Cleaning And Sanitation In Processing, Storage, And Food

Transcript

Cleaning and Sanitation in Processing, Storage, and Food Service Areas José R. Latorre, PhD, CFSM 1 Definitions: „ „ Hygiene: Creation and maintenance of favorable conditions for good health; involves cleaning and disinfection. Cleaning: Elimination of all visible dirt through physical and chemical means 2 Definitions „ Sanitation – The act of reducing the number of microorganisms to acceptable levels in clean surfaces. This cannot be achieved if there is not an adequate program for pest control. 3 Definitions „ „ Detergent A combination of one or more chemical agents that when mixed with water, are capable of removing surface dirt through chemical or physical means. Disinfectant A chemical solution that kills microorganisms. 4 Cleaning and Disinfection Includes all surfaces and equipment that come in contact with food. cleaning removes dirt and food residues, while disinfection applies a chemical that kills microorganisms. „ Less than a 100 cfu in 8 square inches 5 Exterior installations „ Conditions of the building exterior are important „ „ „ Careless maintenance of surroundings affects water sources, waste disposal, and residual waters. Waste containers should be in a paved area, away from building entrance Remove tree branches and plants 6 Exterior Installations „ „ Disposal of dry waste is also important. Accumulation of waste in the trash implies a source of refuge for insects, pests, and millions of microorganisms. 7 Cleaning and sanitation „ 1. 2. 3. 4. 5. Implies eight basic steps Removal of any visible residue with a towel or brush. Pre-soaking of the equipment. Cleaning with a chemical, such as a detergent. Rinsing of floors and equipment. Visual inspection. 8 Cleaning and sanitation 6. 7. 8. Disinfection with a sanitation chemical, for example: hypochlorite, iodine solutions, quaternary ammonia, and phenols. It is important to consider chemical strength and contact time. Disinfect the floors first, then the machines. Eliminate excess humidity 9 General Cleaning „ „ „ „ Do NOT use a hose in situations where you can use a broom, shovel, or “squeegee” Place those residues in the appropriate trash containers Use a dustbin for solid residues and papers on the floor You may not dry sweep in food exhibition or service areas 10 Cleaning / Pre-Soaking „ „ „ Use a hose to eliminate all residual dirt that remains on the floor, taking the necessary precautions with electrical equipment The majority of food preparation establishments require drainage every 400 square feet It is important to remember the equipment that needs to be disassembled for cleaning: cutters, slicers, grinders, etc 11 Cleaning / Pre-soaking „ Never use excessively hot water or steam, since proteins present in food residues coagulate at 140 F, and stick to the equipment in the same manner an egg would stick to an ungreased frying pan. 12 Precaution „ „ Do NOT allow water to come in contact with stored dry foods or service material. Do not forget to clean the drains, the process of cleaning is not over until all the drains have been cleaned. 13 Detergent Application. Selection will depend on: „ Alkaline, acid, or foam form „ „ „ „ Types of dirt: grease, protein, raw Surface to be cleaned „ „ Hard or soft Type of application. „ „ SS, galvanized, etc. Quality of water „ „ Solvents are used to clean organic parts Acidic cleaners are used for mineral and scale deposits Manual, foam, mist Cost 14 Rinsing in Between Cleaning and Sanitation „ It is important to rinse off all detergent, its presence in food can cause stomach disturbances similar to those of food poisoning 15 Sanitizer – Points to consider „ „ Hot water Chemicals 16 Disinfection with Hot Water „ Time „ „ „ 30 seconds, manual insertion Mechanical operations with hot water should reach necessary time and temperature Temperature 171oF manual immersion „ 160oF on the surface of the mechanical system. 17 Factors that Affect the Effectivity of Dissinfection „ Time „ Temperature „ Concentration „ pH „ Hardness of water „ Costs 18 Washing Machine „ Mechanical dishwasher „ „ „ Water should be at 180 F at the last rinsing in high temperature machines Water should be at 75 degrees at the last rinsing in low temperature machines Low temperature machines use 50-100 ppm of chlorine at the last rinsing 19 Chemical Disinfection „ Time, for at least 30 seconds „ Temperature, at least 75oF „ Concentration, varies by chemical „ Varies with type of water 20 Common Chemical Disinfectants „ Chlorine „ Quaternary ammonia compounds „ Iodine 21 Chlorine Parameters 1 oz of Cl / 2 gallons of water at pH<8 = 50 ppm 22 Iodine Compounds „ 12.5 to 25 ppm (Concentration) „ 30 seconds (contact time) „ pH of 5.0 or less (follow manufacturer specifications) 23 Quaternary Ammonia Compounds „ 150 to 400 ppm (Concentration) „ 30 seconds (contact time) „ Hardness of water „ Product specification „ Should not be more than 500 mg/L 24 Quaternary Disinfectant Tag It is very important to read and follow all directions that appear on the tag. 25 Bleach as Disinfectant „ „ Use of home detergents is not permitted, because they do not provide instructions for use in commercial establishments and do not include safety information in case of an accident There has to be an MSDS sheet for each chemical used 26 MSDS – “Material Safety Data Sheet” „ MATERIAL SAFETY DATA SHEETS ARE AVAILABLE FOR EVERY CHEMICAL PRODUCT USED „ „ „ „ Common and chemical name of the product Instructions on correct use What to do in case of an emergency Company that manufactures it 27 Table 4. Approved Chemical for Plant Use. Chemical Strength Dilution Alkaline chlorinated Cleaner. ¼ cup concentrate in 6 gallons of water (26 mL of concentrate in 10 L of water) Brand: Quickclean. Use: Equipment, food contact surfaces, utensils, bathrooms. Liquid Hand Sanitizer Soap Brand: SaniHands Not diluted Use: Hand wash facilities. Sodium Hypochlorite Sanitizer Brand: Hipo-San. 100 ppm ¼ cup concentrate in13 gallons of water (12 mL concentrate in 10 L of water) Use: food contact surfaces. Quaternary Ammonia Sanitizer Marca: Sani QUAT 400 ppm Use: Floors. Use: Foot baths. 