This presentation outlines key principles of sanitation in food premises, focusing on the importance of cleaning and disinfection for food safety and quality. It covers methods for removing various types of soils, appropriate cleaning agents, disinfection techniques, and the essential steps for developing and managing a sanitation program. Regular evaluation and monitoring of sanitation processes are emphasized to ensure effectiveness and compliance with hygiene regulations.

1. This presentation is from the course “Sanitation” of the FAO Good
Hygiene Practices (GHP) Toolbox.
Readers are encouraged to visit the online resource for a full
learning experience.
Sanitation in food premises

2. Sanitation in food premises: Presentation Objectives
The objectives of the presentation are:
– To provide an overview of the topic “Sanitation in food
premises” as covered in the FAO GHP Toolbox.
– To make users aware of the importance of cleaning and
disinfection programmes as the basis of the production
of safe, high quality foods;
– To introduce the basic theory of cleaning and
disinfection so trainers can better advise their
audiences on how to clean and, if necessary, disinfect
premises and equipment;
– To enable trainers to develop cleaning and disinfection
programmes adapted to the technical level of a specific
food business;

3. Sanitation: Training Outline Overview
1. Understanding the importance of sanitation
2. Removing soils by cleaning
3. Eliminating microorganisms by disinfecting
4. Developing a sanitation programme

4. Cleaning and disinfection programmes are essential for
the production of safe food
Only the regular performance of cleaning
(and, if necessary, disinfection) programmes
will ensure that a food business produces
food that is safe and of high quality.
Cleaning operations are a key component of
any food safety system. Maintaining a food
production site at high sanitary levels
requires time, adequate financing and careful
training of personnel.
Regular cleaning can prolong the shelf life of
a product and will pay off for a business in
the long run.

5. Cleaning and disinfection steps have separate goals
Cleaning removes
– soils (e.g. food
and mineral
residues)
– dust
– dirt/waste
Disinfection is only
done after soils have
been removed in
order to inactivate
remaining
microorganisms!
Note that the term “sanitation” is used by different organisations/publications to
describe a number of actions such as providing clean facilities, maintaining
hygienic conditions, and procedures of disinfection.

6. Sanitation: Training Outline Overview
1. Understanding the importance of sanitation
2. Removing soils by cleaning
3. Eliminating microorganisms by disinfecting
4. Developing a sanitation programme

7. Soils have to be regularly removed
Cleaning is an essential part of any food production.
Correctly carried out, cleaning operations
– prevent the build-up of dirt and soils that stick to surfaces and
thus reduce the time necessary for each cleaning step;
– remove food and hiding spaces for pests and reduce the
bacterial load and thus improve levels of hygiene;
– protect surfaces from corrosion through soils, food and
detergent/disinfectant residues;
– prevent contamination of foods with allergens;

8. Start by removing gross debris
Always
– start by removing gross debris
(i.e. constant removal of used
packaging and food waste)
and then only
– tackle the “small” dirt (e.g.
cleaning sticky surfaces).
The cleaning process
starts with a dry pickup of
waste and dirt

9. Effectively removing soils is a challenge
Depending on which type of soil is to be removed
from which type of surface a different cleaning
approach is used.
Examples of types of soil a food processor will
want to remove are:
– organic soils from food residues (fat-, protein-,
carbohydrate-based);
– mineral soils from water deposits;
– biofilms (microbial);
– lubricating greases and oils;
– other (sands in bottles, sticky labels etc.);

10. Removing soils without using water
Dry cleaning methods are used for
low‐moisture foods, and in particular
with foods that are hygroscopic.
Examples are: Bakery goods, nuts and
seeds, candy, grains, snack foods,
dried foods (milk powder, etc.)
Dry cleaning essentially consists of the
mechanical removal of soils using
sweeping, brushing, wiping and
vacuuming with the aim to minimise
the spread of ‘dust’ from one area to
another.
Disinfection following dry cleaning is
done by applying 70% ethanol and
allowing it to dry off before equipment
is reassembled.
Unhygienic accumulation of
dust in a rice mill

11. Cleaning with water
Water alone does not remove all
soils because pure water does not
attach well to smooth surfaces due
to its surface tension.
In addition, not all soils are soluble in
water.
For this reason a number of
chemicals are used to help remove
soils from equipment, work surfaces,
and walls and floors. The natural surface
tension of water droplets
prevents the water from
loosening and effectively
removing soils.

