Cleaning and Sanitation

1. Cleaning & Sanitization Principles
Mrs. Arjunan Kanchchana
B.Sc in Agri (Hons), M.Sc in ENS
Lecturer Gr II
Department of Food Technology
SLGTI

2. Lesson 02
• Identify, select and plan for appropriate method of cleaning and sanitation
process
• Food soils and their characteristics, food processing machinery and steps

3. Definitions
"Food" or “Foods”:
•includes any article manufactured, sold or
represented for use as food or drink (including
water) for humans and any ingredient that may be
mixed with food for any purpose whatsoever.
Food Transportation Unit:
•This includes vehicles, aircraft, ships, containers,
boxes, bulk tanks, trailers and any other
transportation unit used to transport food.

4. "Perishable Food"
•means a food item or ingredient that is susceptible to
deterioration or loss of quality due to the microbial or
enzymatic actions when such foods or ingredients are
subjected to temperature abuse.
"Potentially Hazardous Food"
•means any food in a form or state which is capable of
supporting the growth of pathogenic microorganisms or the
production of toxins. Example for such foods involve meat,
poultry, seafood, milk and its products.
Cross Contamination
•it is the transfer of microbes or other food contaminant
from one food to another.

5. Basic Principles of Cleaning
• What is “Clean Surface”?
– A clean surface is one that is,
• Free from Residual film or soil
• Should not contaminate food products
• Free from micro-organisms.
• What is Soil?
– Undesirable foreign matter on surfaces.
– A heterogeneous mixture of many substances
• Physical properties
• Chemical properties

6. Cleaning in Aqueous solutions => complex process
of interaction between: physical influences , chemical
influences
Cleaning
The removal of poorly soluble residues by both water
and aqueous surfactant solution (detergent)
dissolution of water-soluble residues

7. Detergent concentration
Detergent composition
Washing temperature
Factors affecting cleaning
Contact time
Mechanical action
Surface to clean

8. Cleaning Performance sensitive to factors like:
Type of surface
•Stainless Steel, Mild Steel, Aluminium, Brass, Glass
& Ceramic, Plastic, Wood etc.
Soil type
•Water soluble material
•Water insoluble material
Chemistry
Water quality
Cleaning technique
•Manual or Mechanical.

9. Mechanical
action
Chemical actionTime
Temperature
Factors affecting Cleaning – Sinner’s Circle

10. Science behind cleaning
Different types of soil
• Oily & Fatty soils, Proteinaceous soils, Carbohydrate soils
Different types of surfaces
• Fabric, Stone, Metal, Ceramic
Cost and Productivity
• Cleaning within “available” time
• Optimization of costs
Scientific processes are needed to effect “optimal” clean

11. Current Pressures on Food Industries
• Assure the safety of food products
• Up-gradation to higher quality products
• Reduction in Cost
Factors affecting Quality of a Food Product
• Input quality (Raw Material, Packaging Material etc.)
• Manufacturing Practices
• Personal Practices
• Transportation Practices
• Cleanliness and Hygiene Standards etc.
It is impossible to achieve quality and safe food without following
Proper Cleaning & Hygiene Systems.

12. Results of Improper Cleaning
• Poor Quality Food
• Food-Unsafe for Human Consumption
• Increased Utility Consumption viz. Steam, Water, Refrigeration etc.
• Wastages & Reduced Safety
• Increased level of chemical usage
• Risk of Brand Damage
• Continuous deposition of soil on surfaces, which may become
difficult to remove even manually
• Affects economy of production adversely

13. A well designed cleaning protocol shall result in:
• Improved productivity and organizational profitability
• Lesser time for cleaning, thus increased time for production
• Better operational efficiencies with savings in Water, Steam, and
Electricity etc.
• Peace of mind to management
• Improved Employee Satisfaction and Efficiency
• Better Safety etc.
• An effective cleaning can be defined as cleaning to a satisfactory
level with optimum costing.
• Cleaning process comprises of various tools in use, cleaning process
and process parameters and cleaning chemicals.
• Effective cleaning is not achievable without putting a system in place
and continuous trainings.

14. Cleaning and Sanitizing of Food contact Surfaces
Clean, sanitary food contact surfaces are fundamental to the control
of pathogenic microorganisms.
The contamination of food either through direct or indirect contact
with insanitary surfaces potentially compromises the safety of the
product for consumption.
The effectiveness of the cleaning and sanitation program relates to
the implementation of the cleaning procedure, rather than the type of
sanitizer used.
The selection of detergents and sanitizers, their concentrations and
the method of application will depend on factors like
• Nature of soil
• Degree of cleaning and sanitation required
• Type of surface to be cleaned and
• Type of equipment used for cleaning and sanitation

15. Cleaning and Sanitation
program
The cleaning and sanitation program of food contact surfaces
typically involves five steps
• STEP – 1 - Dry clean
• STEP – 2 - Pre-rinse (brief)
• STEP – 3 - Detergent application ( may include scrubbing)
• STEP – 4 - Post – rinse and
• STEP – 5 - Application of a sanitizer (Air dry)

16. STEP 1 - Dry cleaning
• Dry cleaning is simply using a brush or squeegee to remove the
food particles and soil from surfaces.
• Different equipment like brooms, cleaners, water sprays may be
used to push the particles form effected surfaces to the drains.
• This process may result in significantly removal of unwanted
surface matter and thus reducing the load of contamination.
• However, it not planned properly may create problems
associated with clogged drains, handling of wet waste solids.
• Its also tends to disperse dirt and bacteria to other areas of plant
and may lead to cross contamination to other areas of plant.
( i.e. walls, equipment and tables)

17. STEP -2 - Pre- rinsing
•Use of water or any other agent to remove small particles
missed in the dry cleaning step and prepares (wet)
surfaces for cleaning application.
•However, scrupulous removal of particulates is not
necessary prior to detergent.

