sanitation from md a
TRANSCRIPT
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SANITATIONSANITATIONTHE FOUNDATION OF FOOD SAFETYTHE FOUNDATION OF FOOD SAFETY
Retail Meat & Poultry ProcessingRetail Meat & Poultry Processing
Training ModulesTraining Modules
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Developed under a cooperative agreement with theDeveloped under a cooperative agreement with the
United States Department of AgricultureUnited States Department of Agriculture
Food Safety and Inspection ServiceFood Safety and Inspection Service
Developed byDeveloped by
Minnesota Department of AgricultureMinnesota Department of Agriculture
Dairy and Food Inspection Division,Dairy and Food Inspection Division,
Hennepin County Environmental HealthHennepin County Environmental Health
Minnesota Department of HealthMinnesota Department of HealthUniversity of MinnesotaUniversity of Minnesota
September 2004September 2004
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PretestPretest
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TopicsTopics
What is sanitation?What is sanitation?
Good Retail PracticesGood Retail Practices
(GRPs)(GRPs)
Sanitation StandardSanitation Standard
Operation ProceduresOperation Procedures(SSOPs)(SSOPs)
Foodborne illnessFoodborne illness
Food allergensFood allergens
5 step cleaning and5 step cleaning andsanitizing processsanitizing process
Difference betweenDifference between
cleaning and sanitizingcleaning and sanitizing
Types of cleanersTypes of cleaners
BiofilmBiofilma hiddena hiddenhazardhazard
Hot water sanitizingHot water sanitizing
Chemical sanitizingChemical sanitizing
Factors affectingFactors affecting
sanitizing processsanitizing process Chemical safetyChemical safety
FrequencyFrequency
Whos job is it?Whos job is it?
Developing writtenDeveloping written
proceduresprocedures Monitoring sanitationMonitoring sanitation
Corrective actionCorrective action
Results of poorResults of poorsanitationsanitation
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Learning ObjectivesLearning Objectives
1.1. Discuss the importance of sanitation and why it isDiscuss the importance of sanitation and why it isessential in preventing foodborne illness.essential in preventing foodborne illness.
2.2. Explain the difference between cleaning andExplain the difference between cleaning andsanitation.sanitation.
3.3. Perform the 5 steps of cleaning and sanitizingPerform the 5 steps of cleaning and sanitizingcorrectly.correctly.
4.4. Define biofilms and explain the relationship ofDefine biofilms and explain the relationship ofcleaning 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 thePractice 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.
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What is Sanitation?What is Sanitation?
The process of creating conditions thatpromote the safe production of food
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Sanitation BasicsSanitation BasicsSanitation BasicsSanitation Basics
GRPsGRPs Good Retail PracticesGood Retail PracticesThe basic requirements to ensure productionThe basic requirements to ensure productionof wholesome food including employeeof wholesome food including employeepractices, buildings/facilities,practices, buildings/facilities,
equipment/utensils, and production/processequipment/utensils, and production/processcontrols.controls.
SSOPsSSOPs Sanitation Standard OperatingSanitation Standard Operating
ProceduresProceduresThe specific steps taken to perform sanitationThe specific steps taken to perform sanitationtasks including the details of your sanitationtasks including the details of your sanitationprocedures and frequency.procedures and frequency.
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Why is Sanitation so important?Why is Sanitation so important?
Many cases of foodborne illness areMany cases of foodborne illness areassociated with sanitation problems.associated with sanitation problems.
The complete sanitation process will reduceThe complete sanitation process will reduce
bacteria and viruses that cause foodbornebacteria and viruses that cause foodborneillness.illness. Essential to programs such as HACCP.Essential to programs such as HACCP.
Ensures quality and consistency of foodEnsures quality and consistency of food
products.products. Controls allergen crossControls allergen cross--contaminationcontamination..
