Cleaning and Sanitation 2014

CLEANING AND SANITATION
BY: Lily Zahani Khalid

UNIPEQ Sdn Bhd
© 2014 UNIPEQ Sdn Bhd

Course Content
• Introduction
• Properties of Food Soil
• Types of Cleaning
• Types of Cleaning Agents
• Cleaning Equipments
• Cleaning Procedure
• Effectiveness of Cleaning
• Prevention of Cross-Contamination
• Safety during Cleaning

Course Objectives
At the end of the session, you will be able to:
• Describe the process of cleaning and sanitation
• Relate the type of food soil with the correct cleaning
agents and methods
• Differentiate between the types of cleaning agents

DEFINITION
Cleaning Disinfection/sanitation
The process of The process of killing

and elimination
removing soil from
microorganisms from
a surface a surface

TO REDUCE
RISK OF
CONTAMINATION TO COMPLY WITH LAW
THE
TO REMOVE
MATTER ON WHICH
REASON
MICRO-ORGANISMS OF
CAN GROW CLEANING &
SANITATION
TO PROMOTE
A FAVORABLE IMAGE
TO CLIENTS
TO REMOVE
MATERIALS WHICH
WOULD ENCOURAGE
PEST INFESTATION TO ENSURE A SAFE
AND PLEASANT
WORKING
ENVIRONMENT
What do you mean by ‘CLEAN’?
• In theory – free from any dirt

• In practice – can be evaluated using:
 Visual inspection (sight), smell or touch
 Microbiological swab
 ATP testing
 Microbial load of finished product

What do you mean by ‘CLEAN’?
Pathogen colony on agar media

What are the factors influencing
cleaning effectiveness?

The Properties of Soil
• Organic – from living organisms e.g. protein, fats,

starch
• Inorganic – from non-living matter e.g. rust, grease
• Microorganism – bacteria, fungi, spores
• Combination of all the above

Fatty soil

Protein soil

Starchy soil

• Soluble in water (sugars, some starches, most salts)

• Soluble in acid (limestone, most mineral deposits)
• Soluble in alkali (protein, fat emulsions)
Rule of thumb: Acid cleaners dissolve alkaline soils, and

alkaline cleaners dissolve acid soils
• Physical condition of soil also affects its solubility

Surface Characteristics
Stainless steel

Stainless steel
• Preferred surface for food processing equipment
• 300 series or equivalent (304, 316)
• Smooth surface, corrosion resistant

Soft metals (aluminium, brass, copper, mild steel)

Soft metals
• Less corrosion-resistant
• Care should be exercised when cleaning
• Aluminium is very reactive to acid and highly alkaline
cleaners

Teflon (on conveyor belt)

Nonmetal materials (rubber)

Nonmetal materials
• Plastics are subject to stress cracking and clouding
from prolonged exposure to corrosive materials
• Rubber may be hard to clean due to having an
uneven surface

Types of Cleaning
Dry cleaning
• Without using water
• Use of brooms/brushes, vacuum or air blower to
remove dust
• Usage of HEPA filter is highly recommended

Types of Cleaning
Wet cleaning
• Using water as a medium for soil removal
• Most common type of cleaning

Types of Cleaning
Controlled wet cleaning
• By wiping down surface with wet cloth/mop
• For areas where usage of high level of water is not
recommended

Types of Cleaning
CIP (Clean-In-Place)
• Requires no disassembly or partial disassembly of
equipment
• Normally used in enclosed piping systems

Cleaning Agents
+ Hydrophilic
(Head)
Consist of:
 hydrophilic – likes water
 hydrophobic – hates water
Detergent Hydrophobic
(tail)
composition
Positive = Cationic
Negative = Anionic
Cleaning Agents
Detergent mechanism

Cleaning Agents
Detergent mechanism

Types of Cleaning Agents
1. Alkaline
• Soften the water (by precipitation of the hardness
ions) and saponify fats (chemical reaction between
alkali and fat)
2. Complex phosphates
• Emulsify fats and oils, disperse and suspend oils,
peptize proteins, soften water by sequestering

Types of Cleaning Agents
3. Surfactant (wetting agents)
• Emulsify fats, disperse fats, provide wetting
properties, form suds, and provide rinsability
characteristics without being corrosive.
4. Chelating (organic compounds)
• Soften the water by sequestering, prevent mineral
deposits, and peptize proteins without being
corrosive.
5. Acids
• Good at mineral deposit control

Factors That Influence Cleaning Efficiency
Time
• Increased contact time improves efficiency
Temperature
• Increasing the temperature of the cleaning solution
decreases the strength of the bond between the soil
and surface, decreases the viscosity, and increases
the solubility of the soluble materials and the
chemical reaction rate.

Factors That Influence Cleaning Efficiency
Velocity (Turbulence)
• Increased velocity provides mechanical action to
remove soil and filth (“elbow grease”).
Concentration
• Increased cleaner concentration can improve
efficiency, but this is the least effective variable to
change in cleaning.

