Cleaning in the Operations

7/31/2019 Cleaning in the Operations

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Cleaning Sanitization Physical removal of Treatment of a

soil and food surface that has beenresidues from previously cleaned tosurfaces of reduce the number ofequipment and disease-causingutensils microorganisms to

safe levels.

Detergent in contact with thesoilSoil is loosened from thesurfaceLoosened soil is dispersed with waterRinsing to remove detergent along

withdispersed soil


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I. Removal of Particles (soil or food residue).Pre-flushing with warm waterHot water and steam may not be

effective because___________

II. Application of Cleaning AgentSoaking before scrubbingSpray Method fix or portable spray units

using hot water or steamClean-in-Place (CIP) System the strength and

velocity of the cleaning solution removes soiland dirt

Abrasive Cleaning for removal of firm soil onthesurfaceNot recommended for stainless steel surfaces; food contact surfaces

III. RinsingUse hot, potable water to remove (dirt or

cleaning solutions?)Detergent use may affect sanitization.

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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 removedFood depositsMineral depositsMicrobesFats and oilsDirt and debris

* Knowing the type of soildetermines the physical and chemicalmethods suited.

Water qualityShould use potable waterIf from wells, water should be tested once a yearHowever, hardness, taste and some odors may

still be present

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Detergents and cleaners to be usedCleaning or purifying agentdetergeo - to wipe awayWater may be, but soaps, etc may be used

to improve effectivenessSoaps composed of alkali and fatty acidsOnly effective with soft water

Detergents Alkaline detergents

combines with proteins to form solublecompounds easily removed by water.

Sodium hydroxide strongest type but corrosive

Sodium carbonates safer and less corrosive

DetergentsAcid detergent dissolve mineral deposits, used to

remove food and hardwater deposits

Inorganics: HCl, H2SO4, HNO2,H3PO4Used only in special cases because it is corrosive to metals

Organic acids are not as corrosive and less irritating


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DetergentsAbrasives are used for jobs that require

scrubbing, scouring, or polishingPumice, 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

DetergentDetergent sanitizers both detergent and sanitizerApplied two times: first, as detergent; second as sanitizer

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

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

Time detergent remains incontact with the surfaceLonger time, more efficientSoaked items in detergent need less scrubbing

Concentration of detergentFollow manufacturers concentration

Cleaning frequencyEquipment 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.

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Cleaning frequencyWhen 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 withready-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 mayhave occurred

Sanitizers destroy disease-causing microorganisms present inequipment and utensils after cleaning Types:Heat sanitizingChemical sanitizing

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Advantages:Can penetrate small cracks and crevicesNon-corrosive to metal surfaceNon-selective to microbial groupsLeaves no residuesEasily measured

Manual ware washing` involvesimmersing cleaned equipment andutensils for at least 30s in hot water thatis 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 canimmerse objects in sanitizing solutions orby swabbing, brushing or pressure sprayinga sanitizing solution directly on the surface.

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Contact of sanitizerIntimate contact between microbes and sanitizer

Selectivity of sanitizerChlorine non- selective

ConcentrationIncreasing concentration reaches maximumMore is not always better; and high concentrations

can be toxic.

Temperature of solutionCommon sanitizers increase activity as

temp. increasesBetween 75F (24C) and 120F (49C).Chlorine should not be use with temp. above 49C

due to _________.

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pH of solutionchlorine and iodophors generally decrease in

effectiveness with an increase in pH. Soapsshould be rinsed before using sanitizer.

Time of exposureAllow sufficient time

ChlorineComponent of hypochlorites.Advantages:Control wide range of microbes

Deodorize and sanitize

Non-toxic at recommended conc.

Colorless and non-staining

Easy to use and economical

Hypochlorites releasehypochlorus acid which kills Effectiveness is decreased even

with small amount of food soils Soaps must be rinsed off before sanitizing

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Chlorine For Temperature pH Exposure

Conc.

100 ppm Equipment and 13C >10 10s

utensils

5 0 p pm F oo d- co nta ct 38C 10 7s

surfaces

25 p pm E qu ip me nt a nd 49C 10s

utensils

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.


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Iodophors Temperature pH ExposureConc.

12.5 ppm 24-49C 7 30s

(immersion)

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Sanitizer Advantages Disadvantages

Chlorine Economic cost ; Kill s many Corrosive toCompounds microbes; good for sanitizing equipment; can irritate

applications human skin and

hands

Iodophors Less corrosive to equipment; Moderate cost; canless irritating to skiin; good stain equipment

for killing germs on hands

Quats Stable at high temp; stable Very expensivefor longer time; good for in-

place sanitizers

Use for cleaning and sanitization ofmultiple-use equipment and utensils For equipment with no electrical parts Major problems are operational and

require on going supervision andsurveillance.

Performed in sink with threecomponents: washing, rinsing andsanitizing

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


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Wash Rinse Sanitize

Wash with warm Utensils are rinsed Submerge utensils

water and effective in clean, warm in hot water or

cleaning agent. water with at least chemical sanitizer

Water temp. 49C solution. Hot water

should not be less must be 77 and

than 43C. Nylon for 30s.

etc should be used

to loosen and

remove soil

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 becleaned and/or sanitize by circulatingchemical solutions through the equipment Example:Soft ice cream machineYogurt machine

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CeilingsWet or dry cleaning methods

WallsAround sink and food production areas are

considered food-contact surfacesBucket or spray method

FloorsUsually cleaned using spray system for

washing, rinsing and sanitizing.

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Cleaning in the Operations