12. Improving wet cleaning with the help of chemicals
There is no single chemical that effectively removes all types of soils.
The selection of suitable chemicals for cleaning requires special
knowledge and therefore cleaning chemicals should be bought from
specialised suppliers who provide professional support on how to use
their products.
Sequestrants and
surfactants support the
action of alkali and acids to
achieve a
desired result.
Alkali and acids supply
the brute force of cleaning.

13. Surfactants improve the cleaning effect of water
Surfactants (often referred to as detergents) are
neutral cleaners and are used in hand washing
soaps.
The presence of surfactants enables cleaning
chemicals to reach the soil through
• wetting (reduction of surface tension);
• foaming (e.g. improved adherence to walls);
• spreading (e.g. entering small gaps);
• emulsification (e.g. making fats soluble in
water);

14. Sequestrants prevent the build up of mineral deposits
The quality of water (i.e. hardness, pH, impurities such as
minerals etc.) influences the effect of detergents.
Sequestrants bind metals and thus can remove mineral
hardness from water and make it softer for improved
cleaning.
EDTA (ethylene diamine tetra acetic acid) and
polyphosphates are known examples of widely used
sequestrants. It should be noted that these chemicals
have been overused and are now considered
environmental pollutants.
Depending on the level of water hardness in a plant the
use of sequestrants could be reduced if they have not
been included by default in commercially available
detergents.

15. Different soils are soluble at different pH
The pH of the cleaning compound has an effect on the
solubility of different soils:
pH 1 2 3 4 5 6 7 8 9 10 11 12 13 14
Acid cleaners
used to remove
fresh mineral films
such as milk stone
and beer stone
Alkali/caustic cleaners
to remove proteins,
fats/oils and
carbohydrates
(carbohydrates are
usually water soluble
and easy to remove)
pH = 7,
Neutral
cleaners
used for
hand-
washing
detergents

16. Overview of food soils and recommended cleaners
Soil type Solubility
characteristics
Recommended
cleaning agent
Sugars, organic acids,
salts (i.e. fruit and
vegetables)
water-soluble mild alkali
Foods high in protein
(meat, poultry, fish, eggs)
alkali-soluble
(only water soluble when
denatured)
Alkali
Starchy foods (e.g.
potatoes)
Partly water-soluble,
alkali-soluble
mild alkali
Fatty foods (e.g. butter,
oil, meat fats)
alkali-soluble or soluble
in water hotter than 40°C
Mild-strong alkali
Minerals (e.g. milk stone,
protein scale, beer
stone)
Only acid soluble Acid

17. 4 factors affect the efficiency of cleaning processes
time – cleaning
efficiency can be
improved by
increasing the
application time
temperature –
higher temperatures
lead to increased
reaction rates.
Effective cleaning
starts at 40-45°C
(melting of fat)
type of cleaner –
needs to be
selected for type of
soil and water
properties
mechanics –
increased
turbulence or force
of scrubbing
provides for more
effective removal of
soils.

18. Rinsing and drying are part of each cleaning process
Dry pickup of waste and dirt
Use cleaning agent to remove soils
Rinse – use potable water to remove
soil and detergent residues
Remove excess water and dry
Cleaning
Residues of cleaning chemicals can contaminate foods and therefore
careful rinsing after the use of cleaning chemicals is necessary.
Fungi can grow in water droplets and it is therefore essential to dry
equipment and surfaces after cleaning!

19. Wrong cleaning can irreversibly damage equipment
Physical and chemical cleaning methods
can be very abrasive and if used wrongly
irreversibly damage surfaces and
equipment.
It is therefore necessary to only use
– recommended detergent in correct
concentrations; and
– adequate cleaning equipment (careful,
scratchy sides of sponges are often too
abrasive for cleaning chrome surfaces!).
Staff must be
instructed on how to
dilute cleaning
chemicals!
!

20. Sanitation: Training Outline Overview
1. Understanding the importance of sanitation
2. Removing soils by cleaning
3. Eliminating microorganisms by disinfecting
4. Developing a sanitation programme

21. Disinfection is the step that comes after cleaning
Disinfection inactivates microorganisms only if soils
have first been removed.
Two main methods of disinfection exist:
– physical (e.g. heating, applying pressure, using UV); and
– chemical (e.g. chlorine, ethanol, ozone).
Disinfection in the food industry is a complex topic. This
section only provides a general overview of
disinfectants and illustrates their use through two
examples of disinfection methods commonly used in
food industry.
Remember, many viruses are resistant to disinfection methods and
disinfectant concentrations commonly used in food industry!

