Lesson 3.

Cleaning and Sanitizing Equipment and Processing/Packaging Area

Introduction
This lesson deals with cleaning, sanitizing equipment and
processing/packaging area. Inspection of equipment to be used and identifying
and reporting unacceptable equipment. It will also talk about how to store
cleaning equipment and chemical. The proper disposal of waste from the
cleaning process; restoring equipment and processing/packaging area to
operating order. Completing records according to regulatory/legislative,
standards, workplace and Occupational Health and Safety (OHS)
requirements; and manufacturer‘s specifications will also be discussed.

Learning Objectives:

At the end of this lesson, you should be able to:

 Clean and sanitize equipment and processing/packaging area according to workplace
procedures, OHS requirements, and manufacturer’s specifications.
 Inspect equipment and processing/packaging area according to required operating
conditions and clean line

Pre – Assessment
Directions: Read each question carefully and choose the best answer from the
options given. Write only the letter of your answer in your notebook.

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 What to KNOW
A. Cleaning and Sanitizing Equipment and Processing/Packaging Area 1.
For Equipment

This chart shows some guidelines to be followed in the proper cleaning and
sanitizing of equipment:

Wash the surfaces

thoroughlywith waterand detergentto
remove dirt

Brush and scrub the parts (hinges, cranks, and corner) where
dirt like grease and other sediments accumulate

Flush again with tap water until all suds are removed

Soak equipment in san

itizing solution for two to five minutes
then rinse with tap water

Air dry equipment or wipe with clean cloth to dry

Store equipment in clean and dry storage areas

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For Processing /Packaging Area

Scrape the food soil from the working table, sinks and floor

Wash thoroughly with deter

gent solution

Rinse thoroughly with warm water

Sanitize the area for 10

-20 minutes

B. Inspecting Equipment and Processing/Packaging Area

1. For Equipment – the table below shows important conditions/ area to be

checked:
AREA/ CONDITION
1. Machine Temperature
2. Hydraulic Fluid
3. Wear – and- tear
surface
PURPOSE
To avoid overheating
To guarantee that the machine will function well
To make sure no parts are defective or
deteriorating

4. Crack To see to it that there will be no source of leak that

can cause the breakdown of the machine

5. Leak detection To prevent accidental release of gas, water or oil

from the machine

6. Vibration To avoid too much shaking or unnecessary

movement of the machine

7. Corrosion To minimize wear and tear of parts and to see if

applying lubricants/oil on machine parts is
necessary.

8. Electronic Insulation To guarantee that there are no live wires exposed

during the operation of equipment

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 3. What to be checked /inspected in Processing and Packaging Area?

1. Floor plan with complete dimensions in meters and proper identification

of areas with description. It must include the following:

a. Raw materials storage area

b. Processing area
c. Waste Storage Area
d. Transportation Equipment (if any, like conveyor, fork lift, track)
e. Support Facilities such as water supply
2. Organizational Structure ( personnel, technical and non-technical staff
involved in the production)

3. List of Facilities and Equipment (available in the Processing and

Packaging Area)

4. List of Products to be Manufactured (available in the Processing and

Packaging Area)

5. Storage and Packaging Materials to be used

a. Corrugated Box

b. Steel Container/Tank

c. Plastic Container/Tank

d. Wood/Plastic Palette

e. Glass Jar

f. Tin Cans

C. Identifying and Reporting Unacceptable Equipment and

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Processing/Packaging Area

To ensure success in production, unacceptable equipment and the

processing/packaging area should be identified and reported in terms of the
following:

a. Designed (how it is constructed and installed)

b. Condition of the equipment (it must be fitted with appropriate control

devices and calibrated at appropriate frequencies
c. Cleanliness of food contact surfaces, pieces of equipment and
containers used during processing

D. Storing Cleaning Equipment and Chemicals

1. Equipment . Every time a piece of equipment is used, the general rule

is to clean it immediately so it is ready for the next person to use. The
manufacturers‘ instructions should be strictly followed when maintaining and
cleaning equipment the following flow chart provides some general
guidelines:

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 Check the equipment

Empty and dismantled pieces Loose parts are present

No damage seen

Clean, Wash and Rinse

Report to Person’s
Sanitize
Concerned/Authorized Person

Re-assemble and Store

Label all chemicals

2. Safe storage of chemicals

Chemicals must always be stored in a safe place with similar type of

chemicals. You should never store chemicals with food items.

