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
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