Cleaning Equipments
Cleaning Equipments
“Foam tank”
Cleaning Equipments
Foaming tank with spray gun

Cleaning Equipments
Cleaning Procedure
Pre-washing
Main cleaning
Rinsing
Disinfection
Drying

Cleaning Procedure
Pre-washing – remove the gross soil from the surface

Cleaning Procedure
Pre-washing
• Removal of gross food particle from the surface
before applying cleaning solution
• Flush the equipment surface with cold or warm
water under moderate pressure
• Very hot water or steam should not be used because
it may make cleaning more difficult

Cleaning Procedure
Main cleaning

Typical 3-Compartment Sink
Cleaning Procedure
Main cleaning
• Application of the cleaning solution
• Can be applied using various methods – foaming, CIP,
manual brushing/wiping, soaking
• Contact time of around 10 minutes

Cleaning Procedure
Rinsing
The removal of all traces of the cleaning solution with

clean potable water

Cleaning Procedure
Disinfecting
A process either by using heat or a chemical concentration that

will reduce the bacterial count, including pathogens, to a safe
level on utensils and equipment after cleaning.

Cleaning Procedure
Drying

Pros and Cons of Heat Disinfection
Hot water Steam

• Easy to apply • Limited application
• Effective • Expensive
• Non-corrosive • Difficult to regulate
• High energy costs • Difficult to monitor contact
• Safety concerns time and temperature
• It is hazardous
Chemical Disinfectants
Most common chemical disinfectants:
• Chlorine (e.g. sodium hypochlorite)
– Typically used at 50 – 200 ppm
• Quaternary ammonium compounds (Quats)
– Typically used at 200 – 400 ppm
• Iodophores
– Typically used at 12.5 – 25 ppm
Chlorine as a Disinfection Agent
Advantages Disadvantages
• Relatively inexpensive • Unstable during storage
• Rapid action • Affected by organic matter
content (loss of germicidal effect)
• Wide action against many • Viruses tend to be resistant
microorganisms
• Colorless • Corrosive
• Easy preparation and use • Efficacy is lowered when the pH
of the solution increases
• Easy to determine concentration • Irritating to skin;
toxic at high levels
• Not affected by water hardness • Dissipated by hot water
Iodophores as Disinfection Agents
Rapid bacterial action in acid pH Slow acting at pH 7.0 above,
range in cold or hard water. vaporizes at 120˚F (49˚C)
Less affected by organic matter than Less effective against bacterial
chlorine. spores than hypochlorites.
Non-corrosive and non-irritation to May stain some plastics and porous
skin. Generally spot free drying. surfaces.
Stable - long shelf life. Relatively expensive.
Visual control (color)
Quats as Disinfection Agents
Non-corrosive. Not compatible with hard water and
most detergents.
Non-irritating to skin. Forms film.
Stable to heat. Produces foam in mechanical operations.
Forms bacteriostatic film on surface after Selective in destruction or inhibition of
treatment. various types of organisms.
Relatively stable in presence of organic Requires higher concentration for action
matter. than chlorine or iodine.
Active over a wide pH range. Relatively expensive.
No taste or odor in use dilutions.
Broad spectrum of activity.
Long shelf life.
Peroxyacetic Acid as a Disinfection
Agent
Non foaming. Corrosive to soft metals.
Effective at low temperatures Concentration difficult to
(5 to 40°C). monitor.
Environmentally safe Rapidly decomposed by organic
(Breaks down to O2, CO2, H2O). matter.
Factors Affecting the Action of Chemical
Disinfectants
1. Contact of the disinfection agent
2. Selectivity of the disinfection agent
3. Concentration of the disinfection agent
4. Temperature of solution
5. pH of solution
6. Time of exposure
7. Presence of organic matter

What should be cleaned and disinfected?
1. Food contact surfaces

– Food bins and containers
– Equipment food contact surfaces
– Utensils, knives
– Tables, cutting boards, conveyor belts
– Ice makers, ice storage bins
– Hands, gloves, aprons

2. Non food-contact surfaces

• Walls, floor, drains, ceilings
3. Any surface that can have ‘drip’ onto food products

• Overhead fixtures
• Piping system
• Conveyor belt

4. Cleaning tools
• Brooms, mops, squeegees, buckets, sponges,
scrapers, foaming equipment, water guns, etc.
* Cleaning tools can be a major source of microbial cross-
contamination if not cleaned.

