SANITATION

THE FOUNDATION OF FOOD SAFETY

Learning Objectives
1. Discuss the importance of sanitation and why it is

2.
3.

4.
5. 6. 7.

essential in preventing foodborne illness. Explain the difference between cleaning and sanitation. Perform the 5 steps of cleaning and sanitizing correctly. Define biofilms and explain the relationship of cleaning and sanitizing to prevent biofilms. Select appropriate cleaners and sanitizers. Practice safety recommendations to avoid the hazards of cleaners and sanitizers. List 2 ways to monitor effective sanitation.

What is Sanitation?
Latin word sanitas, meaning: health the creation and maintenance of hygienic and healthful condition The process of creating conditions that promote the safe production of food

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.

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

A Hidden Hazard: Food Allergens

Foods must be
labeled accurately

Effective cleaning
procedures eliminate residues that cause food allergies

Cleaning and Sanitizing

Multiple 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.

The Process

Where to wash?
Equipment sink
Clean in Place Mechanical Dish
Machines

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

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!

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

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!

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.

Sanitizing
Hot Water
Must maintain appropriate water temperature

Chemical
Several different types

Chemical Sanitizers
Several Types

Chlorine Iodine

Quaternary ammonium compounds

AcidDetergent Sanitizer

Others

Sanitizing Process
Success depends on:

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

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

Chemical Safety
DO NOT MIX CHEMICALS!

Hazardous reactions will

occur

Cause injury or illness to

employees or consumers

May decrease
effectiveness of either product

Chemical Dispensing Systems

Automatically measure
cleaning and sanitizing chemicals

Must have adequate

backflow protection

Must still monitor

sanitizer concentration

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

Whos job is it?

Sanitation is everyones responsibility!

Employee training
should include the basics of sanitation.

Training requires
understanding and support from management.

Developing SSOPs
Written 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 nonfood contact surfaces and facilities.

Instructions for use of sanitation chemicals.

More SSOPs
Employee practices
Steps for preparing and storing foods
Monitoring temperatures Preventing cross contamination

Pest Control Facility and Grounds Maintenance

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

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 reoccurrences

Maintain Records

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.

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

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

Wrap-Up

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

Food Safety

Food Safety and Food Quality

Food Safety: making a food safe to
eat; free of disease causing agents

Food Quality: making a food desirable

to eat; good taste, color, and texture

Unacceptable Foods
Poor Quality bad color wrong texture smells bad Unsafe too many bacteria toxic chemicals foreign objects

What are the Hazards in our Food?

Biological: bacteria, viruses, parasites Chemical: sanitizers, pesticides,
antibiotics Physical: bone, rocks, metal

How Do Foods Become Contaminated?

Controlling the Hazards

Time and Temperature Separation

Biological Hazards
Biological means living

Biological hazards in foods include: Bacteria: Salmonella in chicken and eggs, E. coli in beef, Shigella in water Viruses: Hepatitis in water Parasites: Cryptosporidium and Cyclospora in water and produce

Examples of Biological Hazards

In Meat and Poultry: Salmonella bacteria (poultry and eggs) E. coli bacteria (beef and ground beef) Trichinella spiralis parasite (pork)

Examples of Biological Hazards

On Fruits and Vegetables: Salmonella bacteria (bean sprouts) E. coli bacteria (apple juice) Cyclospora parasite (raspberries) Hepatitis A virus (strawberries)

Examples of Biological Hazards

Control of Biological Hazards

Hazards are controlled by: Controlling and monitoring storage
and processing temperature Preventing cross-contamination Following the cleaning and sanitation program

Control Using Temperature

Cooking helps to kill microbes >165oF for poultry and eggs >155oF for ground beef >160oF for pork
Holding at low temperatures (<40oF) prevents microbes from growing Cooling from 140o-40oF quickly helps prevent microbes from growing

Chemical Hazards
Chemical hazard: a toxic substance that is

produced naturally, is added intentionally or non-intentionally Naturally-occurring: toxic substances produced by other living organisms Added intentionally: nitrates in meat, pesticide residues in feed Added non-intentionally: any unwanted substance (cleaning agents) Unidentified / wrong ingredient (colors)

Examples of Chemical Hazards

In Meat and Poultry Nitrate agents (red meat) Aflatoxins, pesticides (feed) Growth hormones (livestock) Growth promoting drugs (poultry) Cleaners, sanitizing agents (meat and poultry)

Examples of Chemical Hazards

Control of Chemical Hazards

Approved and legal chemicals
(cleaners, sanitizers, hormones, pesticides) Use a safe level Letters of guarantee and vendor certification Proper procedures and rinsing (cleaners and sanitizers) Storage of feed (aflatoxin)

Physical Hazards
Physical hazard: a hard foreign object that can cause illness or injury

Inherent to the food or ingredient Contaminant during processing

Examples of Physical Hazards

In the food or ingredients Bone fragments (ground beef) Feathers from animal carcass (turkey)

