Cleaning and Sanitation in Food industries

1. Cleaning and Sanitation
Lesson 01
A.Kanchchana
B.Sc in Agri(Hons) M.Sc in ENS
Lecturer GrII
Department of food technology
SLGTI

2. MODULE : D15C001M07
FOOD PROCESSING PLANT AND MACHINERY
CLEANING AND SANITIZATION
To enable the students to describe/ understand,
• Decide the cleaning and sanitation process to be applied
• Decide on the cleaning and sanitization chemicals and equipment needs
• Carryout the cleaning and sanitization of food process plant and machinery monitor,
validate and verify the cleaning and sanitation program

3. Cleaning :
•The systematic application of energy to a surface or substance,
with the intention of removing dirt.
•Cleaning does not kill microbes.
• Energy can be :
Kinetic energy – physical, mechanical or
turbulence
Thermal energy – hot water
Chemical energy – detergents
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4. Disinfection :
•The process of killing pathogenic bacteria , but not spores
and all viruses by 99.999% during a time frame greater than 5
but less than 10 mins.
•Commonly brought about by heat or application of
chemicals.
•Disinfectants have a higher level of germ kill capability for
pathogenic bacteria as compared to sanitizers.
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5. Sanitation :
• The process of reducing microbes to safe levels i.e., a 99.999% of a
specific bacterial test population within 30 secs.
• Done by heat or chemicals.
• A sanitizer may or may not necessarily destroy pathogenic organisms.
Sterilization :
• The process of destroying all microbes including spore forms.
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6. Cleaning
•Removes the “things you can see” ie, food and other
soils from a surface.
Cleaning Agents
• Detergents
• Solvent cleaners
• Acid cleaners
• Abrasive cleaners
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7. Levels of “CLEAN”
• Cleaning Removal of Visible physical dirt and stains
• Disinfection Removal of harmful bacteria / microbes
• Sanitation Process in which most or nearly all micro organisms
(whether or not pathogenic)
• Sterilization Total Germ Kill live (including spores)
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8. Sanitizing
• Removes the “things you can’t see” from a surface
• Reduces the number of microorganisms on a surface that has been
cleaned to safe levels
• Surfaces must be cleaned/washed and rinsed before sanitizing
• Surfaces should be air dried after sanitizing
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9. Why are Cleaning and Sanitizing Important?
• Cleaning and sanitizing are important to food safety
as many food poisoning cases are associated with
inadequate and ineffective sanitation.
• Generally, surfaces of equipment, food preparation
tables and utensils that come into direct contact with
food should be washed, sanitized and air-dried.

10. •Sanitation is one of the most important aspects of
operating any food processing facility.
•Poor sanitation can have an adverse effect on product
safety and can result in poor product quality.
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11. Cleaning and sanitation of food establishments are important
for the following reasons:
To prevent food poisoning resulting from cross
contamination between food contact surfaces and food.
To minimize food wastage due to food contamination.
To ensure cleanliness of premises at all times and create a
more pleasant work environment.
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12. Difference between and cleaning and sanitizing?
• Cleaning is the complete removal of dirt and food waste using
physical means and appropriate detergent under
recommended conditions
•Sanitizing is the reduction of the number of microorganisms
to safe levels
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13. What Should be Cleaned and Sanitized?
• All surfaces that may contact the food product, such as utensils,
knives, tables, cutting boards, conveyor belts, ice makers, ice storage
bins, hands, gloves, and aprons.
• Surfaces that do not directly contact the product such as walls,
ceilings, floors and drains have a profound effect on environment
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14. What else should be cleaned and sanitized?
• Cleaning tools like brooms, mops, squeegees, buckets, sponges,
scrapers, foaming equipment, water guns, etc., should be cleaned
and sanitized.
• Cleaning tools can be a major source of microbial contamination if
not cleaned.
• Cleaning tools should be washed and sanitized after every use.
• They should be stored clean, dried, and secured.
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15. Factors influencing cleaning & sanitation program
• Type of soil – organic , inorganic
• Condition of soil – old soils difficult to clean
• Supplies of water - Water hardness – difficult in hard water due to formation of scale
• Water temperature – higher temperatures are beneficial
• Cleaning agent v/s surface being cleaned
• Agitation or Pressure – scouring helps remove outer layer helping deeper
penetration of cleaning agent
• Length of treatment – longer exposure is beneficial.
• Concentration / composition of detergent.
• supplies of energy
• supplies of machines, equipment etc.
• Cultural, religious and traditional values
• Climate conditions
• Infrastructure of the processing unit and Requirements for buildings
• Awareness level of the staff
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16. Food contact VS
Non food contact
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17. Food Contact Surfaces are those that come directly in
contact with food during preparation, cooking, serving, etc.
and include:
•Preparation tables,
•cutting boards,
•slicers,
•kettles,
•pots,
•pans,
•utensils, etc.
•Food contact surfaces MUST be washed, rinsed and sanitized
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18. Non Food Contact Surfaces are those that do not come directly in
contact with food and include:
• Floors, walls, ceilings, equipment exterior, cafeteria tables, service
lines, etc.
• Non food contact surfaces should be thoroughly cleaned on a regular
basis
• Non food contact surfaces such as cafeteria tables and serving lines
should be cleaned daily.
• Since these are high touch/traffic areas they should also be
disinfected after they have been cleaned to help reduce the amount of
germs that customers could be exposed to.
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19. Cleaning Food Contact Surfaces
Food-contact surfaces must be washed, rinsed, and
sanitized:
•After each use
•Anytime you begin working with another type of food
•After a task has been interrupted and the items may have
been contaminated
•At 4-hour intervals if the items are in constant use
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20. Cleaning Materials
Cleaning agents must be:
• Safe for employee use
• Stable and noncorrosive
When using them:
• Follow manufacturers instructions carefully – especially if
cleaning equipment that requires specific brand of cleaner
• Never combine cleaners or attempt to make up cleaning agents -
potentially dangerous
• Do not substitute one type of detergent for another unless the
intended use is stated clearly on the label
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21. Food contact surfaces can be sanitized by:
• Immersing items in a specific concentration of sanitizing solution for
a specific amount of time
• Rinsing, swabbing or spraying with a specific concentration of a
sanitizing solution
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22. Cleaning and sanitation programs include the following steps:
• Routine procedures performed throughout and at the completion
of food processing or preparation on a daily basis
• Periodic procedures required less frequently
• Monitoring to ensure the procedures are performed correctly
• Verification to check effectiveness of the program.
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23. Recommended frequency
of cleaning and sanitation
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24. THANK YOU
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