Most chemicals belong to a specific category and you need to make sure that
only chemicals from the same category are stored together. If you are not sure
of the category of a chemical, always check its label, or refer to its Material
Safety Data Sheets (MSDS). Categories might include:
Categories Symbol
Flammable chemicals
Chemicals such as methanol, ethanol
and kerosene are very flammable and
need to be kept away from heat and
substances that might cause them to
ignite or explode. In most workplaces,
flammable chemicals are stored in a
special cupboard or cabinet that has
been specially designed for them.

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Oxidizing substances
Oxidizing chemicals quickly and
easily react with other chemicals.
Because of this, they should only be
stored with other oxidising chemicals.

Categories Symbol
Corrosive chemicals
Chemicals such as acids can corrode
substances. They can also react
violently and explosively if they come
into contact with other types of
chemicals.

Toxic chemicals
These chemicals are poisonous and
can kill you if they come in contact
with your skin, if you accidentally
breathe it in, or if you accidentally
ingest them.

Many chemicals come with an expiry date. After this date, the chemical will
lose its strength. Make sure you check the expiry date of chemicals before
using them.

A good chemical storage area should have:

 good ventilation (vents in the walls, ceiling, or open windows) to

keep the store cool and prevent the build -up of fumes or gases
 solid walls and roofs to protect the contents of the storage area
from wind and rain
 solid and water-proofs floor so that spills don't soak into the earth
and pests cannot dig their way in
 good lighting so you can see clearly while inside
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  shelves or cabinets for storing items separately by type
 cloths and sponges nearby to clean up spills
 a water supply and hose nearby for clean up
 personal protective equipment such as gloves, aprons and
respirators by the entrance so that these can be worn before you enter
the storage area
 a lock on the door

E. Proper Disposal of Waste from Cleaning Process

Waste Management

Waste management is the collection, transportation, and disposal of

garbage, sewage, and other waste products. It encompasses all processes and
resources for proper handling of waste materials, including compliance with
health codes and environmental regulations.

Different Ways of Waste Disposal

A. For Liquid Wastes

1. Screening. It is employed as a preliminary treatment for removal of

large particle of solid wastes prior to final treatment to be discharged into a
municipal sewage system.

2. Lagooning – Biological Disposal. It consists of holding the liquid wastes

in open earthen pits which accomplish treatment under five principles namely:

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 a. Biological Action (aerobic and anaerobic)

b. Sedimentation

c. Soil absorption

d. Evaporation

e. Dilution
Two basic types of Lagoons used in disposing industrial wastes:

A. Impounding Lagoon. This meets the requirements of industries

discharging small daily volumes of wastes or a seasonal operation, i.e.,
the canning industry. In this system, the volumetric capacity is equal to
the total waste flow, there is less loss due to evaporation and
percolation.

B. Flow-through Lagoon. It requires less land and relies on

biological action.

3. Spray irrigation – land disposal. This serves as an economic and

unobjectionable waste disposal method when land is available. It is limited only
by the capacity of spray field to absorb the wastewater. The factors required to
set up spray irrigation are as follows:

a. Quantity of liquid waste for disposal (per hour, per day, per week,
per season)

b. Land available for disposal area such as the texture of soil profile,
area and dimensions, topography, depth of ground water, location
with respect to plant, and infiltration capacity

c. Character of the liquid waste

d. Climate during operational season

4. Chemical Treatment. Chemical precipitation is a form of partial waste

treatment which uses chemical coagulants like lime followed by ferrous

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sulfate or alum. It removes 25% to 50% of the biochemical oxygen demand.
Analytical measurements such as biochemical oxygen demand (BOD),
chemical Oxygen demand (COD) and solid determination are valuable as
control measurements. B. For Solid Waste

1. Solid wastes must be removed from the premises at frequent intervals

for the prevention of hazards, odors and insect infestation.

