This document discusses cleaning and sanitizing food contact surfaces. It defines cleaning as removing soil using detergents, while sanitizing uses heat, radiation, or chemicals to reduce microorganisms. Proper cleaning is essential for effective sanitizing. Common sanitizers include hot water over 80°C for 30 seconds, steam treatments, and chemical sanitizers like chlorine and iodophores. Selection of cleaning method depends on soil type and proper cleaning is needed to allow sanitizers close contact with surfaces.

1. FOOD SAFETY
CLEANING AND SANITIZING

2. • Definitions:
• Cleaning: is the process of removing food and
other types of soils from a surface
• The complete removal of unwanted matter from
a surface using appropriate detergent chemicals
under recommended conditions [JIFSAN]
• Cleaning is a process which will remove soil and
prevent accumulation of food residues which
may decompose or support the growth of
microorganisms or the production of toxins
[Cleaning and Sanitizing]

3. • Surfaces: Surfaces may be defined as: all
surfaces that may come in contact with food
products e.g. tables, utensils, cutting boards,
knives, conveyor belts, hands, gloves, aprons,
ice makers, ice storage bins etc.
• A food contact surface is defined as a surface
of equipment or a utensil with which food
normally comes in contact or a surface of
equipment from which food may drain, drip,
or splash into a food or unto a surface
normally in contact with food [FAO]

4. • Soils: Soil is unwanted matter on the surface
of an object that one desires to clean
• Soils may be classified as visible or invisible.
Visible soil is that which can be seen; invisible
soil e.g. microorganisms, (bacteria, yeasts,
molds), biofilms cannot be seen.

5. • Soil is best identified by characteristics that
give information on how it may be dissolved
e.g. (a) some soils can be dissolved in water
e.g. simple carbohydrates (sugars), simple
mineral salts (NaCl), and some starches.
• (b). There are also food soils which dissolve in
alkali, like proteins, starches associated with
proteins or fats, and bacterial films (biofilms).

6. • (c). There are food soils which dissolve in acid,
like hard water hardness salts (calcium and
magnesium salts), and more complex mineral
films including iron and manganese deposits.
(d) salts that dissolve in surfactants, which
include fats, oils and greases, many food
residues, inert soils such as sand, clay, or fine
metals, and some biofilms. [JIFSAN]

7. • 5 basic types of cleaning compounds and their
major functions include:
• Basic alkalis –soften water by precipitation of the
hardness ions, and saponify fats
• Complex Phosphates –Emulsify fats and oils,
disperse and suspend oils, peptize proteins,
soften water by sequestering and provide
rinsability characteristics without being corrosive.
• Surfactants –(wetting agents) Emulsify fats,
disperse fats, provides wetting properties, form
suds, and provide rinsability characteristics
without being corrosive.

8. • Chelating (organic compounds) Soften the
water by sequestering, prevent mineral
deposits, and peptize proteins without being
corrosive.
• Acids –Good at mineral deposit control; and
soften the water. [BETC]

9. Properties of a good Cleaner
• Quick and complete solubility
• Good wetting or penetrating action
• Dissolving action of food solids
• Emulsifying action on fat
• Deflocculating, dispersing, or suspending
action

10. • Good rinsing properties
• Complete water softening power
• Noncorrosive on metal surfaces
• Germicidal action
• Economical to use [BETC]

11. Selection of the right cleaner for the job
• Increasing the temperature of the cleaning
solution so that the strength of the bond
between the soil and surface is decreased, the
viscosity is decreased, and the solubility of the
soluble material and the chemical reaction
rate is increased.
• Increasing the turbulence (CIP)

12. • Increasing the time the cleaner has contact
with the surface needing cleaning
• Increasing the concentration.
Concentration is the least effective variable to
change in cleaning

13. The Cleaning Operation [BETC]
1. Prewash: the removal of gross food
particles before applying the cleaning
solution. This may be accomplished by
flushing the equipment surface with cold or
warm water under moderate pressure. Very
hot water or steam should not be used
because it may make cleaning more difficult

14. 2. Washing: the application of the cleaning
compound. There are many methods of
subjecting the surface of the equipment to
cleaning compounds and solutions. Effectively
the economy of the method generally dictates its
use
3. Soaking –immersion in a cleaning solution. The
cleaning solution should be hot (125⁰F) and the
equipment permitted to soak for 15-30 minutes
before manual or mechanical scrubbing

15. 4. Spray method –spraying cleaning solution on
the surface. This method uses a fixed or
portable spraying unit with either hot water
or steam.
5. Clean-in-place systems (C.I.P) –is an
automated cleaning system generally used in
conjunction with permanent-welded pipeline
systems. Fluid turbulence in the pipeline is
considered to be the major source of energy
required for soil removal.

