SANITATION THE FOUNDATION OF FOOD SAFETY

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SANITATIONTHE FOUNDATION OF FOOD SAFETY
Retail Meat Poultry Processing Training
Modules
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• Developed under a cooperative agreement with the
• United States Department of Agriculture
• Food Safety and Inspection Service
• Developed by
• Minnesota Department of Agriculture
• Dairy and Food Inspection Division,
• Hennepin County Environmental Health
• Minnesota Department of Health
• University of Minnesota
• 
  September 2004

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Pretest
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Topics

• Biofilma hidden hazard
• Hot water sanitizing
• Chemical sanitizing
• Factors affecting sanitizing process
• Chemical safety
• Frequency
• Whos job is it?
• Developing written procedures
• Monitoring sanitation
• Corrective action
• Results of poor sanitation

• What is sanitation?
• Good Retail Practices (GRPs)
• Sanitation Standard Operation Procedures (SSOPs)
• Foodborne illness
• Food allergens
• 5 step cleaning and sanitizing process
• Difference between cleaning and sanitizing
• Types of cleaners

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Learning Objectives

1. Discuss the importance of sanitation and why it
   is essential in preventing foodborne illness.
2. Explain the difference between cleaning and
   sanitation.
3. Perform the 5 steps of cleaning and sanitizing
   correctly.
4. Define biofilms and explain the relationship of
   cleaning and sanitizing to prevent biofilms.
5. Select appropriate cleaners and sanitizers.
6. Practice safety recommendations to avoid the
   hazards of cleaners and sanitizers.
7. List 2 ways to monitor effective sanitation.

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What is Sanitation?

• The process of creating conditions that promote
  the safe production of food

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Sanitation Basics

• GRPs Good Retail PracticesThe basic
  requirements to ensure production of wholesome
  food including employee practices,
  buildings/facilities, equipment/utensils, and
  production/process controls.
• SSOPs Sanitation Standard Operating
  ProceduresThe specific steps taken to perform
  sanitation tasks including the details of your
  sanitation procedures and frequency.

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Why is Sanitation so important?

• Many cases of foodborne illness are
• associated with sanitation problems.
• The complete sanitation process will reduce
  bacteria and viruses that cause foodborne
  illness.
• Essential to programs such as HACCP.
• Ensures quality and consistency of food products.
• Controls allergen cross-contamination.

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A Hidden Hazard Food Allergens

• Proteins some foods cause allergic reactions
• Eight food groups cause 90 of food allergic
  reactions
• Milk, eggs, peanuts, tree nuts, wheat, soy, fish,
  shellfish

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A Hidden Hazard Food Allergens

• Foods must be labeled accurately
• Effective cleaning procedures eliminate residues
  that cause food allergies

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Cleaning and SanitizingMultiple Step Process

1. Pre-cleaning Scrape and rinse to remove loose
   food.
2. Wash - Use detergent solutions to remove stuck-on
   food.
3. Rinse to remove food and detergent.
4. Sanitize to kill attached surviving bacteria and
   viruses.
5. Air Dry.

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The Process
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Where to wash?

• Equipment sink
• Clean in Place
• Mechanical Dish Machines

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Two Critical Components

• Cleaning
• the chemical and physical process of removing
  dirt, food, or soil from surfaces
• Sanitizing
• results in removing or killing bacteria and
  viruses

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Why Clean?
A clean surface is needed so that the bacteria
will be killed by the action of the sanitizer and
the food allergens are eliminated!
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Types of Cleaners

• Each type has a specific function choose an
  appropriate product for your needs

• Soap/Detergent
• Heavy Duty Detergent
• Abrasive Cleaners
• Acid Cleaners
• Degreasers

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Cleaning Process
Success depends upon

• Proper strength of the detergent solution
• Temperature of the detergent solution
• Contact time of the solution with the food
  contact surface
• Mechanical Action/Scrubbing

Control of these 4 steps will result in a clean
surface!
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A Hidden Hazard Biofilms
A thin, not visible, layer of food and bacteria
that has built up on a surface.

• Biofilms can form over a long period of time as a
  result of poor cleaning procedures.
• They prevent cleaners and sanitizers from
  effectively reaching all surfaces.

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Sanitizing

• Hot WaterMust maintain appropriate water
  temperature
• Chemical Several different types

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Chemical SanitizersSeveral Types

• Chlorine
• Iodine
• Quaternary ammonium compounds
• AcidDetergent Sanitizer
• Others

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Sanitizing Process
Success depends on

• A clean surface
• Clean sanitizing solution
• Proper strength of sanitizing solution
• Proper water temperature
• Sufficient contact time for effectiveness

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Chemicals Read the Label
Chemicals must be used according to label
directions

• Sanitizer must be approved for use on food
  contact surfaces.
• Use proper water temperature and rate as stated
  on the label.
• MSDS

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Chemical Safety

• DO NOT MIX CHEMICALS!

• Hazardous reactions will occur
• Cause injury or illness to employees or consumers
• May decrease effectiveness of either product

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Chemical Dispensing Systems

• Automatically measure cleaning and sanitizing
  chemicals
• Must have adequate backflow protection
• Must still monitor sanitizer concentration

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Frequency of Cleaning Sanitizing

• Is determined by many factors like
• Time
• Temperature in the work area
• Change in foods being processed
• Raw to ready-to-eat
• Allergen to non-allergen
• Different meat species

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Whos job is it?
Sanitation is everyones responsibility!

• Employee training should include the basics of
  sanitation.
• Training requires understanding and support
  from management.

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Developing SSOPsWritten Procedures

• Detailed procedures for cleaning and sanitizing.
• A checklist of equipment to be cleaned and the
  frequency to be cleaned.
• Steps for the tear-down and re-assembly of
  equipment.
• Procedures and schedule for cleaning non-food
  contact surfaces and facilities.
• Instructions for use of sanitation chemicals.

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More SSOPs

• Employee practices
• Steps for preparing and storing foods
• Monitoring temperatures
• Preventing cross contamination
• Pest Control
• Facility and Grounds Maintenance

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Monitoring Sanitation

• Do a walk through of the facility
• LOOK - see that equipment is clean
• Watch employee handwashing
• Use test strips to check sanitizer strength
• Use a bioluminator or other tool

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Results of Monitoring

• Use a check list and write down what you find.
• Are employees following procedures?
• How effective are your cleaning procedures?
• Use your results to solve or prevent problems and
  re-occurrences

Maintain Records
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Corrective Action

• When an item on the check list is missed or
  poorly done, make sure it is corrected.
• Be sure to re-check and then write down that it
  was corrected.

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Results of Poor Sanitation

• Reduced shelf life
• Poor quality product
• Customer illnesses
• Medical claims, lawsuits
• Food recalls
• Fines or other regulatory action
• Bad publicity
• Loss of customers
• Loss of your job

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Summary

• SANITATION IS A FOUNDATION OF FOOD SAFETY
• Cleaning and sanitizing is a multiple step
  process
• Differences between cleaning and sanitizing
• Develop written SSOPs
• Monitoring is critical to identifying sanitation
  failures

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Wrap-Up

• Do you have any questions?
• What information was new?
• How will you apply what you learned today?
• Posttest