2. Water containers must be properly clean and containers that absorb

juices should not be used.

3. Final disposal must be done to prevent nuisance and insect breeding.

4. Fish carcasses, viscera, skin, heads can be processed into animal
feeds.

F. Restoring Equipment and Processing/Packaging Area to

Operating Order

Many injuries occur when cleaning, maintaining and repairing processing

equipment. These injuries are caused by a number of hazards including tool
slippage, contact with sharp parts, being injured when equipment is turned on,
and exposure to energy. Lockout procedures should always be used to protect
workers from hazardous energy during regular servicing or maintenance of
equipment. Whenever completing equipment maintenance, proper eye, hand,
and foot protection devices should be used.

Using rubber gripped tools will reduce the opportunity for the tool to slip while
in use.

Energy hazards which may be encountered include power, steam, hydraulics,

pneumatic, gravity, and any other item or substance that may be under
pressure.

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 Chemical hazards such as cleaning agents, cooking oils or refrigerated liquids
also pose hazards.

G. Completing Records

In the maintenance of equipment and processing/packaging area facilities,

one cannot discount the importance of creating a report on the condition of the

equipment and facilities. This way, equipment and other materials are well
accounted for. Here is an example of an inspection report which can be

submitted on a weekly or monthly basis: 1. Cleaning and Sanitation Record

Sample Food Blender Daily Cleaning and Sanitation Record

Date:
TASK ACTION COMMENTS CORRECTIVE SIGNATURE
TAKEN ACTION (Parent)
YES NO

Sanitize Food Blender

(45ml Bleach in 12 l YES
water)
Remove YES Little Wash
inedible debris, rinse with amount of thoroughly
water food debris
left
Dismantle the
Food Blender, Rinse
parts and soak in
sanitizing solution YES

Rinse
thoroughly YES
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Wipe with cloth to dry YES

Inspect for YES Very Clean

cleanliness
Re- assemble the Food Correctly
YES assembled
Blender

H. Regulatory/Legislative Requirements

Some Legislative Provisions with regards to cleaning and sanitizing equipment

and processing/packaging Areas:
1. Occupational Safety and Health Standards
a. Rule 1080 – Personal Protective Equipment and Devices
b. Rule 1150 – Materials Handling and Storage
2. Republic act no. 10661 (Food Safety Act of 2013) - an act to strengthen
the food safety regulatory system , to protect consumer health and facilitate
market access of local foods and food products
3. Presidential Decree No. 856 ( The Sanitation Code of the Philippines) –
providing public health protection against the risk of foodborne illnesses and
unsanitary or adulterated food and food products.
4. Republic Act 8976 ( Food Fortification Act) and Republic Act 8172 (Act
for Salt Iodization Nationwide (ASIN) Law) address nutritional quality of food
and food products

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5. Republic Act No. 9296 ( Meat Inspection Code of the Philippines
provides general guidelines governing the sanitary handling, processing,
distribution, marketing and trading of meat and meat products.
6. Administrative Order No. 2014 – Rules and regulations on the licensing
of food establishments or Food Business Operators, registration of processed
food products and for other purposes
7. Fisheries Administrative Order n. 228 s.2008 – Rules and regulation
governing the organization and implementation of official controls on Fishery
and Aquatic products intended for EU market for human consumption

I. Workplace Requirements
Every Food(Fish) Processing facility should have written Sanitation Standard
Operating Procedures (SSOPs) for completing sanitation activities. This
provide specific instructions as to how to complete each sanitation activity. It is
important that the area are free from garbage, debris, filth, and potentially
infectious materials.

Take note of the following reminders:

 Follow procedures and safe work practices.

