sanitation from md a

8/6/2019 Sanitation From Md A

1/34

SANITATIONSANITATIONTHE FOUNDATION OF FOOD SAFETYTHE FOUNDATION OF FOOD SAFETY

Retail Meat & Poultry ProcessingRetail Meat & Poultry Processing

Training ModulesTraining Modules


2/34

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


3/34

PretestPretest


4/34

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


5/34

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.


6/34

What is Sanitation?What is Sanitation?

The process of creating conditions thatpromote the safe production of food


7/34

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.


8/34

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..


9/34

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


10/34

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


11/34

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.


12/34

The ProcessThe Process


13/34

Where to wash?

Equipment sinkEquipment sink

Clean in PlaceClean in Place

Mechanical DishMechanical Dish

MachinesMachines


14/34

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


15/34

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!


16/34

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


17/34

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!


18/34

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.


19/34

SanitizingSanitizingSanitizingSanitizing

Hot WaterHot Water

Must maintain appropriate waterMust maintain appropriate water

temperaturetemperature

ChemicalChemical

Several different typesSeveral different types


20/34

Chemical SanitizersChemical Sanitizers

Several TypesSeveral Types

Chemical SanitizersChemical Sanitizers

Several TypesSeveral Types

ChlorineChlorine

IodineIodine

Quaternary ammonium compoundsQuaternary ammonium compounds

AcidAcidDetergent SanitizerDetergent Sanitizer

OthersOthers


21/34

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:


22/34

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


23/34

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


24/34

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


25/34

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


26/34

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!


27/34


28/34

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


29/34

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


30/34

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


31/34

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.


32/34

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


33/34

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


34/34

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

sanitation from md a

Documents