Effectiveness of Cleaning
1. Monitoring the cleaning program

• Visual inspection – to ensure the removal of visible
food residues
• Temperature check for water and chemical solution
• Concentration of detergent and sanitizers
• Timing devices to ensure contact time
• Records are checked against procedures

Effectiveness of Cleaning
2. Verification of effectiveness
• Pre-operational and inter-operational inspections –
use a torchlight to inspect surfaces and crevices
• Microbiological testing of equipment and surfaces –
using swab or contact film
• ATP fluorescence testing to detect the presence of
microorganisms and food residues
• Note that properly cleaned and disinfected surfaces
will not be sterile, but will have low microbial count

How can the effectiveness be reduced?
1. Aerosol production e.g. by high pressure sprays

2. Blockage of floor drains
3. Poor equipment design (e.g. concave surfaces)
4. Overlooked areas (e.g. control buttons behind
panels)
5. Incorrect use of chemical solutions
6. Inadequate staff training

Prevention of Cross-Contamination
1. Rinse from top to bottom.
2. No cleaning activities during production of food.
3. Ensure zoning policy is enforced – e.g. personnel

from ‘dirty’ zone is prohibited from entering ‘clean’
zone

Prevention of Cross-Contamination
4. Ensure cleaning tools and equipment are properly

cleaned after use.
5. Wipe off any condensation or drips on the ceiling

before cleaning the equipment below.
6. Ensure cleaning tools and equipments are colour-

coded.

Safety Precautions during Cleaning
1. Check the labels on chemical containers.
2. Wear personal protective equipment when handling

chemicals
3. Switch off any electrical outlets.
4. Motors and switches must be wrapped/covered in

plastic to prevent it getting wet.

Safety Precautions during Cleaning
5. Do not mix chemicals without proper instructions.
6. Exercise caution when handling any sharp-edged

equipment.
7. Wear boots or covered shoes during cleaning

activities.

Accidents can happen!
• Unsafe conditions
• Unsafe actions

How do we prevent accidents?
Accident Prevention
Falling/slippage Install warning signages
Use the correct chemical at the proper
concentration
Dry the floors after cleaning
Wear appropriate footwear
Work in a calm manner – no rushing
Repair any broken flooring

Accident Prevention
Falling from Use appropriate ladder or lifting

a height equipment
Do not climb on equipments or windows
Prop the ladder at an appropriate place
Do not over-reach
Work in pairs

Accident Prevention
Electric shock Switch off electrical sources before dismantling
equipment
Remove the plug from electrical outlet when not
in use
Do not overload the outlets
Use the appropriate fuse
Do not use broken plugs or cables
Do not use extension wires unless needed
Ensure hands are dry when handling electrical
equipment

Accident Prevention
Injury/wound Handle sharp-edged equipments
(knives, cutter blades) appropriately
Do not point any sharp equipment at
people
Separate sharps when cleaning
When soaking – soak sharp equipments
separately

Accident Prevention
Burns (fire, steam, hot Wear correct personal protective
water, chemical) equipment
Use a barrier for fire, steam, etc.

Chemical Safety Precautions
• Read and understand the chemical label

• Use personal protective equipment
• Do not mix 2 different chemicals e.g. sodium
hypochlorite and acid
• Use chemicals in a well-ventilated area
• Do not transfer the chemicals to a different
container. If the container is changed, the label must
be changed too.

Chemical Safety Precautions - Food
• Do not store non-food chemicals in food container

• Ensure equipments are properly rinsed after cleaning
• Store chemicals outside the food production area
• Do not bring in glassware or fragile items into the
production area

Summary
• Cleaning and disinfection are two distinct

procedures.
• You must clean first, then disinfect.
• Choose the correct chemicals or processes for both
steps.
• Develop a procedure for each operation and make
certain these procedures are followed.
• Keep records of what you do.

THANK YOU
Lily Zahani bt. Khalid

016 – 202 3740
lilyzahani@ukm.edu.my

CONTACT US
03-8921 5965 / 3775 / 4448
03 – 8925 2115
unipeq@ukm.edu.my
www.unipeq.com.my
www.facebook.com/UNIPEQ

Cleaning and Sanitation 2014

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CLEANING AND SANITATION

BY: Lily Zahani Khalid

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

The process of The process of killing

© 2014 UNIPEQ Sdn Bhd

• In theory – free from any dirt

© 2014 UNIPEQ Sdn Bhd

Pathogen colony on agar media

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

• Organic – from living organisms e.g. protein, fats,

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

• Soluble in water (sugars, some starches, most salts)

Rule of thumb: Acid cleaners dissolve alkaline soils, and

• Physical condition of soil also affects its solubility

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

Soft metals (aluminium, brass, copper, mild steel)

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

Teflon (on conveyor belt)

© 2014 UNIPEQ Sdn Bhd

Nonmetal materials (rubber)

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

Foaming tank with spray gun

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

The removal of all traces of the cleaning solution with

© 2014 UNIPEQ Sdn Bhd

A process either by using heat or a chemical concentration that

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

Hot water Steam

© 2014 UNIPEQ Sdn Bhd

1. Food contact surfaces

© 2014 UNIPEQ Sdn Bhd

2. Non food-contact surfaces

3. Any surface that can have ‘drip’ onto food products

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd

1. Monitoring the cleaning program

© 2014 UNIPEQ Sdn Bhd

© 2014 UNIPEQ Sdn Bhd