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Sanitation, what, where, why, how!!!
August 2011 Presented by Dave Gebhart
History Of Sanitation
• AN OVERVIEW . . .
• Definition: Webster’s dictionary defines sanitation as
the act or process of making sanitary, the promotion of
hygiene, and the prevention of disease by maintenance
of sanitary conditions
conditions.
• Sanitation Then . . .
• The first proof that living
li ing organisms ca
cause
se disease and
spoilage of foods was established in 1878 by the
French scientist Louis Pasteur . . .
SANITATION NOW . . .
• GMP’s published in the Federal Register . . .
• HACCP . . .
OTHER THREATS . . .
• Antibiotics given to animals
• Insecticides
• Insects
• Toxins from chemicals
• Bacteria
• Poisons
EMPLOYEE HYGIENE
• Clean Clothes
• Clean Hands
• Hair Covering
• Clean Footwear
• Absence of Jewelry
• Free of Illness
• Sores, Coughing, and Sneezing
THE KEY IS CONTROL
«We can see it is
impossible to prevent
some undesirable
organisms getting into
the food plant. What can
we do to assure the
safety of our foods?
SANITATION TIMELINE
1866—L. Pasteur’s Étude sur le Vin was published.
1876—Tyndall observed that bacteria in decomposing substances were
always traceable to air, substances, or containers.
1888—Gaertner
1888
G t
first
fi t isolates
i l t the
th Salmonella
S l
ll enteritidis
t itidi from
f
meatt that
th t had
h d
caused fifty-seven cases of food poisoning.
1890—The first national meat inspection law was enacted. It required the
inspection of meats for export only. The first commercial pasteurization of
milk
ilk was begun
b
iin th
the U
U. S
S..
1894—T. Denys was the first to associate staphylococci with food
poisoning.
1895—The
1895
The previous meat inspection act was amended to strengthen its
provisions.
SANITATION TIMELINE, CON’T.
1906—Upton Sinclair’s The Jungle, which was set in the Chicago
Meat Packing Houses caused such an outrage that it led to the
Meat Act. The U.S. Federal Food and Drug Act passed by
Congress.
g
1910—New York City Board of Health issued an order requiring
the pasteurization of milk.
1939—The
1939
The New Food, Drug, and Cosmetic Act became law.
1954—The Miller Pesticide Chemicals Amendment to the Food,
Drug, and Cosmetics Act was passed by Congress.
SANITATION TIMELINE, CON’T.
1957—The U.S. Compulsory Poultry & Poultry Products law enacted.
1962—The Talmadge-Aiken Act
1963—Due to reports
p
of p
poor conditions in Meat Packing
g Houses,, Congress
g
authorized a report on the issue. Eventually, the report was suppressed. A reporter
dug it up and wrote a story and the event led to the 1967 Meat Act.
1968—The Poultry Inspection Bill signed into Law.
1972—The
1972
Th ffederal
d l IInsecticide,
ti id F
Fungicide,
i id and
dR
Rodenticide
d ti id A
Actt (FIFRA) adds
dd llegall
regulations to management’s responsibility of providing a safe food product to the
consumer.
1976—DeLaval Cleaning Solutions, Inc. founded.
1996—MEGAREG, H.A.C.C.P. passed with three year implementation deadline.
WHAT IS SANITATION?
• Sanitary means free of pathogens . . .
• Does NOT Equal Sterile . . .
• From the Latin, Sanitas . . .
• Wholesome Food . . .
• Sanitation Keeps Food Safe . . .
WHY IS SANITATION
IMPORTANT?
• Customer Protection
• Business Concerns
• Increase or maintain shelf-life
• Employee protection
• Legal Requirements
• Pride in Workplace
THE FUNDAMENTALS OF
SANITATION
Necessary
Personal Hygiene
Food Protection
S.S.O.P. s
S.S.O.P.’s
Hazardous Materials Handling
WHO IS RESPONSIBLE FOR
SANITATION?
(Management
(Quality Assurance
(Sanitation Crew
(Operators & Processors
(Maintenance
(Engineers
(Chemical, Equipment, Ingredient, & Packaging Suppliers
(Every Person who Enters the Processing Plant
WHAT IS CLEANING?