800 ppm ¼ cup concentrate in 4 gallons of water (39 mL of concentrate in 10 L of water). ¼ cup concentrate in 2 gallons of water (7.75 mL of concentrate in 10 L of water). Iodine Sanitizers Brand: Sani I 25 ppm ¼ cup concentrate in 26 gallons of water (6 mL of concentrate in 10 L of water). Use: Hand Sanitizing Solutions Lubricants Brand: Magic Grease Use: Food Processing equipment. Brand: White Grease Use: Non Food Processing Areas. Revised: __________________________ Revised by (Plant Manager): __________________________ Date: ___________________ 28 Equipment to sanitize „ „ In a sink with three compartments Wash – Rinse – Disinfect – Air dry „ Do not use paper towels to dry Requires: „ „ „ 50-100 ppm if chlorinated 12.5 to 25 ppm iodine Or the requirements of the quaternary ammonium manufacturer (200 fourths of a gallon) 29 Cleaning of Maintenance Tools * „ Sinks used to prepare food, wash equipment, or wash hands CANNOT be used for: 1. Maintenance of material or tools 2. Mop water 30 Sanitization of the environment „ Mechanical dishwasher „ „ „ Water needs to reach 180 F at the last rinse in high temperature machines Water needs to be 75 degrees at the last rinse in low temperature machines Low temperature machines use 50100 ppm of chlorine in the last rinse 31 Sanitization of the Environment „ „ General Principles „ A written cleaning program should exist that includes an itinerary „ Clean everything that comes in contact with food every four hours You should always clean when working with raw foods and after it is ready to eat. „ Clean all floors, equipments and work surfaces daily. „ Clean all walls, ceilings, “walk in” coolers, and floors as many times as necessary, at least once a week. „ Equipment on the table should have at least 4” of space between the table and the equipment 32 Daily duties: Verified by: What When, Frequency Date How Type of solution Bathroom mirrors Every shift Cleaning of spots Glass cleaners 6.5 oz/gal Bathroom sinks and faucets Every 4 hours Cleaning, rinsing, and disinfection Cleaner, fresh water, and disinfectants (200 ppm) Coffeemaker During the shift and at the end of te day Cleaning, rinsing, and disinfection Cleaner, fresh water and disinfectants (200 ppm) Person Responsible Signature 33 Cleaning Brush and Detergent 34 Service Sink and Mop Drying „ „ „ At least one service sink and cleaning container, equipped with a floor drain, should be provided. It should be conveniently located for mop cleaning, or similar equipment for cleaning of floors, for the disposal of mop water, and liquid waste. The mop should be air dried after being used. 35 Part 4-6 Equipment and Utensil Cleaning ƒ 4-601.11* They should be clean to the touch and sight. 36 Meat Grinder 37 Floor Mixer 38 4-601.11(C) Microwave Filter Filter 39 Containers for Serving Iced Tea/Coffee 40 Other Areas „ „ „ „ „ Door entrance handles of sanitary facilities and refrigerator doors daily Light protector system Food-heating lamps Ventilation system Air conditioning system filters 41 Cleaning and Disinfection: „ „ All equipment used for cleaning and disinfection operations such as: brushes, rags, mops, brooms or towels should also be cleaned before being stored. By not doing so, they could turn into a food source for microorganism growth. 42 4-602.11(A)* Cleaning Frequency ƒ Based on Equipment and Food Product ƒ Change of food from raw animal origin ƒ Change of raw foods to ready-to-eat foods (R-T-E) ƒ ƒ ƒ Between uses with fruits and raw vegetables and potentially hazardous foods (P-H-F) Before putting away instruments used to measure food temperature During any moment in the process where contamination can occur. 43 4-602.11(B)* Cleaning Frequency 9 Based on the order of use of different foods 9 Before each use with a different type of raw FOOD of animal origin 44 4-602.11(E) Cleaning Frequency ƒ ƒ Based on surfaces that come into contact with foods that are not potentially hazardous During any moment when contamination could have occurred ƒ ƒ Every 24 hours for containers used to serve iced tea and self-service equipment for consumers Before refilling EQUIPMENT AND UTENSILS for self-service customers. 45 Cleaning Frequency ƒ At least every 24 hours if you work with the same kind of food, except: ƒ Containers for potentially hazardous foods, and their contents, are maintained at specific temperatures and are cleaned once emptied 46 Cleaning Frequency ƒ 4-602.11(D)(2)(a) Table for refrigeration equipment 47 Part 4-8 „ „ 4-801.11 Clean table linens (after each use) 4-802.11 Frequency „ „ „ „ „ Laundry Table linen in contact with foods No contact Fabric gloves Dry or wet wiping cloths (before use) 4-803.13 Use of laundry facilities 48 4-9 Protection of clean items „ „ „ Air-drying required Storage of clean utensils Kitchen and table utensils 49