PROCEDURE IN

INSPECTING, CHECKING
AND SANITIZING OF
VARIOUS EQUIPMENT,
TOOLS AND UTENSILS
Introduction
• Equipment are essential machines in a food processing plant
that are important in undertaking activities in line with
processing foods like fish, meat, fruits and vegetables through
salting, smoking, drying, pickling, freezing or canning.
• In every method of processing or preserving the food, different
kinds of equipment are used. To ensure that there is a smooth
operation of any equipment, they must be properly maintained.
• Proper maintenance starts with regular checking and
inspection of their parts, proper use or operation/manipulation,
and conducting post operation activities such as
cleaning/sanitizing, applying oil and lubricants to machine
parts before stowing or storing them until such time that they
will again be used.
Regular checking and inspecting of equipment tools and
utensils will facilitate preventive maintenance which
includes checking the following:
•  Machine temperature- this is checked to avoid overheating
• Hydraulic fluid – this must be checked to guarantee that the
equipment/machine which is operated by water or other liquids
moving through pipes under pressure will function well.
• Wear and surface condition – this is being checked to make
sure no machine parts are deteriorating or defective due to
everyday use
• Crack – this needs to be checked to see to it that there are no
broken parts in an equipment or machine which will cause the
breakdown of the machine or as a source of leak
• Leak detection – this is checked to prevent accidental release
of gas, water, oil, etc. from the machine
Corrosion – this is checked to minimize wear and
tear of parts by washing, drying and lubricating
machine parts.

Electric insulation – this must be checked to

guarantee that there are no livewires exposed during
the operation of an equipment which may result to
short circuits or electrocution and even fire.
 
Performing pre –operation
• Activities ensures that all the tools, equipment and utensils assembled,
checked, inspected, sanitized, readied and stowed after use are the
appropriate devices required in processing the food based on the method of
processing that will be undertaken like salting, curing, smoking,
fermentation, pickling, canning, bottling, processing using sugar, drying,
and dehydration or artificial drying.

• Doing this will prevent the use of inappropriate devices as well as well as
the occurrence of accidents due to the use of faulty or defective tools,
equipment and utensils.
 Sanitizing and disinfecting the tools, equipment and
utensils will destroy all germs and microorganisms
which were not removed after washing with soap and
water. Proper cleaning and disinfecting leads to:
• 1.Minimizing product rejection, return and complaints due to
defects resulting from the use of defective or inappropriate tools,
equipment and utensils
• 2.Lengthening product shelf life due to the reduction of
contamination resulting from the use of properly sanitized and
disinfected tools, utensils and equipment
• 3.Reduction of the risk on food poisoning due to the use of un-
sanitized tools, equipment and utensils
• 4. Facilitating preventive maintenance which include
checking the machine temperature, hydraulic fluid, wear and
surface condition, crack, leak detection, vibration, corrosion,
and electric insulation.
 CLEANING AND SANITIZING EQUIPMENT
AND INSTRUMENTS
• The use of sanitizing agents leads to effective sanitation of
tools, equipment and utensils. Sanitation with the use of
physical and chemical sanitizing agents will kill residual
microorganisms that remain after cleaning.
• Cleaning by washing with soap and water is very
important as it ensures the removal of dirt or debris
by physical and/or mechanical means. Clean water is to
be used to finally wash and rinse all utensils, tools
and equipment.
Area / Materials to be Sanitized Volume of Water Volume of Time (Minutes)
Chlorine

Hand Dip 5 gallons 10.8 ml 2-5 minutes

Equipment 5 gallons 54 ml 2-5 minutes

Floor 5 gallons 125 ml 20 minutes

For food processing: Washing of 5 gallons 27 ml 2-5 minutes

vegetables and poultry
Procedure in Cleaning
Equipment and Instruments
 
a. Wash all the equipment / instruments
with soap.
b. Rinse with clean water.
c. Sanitize by dipping into approved
sanitizer solution.
d. Remove from the solution.
e. Allow to air dry.

Procedure in Sanitizing:

a.  Prepare all the materials needed.

b. Measure a certain amount of chlorine
and water.
c. Mix and dip the equipment /
instruments in the mixture.
d. Remove from the sanitizing solution.
e. Dry thorough
 Proper Stowing of Tools,
Equipment and Utensils
• Tools, equipment and utensils must be properly stowed in
order to protect them from rusting, contamination, etc. and
thus lengthen their serviceability. They must be kept in clean
cabinets which are well –ventilated and not subjected to drafts
or rain.
• Tools and utensils which were washed must be drained and
wiped –dry before keeping them. They are kept in an orderly
way in order that it will be easy to assemble or prepare them
when needed. The cabinets or racks where they are kept must
be properly labeled for easier identification on the part of the
user.
Procedure in Cleaning, Sanitizing, Calibrating
and Stowing Equipment and Instruments

• Wash the equipment / instruments with soap.

