sanitation the foundation of food safety retail meat & poultry processing training modules...

SANITATIONSANITATIONTHE FOUNDATION OF FOOD SAFETYTHE FOUNDATION OF FOOD SAFETY

Retail Meat & Poultry Processing Retail Meat & Poultry Processing Training ModulesTraining Modules

Developed under a cooperative agreement with the Developed under a cooperative agreement with the

United States Department of AgricultureUnited States Department of AgricultureFood Safety and Inspection ServiceFood Safety and Inspection Service

Developed byDeveloped byMinnesota Department of AgricultureMinnesota Department of AgricultureDairy and Food Inspection Division,Dairy and Food Inspection Division,

Hennepin County Environmental HealthHennepin County Environmental Health Minnesota Department of HealthMinnesota Department of Health

University of Minnesota University of Minnesota September 2004September 2004

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TopicsTopics• What is sanitation?What is sanitation?

• Good Retail Practices Good Retail Practices (GRPs)(GRPs)

• Sanitation Standard Sanitation Standard Operation Procedures Operation Procedures (SSOPs)(SSOPs)

• Foodborne illnessFoodborne illness

• Food allergensFood allergens

• 5 step cleaning and 5 step cleaning and sanitizing processsanitizing process

• Difference between Difference between cleaning and sanitizingcleaning and sanitizing

• Types of cleanersTypes of cleaners

• Biofilm—a hidden Biofilm—a hidden hazardhazard

• Hot water sanitizingHot water sanitizing• Chemical sanitizingChemical sanitizing• Factors affecting Factors affecting

sanitizing processsanitizing process• Chemical safetyChemical safety• FrequencyFrequency• Who’s job is it?Who’s job is it?• Developing written Developing written

proceduresprocedures• Monitoring sanitationMonitoring sanitation• Corrective actionCorrective action• Results of poor Results of poor

sanitationsanitation

Learning ObjectivesLearning Objectives

1.1. Discuss the importance of sanitation and why it is Discuss the importance of sanitation and why it is essential in preventing foodborne illness.essential in preventing foodborne illness.

2.2. Explain the difference between cleaning and Explain the difference between cleaning and sanitation.sanitation.

3.3. Perform the 5 steps of cleaning and sanitizing Perform the 5 steps of cleaning and sanitizing correctly.correctly.

4.4. Define biofilms and explain the relationship of Define biofilms and explain the relationship of cleaning and sanitizing to prevent biofilms.cleaning and sanitizing to prevent biofilms.

5.5. Select appropriate cleaners and sanitizers.Select appropriate cleaners and sanitizers.6.6. Practice safety recommendations to avoid the Practice safety recommendations to avoid the

hazards of cleaners and sanitizers.hazards of cleaners and sanitizers.7.7. List 2 ways to monitor effective sanitation.List 2 ways to monitor effective sanitation.

What is “Sanitation”?What is “Sanitation”?The process of creating conditions that

promote the safe production of food

Sanitation BasicsSanitation BasicsSanitation BasicsSanitation Basics• GRPs – Good Retail PracticesGRPs – Good Retail Practices

The basic requirements to ensure production The basic requirements to ensure production of wholesome food including employee of wholesome food including employee practices, buildings/facilities, practices, buildings/facilities, equipment/utensils, and production/process equipment/utensils, and production/process controls.controls.

• SSOPs –Sanitation Standard Operating SSOPs –Sanitation Standard Operating ProceduresProceduresThe specific steps taken to perform sanitation The specific steps taken to perform sanitation tasks including the details of your sanitation tasks including the details of your sanitation procedures and frequency.procedures and frequency.

Why is Sanitation so important?Why is Sanitation so important? Many cases of foodborne illness are Many cases of foodborne illness are associated with sanitation problems.associated with sanitation problems.

• The complete sanitation process will reduce The complete sanitation process will reduce bacteria and viruses that cause foodborne bacteria and viruses that cause foodborne illness.illness.• Essential to programs such as HACCP.Essential to programs such as HACCP.

• Ensures quality and consistency of food Ensures quality and consistency of food products.products.

• Controls allergen cross-contaminationControls allergen cross-contamination..