16. 6. Foaming –utilizes concentrated powdered-
jelling agent which is dissolved in hot water to
form a viscous gel. The desired cleaning
product is dissolved in the hot gel and the
resulting jelled acid or alkaline detergent is
sprayed on the surface to be cleaned. The
gelled cleaner will hold a thin film over the
surface for 10 minutes or longer to attack the
soil. Soil and gel are removed with a pressure
warm water rinse.

17. 7.Abrasive cleaning –abrasive type powders and
pastes are used for removing difficult soil.
Complete rinsing is necessary and care should
be taken to avoid scratching stainless steel
surfaces. Scouring pads should not be used on
food-contact surfaces because small metal
pieces from the pads may serve as focal points
for corrosion or may be picked up in the food.

18. 8.Rinsing –the removal of all traces of the cleaning
solution with clean potable water
9.Sanitization –a process either by using heat or a
chemical concentration that will reduce the
bacterial count, including pathogens to safe level
on utensils and equipment after cleaning. Note:
irradiation is not generally used; and germicides
(disinfectants) though very effective, are not
permitted in food applications.

19. • Sanitizing
• The official definition of sanitizing for food
product contact surfaces is a process which
reduces the contamination level by 99.999%
(5 logs) in 30 seconds.
• Effective sanitizing procedures destroys those
disease organisms which may be present on
equipment or utensils after cleaning, and thus
prevent the transfer of such organisms to the
ultimate consumer.

20. • Though sanitizing destroys most disease
producing bacteria and viruses and
substantially reduces the number of other
undesirable organisms on a food contact
surface, it does not adversely affect the
product or its safety for the consumer
[JIFSAN].
• It may prevent spoilage of foods or prevent
the interference of microorganisms in various
industrial processes which depend on pure
cultures. [cleaning and sanitizing]

21. • Note that:
• -Sanitizing will not sterilize a food-contact surface
or a water system
• -Sanitizing does not affect bacterial spores
• Sanitizing is achieved by using heat, radiation, or
chemicals.
• Unless the item to be sanitized is effectively
cleaned, it is impossible to obtain close contact
between the sanitizer and the surface to be
sanitized [organic matter reduces the
effectiveness of some sanitizers e.g. Cl- or I-
based]

22. -Detergent residues must be rinsed well –they
will neutralize many sanitizers since
Detergents are alkaline, most sanitizers are
acidic; detergents have negative charge,
sanitizers have positive charge. [Cleaning and
Sanitizing]

23. Sanitization Methods
Three types:
• Thermal
• Irradiation
• Chemical

24. Thermal Sanitizing:
• There are three methods of sanitizing using
heat to sanitize surfaces:
• Steam –exposing the surface to steam using
one of the following time-temperature
schedules: 77⁰C for 15 minutes or 93⁰C for 5
minutes.

25. Steam:
• Limited application
• Expensive
• Difficult to regulate
• Difficult to monitor contact time and
temperature
• It is a physical hazard [JIFSAN]
• Treatment on heavily contaminated surface may
cake on the organic residues and prevent lethal
heat to penetrate to the microorganism.
[Cleaning and sanitizing]

26. Hot water:
The most common method used in food [JIFSAN]
• 80-85⁰C for >30 seconds
• Easy to apply
• Effective
• Non-corrosive
• High energy costs
• Safety concerns
• Readily available, inexpensive and nontoxic.
[Cleaning and Sanitizing]

27. • The higher the temperature the less the time
that is needed to kill microorganisms. Though
hot water is an effective, non-selective
sanitization method for food contact surfaces,
however, spores may remain alive even after
one hour treatment at boiling temperature.

28. Radiation:
• Ultraviolet radiation can be used to sanitize,
but is not used in most food service.
• Its major application is in the packaging areas
of food processing facilities.
• The contact time should be at least 2 minutes
• It only destroys those microorganisms that are
in contact with the rays of light

29. Chemical Sanitizers:
• Chlorine
Chlorine and its compounds combine
indiscriminately with any and all protein and
protoplasm. The mode of bacterial action is
thought to be the reaction of chlorine with
certain oxidizable groups in vital enzyme systems.
Chlorine gas, sodium or calcium hypochlorite and
organic chlorine (sodium dichloroisocyanurate),
all form hypochlorous acid (HOCl, the most active
form) in aqueous solution

30. Advantages
• Effective against a wide variety of
microorganisms
• Not affected by water hardness
• Non-staining
• Concentration easily measured by field tests
• Generally inexpensive
• Non-film forming

31. Disadvantages
• Organic matter causes a quick reduction in
bacterial effectiveness
• Effectiveness decreases as pH increases
• Dissipates in hot water
• Corrosive
• Irritating to skin
• Short shelf life
• Some odour

32. Iodophores
Iodophores are soluble complexes of iodine
combined usually with non-ionic surface-
active agents, loosely bound

33. ADVANTAGES
• Rapid bacterial action in acid pH range in cold
water
• Less affected by organic matter than chlorine
• Non-corrosive and non-irritation to skin
• Generally spot free drying
• Stable –long shelf life
• Visual control (colour)

34. DISADVANTAGES
• Slow acting at pH 7.0 above, vaporizes at
120⁰F
• Less effective against bacterial spores than
hypochlorites
• May stain some plastics and porous surfaces
• Relatively inexpensive

35. • Quaternary Ammonium Compounds: are
compounds that are synthetic-action agents.
The most common ones are the cationic
detergents which are poor detergents but
excellent germicides. In these compounds, the
organic radical is the cation and the anion is
usually chlorine. The mechanism of germicidal
action is not completely understood, but is
associated with enzyme inhibition and leakage
of cell constituents.