22. Evaluation of most effective method of disinfection
Often, disinfectants in use do not target the
microorganisms of concern or then are applied wrongly and
have no effect.
Deciding on the appropriate disinfectant and/or disinfection
method for a specific food production facility needs careful
evaluation.
Prior to deciding on which disinfectant to use a food
business should consult with more than one supplier and
carefully check the promises made by sales people.
The following slides provide insight into different methods
of disinfection and types of disinfectants used.

23. An example of a physical disinfection method
Disinfection with steam or hot water in closed
production processes is widely used in food
production.
Steam and/or boiling water are effective
disinfectants as:
– they penetrate into corners and small
spaces;
– leave no residues:
– Attack all types of microorganisms;
Careful: if water hardness exceeds 60 mg/l, water scale is deposited
and needs to be removed!
Bottling lines can be effectively
disinfected with steam/hot water
The temperature of the water determines the time of exposure needed to ensure
the desired reduction of microorganisms.

24. Two different types of chemical disinfectants are mainly
used in the food industry
Redox agents that
– inactivate microorganisms
quickly
– leave no residues (are “used up”)
– are highly sensitive to dirt
Examples are chlorine releasing
compounds and ozone.
Nitrogen compounds that
– inactivate microorganisms slowly
– leave residues
– are less sensitive to dirt
– are preferred for use on open
spaces (e.g. walls)
An example would be QACs
(Quaternary Ammonium
Compounds).
Depending on the targeted type of microorganism and the surface/equipment
that needs to be disinfected different types of chemical disinfection methods will
be used.

25. An example of a chemical disinfectant: Chlorine
Chlorine compounds are often
preferred over other disinfection
compounds because they:
– are fast-acting;
– kill all types of vegetative cells (not
spores);
– are usually low-cost;
– do not require rinsing if the
concentration is 200 ppm or less;
– are available as liquid or granules;
– are less affected by water
hardness;
Chlorine is often used to disinfect
water used in food processing

26. The effectiveness of chemical disinfectants is influenced
by a number of factors
Concentration
– Interfering substances, primarily
organic matter such as residual soil
(including high microbial loads) react
with disinfectant and thus reduce
their concentration to ineffective
levels.
– Each disinfectant has an optimal
concentration at which it inactivates
bacteria.
pH
– Even small changes in acidity or
alkalinity can affect the activity of
sanitizers
– Chlorine and iodine compounds
should be used at pH values of
around 7.0.
Temperature
– Chemical reactions occur more
rapidly at higher temperatures.
Contact time
– Nitrogen compounds are slow-acting
whereas redox agents are fast
acting.
Water hardness
– Hard water makes disinfectants less
effective (if the water hardness
exceeds 200 ppm of calcium, a
sequestering agent is necessary).

27. Only use approved disinfectants and never skip cleaning
step
Many chemicals inactivate
microorganisms but not all are
approved for use in food
production premises.
Therefore, only buy from a
reliable supplier!
Competent authorities can
provide guidance.
NEVER skip the cleaning step!
Examples are:
– wiping knife with cloth and then
disinfecting;
– not washing hands but just using
disinfectant;

28. Sanitation: Training Outline Overview
1. Understanding the importance of sanitation
2. Removing soils by cleaning
3. Eliminating microorganisms by disinfecting
4. Developing a sanitation programme

29. Drawing up and managing a cleaning programme
The following key elements must be considered when
drawing up and managing a sanitation programme:
– Selection of methodology, cleaning chemicals, cleaning equipment
– Selection of suitable suppliers of chemicals
– Development of cleaning schedules
– Identifying and training of cleaning staff
– Implementation of monitoring and verification systems
– Representation of hygiene issues to management
Completing and implementing all these elements for an
entire processing plant will take time.
An idea would be to start with key areas (e.g. toilets and
production line) and tackle cleaning programmes for other
areas (e.g. offices, recreation area) at a later stage.

30. Organizing sanitation operations
Sanitation operations should follow a logical
sequence to prevent contamination of foods
and/or clean rooms and equipment.
A sanitation sequence determines the order in
which the product contact surfaces of equipment
and environmental surfaces (walls, floors, drains,
etc.) are cleaned and disinfected.
The sequence must be performed at a ‘room’
level so that all environmental surfaces and
equipment in the area are cleaned at the same
time.
Do not forget to dry environmental surfaces and
all equipment. Aerate rooms (with clean air!),
and dry surfaces/equipment with clean clothes.
Watch the use of
hoses as they can
spread contamination!