18. STEP – 3 - Cleaning Process
.
Effectiveness of cleaning process will depend on –
Type of Soil and Soil Load
Product processed
Point in processing environment
Interior or exterior of equipment
Residence time
Temperature

19. Food soils

20. What is soil?
Soil is any unwanted matter on the surface of an object
that one desires to be clean.
It is undesirable foreign matter on surfaces.
In general a heterogeneous mixture of many substances.
Special care must be taken to ensure that all soil is
removed and that it is not redeposited on the substrate.
- Physical properties
- Chemical properties

21. Characteristics of Food Soils
• Soil may be classified as visible and invisible, the latter category
being primarily microorganisms, such as bacteria, yeasts, and molds.
• Some food soils can be dissolved in water such as simple
carbohydrates (sugars), some simple mineral salts (NaCl), and some
starches.
• There are also food soils that dissolve in alkali, like proteins, starches
associated with proteins or fats, and bacterial films (biofilms).
• There are food soils that dissolve in acid, like hard water hardness
salts (calcium and magnesium salts), and more complex mineral
films, including iron and manganese deposits.
• Some also that dissolve with surfactants, which include fats, oils and
greases, many food residues, inert soils such as sand, clay, or fine
metals, and some biofilms

22. Types of soils
Soils may be either Organic in nature of Inorganic in nature
Organic soils – like from Carbohydrates, Proteins, Fats etc.
• Such as those found in animal fats - vegetable oils, blood,
protein, starch and sugars.
• tannin, which is commonly found in tea - coffee and wine.
Inorganic soils – Salts, Minerals, like Water hardness salts etc.
• Such as scale in kettle; oxidized metal such as rust mineral
deposits from food / drink ( phosphates & oxalates )
• calcium salts such as milk stones

23. Food Soils
• Food soil is generally defined as unwanted matter on food-
contact surfaces.
• Soil is visible or invisible
• The primary source of soil is from the food product being
handled.
• However, minerals from water residue and residues from
cleaning compounds contribute to films left on surfaces.
• Microbiological biofilms also contribute to the soil buildup
on surfaces.

24. What is bio films?

25. • Since soils vary widely in composition, no one detergent is capable
of removing all types.
• Many complex films contain combinations of food components,
surface oil or dust, insoluble cleaner components, and insoluble hard-
water salts.
• These films vary in their solubility properties depending upon such
factors as heat effect, age, dryness, time, etc.

26. • It is essential that personnel involved have an understanding of the
nature of the soil to be removed before selecting a detergent or
cleaning regime.
• The rule of thumb is that acid cleaners dissolve alkaline soils
(minerals) and alkaline cleaners dissolve acid soils and food wastes.
• Improper use of detergents can actually "set" soils, making them
more difficult to remove (e.g., acid cleaners can precipitate protein).
• Many films and biofilms require more sophisticated cleaners that are
amended with oxidizing agents for removal.
- such as chlorinated detergents

28. Soils may be classified as the following:
• soluble in water
(sugars, some starches, most salts)
• soluble in acid
(limestone and most mineral deposits)
• soluble in alkali
(protein, fat emulsions)
• soluble in water, alkali, or acid.

29. • The physical condition of the soil deposits also affects its
solubility.
• Freshly precipitated soil in a cool or cold solution is usually
more easily dissolved than an old, dried, or baked-on deposit,
or a complex film.
• Food soils are complex in that they contain mixtures of
several components

30. What are Biofilms?
• Biofilms are a collection of microorganisms, mainly bacteria,
growing together in a matrix of polymers secreted by the
microorganisms.
• Once microbes grow into well-developed biofilms, cleaning and
sanitation become much more difficult.
• Biofilms have a shielding effect on the bacterial cells within them,
and normal cleaning and sanitizing methods may not eliminate them.
• Biofilms MUST be removed or prevented from forming on surfaces.
• Disease-producing bacteria, including Listeria, can be 1,000 times
harder to eliminate if it is living in a protective biofilm

32. • Biofilms can be very difficult to remove from surfaces, and
are known to have an increased biocidal resistance due to the
biofilm structure protecting the microorganisms.
• Biofilms can be a continual source of pathogenic and
spoilage organisms if not completely removed.

33. • Spoilage organisms such as Pseudomonas grow in biofilms
and can be sloughed off during production, contaminate the
food, and accelerate spoilage.
• The polymers secreted by the bacteria close to the surface
are strong adhesives making the cells very difficult to
remove.
• The cells in a biofilm actually take on specialized functions
and can communicate with each other in a rudimentary way
(called Quorum Sensing).