ard-food-safty-training-cleaning-and-sanitation-presentation (1).ppt

This ppt says mainly about Cleaning and Sanitation

1. Cleaning and
Sanitation
Developed by

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

3. Importance Of
Sanitation

4. 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

5. Dirt and debris
• Extra materials
• Loose soil
• Inorganic materials
–Hard water, metals, alkaline deposits
•Organic materials
–Food, petroleum, non-petroleum deposits

6. 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

7. Cleaners
• Dependent on type of soil:
–Alkaline cleaners (organic soil)
–Acid based cleaners (inorganic soil)

8. Components of Cleaning

9. Cleaning and Sanitizing

10. 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

11. Sanitizers
• Hypochlorites
• Quaternary Ammonium Chlorides
• Acid based sanitizers
• Chlorine dioxide

12. Steps in proper cleaning and sanitation
1.Remove waste materials
2.Scrape all loose debris and food
particles from surfaces
3.Clean and then sanitize surface
1.Wet cleaning
2.Dry cleaning
4.Cover or protect cleaned equipment

13. 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

14. 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

15. Wet cleaning
1.Remove all waste materials
2.Disassemble where necessary and
rinse with water to remove visible dirt.
3.Apply cleaning agent, may need to
scrub.
4.Rinse cleaning agent from surface with
water.

16. Wet cleaning continued
5.Visually inspect equipment.
6.Clean and rinse again if necessary.
7.Apply sanitizer. Rinse sanitizer if
necessary
8.Remove excess water. Cover or protect
equipment from re-contamination

17. CIP vs. COP
•Clean in place
•Clean out of place
–Removable piping, fitting, gaskets, valves,
pumps
–Product handling utensils

18. Three sink method (COP)
Sink 2 Sink 3Sink 1
Clean Rinse Sanitize
Pre-rinse Air dry

19. Safety precautions
•Personal protective equipment
–Gloves, aprons, eye goggles
•Understand the properties of the
chemicals you are using
–MSDS sheets

20. 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

21. 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

22. Monitoring
• Pre-operational inspections
• Routine checks of:
– chemical concentrations
–water temperature
–observe sanitation employees performing
their tasks

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

24. Verifying and Validating
• Visual checks for dirt
• Environmental swabs
–Food contact surfaces
–Non-food contact surfaces
• Microbiological testing
–Finished products
• Allergen testing

25. Quiz
Place the pictures in the right order

26. Cleaning and Sanitizing Steps

27. Practical application

28. On the job.....
•Clean as you go
•Follow correct procedures
Questions ?