Cleaning is the removal of any unwanted
material from a surface.
Clean means free of visible soil.
WHAT IS SOIL?
• Food particles
• Water & Chemical Deposits
• Scale
• Microorganisms
• Rust
• Foreign matter
WHY IS CLEANING IMPORTANT?
•
•
•
•
•
•
To protect the health and good will of consumer
Customers demand and expect to receive wholesome products
Remove and prevent bacteria and other microorganisms
Comply with regulatory standards
Remove soils that could contaminate food
Improve shelf life
WHY IS CLEANING
IMPORTANT?
Remove and prevent odors
Improve safety conditions
Employee safety and morale
Increase equipment efficiency
To prove we care about fellow employees and company
customers
To protect our jobs and the investment and reputation of our
company
FACTORS TO CONSIDER:
I.
Types Of Soil
•
protein based
•
grease, oil, or fats
•
water miscible (dissolved in water)
•
mineral - water hardness
FACTORS Con
FACTORS,
Con’tt.
II.
Condition of Soil
•
fresh
•
ground in
ground-in
•
soft
•
dried
•
baked on
FACTORS Con
FACTORS,
Con’tt.
III.
Type of Water – Soft vs. Hard
IV.
Temperature of Water
V.
Surface Being Cleaned
VI.
Type of Cleaning Agent
VII.
Agitation or Pressure
VIII Length of Treatment
VIII.
WHAT ARE THE ELEMENTS OF
CLEANING?
• TIME
• TEMPERATURE
• PHYSICAL ENERGY
• CHEMICAL ENERGY
Cleaning Wheel: Examples
Ample Time Operation
Short Time Operation
Cleaning Wheel -- Heavy Soil
Pasteurizer
Cleaning Wheel -- Light Soil
Pasteurizer
TIME
P hy s i c al E ner gy
T i me
Chemi cal
T i me
TIME
P hys i c al E ner gy
TEMPERATURE
T emper at ur e
E ner gy
TEMPERATURE
CHEMICAL
Chemi c al
T emper at ur e
PHYSICAL
ENERGY
CHEMICAL
E ner gy
PHYSICAL
ENERGY
CLEANING WHEEL—TIME
TIME IS THE GREATEST EXPENSE FACTOR.
• TO CONTROL THIS EXPENSE
Dedicate Supervision
Train Employees
Enforce S
S.S.O.P.
S O P ’ss
CLEANING WHEEL—
TEMPERATURE
• Increasing temperature has the following effects:
9Decreases strength of bond between
soil and surface
9Decreases viscosity and increases
turbulent action
9Increases solubility rate
9Increases chemical reaction rates
GENERAL RULES
• Know your most effective
temperature range
• Heat enough to melt Fat
• Don’t Overheat to cook on proteins
PHYSICAL ENERGY
• Hand-scrubbing
• C.O.P.—Clean-Out of-Place
• C.I.P.—Clean-In-Place
• Boosted Pressure
• High Pressure
• Foaming
• Jelling
CHEMICAL ENERGY
• Increase concentration to increase efficiency.
• Amount/Type of detergent should be determined
by the soil.
• Too much detergent is never good.
• Proper
p concentrations lead to safety.
y
The Sanitation Standard Operating
Procedure (S.S.O.P.)
I.
STEP ONE: Pre-Clean. Cover All Electrical &/or Water
Sensitive Equipment.
The Sanitation Standard Operating
Procedure (S.S.O.P.)
II.
STEP TWO: Remove all trash, refuse, and scrap from the
area to be cleaned.
The Sanitation Standard Operating
Procedure (S.S.O.P.)
III.
STEP THREE: Rinse thoroughly, always working from top to
bottom.
The Sanitation Standard Operating
Procedure (S.S.O.P.)
IV.
STEP FOUR: Foam all
equipment thoroughly with
alkaline foam.
foam
The Sanitation Standard Operating
Procedure (S.S.O.P.)
V.