 The process flow in the Processing/Packaging area should be
arranged to prevent product contamination
 The premises should promote safe and hygienic condition.
 The walls, floors, ceilings, windows should be kept clean and
withstand cleaning methods. Open windows should be screened
 Floors should have adequate fall and well-designed drainage to
minimize contamination
 Doors should normally be closed or screened to prevent pest
entrance
 Lighting should be adequate and safe from breakage to prevent
glass splinters in the product

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  Check product labels and Material Safety Data Sheets (MSDS) to
know potential hazards and safe work practices for all cleaning and
disinfecting products to be used.

 Wear Personal Protective Equipment (PPE)

 Use cleaning products appropriate for your workplace
 Use germicides or diluted bleaches (e.g. sodium hypochloride) to
disinfect areas as required

 Wash hands regularly and thoroughly

J. Occupational Health Requirements

Safety is a primary concern especially in a Food Processing establishment
which handles food for public consumption The following are the requirements
to have a safety workplace:

1. Personal Hygiene – it is important to ensure food handlers remain healthy

while working and maintain a high level of personal cleanliness and tidiness.
This also prevents the spread of germs on the food, equipment and utensils
handled. The following should be given emphasis:

A. Personal Protective Equipment (PPE)

1. Working Clothes

 Clean and preferably white or light colored

 Protective clothing must remain in the production area
 No top pockets and loose fastening such as buttons: all any other
pocket must be at hip level
 Body warmers must not be worn over protective clothing
 Under garments must not protrude below sleeves and cuffs

2. Gloves

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  Disposable gloves should be changed as often as hands should
be washed
 If non disposable gloves are used, these should be cleaned as
often as washed hands should be washed
 Remember to wash hands before and after the using of gloves

DID YOU KNOW

A. Areas of Hands for Washing

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Black Shade – areas most frequently missed during hand washing

Dotted Shade – areas less frequently missed

No shade – areas not missed

3. Proper Procedure in Hand washing (Photo taken at FFHNAS Food

Processing Laboratory)

1. Wet hands with runni ng 2. Apply enough soap to build

potable water up a good lather
least 20 seconds

3. Rub hands together for at

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 5. Rinse hands thoroughly
under running water

4. Clean under fingernails and

between fingers

6. Dry hands with clean

single use towels or hot air
blow dryer

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3. Boots, Shoes or Protective Foot wear – They should not be worn outside of the
processing area.

B. Food Preparation – For each product, document the following:

 All ingredients used

 Volumes and weight of each ingredient  All procedures and equipment
involved
 Cooking time/temperature
 Packaging material
 Labeling/Coding
 Storage
 Shelf-life
C. Equipment

 Shall be suitably designed for the intended purpose

 Shall be easy to keep clean
 When necessary equipment shall be disassembled for thorough cleaning

K. Interpreting Manufacturer’s Specifications

Food processing equipment when sold are provided with a manual containing the
manufacturer‘s specifications. A necessary reminder to the processor in the form of a
sticker or warning label attached to the equipment itself as an assurance that the
equipment/machine or tool is in excellent condition and has passed a quality control
standard.

The specification usually gives a detailed description of the equipment- dimensions,

materials, and other relevant information regarding the equipment or machine. The
dimensions give the size of the equipment or tool in terms of length, width. The
capacity specifies the amount which a device can contain as in boilers, cookers, or
steamers or weighing scales.
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The manufacturer‘s specifications are usually contained in the manual, which
accompanies the equipment. The food processor must thoroughly read and understand
all the information contained in the manual especially if the equipment is to be operated
via electric power. Aside from knowing the correct operation of the equipment or
machine, it is also important to know these information:

1. Basic safety precautions to follow when using the equipment

2. Warning labels which specify how to properly operate an equipment
3. Instructions on the proper care of the equipment/machine
4. Instructions on the correct operation of the equipment

Below are some examples of manufacturer‘s specifications, which must be properly

interpreted resulting in the accurate and safe operation/manipulation of an
equipment/machine: (This was taken in the manual of Panasonic Refrigerator)