36. Advantages:
• Non-corrosive
• Non-irritating to skin
• Stable to heat
• Forms bacteriostatic film on surface after
treatment
• Relatively stable in presence of organic matter
• Active over a wide pH range
• No taste or odour in use dilutions
• Broad spectrum of activity
• Long shelf life

37. Disadvantages:
• Not compatible with hard water and most
detergents
• Forms films
• Produces foams in mechanical operations
• Selective destruction or inhibition of various
types of organisms
• Requires higher concentration for action than
chlorine or iodine
• Relatively expensive

38. Factors Affecting the Action of Chemical
Sanitizers [Cleaning and Sanitization]
1. Contact of the sanitizer –In order for a
chemical to react with microorganisms, it
must achieve intimate contact.
2. Selectivity of the sanitizer –certain sanitizers
are non-selective in their ability to destroy a
wide variety of microorganisms while others
demonstrate a degree of selectivity. Chlorine
is relatively non-selective; however, both
iodophors and quaternary compounds have a
selectivity which may limit their application.

39. 3.Concentration of the sanitizer –in general, the
more concentrated a sanitizer, the more rapid
and certain its actions. Increases in
concentration are usually related to
exponential increases in effectiveness until a
certain point when it accomplishes less
noticeable effectiveness.

40. 4. Temperature of solution –all of the
common sanitizers increase in activity as the
solution temperature increases. This is partly
based on the principle that chemical reaction
in general are speeded up by raising the
temperature. However, a higher temperature
also generally lowers surface tension,
increases pH, decreases viscosity and affects
other changes which may enhance its
germicidal action.

41. It should be noted that chlorine compounds
are more corrosive at high temperatures, and
iodine tends to sublime at temperatures
above 120⁰F.
5. pH of solution –the pH of the solution
exerts a very pronounced influence on most
sanitizers. Quaternary compounds present a
varied reaction to pH depending on the type
of organism being destroyed. Chlorine and
iodophor generally decrease in effectiveness
with an increase in pH.

42. 6. Time of Exposure –sufficient time must be
allowed for whatever chemical reaction that
occur to destroy the microorganism. The
required time will not only depend on the
preceding factors, but on microorganism
populations and the populations of cells
having various susceptibility to the sanitizer
due to cell age, spore formation and other
physiological factors of the microorganisms.

43. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
(HACCP)
Definition:
Hazard analysis and critical control is a
scientific and systematic approach to Food
safety. It determines specific hazards
(chemical, biological and process) in the
production of food and designs measures to
reduce these hazards to a safe level. It is
preventive rather than condemnatory.

44. HACCP has the following properties:
• It is science based and systematic
• It identifies specific hazards and measures for
their control to ensure the safety of foods
• It focuses on prevention rather than relying
mainly on end product testing
• It is capable of accommodating changes such
as advances in equipment design, processing
procedures or technical developments

45. • It can be used at all stages of the food chain from
production to preparation, packaging and distribution
• It enables industry and governments to allocate their
resources efficiently to establish and audit safe food
production practices
• Application of HACCP can aid inspection by regulatory
authorities and promote trade by increasing
confidence in food safety
• The application of HACCP is compatible with the
implementation of quality management system
• It is recommended by the Codex Alimentarius
Commission, the UNs international standards
organization food safety.

46. HACCP Seven Principles: [Wikipedia]
• Conduct a hazard analysis: Determine the food
safety hazards and identify the preventive measures
that can be used to control these hazards
• Identify critical control points:i.e. critical points in food
production at which control can be applied to prevent,
eliminate or reduce hazards to an acceptable level
• Establish critical limits for each critical control point: A
critical limit is the maximum or minimum value to
which a physical, biological or chemical hazard must be
controlled at a critical control point to prevent,
eliminate or reduce to an acceptable level.

47. • Establish critical control point monitoring
requirements –monitoring activities are
necessary to ensure that the process is under
control at each critical point
• Establish corrective action –These are actions
to be taken when monitoring indicates a
deviation from an established critical limit to
bring the process back n track. In food
production, correcting problems before end-
stage production is far more effective than
testing the end product.

48. • Establish verification procedures, tests,
sampling and other evaluations to confirm
that HACCP is working as intended.
Verification also ensures that the monitoring
and corrective actions are according to
company’s written HACCP program.
• Record keeping to:
(a). Document the effective application
of the critical control points
(b). Assist the official verification