A Hidden Hazard: Food AllergensA Hidden Hazard: Food Allergens

• Proteins some Proteins some foods cause foods cause allergic reactionsallergic reactions

• Eight food groups Eight food groups cause 90% of food cause 90% of food allergic reactionsallergic reactions

• Milk, eggs, peanuts, Milk, eggs, peanuts, tree nuts, wheat, tree nuts, wheat, soy, fish, shellfishsoy, fish, shellfish

A Hidden Hazard: Food AllergensA Hidden Hazard: Food Allergens

• Foods must be Foods must be labeled accurately labeled accurately

• Effective cleaning Effective cleaning procedures eliminate procedures eliminate residues that cause residues that cause food allergiesfood allergies

Cleaning and SanitizingCleaning and SanitizingMultiple Step ProcessMultiple Step Process

Cleaning and SanitizingCleaning and SanitizingMultiple Step ProcessMultiple Step Process

1.1. Pre-cleaning – Scrape and rinse to Pre-cleaning – Scrape and rinse to remove loose food.remove loose food.

2.2. Wash - Use detergent solutions to Wash - Use detergent solutions to remove stuck-on food.remove stuck-on food.

3.3. Rinse to remove food and detergent.Rinse to remove food and detergent.

4.4. Sanitize to kill attached surviving Sanitize to kill attached surviving bacteria and viruses.bacteria and viruses.

5.5. Air Dry.Air Dry.

The ProcessThe Process

Where to wash?• Equipment sinkEquipment sink

• Clean in PlaceClean in Place

• Mechanical Dish Mechanical Dish MachinesMachines

Two Critical ComponentsTwo Critical Components Two Critical ComponentsTwo Critical Components

• CleaningCleaning the chemical and physical process the chemical and physical process

of removing dirt, food, or soil from of removing dirt, food, or soil from surfacessurfaces

• SanitizingSanitizing results in removing or killing results in removing or killing

bacteria and virusesbacteria and viruses

Why Clean?Why Clean?Why Clean?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 CleanersTypes of CleanersTypes of CleanersTypes of CleanersEach type has a specific function – choose an Each type has a specific function – choose an

appropriate product for your needsappropriate product for your needs

Soap/Detergent

Heavy Duty Detergent

Abrasive Cleaners

Acid Cleaners

Degreasers

Cleaning ProcessCleaning ProcessCleaning ProcessCleaning Process

• Proper strength of the detergent Proper strength of the detergent solutionsolution

• Temperature of the detergent solutionTemperature of the detergent solution

• Contact time of the solution with the Contact time of the solution with the food contact surfacefood contact surface

• Mechanical Action/ScrubbingMechanical Action/Scrubbing

Success depends upon:Success depends upon:

Control of these 4 steps will Control of these 4 steps will result in a result in a cleanclean surface! surface!

A Hidden Hazard: BiofilmsA Hidden Hazard: Biofilms

• Biofilms can form over a long period of Biofilms can form over a long period of time as a result of poor cleaning time as a result of poor cleaning procedures.procedures.

• They prevent cleaners and sanitizers They prevent cleaners and sanitizers from effectively reaching all surfacesfrom effectively reaching all surfaces..

A thin, not visible, layer of food and A thin, not visible, layer of food and bacteria that has built up on a surface.bacteria that has built up on a surface.

SanitizingSanitizingSanitizingSanitizing

• Hot WaterHot WaterMust maintain appropriate water Must maintain appropriate water temperaturetemperature

• ChemicalChemical Several different typesSeveral different types

Chemical SanitizersChemical SanitizersSeveral TypesSeveral Types

Chemical SanitizersChemical SanitizersSeveral TypesSeveral Types

• ChlorineChlorine

• Iodine Iodine

• Quaternary ammonium compounds Quaternary ammonium compounds

• Acid–Detergent Sanitizer Acid–Detergent Sanitizer

• OthersOthers

Sanitizing ProcessSanitizing Process Sanitizing ProcessSanitizing Process

• A clean surfaceA clean surface

• Clean sanitizing solutionClean sanitizing solution

• Proper strength of sanitizing solutionProper strength of sanitizing solution

• Proper water temperature Proper water temperature

• Sufficient contact time for effectivenessSufficient contact time for effectiveness

Success depends on:Success depends on:

Chemicals: Read the LabelChemicals: Read the Label

• Sanitizer must be Sanitizer must be approved for use on approved for use on food contact surfaces.food contact surfaces.

• Use proper water Use proper water temperature and rate as temperature and rate as stated on the label.stated on the label.

• MSDSMSDS

Chemicals must be usedChemicals must be used according to label directionsaccording to label directions

Chemical SafetyChemical SafetyDO NOT MIX CHEMICALS!DO NOT MIX CHEMICALS!