STEP FIVE: Thoroughly Hand-Scrub Wherever
Needed.
The Sanitation Standard Operating
Procedure (S.S.O.P.)
VI.
STEP SIX: Rinse
Walls, Equipment,
and Floors
Floors.
The Sanitation Standard Operating
Procedure (S.S.O.P.)
VII.
STEP SEVEN:
Inspect work
thoroughly. If
necessary, re-clean
y mayy
anyy areas you
have missed.
The Sanitation Standard Operating
Procedure (S.S.O.P.)
VIII. STEP EIGHT: Flood
Sanitize, Always Check
Solution Strength Using
Test Strips.
THE CLEANING PROCESS
PROCESS,
Review . . .
1.
Remove all food,
ingredients, packaging
2
2.
Cover all sensitive
equipment
3.
Pre--Rinse
Pre
4.
Remove Inedible
5.
Apply detergent
6.
Post--Rinse
Post
7.
Acid Rinse (optional)
8.
Inspect
9.
Final Rinse
10. Sanitize
FOAMING TECHNIQUES . . .
• Cover Equipment
• Wear Safety Gear
• Prepare
P
Solution-Temp?
S l ti T
?
• Foam all Areas
• Work from Bottom to top
• Foam small sections
• Rinse before drying from
top down
Proper Foaming
Procedure
TYPES OF CLEANING AGENTS
I.
Detergents
A.
Soap
C.
Ri
Rinses
P
Poorly
l
Strong
Interacts with minerals
Mild
Only for Hand
Hand-washing
washing
B.
Synthetics
Cationic
Anionic
Non-Ionic
Alkaline Cleaners
TYPES OF CLEANING AGENTS
II. Solvent Based Cleaners
III. Acid Cleaners
A. Strong
B Mild
B.
THE pH Scale
• pH is the measure of the acid or alkalinity of a
solution
• pH of 7 is neutral
• Above 7 is alkaline
• Below 7 is acidic
0 1 2 3 4 5 6
7
8 9 10 11 12 13 14
CHEMICALS FOR CLEANING
DETERGENTS & CLEANERS
Alkaline Compounds
For ORGANIC soils
• Mild Alkaline
• Heavy Duty Alkaline
• Extra Heavy Duty Alkaline
Examples:
eCaustic Soda
eCaustic Potash
eSoda Ash
eTrisodium Phosphate
ALWAYS USE PROTECTIVE EQUIPMENT
CHEMICALS FOR CLEANING
DETERGENTS & CLEANERS
Acidic Compounds
For INORGANIC soils
Examples:
ePhosphoric
p
Acid
eSulfuric Acid
eOrganic Acids
eNitric Acid
NEVER MIX WITH CHLORINE
ALWAYS USE PROTECTIVE EQUIPMENT
CHEMICALS FOR CLEANING
Neutral Compounds
• Used for light soil removal
• Good Fat Emulsifiers
• Excellent for non-contact surfaces
• Non-Corrosive
CHEMICALS FOR CLEANING
Corrosion Inhibitors
• Highly Alkaline
• Act as buffers
• Build Alkalinity
CHEMICALS FOR CLEANING
• Chelants/Water Conditioners
• Used as a water conditioner to tie up water
hardness
• EDTA
• Phosphates
• Gluconates
CHEMICALS FOR CLEANING
Wetting Agents
• Also known as surfactants.
These Organic
compounds can be used in acidic or alkaline
cleaners to give added soil penetration. Can
control foaming or aid rinsing.
CHEMICALS FOR CLEANING
• Chlorine
• Used as an additive in the form of hypochlorite to
alkaline cleaners. NEVER mix with ACIDS!
Improves protein removal.
• DOES NOT TAKE THE PLACE OF SANITIZING.
SANITIZING
SANITIZERS
C
d applied
li d to equipment
i
d surfaces
f
Compounds
and
AFTER cleaning to kill micro-organisms
C
Chlorine
C
Compounds
Iodine Compounds
Quaternary Ammonia Compounds
Acid/Anionic Compounds
Peracetic Acid Compounds
SANITIZE
• DEFINITION: To reduce bacterial contaminants
to levels judged to be safe by public health
authorities
FACTORS AFFECTING THE
ACTION OF SANITIZERS
Ä Surfaces MUST be cleaned PRIOR to sanitizing!!!
