CLEANING AND SANITATION

PLATINIUM MARINE PRODUCTS SDN BHD

(SANDAKAN)
BY: HASBULLAH HASSAN
QUALITY ASSURANCE
 FOOD PROCESSING CLEANING AND
SANITIZATION
To enable the food handlers to describe/ understand,
• Decide the cleaning and sanitation process to be applied
• Decide on the cleaning and sanitization chemicals and equipment needs
• Carryout the cleaning and sanitization of food process plant and machinery monitor,
validate and verify the cleaning and sanitation program
Cleaning :
• The systematic application of energy to a surface or substance,
with the intention of removing dirt.
• Cleaning does not kill microbes.
• Energy can be :
Kinetic energy – physical, mechanical or
turbulence
Thermal energy – hot water
Chemical energy – detergents

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Disinfection :
• The process of killing pathogenic bacteria , but not spores
and all viruses by 99.999% during a time frame greater than 5
but less than 10 mins.
• Commonly brought about by heat or application of
chemicals.
• Disinfectants have a higher level of germ kill capability for
pathogenic bacteria as compared to sanitizers.

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Sanitation :
• The process of reducing microbes to safe levels i.e., a 99.999% of a
specific bacterial test population within 30 secs.
• Done by heat or chemicals.
• A sanitizer may or may not necessarily destroy pathogenic organisms.

Sterilization :
• The process of destroying all microbes including spore forms.

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Cleaning
• Removes the “things you can see” ie, food and other
soils from a surface.
Cleaning Agents
• Detergents
• Solvent cleaners
• Acid cleaners
• Abrasive cleaners

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 LEVELS OF
“CLEAN”
• Cleaning Removal of Visible physical dirt and stains

• Disinfection Removal of harmful bacteria / microbes

• Sanitation Process in which most or nearly all micro organisms

(whether or not pathogenic)

• Sterilization Total Germ Kill live (including spores)

A.Kanchchana B.Sc Agri (Hons) 7
Sanitizing
• Removes the “things you can’t see” from a surface
• Reduces the number of microorganisms on a surface that has been
cleaned to safe levels
• Surfaces must be cleaned/washed and rinsed before sanitizing
• Surfaces should be air dried after sanitizing

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❑ Why are Cleaning and Sanitizing Important?

• Cleaning and sanitizing are important to food safety

as many food poisoning cases are associated with
inadequate and ineffective sanitation.

• Generally, surfaces of equipment, food preparation

tables and utensils that come into direct contact with
food should be washed, sanitized and air-dried.
• Sanitation is one of the most important aspects of
operating any food processing facility.
• Poor sanitation can have an adverse effect on product
safety and can result in poor product quality.
Cleaning and sanitation of food establishments are important
for the following reasons:
❖ To prevent food poisoning resulting from cross
contamination between food contact surfaces and food.
❖ To minimize food wastage due to food contamination.
❖ To ensure cleanliness of premises at all times and create a
more pleasant work environment.
Difference between and cleaning and sanitizing?
• Cleaning is the complete removal of dirt and food waste using
physical means and appropriate detergent under
recommended conditions
• Sanitizing is the reduction of the number of microorganisms
to safe levels
What Should be Cleaned and Sanitized?

• All surfaces that may contact the food product, such as utensils,
knives, tables, cutting boards, conveyor belts, ice makers, ice storage
bins, hands, gloves, and aprons.
• Surfaces that do not directly contact the product such as walls,
ceilings, floors and drains have a profound effect on environment
What else should be cleaned and sanitized?

• Cleaning tools like brooms, mops, squeegees, buckets, sponges,

scrapers, foaming equipment, water guns, etc., should be cleaned
and sanitized.
• Cleaning tools can be a major source of microbial contamination if
not cleaned.
• Cleaning tools should be washed and sanitized after every use.
• They should be stored clean, dried, and secured.
Factors influencing cleaning & sanitation program
• Type of soil – organic , inorganic
• Condition of soil – old soils difficult to clean
• Supplies of water - Water hardness – difficult in hard water due to formation of scale
• Water temperature – higher temperatures are beneficial
• Cleaning agent v/s surface being cleaned
• Agitation or Pressure – scouring helps remove outer layer helping deeper
penetration of cleaning agent
• Length of treatment – longer exposure is beneficial.
• Concentration / composition of detergent.
• supplies of energy
• supplies of machines, equipment etc.
• Cultural, religious and traditional values
• Climate conditions
• Infrastructure of the processing unit and Requirements for buildings
• Awareness level of the staff
Food contact VS
Non food contact
Food Contact Surfaces are those that come directly in
contact with food during preparation, cooking, serving, etc.
and include:
• Preparation tables,
• cutting boards,
• slicers,
• kettles,
• pots,
• pans,
• utensils, etc.
• Food contact surfaces MUST be washed, rinsed and sanitized
Non Food Contact Surfaces are those that do not come directly in
contact with food and include:
• Floors, walls, ceilings, equipment exterior, cafeteria tables, service
lines, etc.
• Non food contact surfaces should be thoroughly cleaned on a regular
basis
• Non food contact surfaces such as cafeteria tables and serving lines
should be cleaned daily.
• Since these are high touch/traffic areas they should also be
disinfected after they have been cleaned to help reduce the amount of
germs that customers could be exposed to.
Cleaning Food Contact Surfaces
Food-contact surfaces must be washed, rinsed, and
sanitized:
• After each use
• Anytime you begin working with another type of food
• After a task has been interrupted and the items may have
been contaminated
• At 4-hour intervals if the items are in constant use
Cleaning Materials
Cleaning agents must be:
• Safe for employee use
• Stable and noncorrosive

When using them:

• Follow manufacturers instructions carefully – especially if
cleaning equipment that requires specific brand of cleaner
• Never combine cleaners or attempt to make up cleaning agents -
potentially dangerous
• Do not substitute one type of detergent for another unless the
intended use is stated clearly on the label
Food contact surfaces can be sanitized by:
• Immersing items in a specific concentration of sanitizing solution for
a specific amount of time
• Rinsing, swabbing or spraying with a specific concentration of a
sanitizing solution
Cleaning and sanitation programs include the following steps:

• Routine procedures performed throughout and at the completion

of food processing or preparation on a daily basis

• Periodic procedures required less frequently

• Monitoring to ensure the procedures are performed correctly

• Verification to check effectiveness of the program.

THANK YOU