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A Hidden Hazard: Food AllergensA Hidden Hazard: Food Allergens
Proteins someProteins some
foods causefoods cause
allergic reactionsallergic reactions
Eight food groupsEight food groups
cause 90% of foodcause 90% of food
allergic reactionsallergic reactions
Milk, eggs, peanuts,Milk, eggs, peanuts,
tree nuts, wheat,tree nuts, wheat,
soy, fish, shellfishsoy, fish, shellfish
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A Hidden Hazard: Food AllergensA Hidden Hazard: Food Allergens
Foods must beFoods must be
labeled accuratelylabeled accurately
Effective cleaningEffective cleaningprocedures eliminateprocedures eliminate
residues that causeresidues that cause
food allergiesfood allergies
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Cleaning and SanitizingCleaning and SanitizingMultiple Step ProcessMultiple Step Process
Cleaning and SanitizingCleaning and SanitizingMultiple Step ProcessMultiple Step Process
1.1. PrePre--cleaningcleaning Scrape and rinse toScrape and rinse toremove loose food.remove loose food.
2.2. WashWash -- Use detergent solutions toUse detergent solutions toremove stuckremove stuck--on food.on food.
3.3. Rinse to remove food and detergent.Rinse to remove food and detergent.
4.4. Sanitize to kill attached survivingSanitize to kill attached survivingbacteria and viruses.bacteria and viruses.
5.5. Air Dry.Air Dry.
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The ProcessThe Process
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Where to wash?
Equipment sinkEquipment sink
Clean in PlaceClean in Place
Mechanical DishMechanical Dish
MachinesMachines
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Two Critical ComponentsTwo Critical ComponentsTwo Critical ComponentsTwo Critical Components
CleaningCleaning
the chemical and physical processthe chemical and physical processof removing dirt, food, or soil fromof removing dirt, food, or soil fromsurfacessurfaces
SanitizingSanitizingresults in removing or killingresults in removing or killingbacteria and virusesbacteria and viruses
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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!
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Types of CleanersTypes of CleanersTypes of CleanersTypes of Cleaners
Each type has a specific functionEach type has a specific function choose anchoose an
appropriate product for your needsappropriate product for your needs
Soap/Detergent
Heavy Duty Detergent
Abrasive Cleaners
Acid Cleaners
Degreasers
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Cleaning ProcessCleaning ProcessCleaning ProcessCleaning Process
Proper strength of the detergentProper strength of the detergentsolutionsolution
Temperature of the detergent solutionTemperature of the detergent solution
Contact time of the solution with theContact time of the solution with thefood contact surfacefood contact surface
Mechanical Action/ScrubbingMechanical Action/Scrubbing
Success depends upon:Success depends upon:
Control of these 4 steps willControl of these 4 steps will
result in aresult in a cleanclean surface!surface!
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A Hidden Hazard: BiofilmsA Hidden Hazard: Biofilms
Biofilms can form over a long period ofBiofilms can form over a long period oftime as a result of poor cleaningtime as a result of poor cleaningprocedures.procedures.
They prevent cleaners and sanitizersThey prevent cleaners and sanitizersfrom effectively reaching all surfacesfrom effectively reaching all surfaces..
A thin, not visible, layer of food andA thin, not visible, layer of food and
bacteria that has built up on a surface.bacteria that has built up on a surface.
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SanitizingSanitizingSanitizingSanitizing
Hot WaterHot Water
Must maintain appropriate waterMust maintain appropriate water
temperaturetemperature
ChemicalChemical
Several different typesSeveral different types
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Chemical SanitizersChemical Sanitizers
Several TypesSeveral Types
Chemical SanitizersChemical Sanitizers
Several TypesSeveral Types
ChlorineChlorine
IodineIodine
Quaternary ammonium compoundsQuaternary ammonium compounds
AcidAcidDetergent SanitizerDetergent Sanitizer
OthersOthers
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Sanitizing ProcessSanitizing ProcessSanitizing ProcessSanitizing Process
A clean surfaceA clean surface
Clean sanitizing solutionClean sanitizing solution
Proper strength of sanitizing solutionProper strength of sanitizing solution
Proper water temperatureProper water temperature
Sufficient contact time for effectivenessSufficient contact time for effectiveness
Success depends on:Success depends on:
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Chemicals: Read the LabelChemicals: Read the Label
Sanitizer must beSanitizer must beapproved for use onapproved for use on
food contact surfaces.food contact surfaces.
