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Learning Objectives
1. Discuss the importance of sanitation and why it is
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essential in preventing foodborne illness. Explain the difference between cleaning and sanitation. Perform the 5 steps of cleaning and sanitizing correctly. Define biofilms and explain the relationship of cleaning and sanitizing to prevent biofilms. Select appropriate cleaners and sanitizers. Practice safety recommendations to avoid the hazards of cleaners and sanitizers. List 2 ways to monitor effective sanitation.
What is Sanitation?
Latin word sanitas, meaning: health the creation and maintenance of hygienic and healthful condition The process of creating conditions that promote the safe production of food
Proteins some
foods cause allergic reactions
Effective cleaning
procedures eliminate residues that cause food allergies
5. Air Dry.
The Process
Where to wash?
Equipment sink
Clean in Place Mechanical Dish
Machines
Why Clean?
A clean surface is needed so that the bacteria will be killed by the action of the sanitizer and the food allergens are eliminated!
Types of Cleaners
Each type has a specific function choose an appropriate product for your needs
Abrasive Cleaners
Acid Cleaners Degreasers
Cleaning Process
Success depends upon:
Temperature of the detergent solution Contact time of the solution with the
food contact surface
Mechanical Action/Scrubbing
Sanitizing
Hot Water
Must maintain appropriate water temperature
Chemical
Several different types
Chemical Sanitizers
Several Types
Chlorine Iodine
Others
Sanitizing Process
Success depends on:
A clean surface Clean sanitizing solution Proper strength of sanitizing solution Proper water temperature Sufficient contact time for effectiveness
Chemical Safety
DO NOT MIX CHEMICALS!
May decrease
effectiveness of either product
Employee training
should include the basics of sanitation.
Training requires
understanding and support from management.
Developing SSOPs
Written Procedures
Detailed procedures for cleaning and
sanitizing.
Procedures and schedule for cleaning nonfood contact surfaces and facilities.
More SSOPs
Employee practices
Steps for preparing and storing foods
Monitoring temperatures Preventing cross contamination
Monitoring Sanitation
Do a walk through
of the facility
Watch employee
handwashing
Use a bioluminator
or other tool
Results of Monitoring
Use a check list and
write down what you find.
Are employees
following procedures?
Maintain Records
Corrective Action
When an item on the check list is
missed or poorly done, make sure it is corrected.
Food recalls
Fines or other regulatory action Bad publicity Loss of customers Loss of your job
Summary
SANITATION IS A FOUNDATION OF FOOD SAFETY
Wrap-Up
Do you have any questions? What information was new? How will you apply what you
learned today? Posttest
Food Safety
Unacceptable Foods
Poor Quality bad color wrong texture smells bad Unsafe too many bacteria toxic chemicals foreign objects
Biological Hazards
Biological means living
Biological hazards in foods include: Bacteria: Salmonella in chicken and eggs, E. coli in beef, Shigella in water Viruses: Hepatitis in water Parasites: Cryptosporidium and Cyclospora in water and produce
Chemical Hazards
Chemical hazard: a toxic substance that is
produced naturally, is added intentionally or non-intentionally Naturally-occurring: toxic substances produced by other living organisms Added intentionally: nitrates in meat, pesticide residues in feed Added non-intentionally: any unwanted substance (cleaning agents) Unidentified / wrong ingredient (colors)
Physical Hazards
Physical hazard: a hard foreign object that can cause illness or injury
Contamination during processing Stones, rocks, dirt in vegetables Metal from processing equipment (ground beef) Jewelry, fingernails (food handler)
GMPs: Personnel
Knowing how and when to wash
hands Understanding the importance of clean uniforms Proper use of hair and beard nets Policy on jewelry Policy on chewing tobacco, smoking, and eating
Examples Of GMPs
Examples Of SOPs
Sanitation SOPs
Sanitation Standard Operating
Procedures (SSOPs) are prescribed methods specifically for cleaning and sanitizing.
Sanitation SOPs
Cleaning
Cleaning is the chemical or physical process of removing dirt or soil from surfaces. Cleaning removes 90-99% of the bacteria, but thousands of bacteria may still be present.
Sanitizing
Sanitizing is the process that results in
reduction/destruction of microbes.
Sanitation Programs
Buildings and grounds Raw material handling and storage Processing hygiene and handling finished
goods Pest control Waste disposal Employee hygiene and facilities Finished product storage Transportation
History of HACCP
Pioneered in the 1960s First used for the space program Pillsbury and NASA Adopted by many food processors and the U.S. government
Uses of HACCP?
A farm-to-the-fork approach
HACCP Regulations
USDA - HACCP regulations for
meat and poultry slaughter and processing: Pathogen Reduction Act FDA - HACCP regulations for inspection of seafood products FDA requirements for fruit juice that is not heat-processed
Steps of HACCP
1. Organize a HACCP team 2. Describe the product, ingredients, and the process 3. Develop a HACCP flow diagram for each product 4. Perform the 7 principles of HACCP 5. Train employees how to implement HACCP properly
HACCP Principles
1. Identify hazards 2. Determine Critical Control Points (CCPs) 3. Determine safety limits for CCPs 4. Monitor CCPs 5. Corrective action 6. Record data 7. Verify that the system is working
Thermometers
Separation devices
filters, screens
Examples of HACCP
Implementation Of HACCP
HACCP
GMPs
Sanitation
personnel building and facilities equipment and utensils production and process controls
CONGRATULATIONS !!!