Cleaning

1
Cleaning Sanitation of Food Contact Surfaces

• Tonya Farness, MPH
• Walden University
• PUBH-6165-2
• Dr. Howard Rubin
• Spring Quarter, 2011

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The Importance of
Cleaning

• Cleaning-is the process of removing food and
  other types of soil from a surface, such as a
  dish, glass, or cutting board. (Health Welfare,
  2009)
• Cleaning is accomplished using a cleaning agent
  that removes food, soil, rust stains, minerals,
  or other deposits. (Health Welfare, 2009)

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Cleaning Food Contact Surfaces

• A food-contact surface is defined as a surface of
  equipment or utensil with which food normally
  comes into contact or a surface of equipment or a
  utensil from which food may drain, drip, or
  splash into a food or onto a surface normally in
  contact with food.
• (Food Safety Site, 2009)

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Cleaning Food Contact Surfaces cont.

• The importance of proper cleaning can be
  appreciated when one realizes that contaminated
  equipment (equipment and utensils which are not
  clean) is another major cause of food borne
  illness and outbreaks.
• Cleaning comprises many operations in the food
  establishment, and the process is usually
  specific to the type of cleaning necessary.

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Importance of Sanitation

• Sanitation and sanitation programs are important
  to protect consumers health by preventing food
  contamination.
• Sanitizing is accomplished by using either heat,
  radiation, or chemicals. 
• (Food Safety Site, 2008)

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Sanitization

• Sanitization-is the process of reducing
  microbiological contamination to a level that is
  acceptable to local health regulations. (Food
  Safety Site, 2008)
• A safe level is defined as a 99.999 reduction of
  the number of disease microorganisms that are of
  public health importance. (Food Safety Site,
  2008)
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How and When to Sanitize Food Contact Surfaces

• Food contact surfaces shall be cleaned as
  frequently as necessary.
• Remove/Rinse food particles from the
  equipment/utensils used.
• Clean/Wash with detergent to dissolve soils.
• Rinse to carry away soils.
• Sanitize to eliminate pathogens.
• Dry without re-contamination. (FDA, 2011)

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Common Sanitizing Agents

• Chlorine compounds (the most common sanitizing
  agents used in the food industry.) The sanitizer
  concentration for chlorine FCS (Food Contact
  Surface) is 200ppm (Parts Per Million). Clorox is
  a popular food grade chlorine by product that
  many consumers uses for sanitizing in the home
  and etc within the proper measurements
  recommended.

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Common Sanitizing Agents cont

• Quaternary ammonium compounds (Quats)
  Effectiveness is decreased by organic matter and
  hard water. This compound is great for use on
  non-food contact surfaces like counter tops,
  tables, gym equipment, and etc. The sanitizer
  concentration for Quats FCS is 200ppm max.

10
Common Sanitizing Agents cont

• Iodine compounds (Iodophors) are a combination of
  iodine and solubilizing agents that release free
  iodine when mixed with water. It is often used in
  milk plants and in hand dips. The sanitizer
  concentration for iodine FCS is 25ppm max.

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Confirming Sanitation Concentration

• Test Strips
• Test Kits
• Oxygen Reduction Potential (ORP)
• Contact Plates/Swabs/Total Coliforms/Total Plate
  Count (TPC)
• Luminometry
• (FDA, 2011)

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Conclusion

• Contaminated equipment is a major cause of food
  borne illness and outbreaks. Washing equipment,
  utensils and non-food contact surfaces until
  visibly clean does not complete the process. A
  sanitization step must also be completed.
• Proper cleaning and sanitization is one of the
  most important steps in the ware washing cycle.
  No rinsing or any other cleaning process should
  take place after the sanitizing process.
  Equipment and utensils must be air dried only.
• Prevention of food borne illness occurs when
  proper food preparation and cleaning procedures
  are in daily practice within the food industry.
  These mandatory procedures continue to prevent
  food borne illness and protect consumers from
  harm and in some cases death.

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References

• Define "cleaning" and "sanitizing" and the
  differences between the two procedures. (2008).
  Retrieved from www.foodsafetysite.com
• Equipment and Utensil Cleaning and Sanitization.
  (2009). Retrieved from www. healthandwelfare.
  idaho. gov
• Emergency preparedness and response Cleaning and
  Sanitizing With Bleach after an Emergency. (Feb
  1, 2011). Retrieved from www.cdc.gov
• Salmonellosis. (Nov 16, 2009). Retrieved from
  www.cdc.gov
• FDA-Food Good Manufacturing Practices. (March,
  2011). Sanitary Operations FD150 Tab 12.
• Salmonella. (2005-2011). Food Borne Illness.
  Retrieved from www.foodborneillness.com