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 WHAT TO PROCESS

Activity 1. Make a video presentation demonstrating the proper way of Hand washing
Note: Upon completion of the activities, you will be graded using the following
RUBRICS:

1. Proper Way of Hand washing

STEPS EXCELLENT SATISFACTORY NEEDS
(3) (2) IMPROVEMENT
(1)
1. Wet hands with
running water.
2. Apply enough soap
to build a good lather.
3. Rub hands together
for at least 20
seconds.
4. Clean under
fingernails and
between fingers.
5.Rinse hands
thoroughly under
running water.
6.Dry hands with
clean single towels or
hot air blow dryer
TOTAL SCORE

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 WHAT TO UNDERSTAND
Activity 1. Let the students keep a Cleaning and Sanitation Report. Follow the format
below:

Gas Stove Daily Cleaning and Sanitation Record

Date:

TASK ACTION COMMENTS CORRECTIVE SIGNATURE

TAKEN ACTION (Parents)
YES NO

Sanitize
__________ YES
(45ml Bleach
in 12 l water)

Remove YES Little amount of Wash

inedible food debris thoroughly
debris, rinse
left
with water

Dismantle
the food
blender.
Rinse parts
and soak in YES
sanitizing
solution

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Rinse YES
thoroughly

Wipe with YES

cloth to dry

Inspect for YES Very Clean

cleanliness

Re- Correctly
assemble the YES assembled
Food Blender

WHAT TO TRANSFER
Let the students keep an Inspection Report following this format:

A. Written Records YES/NO COMMENTS

1. The following are fully
implemented: Written Sanitation
Standard Operating
Procedures (SSOP)‘s identifying areas,
equipment, utensils to be cleaned; the
frequency of cleaning and sanitation
procedures, chemicals to be used; those
responsible to verify effectiveness and
corrective actions to be taken and the
records required.
2. There is a cleaning and sanitation
schedule identifying each piece of

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equipment, each utensils and each area.
3. There is documentation of
cleaning and sanitizing activities for each
piece of equipment and area.
B. Cleaning and Sanitation Procedures YES/NO COMMENTS
1. No cleaning practices are performed
during the operations that could
potentially cause product contamination
2. Food and packaging are protected
from contamination during clean – ups.
3. Water is used in a way that does not
create water droplets or aerosol that
could potentially contaminate food,
packaging or food contact surfaces.

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4. Cleanliness is evident throughout
the facility in both processing/packaging
areas.
5. Food contact surfaces are clean.
6. There is no build-up or
accumulations of food products or soil.
7. Spills are cleaned up promptly
8. Equipment/Utensils used during
processing are cleaned and sanitized
regularly.
9. Floors are free of standing water
10. Hoses are neatly stored off the
floor. 11. Good housekeeping practices
are observed
12. A designated person/student who
performed the cleaning/ sanitizing
operations routinely performs a
sanitation assessment before operation
begin or resume
13. Cleaning and sanitizing chemicals
are acceptable
14. Cleaning/ sanitizing
containers, brushes, applicators
are labelled or coded to prevent
unintended use.
15. Chemicals are stored in a
separate locked area away from food
processing or food storage areas.

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POST ASSESSMENT

Directions: Read each question carefully and choose the best answer from the
options given. Write only the letter of your answer in your notebook. 1 – 7. The
following are guidelines to be followed in proper cleaning / sanitizing of equipment and
processing /packaging area. Arrange them chronologically.
a. Store equipment in dry place
b. Wash the surfaces thoroughly with water with detergent to remove dirt.
c. Flush again with tap water until all suds are removed

d. Brush and scrub the parts (hinges, cranks, corner) where dirt like grease and
other sediments accumulate

e. Soak equipment in sanitizing solution for two to five minutes then rinse with tap
water

f. Wipe with clean cloth and let it dry

g. Air dry equipment or wipe with clean cloth to dry

8. Based on the drawing of hand, which area is most frequently

missed during hand washing?

9. Which part is less frequently missed?

10. Which areas is not missed?

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