Cleaning and Sanitation

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Developed by
Cleaning and Sanitation
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Agenda

• Importance of sanitation
• Different types of dirt
• Difference between cleaning and sanitation
• Different types of cleaning tools necessary
• Cleaning chemicals
• Documentation
• Monitoring programs

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Importance Of Sanitation
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Importance of Sanitation

• Prevents pest infestation
• Kills bacteria already present
• Reduces potential for cross contamination
• Can help increase shelf life
• Minimizes chance for injury
• Helps create a more pleasant work environment

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Dirt and debris

• Extra materials
• Loose soil
• Inorganic materials
• Hard water, metals, alkaline deposits
• Organic materials
• Food, petroleum, non-petroleum deposits

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Factors affecting Cleaning

• Soil type (organic, inorganic and other sources)
• Soil condition
• Water temperature
• Surface being cleaned
• Type of cleaning agent
• Agitation or pressure
• Length of treatment

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Cleaners

• Dependent on type of soil
• Alkaline cleaners (organic soil)
• Acid based cleaners (inorganic soil)

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Components of Cleaning
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Cleaning and Sanitizing
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Cleaning vs. Sanitizing

• Cleaning
• removing physical contaminants such as soil,
  food and dirt particles
• Sanitizing
• reducing the number of disease causing organisms
  to safe levels
• to maximize the effectiveness of a sanitizer the
  surface must be clean

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Sanitizers

• Hypochlorites
• Quaternary Ammonium Chlorides
• Acid based sanitizers
• Chlorine dioxide

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Steps in proper cleaning and sanitation

• Remove waste materials
• Scrape all loose debris and food particles from
  surfaces
• Clean and then sanitize surface
• Wet cleaning
• Dry cleaning
• Cover or protect cleaned equipment

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Dry cleaning

• Used where microorganisms are less of a concern
  than moulds, pests and foreign objects.
• Start high, work down
• Tools
• Brooms, brushes, shovels
• Use a vacuum where possible to prevent allergens
  from becoming air-borne

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Wet cleaning

• Used in most food processing facilities to remove
  sticky residues
• Uses
• Liquid, most often water
• Form of agitation (scrubbing, scraping)
• Tools
• Brushes
• High pressure pumps
• Air or steam

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Wet cleaning

• Remove all waste materials
• Disassemble where necessary and rinse with water
  to remove visible dirt.
• Apply cleaning agent, may need to scrub.
• Rinse cleaning agent from surface with water.

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Wet cleaning continued

• Visually inspect equipment.
• Clean and rinse again if necessary.
• Apply sanitizer. Rinse sanitizer if necessary
• Remove excess water. Cover or protect equipment
  from re-contamination

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CIP vs. COP

• Clean in place
• Clean out of place
• Removable piping, fitting, gaskets, valves, pumps
• Product handling utensils

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Three sink method (COP)
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Safety precautions

• Personal protective equipment
• Gloves, aprons, eye goggles
• Understand the properties of the chemicals you
  are using
• MSDS sheets

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SSOPs

• Define
• Who does the activity
• What they do and how they do it
• Frequency
• Documentation to be kept
• Includes sanitation, verification and deviation
  procedures

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Sanitation activity description

• Process to be used- CIP or COP
• Cleaning and sanitizing instructions
• Dissasembly/reassembly instructions
• Water temperature
• Chemicals- concentration, how to mix, contact
  times
• Water pressure needed
• Frequency

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Monitoring

• Pre-operational inspections
• Routine checks of
• chemical concentrations
• water temperature
• observe sanitation employees performing their
  tasks

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Documentation

• Demonstrates due diligence
• Allows third party audit
• Regulatory requirement in some sectors

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Verifying and Validating

• Visual checks for dirt
• Environmental swabs
• Food contact surfaces
• Non-food contact surfaces
• Microbiological testing
• Finished products
• Allergen testing

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Quiz

• Place the pictures in the right order

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Cleaning and Sanitizing Steps
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Practical application
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On the job.....

• Clean as you go
• Follow correct procedures

Questions ?