ANTONIO, Jazmine C.

BS Biology 4-2 MB
Prof. Ace Bryan S. Cabal Food Microbiology

1. With the product that you developed for the long exam 2 or long exam 3. Device an
environmental monitoring plant that you will perform to assure that the environment
where you are manufacturing the food product is well sanitized, clean, and safe from
microbiological contamination that may cause the spoilage or degradation of the product
quality. Show your plan using a schematic diagram and explain it.
GARLIC-HONEY PRESERVE MANUFACTURING CONSIDERATIONS
Introduction
The manufacture of a Garlic-Honey Preserve on a large scale cannot be divorced
from the environment where the preserve is produced. Many factors affect the operation
which, although simple in manufacturing steps, may affect the final product quality. From
the initial arrival of the garlic and honey from external sources to the actual manufacturing
process and the bottling of the finish product meticul0ous care must be observed and
exercised to ensure absence of contamination. Microbiological tests at critical stages in the
manufacturing process are essential particularly at the initial stages of the operation to
minimize contamination.
Although both garlic and honey have characteristics which deter the growth of
microorganisms it is still essential that good manufacturing practices be observed to
minimize or eliminate entirely microbial contamination.

There are 7 steps that can be followed to ensure a clean and sanitized food
processing facility (Steps to Clean and Sanitize a Food Processing Facility, n.d.):
1. Remove Debris
Garlic coming from the farm may still contain debris such as soils, leaves, and
roots which must be removed beforehand during the initial stage of manufacture, Fresh
honey coming from suppliers must contain no suspended particles, solids, and dirt so it
must be subjected to a filtration operation upon arrival.
2. Rinse all Residues
Both garlic and honey are not amenable to wet clearing methods particularly
honey. Garlic can be cleaned using brushes, lint-free towels and using a cleaning
solution suitable to food content surfaces such as alcohol-based detergents which
evaporate quickly.
3. Apply Detergent and a Good Scrubbing
The use of cleaning detergent of the proper dilution on all contact surfaces such
as equipment and manual scrubbing is recommended. For food contact surfaces that
must be thoroughly dry then alcohol –based cleaning solutions must be used which dry
quickly. For equipment that require disassembly, periodic cleaning schedule must be
 implemented using a recommended detergent on all food contact surfaces prior to
being reassembled and then subjected to further sanitization.
4. Give a Thorough Rinse
For disassembled machine parts give a thorough rinse with clean potable water
to remove entirely all detergents. This step is necessary before sanitizing and
reassembly. Surfaces of parts of equipment that require only dry surfaces used alcohol-
based detergents and sanitizers must be used which must be dry before being
reassembled.
5. Take a Closer Look
Inspect closely all surfaces and equipment. Some equipment is certified to be
CLEAN IN PLACE (CIP) and cannot be cleaned manually. Instructions on how to clean the
equipment must be secured from the manufacturer of the equipment.
6. Sanitized or Disinfect
Use sanitizers or disinfectants suitable for food processing as recommended by
the Environmental Protection Agency (EPA). Read closely the label of the sanitizer or
disinfectant.
For facilities requiring dry cleaning, use an alcohol-based sanitizer or disinfectant
that is certified to be suitable for food contact surfaces. The dry sanitizer or disinfectant
must be quick drying and requires no rinsing.
7. Dry
For surfaces that require rinsing with potable water the surfaces must be dried
thoroughly, preferably Air drying, as wiping with a clean cloth may reintroduce microbial
contamination.

SANITATION STANDARD OPERATING PROCEDURE (SSOP)

An SSOP must include the following factors:
1. Personnel responsible for performing the procedure.
2. Safety measures for protecting consumers and work personnel.
3. Safe handling of chemicals
4. Equipment or areas that are being cleaned.
5. Key Inspection Points.
6. Schedules of when the procedures are to occur.
7. How cleaning activities are continuously verified.
8. Tools and steps needed to disassemble an area or equipment.
9. Methods of cleaning and sanitizing such as the seven steps described above.

Below is a schematic diagram of key areas in a Garlic-Honey manufacturing facility

which must be subjected to periodic sanitation and disinfection procedures.
Figure 1. Schematic diagram of key areas for disinfection/sanitation in a garlic-honey facility.
Key areas for Honey-Garlic Sanitation/Disinfection (Bowser, 2017)
Upon receipt of the garlic heads from external sources (1) it is subjected to
cleaning/disinfection at a separate area (2) then stored at a separate storage area (3) prior to
further processing (4). The receipt of honey from external sources (1) requires further filtration
to remove suspended debris (5) and a sample sent to the microbiological laboratory (15) for
both chemical and microbial testing. If the honey passed the laboratory test it is further
pasteurized at 65degree centigrade (6) then stored at 5 degrees centigrade in a separate
storage area (7) prior to further processing.
The glass jar containers received from the receiving area (1) is sterilized at 105 ℃ to
destroy all microbial contamination (8) then stored in a separate storage area (9) prior to
further use.
The garlic heads after cleaning (2) are tested for microbial contamination in the
microbiological laboratory (15) before storage. Upon size reduction of the garlic cloves (4) a
sample is sent to the microbiological laboratory for contamination testing.
The Honey-Garlic mixing area (10) equipment, in the meantime, is subjected to
disinfection/sanitation before the mixing of honey and garlic. Upon mixing, a sample is sent to
the microbiological laboratory (15) for contamination testing. If the preserved passed the
microbial contamination test it is placed in individual glass jars (11) then packaged further (12)
with label and sent to the finish product storage area (13) prior to distribution (14).
All the waste from the initial stages down to the mixing stages is delivered to a separate
waste processing area (16) prior to disposal in a designated area (17) to avoid environmental
pollution.

References
Steps to Clean and Sanitize a Food Processing Facility. (n.d.). NSF. Retrieved June 8, 2023, from

https://www.nsf.org/knowledge-library/clean-food-processing-facilities

Bowser, T. (2017, July 1). Planning the Engineering Design of a Food Processing Facility -

Oklahoma State University. https://extension.okstate.edu/fact-sheets/planning-the-

engineering-design-of-a-food-processing-facility.html