• CONTACT TIME
• SELECTIVITY
• CONCENTRATION
• TEMPERATURE
• METHOD
LISTERIA
FOR LISTERIA CONTROL
• Control Food
• Control Facility
• Control People
LISTERIA
• Listeria is abundant in nature. It can be found
almost anywhere. Because of its pervasiveness,
there is a constant reintroduction of the organism
into the food plant. It can never be eliminated
from the food-processing environment. The goal
i tto CONTROL it within
is
ithi th
the production
d ti
environment.
Listeria monocytogenes
Why is it a concern?
• If contaminated foodstuffs reach the consumer, people can
become ill or even die. If the contamination is linked to your
product, you will need to issue a recall. Recalls result in lost
goods, and most importantly
p
y lost brand
sales, lost g
equity.
• Listeria monocytogenes is a pathogen that can cause
serious illness to humans. It causes a bacterial infection
called Listeriosis.
Listeriosis Listeriosis is associated with a variety of
symptoms ranging from mild flu-like symptoms to death.
The degree of illness depends on the person infected.
• People at highest risk for a severe case include the elderly,
pregnant women, children and the immuno suppressed.
About 5% of the 9,000 food poisoning deaths each year are
due to Listeriosis.
What is it?
Unique Characteristics:
• Gram-positive Coccoid Rod· Aerobic to Microaerophilic
• · Psychrotrophic (34°-113°F)
• · More heat resistant than Salmonella
• · Grows
G
in
i 8-12%
8 12% N
NaCl
Cl ((salt)
l)·G
Grows iin pH
H off 4
4.4
4 – 9.6
96
• · Pathogenic (causes illness or death)
• · Aw 0.90 (This is unique because most bacteria do not grow below 0.950.97.))
• Although Listeria monocytogenes is the only member of the Listeria family
which causes human illness, the presence of any member of the Listeria
family in a food processing environment indicates that conditions are
favorable for L. monocytogenes.
• This pathogen is typically transferred via food. Dairy products, processed
meats, and some vegetables are the most common food products
associated with Listeria.
What food products can carry
Listeria?
• Listeria monocytogenes can be carried in almost any food.
It is easily killed by heating/cooking.
j concern for Listeria is in refrigerated
g
• However, the major
and RTE (ready to eat) foods. Foods that are especially
susceptible include:
y Products: cheese, milk, ice cream, non-fat dry
y milk·
• · Dairy
Processed meat & poultry products: wieners, fermented
sausages, ready-to-eat products and raw meats (i.e.
hamburger)· Vegetables: cabbage, lettuce, radishes,
tomatoes celery
tomatoes,
celery· Fish and seafood products
• In fact, the organism can be found in just about any damp
environment.
How can it be identified?
• Plating techniques can identify listeria
monocytogenes. This process takes several days
to complete
complete, and should be conducted by a
skilled laboratory.
• In the production environment, ATP testing
(Charm) can be used as an indicator of surface
cleanliness. The ATP test is not specific to
Listeria The test indicates the presence/absence
Listeria.
of any food residues and microorganisms.
How can it be spread?
• L. monocytogenes is abundant in nature. It can be isolated from
soil, decaying vegetation, sewage, silage, dust, and water. The
organism is often present in animal and human intestinal tracts.
• The organism can be brought into the plant via raw materials. This
includes the raw product tobe processed as well as packaging,
pallets, etc. Vehicular traffic can carry in contamination.Within the
plant, rolling stock and foot traffic can move Listeria into sensitive
areas, such as filler rooms, pack lines and RTE process areas.
• Humans frequently spread the bacteria. Listeria can be carried
into the process environment on soiled shoes. Improper hand
care can also result in product contamination. (It is believed that
up to 5% of the general population are carriers, but the
percentage may be
b hi
higher
h iin particular
i l groups, such
h as
slaughterhouse workers.) Perhaps the most prevalent cause of
contamination is food plant employees who neglect hygiene
and/or sanitation procedures.