Contamination during processing Stones, rocks, dirt in vegetables Metal from processing equipment (ground beef) Jewelry, fingernails (food handler)

Control of Physical Hazards

Separate and remove physical objects Filter or sieve (meat grinder) Water bath (vegetables) Metal detector (all foods) Good employee practices (jewelry) Good sanitation and

Good Manufacturing Practices

GMPs are minimum sanitary and processing requirements necessary to ensure the production of wholesome food. Prescribed requirements for personnel building and facilities equipment and utensils production and process controls

GMPs: Personnel
Knowing how and when to wash

hands Understanding the importance of clean uniforms Proper use of hair and beard nets Policy on jewelry Policy on chewing tobacco, smoking, and eating

GMPs: Building and Facilities

Handwashing stations Storage of ingredients
(refrigerated and on pallets) Separation of raw ingredients from processed foods Pest management program

GMPs: Equipment and Utensils

Easily cleaned and sanitized Easily maintained Meet food grade standards

GMPs: Production and Process Controls

Time/temperature control charts Records on food ingredients Lot identification and coding Product weight controls

Good Manufacturing Practices

Examples Of GMPs

Why is this Important?

Why is this Important?

Whats Wrong with this Picture?

Whats Wrong with this Picture?

Whats Wrong with this Picture?

Standard Operating Procedures

Standard Operating Procedures (SOPs)
are established or prescribed methods to be followed routinely for the performance of designated operations or in designated situations.

Standard Operating Procedures

SOPs relate to specific tasks and should address the following: the purpose and frequency of doing a task who will do the task a description of the procedure to be performed that includes all the steps involved the corrective actions to be taken if the task is performed incorrectly

Standard Operating Procedures

Examples Of SOPs

Sanitation SOPs
Sanitation Standard Operating
Procedures (SSOPs) are prescribed methods specifically for cleaning and sanitizing.

Sanitation SOPs

Examples Of Sanitation SOPs

Cleaning and Sanitizing

Cleaning and sanitation programs are keys to successful GMPs and SSOPs.

Cleaning
Cleaning is the chemical or physical process of removing dirt or soil from surfaces. Cleaning removes 90-99% of the bacteria, but thousands of bacteria may still be present.

Sanitizing
Sanitizing is the process that results in
reduction/destruction of microbes.

Different sanitizers will be used for

different food products. Chlorine, iodophors, and quaternary ammonia compounds are the most common sanitizers used.

Sanitation Programs
Buildings and grounds Raw material handling and storage Processing hygiene and handling finished
goods Pest control Waste disposal Employee hygiene and facilities Finished product storage Transportation

Why is this Important?

Why is this Important?

Why is this Important?

Food Safety and HACCP

The purpose of HACCP is to help ensure
the production of safe food The goal of HACCP is to prevent and/or minimize risks associated with biological, chemical, and physical hazards... to acceptable levels It is based on PREVENTION rather than detection of hazards

History of HACCP
Pioneered in the 1960s First used for the space program Pillsbury and NASA Adopted by many food processors and the U.S. government

Uses of HACCP?
A farm-to-the-fork approach

On-farm agriculture Transportation Food preparation & handling Food processing

Meat and poultry regulations Seafood regulations

Food service Consumer handling & use

HACCP Regulations
USDA - HACCP regulations for
meat and poultry slaughter and processing: Pathogen Reduction Act FDA - HACCP regulations for inspection of seafood products FDA requirements for fruit juice that is not heat-processed

Steps of HACCP
1. Organize a HACCP team 2. Describe the product, ingredients, and the process 3. Develop a HACCP flow diagram for each product 4. Perform the 7 principles of HACCP 5. Train employees how to implement HACCP properly

HACCP Principles
1. Identify hazards 2. Determine Critical Control Points (CCPs) 3. Determine safety limits for CCPs 4. Monitor CCPs 5. Corrective action 6. Record data 7. Verify that the system is working

The Heart of HACCP

Monitoring CCPs: Time/Temperature devices

Thermometers

Separation devices

filters, screens

The Heart of HACCP

Record Keeping: Who records the data? How often? What do you do if the data is not what it should be? Who checks the data?

Examples of HACCP

Implementation Of HACCP

Food Safety and Food Quality

HACCP

GMPs

Sanitation

What is the role of GMPs?

GMPs are programs required by law for procedures related to:

personnel building and facilities equipment and utensils production and process controls

What is the role of Sanitation?

A good sanitation program will maintain a
clean and sanitary environment for all areas of food production from receiving to processing, to storage and transportation.

Do you know what your responsibility is?

What is the role of HACCP?

HACCP is the program that is used in
the food industry for FOOD SAFETY, not food quality.

HACCP cannot work if GMPs and good

sanitation programs are not already in place.

The key element is training

GMPs, Sanitation, and HACCP programs
cannot work if people are not properly trained to do the job.

Questions and discussion?

CONGRATULATIONS !!!