8/6/2011

Cleaning

Sanitization

Physical removal of soil and food

residues from surfaces of

Treatment of a reduce the number of disease-causing microorganisms to safe levels.

surface that has been previously cleaned to

equipment and utensils

Detergent in contact with the soilSoil is loosened from the

surface Loosened soil is dispersed with water Rinsing to remove detergent along withdispersed soil

8/6/2011

I. Removal of Particles (soil or food residue).

not be

Pre-flushing with warm water Hot water and steam may effective because___________

II. Application of Cleaning Agent

Soaking before scrubbing Spray Method fix or portable spray units using hot water or steam Clean-in-Place (CIP) System the strength and velocity of the cleaning solution removes soil and dirt

Abrasive Cleaning for removal of firm soil on the surface

Not recommended for stainless steel surfaces; food contact surfaces

III. Rinsing

Use hot, potable water to remove (dirt or cleaning solutions?) Detergent use may affect sanitization.

8/6/2011

Type of residue to be removed Water quality Detergents used Water temperature Water velocity Time detergents stays Concentration of detergents

Type of residue to be removed

Food deposits Mineral deposits Microbes Fats and oils Dirt and debris

* Knowing the type of soil determines the physical and chemical methods suited.

Water quality

Should use potable water If from wells, water should be tested once a year However, hardness, taste and some odors may still be present

8/6/2011

Detergents and cleaners to be used

Cleaning or purifying agent detergeo - to wipe away Water may be, but soaps, etc may be used to improve effectiveness Soaps composed of alkali and fatty acids
Only effective with soft water

Detergents

Alkaline detergents combines with proteins to form soluble compounds easily removed by water. Sodium hydroxide strongest type but corrosive

Sodium carbonates safer and less corrosive

Detergents

Acid detergent dissolve mineral deposits, used to remove food and hardwater deposits

Inorganics: HCl, H2SO4, HNO2,H3PO4

Used only in special cases because it is corrosive to metals Organic acids are not as corrosive and less irritating

8/6/2011

Detergents
Pumice, quartz and sand are ground into small particle size and supply scouring and polishing action to cleansers, hand soaps and soap pads. Can cause scratches on metal surface Scraped particles may also contaminate food

Abrasives are used for jobs that require scrubbing, scouring, or polishing

Detergent
Applied two times: first, as detergent; second as sanitizer

Detergent sanitizers both detergent and sanitizer

Water Temperature

Should be between 130F (54C)and 160F (71C) Should be warm and not hot Some detergents are designed for cold water

8/6/2011

Water velocity

Cleaning is by elbow grease in manual operations. May help remove soil and film May not be necessary if using an effective detergent

Time detergent contact with the surface

remains

in

Longer time, more efficient Soaked items in detergent need less scrubbing

Concentration of detergent

Follow manufacturers concentration

Cleaning frequency

Equipment and utensils for PHF must be cleaned every four hours (FDA) Exceptions:
When equipment are maintained at proper hot and cold holding temp. When utensils are in refrigerated room or area.

8/6/2011

Cleaning frequency

When do we clean utensils and equipment not used with PHF?

Before each use with different food type. Each time there is a change from working with raw foods to working with ready-to-eat foods. Between uses with raw fruits and vegetables and with PHF. Before using or storing a food temperature measuring device. At any time during the operation when contamination may have occurred

Sanitizers destroy diseasecausing microorganisms present in equipment and utensils after cleaning Types:
Heat sanitizing Chemical sanitizing

8/6/2011

Advantages:

Can penetrate small cracks and crevices Non-corrosive to metal surface Non-selective to microbial groups Leaves no residues Easily measured

Manual ware washing` involves immersing cleaned equipment and utensils for at least 30s in hot water that is maintained at 171F (>77C) In mechanical, at least 165F (74C) but not more than 194F (90C) More important is the temperature in the utensil

To chemically sanitize, one can immerse objects in sanitizing solutions or by swabbing, brushing or pressure spraying a sanitizing solution directly on the surface.

8/6/2011

Contact of sanitizer Selectivity of sanitizer

Intimate contact between microbes and sanitizer Chlorine non- selective

Concentration

Increasing concentration reaches maximum More is not always better; and high concentrations can be toxic.

Temperature of solution

Common sanitizers increase activity as temp. increases Between 75F (24C) and 120F (49C). Chlorine should not be use with temp. above 49C due to _________.

8/6/2011

pH of solution

chlorine and iodophors generally decrease in effectiveness with an increase in pH. Soaps should be rinsed before using sanitizer.

Time of exposure

Allow sufficient time

Chlorine
Control wide range of microbes Deodorize and sanitize Non-toxic at recommended conc. Colorless and non-staining Easy to use and economical

Component of hypochlorites. Advantages:

Hypochlorites release hypochlorus acid which kills Effectiveness is decreased even with small amount of food soils Soaps must be rinsed off before sanitizing

10

8/6/2011

Chlorine Conc. 100 ppm 50 ppm 25 ppm

For

Temperature pH

Exposure

Equipment and utensils Food-contact surfaces Equipment and utensils

13C 38C 49C

>10 10

10s 7s 10s

Iodine

Iodophors - iodine-containing sanitizers Effective for disease-causing bacteria found on human hands. Function best in acidic pH, and bet. 24C and 49C. At least 25 parts per million for 30s Less influenced by organic matter but are
expensive, may discolor, stain and be slippery

when in use.

11

8/6/2011

Iodophors Conc. 12.5 ppm (soaking) 25 ppm (swab & spray)

Temperature

pH

Exposure

24-49C 24-49C

<7 <7

30s 30s

Quaternary

Ammonium Compounds

Ammonia salts Non-corrosive and non-irritating to skin and have no taste or odor at proper conc. Do not destroy wide variety of microbes 200 parts per million More heat stable; work well above 24C

Quats Conc. 200 ppm (immersion)

Temperature

pH

Exposure

>24C

>7

30s

12

8/6/2011

Sanitizer Chlorine Compounds

Advantages

Disadvantages

Iodophors

Economic cost; Kills many Corrosive to microbes; good for sanitizing equipment; can irritate applications human skin and hands Less corrosive to equipment; Moderate cost; can less irritating to skiin; good stain equipment for killing germs on hands Stable at high temp; stable for longer time; good for inplace sanitizers Very expensive

Quats

Use for cleaning and sanitization of multiple-use equipment and utensils For equipment with no electrical parts
Major problems are operational and require on going supervision and surveillance.

Performed in sink with components: washing, rinsing sanitizing

three and

Hot and cold potable water must be supplied to each compartment of the sink

13

8/6/2011

Wash
Wash with warm water and effective cleaning agent. Water temp. should not be less than 43C. Nylon etc should be used to loosen and remove soil

Rinse
Utensils are rinsed in clean, warm water with at least 49C

Sanitize
Submerge utensils in hot water or chemical sanitizer solution. Hot water must be 77 and for 30s.

Cannot be cleaned and sanitized Should be disassembled to expose food-contact surfaces Steps: Foam or spray method for large equipment Bucket method for those damaged by spray

Designed for equipment to be cleaned and/or sanitize by circulating chemical solutions through the equipment Example:
Soft ice cream machine Yogurt machine

14

8/6/2011

Ceilings Walls

Wet or dry cleaning methods Around sink and food production areas are considered food-contact surfaces Bucket or spray method

Floors
system for

Usually cleaned using spray washing, rinsing and sanitizing.

15