How can it be spread?
• It has also been shown that post-pasteurization
contamination of food products can occur in plants via
aerosolization of the organism. (When present, the
g
can survive in aerosol suspension
p
for extended
organism
periods of time.) In addition to being carried by water
droplets, Listeria can be transported throughout a plant by
air via attachment to particulate material.
• Real World Example: “Federal
Federal investigators theorize that
construction dust laced with Listeria bacterium may have
been a source of the contamination for tainted meats
produced at a large mid-west meat processing plant. The
plant’s
plant
s air handling was replaced several weeks prior to the
outbreak; CDC officials think Listeria clinging to dust
generated during construction may have contaminated the
product.”
Where is it typically found in a
food-processing environment?
• Before a food processor can identify critical control points for a HACCP program, the
processor must identify potential sources of pathogens, such as Listeria, and
determine potential Listeria harborage sites within the food plant.
• Past plant surveys have found Listeria in the following locations (listed approximately
)
in the order of prevalence):
• · floors · drains· coolers
• · cleaning aids such as brushes, sponges, etc.
• · product and/or equipment wash areas· food contact surfaces
• · condensate
• · walls and ceilings · compressed air
• L. monocytogenes can survive on cold surfaces and also can multiply slowly at 34° F,
defeating one traditional food safety defense-refrigeration. Commercial freezer
temperature, however, will prevent L. monocytogenes from multiplying.
• Be observant for hard to reach equipment that is not easily accessible for regular and
thorough cleaning. Those areas within the processing area that cannot be effectively
cleaned and sanitized in a reasonable time with normal tools and supplies are perfect
areas for Listeria to grow.
How can it be controlled?
Management Commitment
• Management must be committed to expending the
resources necessary to prevent the problem (controlling
continual reintroduction of Listeria into the plant
) protecting
p
g the business and brand equity,
q y
environment),
and assuring customer safety. Each operation needs to be
following
• GMP (Good Manufacturing Practices) which includes
cleaning and sanitation procedures for the entire operation
operation.
The plant also needs to develop a HACCP program.
Coupled together, these programs will help to ensure that
L. monocytogenes is kept in check.
• The controls for L. monocytogenes will be product and
plant specific; however, the following general guidelines
should be considered.
Practices and ProceduresProcedures Key
Points
• Successful control of L. monocytogenes requires consistency and attention to
• detail.· Cleaning and sanitation practices should be clearly outlined for specific plant operations.
Care should be taken to address the following:
• · Priority should generally be given to product contact surfaces.
• · Isolate wet process areas from other production as much as possible.
• · Remove standing water as soon as possible.
• · Don’t forget condensate. Check and clean collection systems regularly. Also, look for areas where
condensation ‘naturally’ occurs, i.e. walls, ceilings.
• · Eliminate opportunities for cross contamination of raw and finished product.· Don’t forget
refrigerated areas! Infrequent cleaning of coolers used to hold cooked product is a common cause
of Listeria problems. (Never clean coolers or other rooms when RTE product is present.)
• · For heat-treated products, the focus is preventing recontamination of products during further
handling following the heating step.
• · Never use a high-pressure hose to clear a drain (common breeding ground for Listeria). An
aerosol will be created that will spread
p
contamination throughout
g
the room. Also since drains are a
collection point for all areas upstream, if Listeria is found in a drain, consider what areas feed the
drain.
• · Mid-shift cleanups should be eliminated whenever possible. They can be counterproductive and
increase the opportunity for spreading Listeria throughout the plant and make it more difficult to
control.
AREAS Of CONCERN
• Listeria contamination arises when the organism has become established
in a niche. When this happens, routine cleaning and sanitizing become
ineffective. Special attention areas include:
• · Rollers for conveyors, especially the hollow type
• · On/off switches
• · Rubber seals around doors
• · Fibrous or porous type conveyor belts
• · Open bearings within equipment such as slicers, strippers, etc.