• Rinse with clean water.
• Sanitize by dipping or soaking in sanitizing solution.
• Remove from the sanitizer solution.
• Rinse with clean water.
• Dry thoroughly (air dry).
• Check the accuracy of each equipment and instruments.
• Pack and keep in a clean cabinet.
•  
PERSONAL PROTECTIVE
EQUIPMENT
What is Personal Protective Equipment?
• Personal protective equipment, commonly
referred to as "PPE", is equipment worn to
minimize exposure to hazards that cause
serious workplace injuries and illnesses.
• These injuries and illnesses may result
from contact with chemical, radiological,
physical, electrical, mechanical, or other
workplace hazards.
• Personal protective equipment may
include items such as gloves, safety
glasses and shoes, earplugs or muffs, hard
hats, respirators, or coveralls, vests and
full body suits.
What can be done to ensure proper
use of personal protective equipment?
• All personal protective equipment should be safely designed
and constructed and should be maintained in a clean and
reliable fashion.
• It should fit comfortably, encouraging worker use.
• If the personal protective equipment does not fit properly, it
can make the difference between being safely covered or
dangerously exposed when it is necessary
Importance of Safety Implementation
in Food Manufacturing Facilities
• Workers in a food processing plant have a considerably higher
likelihood of being injured on the job than the workers in many
other industries. The Bureau of Labor Statistics reveals that a
wide variety of injuries in the food manufacturing industry
include cuts, bruises, fractures, burns, amputations and
musculoskeletal disorders.
• The effects to the food manufacturing plants include increased
medical expenses, vocational rehabilitation, increased workers’
compensation insurance premiums, injured employee wages,
reduced production, the effect of injury on the company’s image
and public relations, recruitment and training of new employees
to replace injured workers and adverse effect on employee
morale.
• Food production safety practices provide a foundation for
preventing occupational injury or illness. This can assist in a
number of aspects. These include but are not limited to
increase safe behaviors among workers, increase early
reporting of potential hazardous before disasters occur,
improve employee morale, reduce absenteeism, decrease time
loss claims and on the job injuries and enhance the relations
between management and employees.
Selection of Personal Protective
Equipment (PPE)
• Personal protective equipment
AKA PPE is a very important
aspect in ensuring safety in food
manufacturing plant.
• As food handling safety tools,
they provide a barrier between
the contributing factors and the
workers.
• This is crucial in the food
processing industry where most
operations are done by hand.
 Below are some of the factors that should be
considered before acquiring PPE.
• 1. Cut Resistance
• Cuts make up the majority of injuries in a food
manufacturing facility setting. The risk factors
that should be taken into consideration and in this
case include cutting machines, blades, and
knives.
• Additional factors that may contribute to injuries
are grip, type of objects being handled and
proximity of workers. The cut resistance qualities
of safety gloves will be determined by material
make up and thickness. Procurement official
must check with the manufacturer to ascertain
what the safety gloves are designed for.
• 2. Thermal Resistance
• Due to the risk involved with
temperature extremes, thermal
protection is crucial for effective
worker safety.
• Thermal protection will be determined
by the tasks to be performed, length of
contact with excessive heat or cold and
the nature of the materials being
handles
• Thermal protection properties of safety
gloves are dependent on the material
components, weight and thickness of
the gloves.
•  
• 3. Liquid protection
• The substances present in food
processing plant environments
may make it difficult for workers
to handle materials thus creating
protection and productivity
problems. In this regard, the
working surface and protection
material should work to provide
maximum grip while maintaining
functionality.
Types of PPE you can use:
• EYES
• Hazards
Chemical or metal splash, dust,
projectiles, gas and vapour, radiation
• Options
Safety spectacles, goggles, face screens,
faceshields, visors
• Note
Make sure the eye protection chosen has
the right combination of
impact/dust/splash/molten metal eye
protection for the task and fits the user
properly
Head and neck
• Hazards
Impact from falling or flying objects, risk of
head bumping, hair getting tangled in
machinery, chemical drips or splash, climate
or temperature
• Options
Industrial safety helmets, bump caps,
hairnets and firefighters' helmets
• Note
• Some safety helmets incorporate or can be
fitted with specially designed eye or hearing
protection
• Don't forget neck protection, eg scarves for
use during welding
• Replace head protection if it is damaged
Ears
• Hazards
Noise – a combination of sound level and
duration of exposure, very high-level sounds
are a hazard even with short duration
• Options
Earplugs, earmuffs, semi-insert/canal caps
• Note
• Provide the right hearing protectors for the
type of work, and make sure workers know
how to fit them
• Choose protectors that reduce noise to an
acceptable level, while allowing for safety
and communication
•  
Hands and arms
• Hazards
Abrasion, temperature extremes, cuts and punctures,
impact, chemicals, electric shock, radiation, vibration,
biological agents and prolonged immersion in water
• Options
Gloves, gloves with a cuff, gauntlets and sleeving that
covers part or all of the arm
• Note
• Avoid gloves when operating machines such as bench drills
where the gloves might get caught
• Some materials are quickly penetrated by chemicals – take
care in selection.
• Barrier creams are unreliable and are no substitute for
proper PPE
• Wearing gloves for long periods can make the skin hot and
sweaty, leading to skin problems. Using separate cotton
inner gloves can help prevent this.
Feet and legs
• Hazards
Wet, hot and cold conditions, electrostatic build-up,
slipping, cuts and punctures, falling objects, heavy
loads, metal and chemical splash, vehicles
• Options
Safety boots and shoes with protective toecaps and
penetration-resistant, mid-sole wellington boots and
specific footwear, eg foundry boots and chainsaw
boots
• Note
• Footwear can have a variety of sole patterns and
materials to help prevent slips in different
conditions, including oil - or chemical-resistant
soles. It can also be anti-static, electrically
conductive or thermally insulating
• Appropriate footwear should be selected for the
risks identified
 
