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Cleaning & Sanitation of Food Contact Surfaces

Cleaning & Sanitation of Food Contact Surfaces. Tonya Farness, MPH Walden University PUBH-6165-2 Dr. Howard Rubin Spring Quarter, 2011. The Importance of Cleaning.

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Cleaning & Sanitation of Food Contact Surfaces

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  1. Cleaning & Sanitation of Food Contact Surfaces Tonya Farness, MPH Walden University PUBH-6165-2 Dr. Howard Rubin Spring Quarter, 2011

  2. The Importance of Cleaning • Cleaning-is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. (Health & Welfare, 2009) • Cleaning is accomplished using a cleaning agent that removes food, soil, rust stains, minerals, or other deposits. (Health & Welfare, 2009)

  3. Cleaning Food Contact Surfaces • A food-contact surface is defined as a surface of equipment or utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food. (Food Safety Site, 2009)

  4. Cleaning Food Contact Surfaces cont…. • The importance of proper cleaning can be appreciated when one realizes that contaminated equipment (equipment and utensils which are not clean) is another major cause of food borne illness and outbreaks. • Cleaning comprises many operations in the food establishment, and the process is usually specific to the type of cleaning necessary.

  5. Importance of Sanitation • Sanitation and sanitation programs are important to protect consumers health by preventing food contamination. • Sanitizing is accomplished by using either heat, radiation, or chemicals.  • (Food Safety Site, 2008)

  6. Sanitization • Sanitization-is the process of reducing microbiological contamination to a level that is acceptable to local health regulations. (Food Safety Site, 2008) • A safe level is defined as a 99.999% reduction of the number of disease microorganisms that are of public health importance. (Food Safety Site, 2008)

  7. How and When to Sanitize Food Contact Surfaces • Food contact surfaces shall be cleaned as frequently as necessary. • Remove/Rinse food particles from the equipment/utensils used. • Clean/Wash with detergent to dissolve soils. • Rinse to carry away soils. • Sanitize to eliminate pathogens. • Dry without re-contamination. (FDA, 2011)

  8. Common Sanitizing Agents • Chlorine compounds (the most common sanitizing agents used in the food industry.) The sanitizer concentration for chlorine FCS (Food Contact Surface) is 200ppm (Parts Per Million). Clorox is a popular food grade chlorine by product that many consumers uses for sanitizing in the home and etc; within the proper measurements recommended.

  9. Common Sanitizing Agents cont… • Quaternary ammonium compounds (Quats) Effectiveness is decreased by organic matter and hard water. This compound is great for use on non-food contact surfaces like: counter tops, tables, gym equipment, and etc. The sanitizer concentration for Quats FCS is 200ppm max.

  10. Common Sanitizing Agents cont… • Iodine compounds (Iodophors) are a combination of iodine and solubilizing agents that release free iodine when mixed with water. It is often used in milk plants and in hand dips. The sanitizer concentration for iodine FCS is 25ppm max.

  11. Confirming Sanitation Concentration • Test Strips • Test Kits • Oxygen Reduction Potential (ORP) • Contact Plates/Swabs/Total Coliforms/Total Plate Count (TPC) • Luminometry (FDA, 2011)

  12. Conclusion • Contaminated equipment is a major cause of food borne illness and outbreaks. Washing equipment, utensils and non-food contact surfaces until visibly clean does not complete the process. A sanitization step must also be completed. • Proper cleaning and sanitization is one of the most important steps in the ware washing cycle. No rinsing or any other cleaning process should take place after the sanitizing process. Equipment and utensils must be air dried only. • Prevention of food borne illness occurs when proper food preparation and cleaning procedures are in daily practice within the food industry. These mandatory procedures continue to prevent food borne illness and protect consumers from harm and in some cases death.

  13. References: • Define "cleaning" and "sanitizing" and the differences between the two procedures. (2008). Retrieved from www.foodsafetysite.com • Equipment and Utensil Cleaning and Sanitization. (2009). Retrieved from www. healthandwelfare. idaho. gov • Emergency preparedness and response Cleaning and Sanitizing With Bleach after an Emergency. (Feb 1, 2011). Retrieved from www.cdc.gov • Salmonellosis. (Nov 16, 2009). Retrieved from www.cdc.gov • FDA-Food Good Manufacturing Practices. (March, 2011). Sanitary Operations: FD150 Tab 12. • Salmonella. (2005-2011). Food Borne Illness. Retrieved from www.foodborneillness.com

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