31. Developing a sanitation plan
Support the sanitation
team by developing a
detailed sanitation plan;
if necessary with
pictograms and colour
coding for the different
type of chemicals.
The sanitation plan
should include areas
under machines and
tables and other
surfaces that are
difficult to reach.

32. Deciding on frequency of cleaning operations
The frequency of cleaning will depend in
part on the type of processing area and
how often the area/equipment is used
(e.g. does the production line run
continuously, or is there a weekend
shutdown?).
Periodic (e.g. monthly or every half a year)
sanitising procedures involve
– additional equipment dismantling;
– the application of special cleaning
chemicals;
– cleaning of ceilings and overhead fittings.

33. Implementation of cleaning operations are best
controlled through the use of cleaning checklist
A cleaning checklist allows
• the cleaning team to keep track
of their work; and
• the supervisor to monitor
effectiveness and control the
cleaning team.
Completed cleaning checklists
should be filed for a defined amount
of time – they are proof of a
businesses compliance with good
hygienic practices.

34. The safety of workers needs to be ensured
Cleaning operations may
involve the use of
aggressive chemicals, hot
water and steam.
Appropriate precautions
need to be taken to ensure
the safety of workers.
Therefore, workers
responsible for cleaning and
disinfecting operations must
be properly trained
– in the preparation and use of
the cleaning chemicals, and
– with regard to safety
requirements.
Safety precautions may
include wearing of goggles,
gloves, and aprons.
Clear instructions must be
given to avoid any accidents
caused by electrocution
(e.g. power off, unplug
cables, etc.).

35. Provide adequate cleaning equipment and storage
space
Cleaning and disinfecting operations
can only be effective if the
equipment is adequate.
Cleaning equipment should be
– of good quality
– cleaned regularly and, if necessary,
disinfected
– regularly replaced
– stored correctly (depicted is a correct
storage of cleaning equipment)

36. Monitoring effectiveness
There are a number of simple tests
that can be performed to monitor
effectiveness of sanitation
operations:
– Visually inspect equipment;
– Smell or taste rinsing water;
– Control the pH of water to determine if
residues of chemicals are present;
– The concentration of acid and alkali
cleaners by measuring conductivity;
– Add alkali/acid to rinsing water, if
flocculation occurs then further rinsing
is necessary;
A disassembled tube pasteurizer
that allows for control of the
effectiveness of cleaning
programmes!

37. Cleaning overlaps with maintenance
Equipment and machines that
are in a state of disrepair are
also difficult to clean. Therefore
effective cleaning and
disinfection relies on a solid
maintenance programme;
Either have a system in place
that allows for the rapid
communication of necessary
maintenance work to the
responsible staff or empower
the cleaning crew to perform
simple maintenance work
themselves.
37
Train cleaning staff to look
behind O-rings and if
necessary, replace them.

38. Deciding when microbiological testing is required
Microbiological sampling can be of
use to monitor the effectiveness of
cleaning and disinfection
programmes.
However, a careful design of
microbiological monitoring
programmes is necessary in order to
obtain meaningful results.
Only trained personnel should be
given the task of sampling because it
is very easy for an untrained person
to contaminate samples.
38
A well implemented preventive sanitation programme is more
effective to ensure food safety and quality than extensive
microbial analysis.

39. Cleaning and Disinfecting: Conclusions
Cleaning and disinfection programmes are part of a sanitation
system and are essential for the production of safe and high
quality food.
Different soils and surfaces need a different cleaning approach
and a number of chemicals are used to help remove different
types of soils and to improve the cleaning efficiency of water.
Disinfection operations are used to reduce the level of
microorganisms after soils have been removed. Both physical
and chemical methods of disinfection are used in food industry.
Sanitation operations should be organised to prevent the
contamination of foods and/or clean rooms and equipment.
A sanitation plan helps the staff responsible for cleaning carry
out cleaning and disinfection steps correctly.
The effectiveness of cleaning operations must be regularly
controlled.

40. You have reached the end of the presentation
Sanitation.
This presentation is from the course “Sanitation” of the FAO Good
Hygiene Practices (GHP) Toolbox.
Readers are encouraged to visit the online resource for a full
learning experience.