Lungs
• Hazards-
• Oxygen-deficient atmospheres, dusts, gases and vapours
• Options – respiratory protective equipment (RPE)
• Some respirators rely on filtering contaminants from
workplace air. These include simple filtering facepieces and
respirators and power-assisted respirators
• Make sure it fits properly, eg for tight-fitting respirators
(filtering facepieces, half and full masks)
• There are also types of breathing apparatus which give an
independent supply of breathable air, eg fresh-air hose,
compressed airline and self-contained breathing apparatus
• Note
• The right type of respirator filter must be used as each is
effective for only a limited range of substances
• Filters have only a limited life. Where there is a shortage of
oxygen or any danger of losing consciousness due to exposure
to high levels of harmful fumes, only use breathing apparatus
– never use a filtering cartridge
Whole body
• Hazards
Heat, chemical or metal splash, spray from
pressure leaks or spray guns, contaminated
dust, impact or penetration, excessive
wear or entanglement of own clothing
• Options
Conventional or disposable overalls,
boiler suits, aprons, chemical suits
• Note
• The choice of materials includes flame-
retardant, anti-static, chain mail,
chemically impermeable, and high-
visibility
• Don't forget other protection, like safety
harnesses or life jackets
Self-Check 1.1-3
 
Carefully read the questions and choose the best answer from the options given. Write
the letter only of your answer in your test booklet.
 
1. What illness is acquired by eating contaminated food?
a. air borne illness
b. food borne illness
c. Skin disease
d. Lung illness
 
2. Which of the following refers to the science of good health that signifies cleanliness
and freedom from the risk of infectious diseases?
a. hazards
b. sanitation
c. hygiene
d. cleanliness
 
3. When do personnel wash their hands wherein personal cleanliness may affect food
safety?
a. at the start of food handling activities
b. immediately after using the toilet
c. after handling raw food or any contaminated material
d. all of the above
 
4. Which of the following is the concern of personnel hygiene?
a. freedom from any diseases
b. wearing of clean washable garments
c. observing sanitary habits and clean hands
d. all of these
 
5. Which of the following is not a GMP requirement on personnel hygiene?
a. hazard analysis
b. health status
c. illness and injuries
d. Personal cleanliness
 
6. You have already removed the dirt from the tools, equipment or utensils you will use
in processing the food by washing them with soap and water. Why do you still need to
sanitize or disinfect them?
 
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which remained after
washing
d. all of these
7. Which of these is a sanitizing agent you can use for killing the germs and
microorganisms present in tools, equipment and utensils?
 
a. sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride
 
8. How will you properly store tools, equipment and utensils after using them?
 
a. wipe dry all tools, equipment and utensils which were washed with water before
keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent wear and tear
d. all of these
 
9. Why do you need to inspect and check the condition of equipment and machines
before operating them?
 
a. to check if no parts are defective or missing
b. to check if electrical plugs are in good condition
c. both and b
d. to see if they are old or new ones
 
 
10. Which of this preventive machine maintenance will you check before using
equipment or a machine?
 
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these
Answer Key 1.1-3
 
 
1. b
2. c
3. d
4. d
5. a
6. c
7. b
8. d
9. d
10. d