• · Hollow implements, including box cutters
• · Trash cans and other such ancillary items
• · Standing water in production areas
• · Cleaning tools, including mops and sponges
• · Drain backups
Cleaning and Sanitizing Programs
Product contact surfaces:
• The sanitation program must include regular cleaning and sanitizing of product contact surfaces
utilizing an appropriate sanitizer. Cleaning and sanitizing product selection will be dependent upon
the food product produced.
• There is a difference between cleaning and sanitizing. The purpose of cleaning is to remove all
soils from a surface. Soil can be visible or invisible. Cleaning generally removes the visible soil.
• Invisible soils include microorganisms such as bacteria,
bacteria yeasts and molds
molds. The purpose of
sanitizing is to kill and remove the invisible soils.
• Frequency: Daily or as the law indicates
• Use a Registered Sanitizer While these products will inactive Listeria, they vary in their activity at
• low temperature, water hardness of makeup water, and in the presence of
• organic matter. Follow the product label for use instructions.
• Biofilms often consist of multiple species of microorganisms surrounded by microbial polymers and
food residues. Biofilms work to protect living bacteria. According to a study completed by The
Center for Food Safety and Quality Enhancement of the University of Georgia College of
Agriculture and Environmental Sciences, sanitizers containing peroxy acids (peracetic acid and
peracetic/octanoic mixture) were more effective than hypochlorite in inactivating cells because of
their ability to penetrate the biofilms and remain active in the presence of organic matter. Therefore,
in systems where biofilms develop, Acid sanitizer technology will be superior to hypochlorite based
products.
Environmental surfaces (non
(non-food
food
contact):
• Environmental surfaces include support structures, walls,
ceilings, and other overhead areas. Quat products are ideal
in this application. Quats are effective against Listeria and
germicidal effect on surfaces.
leave a residual g
• Frequency: Daily/Weekly/monthly as the law indicates
• Follow label recommendations.
• Drains
D i and
d floors:
fl
Frequency:
F
D il
Daily
• Employee hygiene: Employee hygiene includes programs
to protect clothing, head/facial hair, hands,and feet.
• Frequency: Every time the employee enters the food
processing area or becomes contaminated, hand soaps,
and hand sanitizers, doorway systems, worker training
Environmental surfaces (non
(non-food
food
contact):
• Operational conveyor belts: Frequency: Continuous Continuous Treatment of Meat and
Poultry or Fruit and Vegetable Conveyors: Frequency: Continuous
• While these products will inactive Listeria, they vary in their activity at low temperature, water
hardness of makeup water, and in the presence of
• organic matter. Follow the product label for use instructions
• Coolers: Frequency: Weekly/monthly Coolers and freezers should be periodically thawed and
cleaned and sanitized. Products listed under the Product contact surfaces section above can
apply here.
• For cleaning under ‘frozen’ conditions, an alcohol product works without defrosting. This is a
cleaner only. It DOES NOT sanitize the cooler/freezer. Follow label recommendations for use
instructions.
• Air conditioning: Frequency: Condensate drip pans—weekly/monthly HVAC—weekly/monthly
• Final thoughts It must be concluded that existing technology cannot practically eliminate Listeria
from food processing plants. Therefore, the processing environment must be vigorously managed
so that the probability of direct contamination from ingredients and surfaces and crosscontamination from the environment are minimized. This will require the commitment of
managementt tosupport
t
t the
th costs
t associated
i t d with
ith implementing
i l
ti a Listeria
Li t i control
t l program. A sound
d
Listeria control program is worth the investment to protect your brand equity!
LISTERIA CONTROL
• Bacteria must have food and water to survive.
• Any soil or standing water in a food plant will
serve.
• Bacteria can be transported by people, air,
materials,
t i l and
d equipment.
i
t
CONTROL FOOD
• Proper Food Temperatures
• Proper Sanitation
• Proper Rotation
• KEEP IT COLD
• KEEP IT CLEAN
• KEEP IT MOVING
CONTROL FACILITY
• Equipment
• Environment
• Wheels
• Ladders, cleaning equipment
• Hoses,, etc.
