sanitation the foundation of food safety n.
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  1. SANITATIONTHE FOUNDATION OF FOOD SAFETY Retail Meat & Poultry Processing Training Modules

  2. Developed under a cooperative agreement with the United States Department of Agriculture Food Safety and Inspection Service Developed by Minnesota Department of Agriculture Dairy and Food Inspection Division, Hennepin County Environmental Health Minnesota Department of Health University of Minnesota September 2004

  3. Pretest

  4. What is sanitation? Good Retail Practices (GRPs) Sanitation Standard Operation Procedures (SSOPs) Foodborne illness Food allergens 5 step cleaning and sanitizing process Difference between cleaning and sanitizing Types of cleaners Biofilm—a hidden hazard Hot water sanitizing Chemical sanitizing Factors affecting sanitizing process Chemical safety Frequency Who’s job is it? Developing written procedures Monitoring sanitation Corrective action Results of poor sanitation Topics

  5. Learning Objectives • Discuss the importance of sanitation and why it is 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.

  6. What is “Sanitation”? The process of creating conditions that promote the safe production of food

  7. Sanitation Basics • GRPs – Good Retail PracticesThe basic requirements to ensure production of wholesome food including employee practices, buildings/facilities, equipment/utensils, and production/process controls. • SSOPs –Sanitation Standard Operating ProceduresThe specific steps taken to perform sanitation tasks including the details of your sanitation procedures and frequency.

  8. Why is Sanitation so important? Many cases of foodborne illness are associated with sanitation problems. • The complete sanitation process will reduce bacteria and viruses that cause foodborne illness. • Essential to programs such as HACCP. • Ensures quality and consistency of food products. • Controls allergen cross-contamination.

  9. A Hidden Hazard: Food Allergens • Proteins some foods cause allergic reactions • Eight food groups cause 90% of food allergic reactions • Milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish

  10. A Hidden Hazard: Food Allergens • Foods must be labeled accurately • Effective cleaning procedures eliminate residues that cause food allergies

  11. Cleaning and SanitizingMultiple Step Process • Pre-cleaning – Scrape and rinse to remove loose food. • Wash - Use detergent solutions to remove stuck-on food. • Rinse to remove food and detergent. • Sanitize to kill attached surviving bacteria and viruses. • Air Dry.

  12. The Process

  13. Where to wash? • Equipment sink • Clean in Place • Mechanical Dish Machines

  14. Two Critical Components • Cleaning the chemical and physical process of removing dirt, food, or soil from surfaces • Sanitizing results in removing or killing bacteria and viruses

  15. 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!

  16. Types of Cleaners Each type has a specific function – choose an appropriate product for your needs • Soap/Detergent • Heavy Duty Detergent • Abrasive Cleaners • Acid Cleaners • Degreasers

  17. Cleaning Process Success depends upon: • Proper strength of the detergent solution • Temperature of the detergent solution • Contact time of the solution with the food contact surface • Mechanical Action/Scrubbing Control of these 4 steps will result in a clean surface!

  18. A Hidden Hazard: Biofilms A thin, not visible, layer of food and bacteria that has built up on a surface. • Biofilms can form over a long period of time as a result of poor cleaning procedures. • They prevent cleaners and sanitizers from effectively reaching all surfaces.

  19. Sanitizing • Hot WaterMust maintain appropriate water temperature • ChemicalSeveral different types

  20. Chemical SanitizersSeveral Types • Chlorine • Iodine • Quaternary ammonium compounds • Acid–Detergent Sanitizer • Others

  21. Sanitizing Process Success depends on: • A clean surface • Clean sanitizing solution • Proper strength of sanitizing solution • Proper water temperature • Sufficient contact time for effectiveness

  22. Chemicals: Read the Label Chemicals must be used according to label directions • Sanitizer must be approved for use on food contact surfaces. • Use proper water temperature and rate as stated on the label. • MSDS

  23. Chemical Safety DO NOT MIX CHEMICALS! • Hazardous reactions will occur • Cause injury or illness to employees or consumers • May decrease effectiveness of either product

  24. Chemical Dispensing Systems • Automatically measure cleaning and sanitizing chemicals • Must have adequate backflow protection • Must still monitor sanitizer concentration

  25. Frequency of Cleaning & Sanitizing Is determined by many factors like: • Time • Temperature in the work area • Change in foods being processed • Raw to ready-to-eat • Allergen to non-allergen • Different meat species

  26. Who’s job is it? Sanitation is everyone’s responsibility! • Employee training should include the basics of sanitation. • Training requires understanding and support from management.

  27. Developing SSOP’sWritten Procedures • Detailed procedures for cleaning and sanitizing. • A checklist of equipment to be cleaned and the frequency to be cleaned. • Steps for the tear-down and re-assembly of equipment. • Procedures and schedule for cleaning non-food contact surfaces and facilities. • Instructions for use of sanitation chemicals.

  28. More SSOPs • Employee practices • Steps for preparing and storing foods • Monitoring temperatures • Preventing cross contamination • Pest Control • Facility and Grounds Maintenance

  29. Monitoring Sanitation • Do a ‘walk through’ of the facility • LOOK - see that equipment is clean • Watch employee handwashing • Use test strips to check sanitizer strength • Use a bioluminator or other tool

  30. Results of Monitoring • Use a check list and write down what you find. • Are employees following procedures? • How effective are your cleaning procedures? • Use your results to solve or prevent problems and re-occurrences Maintain Records

  31. Corrective Action • When an item on the check list is missed or poorly done, make sure it is corrected. • Be sure to re-check and then write down that it was corrected.

  32. Results of Poor Sanitation Reduced shelf life Poor quality product Customer illnesses Medical claims, lawsuits Food recalls Fines or other regulatory action Bad publicity Loss of customers Loss of your job

  33. Summary SANITATION IS A FOUNDATION OF FOOD SAFETY • Cleaning and sanitizing is a multiple step process • Differences between cleaning and sanitizing • Develop written SSOPs • Monitoring is critical to identifying sanitation failures

  34. Wrap-Up • Do you have any questions? • What information was new? • How will you apply what you learned today? • Posttest