Use proper waterUse proper water
temperature and rate astemperature and rate asstated on the label.stated on the label.
MSDSMSDS
Chemicals must be usedChemicals must be used
according to label directionsaccording to label directions
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Chemical SafetyChemical Safety
DONOTMIX CHEMICALS!DONOTMIX CHEMICALS!
Hazardous reactions willHazardous reactions will
occuroccur
Cause injury or illness toCause injury or illness to
employees or consumersemployees or consumers May decreaseMay decrease
effectiveness of eithereffectiveness of either
productproduct
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Chemical Dispensing SystemsChemical Dispensing Systems
Automatically measureAutomatically measure
cleaning and sanitizingcleaning and sanitizing
chemicalschemicals Must have adequateMust have adequate
backflow protectionbackflow protection
Must still monitorMust still monitorsanitizer concentrationsanitizer concentration
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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 readyRaw to ready--toto--eateat
Allergen to nonAllergen to non--allergenallergenDifferent meat speciesDifferent meat species
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Whos job is it?Whos job is it?Whos job is it?Whos job is it?
Employee trainingEmployee training
should include theshould include the
basics of sanitation.basics of sanitation.
Training requiresTraining requires
understanding andunderstanding and
support fromsupport frommanagement.management.
Sanitation is everyones responsibility!
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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
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Monitoring SanitationMonitoring SanitationMonitoring SanitationMonitoring Sanitation Do a walk throughDo a walk through
of the facilityof the facility
LOOKLOOK -- see thatsee that
equipment isequipment is cleanclean Watch employeeWatch employee
handwashinghandwashing
Use test strips toUse test strips tocheck sanitizercheck sanitizer
strengthstrength
Use a bioluminatorUse a bioluminator
or other toolor other tool
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Results of MonitoringResults of MonitoringResults of MonitoringResults of Monitoring
Use a check list andUse a check list andwrite down what youwrite down what youfind.find.
Are employeesAre employees
followingfollowingprocedures?procedures?
How effective areHow effective areyour cleaningyour cleaning
procedures?procedures? Use your results toUse your results to
solve or preventsolve or preventproblems and reproblems and re--
occurrencesoccurrences
Maintain Records
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Corrective ActionCorrective ActionCorrective ActionCorrective Action
When an item on the check list isWhen an item on the check list is
missed or poorly done, make suremissed or poorly done, make sureit is corrected.it is corrected.
Be sure to reBe sure to re--check and then writecheck and then write
down that it was corrected.down that it was corrected.
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Results of Poor SanitationResults of Poor SanitationResults of Poor SanitationResults of Poor Sanitation
Reduced shelf lifeReduced shelf life
Poor quality productPoor quality product
Customer illnessesCustomer illnesses
Medical claims, lawsuitsMedical 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
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SummarySummarySummarySummary
SANITATION IS A FOUNDATION OFSANITATION IS A FOUNDATION OFFOOD SAFETYFOOD SAFETY
Cleaning and sanitizing is a multipleCleaning and sanitizing is a multiple
step processstep process
Differences between cleaning andDifferences between cleaning andsanitizingsanitizing
Develop written SSOPsDevelop written SSOPs
Monitoring is critical to identifyingMonitoring is critical to identifyingsanitation failuressanitation failures
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WrapWrap--UpUp
Do you have any questions?Do you have any questions?
What information was new?What information was new?
How will you apply what youHow will you apply what you
learned today?learned today?
PosttestPosttest