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Sanitation From Md A

Sanitation From Md A

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Published by: drkhalidmabrok on May 15, 2011
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03/17/2012

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SANITATION

THE FOUNDATION OF FOOD SAFETY

Retail Meat & Poultry Processing Training Modules

Developed under a cooperative agreement with the United States Department of Agriculture Food Safety and Inspection Service

Developed by Minnesota Department of Agriculture Dairy and Food Inspection Division, Hennepin County Environmental Health Minnesota Department of Health University of Minnesota September 2004

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Topics ‡ What is sanitation? ‡ Good Retail Practices ‡ (GRPs) Sanitation Standard Operation Procedures (SSOPs) Foodborne illness Food allergens 5 step cleaning and sanitizing process Difference between cleaning and sanitizing Types of cleaners ‡ Biofilm²a hidden Biofilm² ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ hazard Hot water sanitizing Chemical sanitizing Factors affecting sanitizing process Chemical safety Frequency Who¶s job is it? Developing written procedures Monitoring sanitation Corrective action Results of poor sanitation ‡ ‡ ‡ ‡ ‡ .

Discuss the importance of sanitation and why it is 2. Perform the 5 steps of cleaning and sanitizing correctly. Explain the difference between cleaning and sanitation. 4. . 7. Select appropriate cleaners and sanitizers. Define biofilms and explain the relationship of cleaning and sanitizing to prevent biofilms. List 2 ways to monitor effective sanitation. 3. Practice safety recommendations to avoid the hazards of cleaners and sanitizers. essential in preventing foodborne illness. 5. 6.Learning Objectives 1.

What is ³Sanitation´? The process of creating conditions that promote the safe production of food .

. buildings/facilities. and production/process controls.Sanitation Basics ‡ GRPs ± Good Retail Practices The basic requirements to ensure production of wholesome food including employee practices. equipment/utensils. ‡ SSOPs ±Sanitation Standard Operating Procedures The specific steps taken to perform sanitation tasks including the details of your sanitation procedures and frequency.

‡ Essential to programs such as HACCP. ‡ Controls allergen cross-contamination. cross-contamination.Why is Sanitation so important? Many cases of foodborne illness are associated with sanitation problems. ‡ Ensures quality and consistency of food products. . ‡ The complete sanitation process will reduce bacteria and viruses that cause foodborne illness.

fish. peanuts. soy. shellfish .A Hidden Hazard: Food Allergens ‡ Proteins some foods cause allergic reactions ‡ Eight food groups cause 90% of food allergic reactions ‡ Milk. wheat. tree nuts. eggs.

A Hidden Hazard: Food Allergens ‡ Foods must be labeled accurately ‡ Effective cleaning procedures eliminate residues that cause food allergies .

Wash . Air Dry. 5.Use detergent solutions to remove stuck-on food. Pre-cleaning ± Scrape and rinse to Preremove loose food. Rinse to remove food and detergent. stuck- 3. 2. 4.Cleaning and Sanitizing Multiple Step Process 1. Sanitize to kill attached surviving bacteria and viruses. .

The Process .

Where to wash? ‡ Equipment sink ‡ Clean in Place ‡ Mechanical Dish Machines .

food. or soil from surfaces ‡ Sanitizing results in removing or killing bacteria and viruses .Two Critical Components ‡ Cleaning the chemical and physical process of removing dirt.

Why Clean? A clean surface is needed so that the bacteria will be killed by the action of the sanitizer and the food allergens are eliminated! .

Types of Cleaners Each type has a specific function ± choose an appropriate product for your needs Soap/Detergent Heavy Duty Detergent Abrasive Cleaners Acid Cleaners Degreasers .

Cleaning Process Success depends upon: ‡ Proper strength of the detergent solution ‡ Temperature of the detergent solution ‡ Contact time of the solution with the food contact surface ‡ Mechanical Action/Scrubbing Control of these 4 steps will result in a clean surface! .

‡ Biofilms can form over a long period of time as a result of poor cleaning procedures. ‡ They prevent cleaners and sanitizers from effectively reaching all surfaces. surfaces. not visible.A Hidden Hazard: Biofilms A thin. . layer of food and bacteria that has built up on a surface.

Sanitizing ‡ Hot Water Must maintain appropriate water temperature ‡ Chemical Several different types .

Chemical Sanitizers Several Types ‡ ‡ ‡ ‡ ‡ Chlorine Iodine Quaternary ammonium compounds Acid± Acid±Detergent Sanitizer Others .

Sanitizing Process Success depends on: ‡ ‡ ‡ ‡ ‡ A clean surface Clean sanitizing solution Proper strength of sanitizing solution Proper water temperature Sufficient contact time for effectiveness .

Chemicals: Read the Label Chemicals must be used according to label directions ‡ Sanitizer must be approved for use on food contact surfaces. ‡ Use proper water temperature and rate as stated on the label. ‡ MSDS .

Chemical Safety DO NOT MIX CHEMICALS! ‡ Hazardous reactions will occur ‡ Cause injury or illness to employees or consumers ‡ May decrease effectiveness of either product .

Chemical Dispensing Systems ‡ Automatically measure cleaning and sanitizing chemicals ‡ Must have adequate backflow protection ‡ Must still monitor sanitizer concentration .

Frequency of Cleaning & Sanitizing Is determined by many factors like: ‡ Time ‡ Temperature in the work area ‡ Change in foods being processed Raw to ready-to-eat ready-toAllergen to non-allergen nonDifferent meat species .

Who¶s job is it? Sanitation is everyone¶s responsibility! ‡ Employee training should include the basics of sanitation. . ‡ Training requires understanding and support from management.

‡ Instructions for use of sanitation chemicals. . ‡ Steps for the tear-down and re-assembly of tearreequipment. ‡ Procedures and schedule for cleaning nonnonfood contact surfaces and facilities.Developing SSOP¶s Written Procedures ‡ Detailed procedures for cleaning and sanitizing. ‡ A checklist of equipment to be cleaned and the frequency to be cleaned.

More SSOPs ‡ Employee practices ‡ Steps for preparing and storing foods » Monitoring temperatures » Preventing cross contamination ‡ Pest Control ‡ Facility and Grounds Maintenance .

Monitoring Sanitation ‡ Do a µwalk through¶ of the facility ‡ LOOK .see that equipment is clean ‡ Watch employee handwashing ‡ Use test strips to check sanitizer strength ‡ Use a bioluminator or other tool .

Results of Monitoring ‡ Use a check list and write down what you find. ‡ Are employees following procedures? ‡ How effective are your cleaning procedures? ‡ Use your results to solve or prevent problems and rereoccurrences Maintain Records .

‡ Be sure to re-check and then write redown that it was corrected.Corrective Action ‡ When an item on the check list is missed or poorly done. make sure it is corrected. .

Results of Poor Sanitation Reduced shelf life Poor quality product Customer illnesses Medical claims. lawsuits Food recalls Fines or other regulatory action Bad publicity Loss of customers Loss of your job .

Summary SANITATION IS A FOUNDATION OF FOOD SAFETY ‡ Cleaning and sanitizing is a multiple step process ‡ Differences between cleaning and sanitizing ‡ Develop written SSOPs ‡ Monitoring is critical to identifying sanitation failures .

WrapWrap-Up ‡ Do you have any questions? ‡ What information was new? ‡ How will you apply what you learned today? ‡ Posttest .

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