste materials 2. Scrape all loose debris and food particles from surfaces 3. Clean and then sanitize surface 1. Wet cleaning 2. Dry cleaning 4. Cover or protect cleaned equipment
- 13. 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
- 14. 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
- 15. Wet cleaning 1. Remove all waste materials 2. 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.
- 16. Wet cleaning continued 5. Visually inspect equipment. 6. Clean and rinse again if necessary. 7. Apply sanitizer. Rinse sanitizer if necessary 8. Remove excess water. Cover or protect equipment from re-contamination
- 17. CIP vs. COP • Clean in place • Clean out of place – Removable piping, fitting, gaskets, valves, pumps – Product handling utensils
- 18. Three sink method (COP) Sink 2 Sink 3 Sink 1 Clean Rinse Sanitize Pre-rinse Air dry
- 19. Safety precautions • Personal protective equipment – Gloves, aprons, eye goggles • Understand the properties of the chemicals you are using – MSDS sheets
- 20. 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
- 21. 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
- 22. Monitoring • Pre-operational inspections • Routine checks of: – chemical concentrations – water temperature – observe sanitation employees performing their tasks
- 23. Documentation • Demonstrates due diligence • Allows third party audit • Regulatory requirement in some sectors
- 24. Verifying and Validating • Visual checks for dirt • Environmental swabs – Food contact surfaces – Non-food contact surfaces • Microbiological testing – Finished products • Allergen testing
- 25. Quiz Place the pictures in the right order
- 26. Cleaning and Sanitizing Steps
- 28. On the job..... • Clean as you go • Follow correct procedures Questions ?