• Floors
• No Standing Water
• Exhaust Vents
CONTROL PEOPLE
• Proper Hygiene
• Clean Clothing
• Everyone must prevent cross-contamination
• Prevent water transfer
• Everyone must follow proper procedures
BACTERIA & BIOFILMS
BACTERIA
• ARE CAPABLE OF
INDEPENDENT MOTION
BIOFILMS
• ARE FORMED WHEN
MICROBES ATTACH TO A
SURFACE
• HAVE THE ABILITY TO
CAUSE
US BUILD-UP
U
U
• C
ATTACH TO A SURFACE
• REPRODUCE BY
DOUBLING
• CAN REPRODUCE IN 20
MINUTES
• CAN TRAP MICROORGANISMS, HARMFUL
PATHOGENS
• RESISTANT TO
SANITIZERS
TEST KITS
I.
TYPES OF TEST KITS
A.
Alkaline
•
TK-10
•
Chlorinated Cleaner
•
Expressed as % of Active Alkalinity
TEST KITS
I.
TYPES OF TEST KITS
A.
Acid
•
Acidity
•
Expressed as % of Active Acidity
TEST KITS
I.
TYPES OF TEST KITS
A.
Sanitizer
•
Quat—expressed as ppm
•
Chlorine—expressed as ppm
•
Chlorine Dioxide
Dioxide—expressed
expressed as ppm
TEST KITS
II.
WHY USE TEST KITS?
•
Ensure proper detergent levels
•
Ensure proper cleaning & sanitizing
•
Safety Factors
•
Cost Control
•
Documentation
Hazard Analysis & Critical Control
Points (HACCP)
Control Food

Control Facility
Control People
Keep it Cold
Keep It Clean
Keep It Moving
A COMBINATION FOR SUCCESS . . .
THE SEVEN PRINCIPLES OF
HACCP:
1.
Conduct hazard
analysis.
5.
Establish Corrective
Actions.
2
2.
Identify the CCP
CCP’s
s.
6
6.
3.
Establish Critical Limits.
Establish Effective
Record Keeping
Procedures.
4
4.
Establish CCP
monitoring
requirements.
7.
Establish Procedures
for Verification.
MASTER SANITATION
CHECKLIST
I. Plant Environment—(General)
• Refrigerated Areas
• Cross-Contamination
• Total Environment
• Air Supply
• Product Protection
• Air Transfer
• Drains
• Foot Traffic
• Outside Air
• Process Air Systems
• Aerosol Formation
Listeria Control Procedure
• At DELAVAL, we want to do everything we can to
help you control Listeria and other pathogens . . .
Listeria Control Procedure
• STEP 1: Remove all
scrap and clutter from
the area
area.
Listeria Control Procedure
• STEP 2: Thoroughly
foam the entire area
with an Alkaline Foam
Cleaner.
Listeria Control Procedure
• STEP 3: Using Powdered
Caustic Floor Cleaner and
Drain Specific Brush,
Thoroughly Scrub Drain
Area.
Listeria Control Procedure
• STEP 4: Thoroughly
g y Rinse,
Inspect, and Flood Sanitize
Using Acid Sanitizer
(Peracetic or Quat)
Quat).
Listeria Control Procedure
• Continuous Control
Employee Good Manufacturing
Practices: GMP’s
• No Disease
• Proper Attire
• Hair
H i R
Restraints
i
• No Jewelry

• No
N S
Smoking
ki
• Clean Hands

• No
N P
Personall F
Food
d
• No Nail Polish

No Uniforms Outside
No Spitting
Clean Tools
Clean Smock
Wash Hands After
Handling Items
Keep Work Area
Neat
Good Personal
Hygiene
SANITATION RECORD
KEEPING
1. Date of cleaning
2. Person doing
cleaning
3. Items/Area cleaned
4 Water temperature
4.
5. Chemical Solution
Strength
6. Time Started, Time
Completed
7 Sign-Off
7.
Si Off
8. Inspection Report
9. Safety Precaution
10. Note Unusual Events
END OF SEMINAR . . .
Thanks for attending
g...
Good Luck!