• Hazardous reactions will Hazardous reactions will occuroccur

• Cause injury or illness to Cause injury or illness to employees or consumersemployees or consumers

• May decrease effectiveness May decrease effectiveness of either productof either product

Chemical Dispensing SystemsChemical Dispensing Systems

• Automatically measure Automatically measure cleaning and sanitizing cleaning and sanitizing chemicalschemicals

• Must have adequate Must have adequate backflow protectionbackflow protection

• Must still monitor Must still monitor sanitizer concentrationsanitizer concentration

Frequency of Cleaning & SanitizingFrequency of Cleaning & Sanitizing

Is determined by many factors like: Is determined by many factors like:

• TimeTime

• Temperature in the work areaTemperature in the work area

• Change in foods being processedChange in foods being processed

Raw to ready-to-eatRaw to ready-to-eatAllergen to non-allergenAllergen to non-allergenDifferent meat speciesDifferent meat species

Who’s job is it?Who’s job is it?Who’s job is it?Who’s job is it?

• Employee training Employee training should include the should include the basics of sanitation.basics of sanitation.

• Training requires Training requires understanding and understanding and support from support from management.management.

Sanitation is everyone’s responsibility!

Developing SSOP’sDeveloping SSOP’sWritten ProceduresWritten Procedures

• Detailed procedures for cleaning and Detailed procedures for cleaning and sanitizing.sanitizing.

• A checklist of equipment to be cleaned and A checklist of equipment to be cleaned and the frequency to be cleaned.the frequency to be cleaned.

• Steps for the tear-down and re-assembly of Steps for the tear-down and re-assembly of equipment.equipment.

• Procedures and schedule for cleaning non-Procedures and schedule for cleaning non-food contact surfaces and facilities.food contact surfaces and facilities.

• Instructions for use of sanitation chemicals.Instructions for use of sanitation chemicals.

More SSOPsMore SSOPsMore SSOPsMore SSOPs

• Employee practicesEmployee practices

• Steps for preparing and storing foodsSteps for preparing and storing foods

» Monitoring temperaturesMonitoring temperatures

» Preventing cross contaminationPreventing cross contamination

• Pest ControlPest Control

• Facility and Grounds MaintenanceFacility and Grounds Maintenance

Monitoring SanitationMonitoring SanitationMonitoring SanitationMonitoring Sanitation• Do a ‘walk through’ Do a ‘walk through’

of the facilityof the facility

• LOOK - see that LOOK - see that equipment is equipment is cleanclean

• Watch employee Watch employee handwashinghandwashing

• Use test strips to Use test strips to check sanitizer check sanitizer strengthstrength

• Use a bioluminator Use a bioluminator or other toolor other tool

Results of MonitoringResults of MonitoringResults of MonitoringResults of Monitoring• Use a check list and Use a check list and

write down what you write down what you find.find.

• Are employees Are employees following following procedures?procedures?

• How effective are How effective are your cleaning your cleaning procedures?procedures?

• Use your results to Use your results to solve or prevent solve or prevent problems and re-problems and re-occurrencesoccurrences

Maintain Records

Corrective ActionCorrective ActionCorrective ActionCorrective Action

• When an item on the check list is When an item on the check list is missed or poorly done, make sure missed or poorly done, make sure it is corrected.it is corrected.

• Be sure to re-check and then write Be sure to re-check and then write down that it was corrected.down that it was corrected.

Results of Poor SanitationResults of Poor SanitationResults of Poor SanitationResults of Poor SanitationReduced shelf lifeReduced shelf life

Poor quality productPoor quality product

Customer illnessesCustomer illnesses

Medical claims, lawsuits Medical claims, lawsuits

Food recallsFood recalls

Fines or other regulatory actionFines or other regulatory action

Bad publicityBad publicity

Loss of customersLoss of customers

Loss of your jobLoss of your job

SummarySummarySummarySummarySANITATION IS A FOUNDATION OF SANITATION IS A FOUNDATION OF

FOOD SAFETYFOOD SAFETY

• Cleaning and sanitizing is a multiple Cleaning and sanitizing is a multiple step processstep process

• Differences between cleaning and Differences between cleaning and sanitizingsanitizing

• Develop written SSOPsDevelop written SSOPs

• Monitoring is critical to identifying Monitoring is critical to identifying sanitation failuressanitation failures

Wrap-UpWrap-Up

• Do you have any questions?Do you have any questions?

• What information was new?What information was new?

• How will you apply what you How will you apply what you learned today?learned today?

• PosttestPosttest