One mistake many food production companies, beverage manufacturers and foodservice operators make is assuming if a food contact surface is visibly clean, it is also sanitary. Bacteria such as Salmonella and Escherichia coli (E. coli) are resistant to soaps and detergents. Consequently, the threat of bacterial contamination has not been fully addressed regardless of how diligently a surface is cleaned. Show
Technically speaking, cleaning and sanitizing are not the same but, rather, two separate procedures. Cleaning helps increase the effectiveness of sanitation efforts by removing organic material such as dirt, soil and debris at a visible surface level. This organic matter can be a breeding ground for bacteria. Therefore, cleaning needs to always be done first. Subsequent sanitizing is what actually reduces the number of bacteria and other microorganisms to levels considered safe for human health. This white paper summarizes step-by-step guidelines on how to clean and sanitize food contact surfaces and food processing and handling areas where the possibility of contamination could exist. Before Taking the First Step: The Importance of Registered Cleaning and Sanitizing ProductsCorrectly performing almost any task requires having the right tools. But how does someone determine if those tools are safe? There is no regulatory agency that governs the cleaning and sanitizing chemicals used by the food industry. To fill this void, the industry relies on NSF’s registration program for nonfood compounds which includes cleaning and sanitizing products. As part of NSF’s registration process, products go through a formulation, label and traceability review. If necessary, testing is done for issues like scent. Registration guidelines do not allow a fragrance to mask an odor related to a food safety issue such as food spoilage. The end goal of registering a product is to assure end-users that a third party has verified it as being suitable for use by food and beverage companies and in commercial kitchens. The Seven-Step Approach to Cleaning and SanitizingRegulatory bodies and food safety programs worldwide have their own slightly varied versions for properly cleaning and sanitizing food contact surfaces and equipment. This list provides a broad overview of the most commonly suggested steps among the different renditions. Ideally speaking, processes and the chemical products used should be validated based on worst-case scenarios. Those doing the cleaning and sanitizing must also be properly trained and fully understand the reasons behind each task. While meant primarily for food or beverage production facilities, these procedures also apply to foodservice establishments.
Next Steps: Sanitation Standard Operating Procedures (SSOPs)Good Manufacturing Practices (GMPs) require the thorough cleaning and sanitation of food contact surfaces. As if this was not reason enough to follow the seven steps outlined above, these steps should also be incorporated into a food or beverage processor’s SSOP. An SSOP is a document that provides detailed information about what a facility is doing to make sure food contact surfaces and other areas are being adequately cleaned and sanitized. The procedures must help prevent direct contamination of food and cannot lead to the adulteration of products. As part of its description of activities, an SSOP must go into specifics about:
SSOPs have been described as the “backbone” of a food or beverage processor’s Hazard Analysis Critical Control Point (HACCP) program. As part of a HACCP plan, SSOPs must be kept on file by the facility and reviewed periodically. Since documentation is required, the use of registered cleaning and sanitizing products is an effective way to demonstrate a company’s commitment to reducing contamination risks as much as possible. Furthermore, in the U.S., the USDA’s Food Safety and Inspection Service (FSIS) has the authority to request an operation’s SSOP at any time. ConclusionWhen it comes to food safety, cleaning represents only half the job of mitigating contamination risks. Once a food processing facility or commercial kitchen has been properly cleaned, an equally thorough sanitizing effort should follow. This two-part course of action can be broken down into seven steps that also meet the requirements for GMPs, SSOPs and HACCP plans. As part of this step-by-step approach, the use of registered cleaning and sanitizing products is recommended. When performed together, these activities and decisions represent an effective way to optimize an operation’s food safety culture. Use of NSF consulting services or attending NSF training sessions does not provide an advantage, nor is it linked in any way to the granting of certification. What are the procedure in cleaning and sanitizing?General procedures for manual cleaning and sanitizing are as follows:. Pre-scrape utensils and equipment of food debris.. Wash in a warm solution of approved detergent.. Rinse in clear water or running water.. Sanitize in an acceptable chemical solution or hot (171°F) water.. Air dry before reusing.. What are the 7 steps of sanitation?Dry Clean. Sweep floors, remove materials, tools, loose or bulk soils and debris from the area.. Pre-Rinse. The area and equipment surfaces are rinsed until they are visually free of soils.. Soap & Scrub. ... . Remove & Assemble. ... . Sanitize. ... . Post-Rinse. ... . Inspect.. What are the methods of cleaning in food industry?Food businesses may use a combination of procedures and methods to meet Code's requirements.. Step 1 – Preparation. Remove loose dirt and food particles. ... . Step 2 – Cleaning. Wash with hot water (60 °C) and detergent. ... . Step 3 – Sanitising (bacteria killing stage) ... . Step 4 – Air drying.. What are the 5 cleaning procedures?Five Factors of Cleaning. There are five key factors involved when cleaning that are equally important: time, temperature, mechanical action, chemical reaction and procedures. ... . Time is the duration allotted to a cleaning task. ... . International regulations and standards. ... . Higher temperatures aid in chemical productivity.. |