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Discussion Topics
General cleaning considerations
Causes of product Issues and Back To The Basics Steps in developing a cleaning program
Miracle In A Drum
Need:
Prevent Growth
Keep it dry, Keep it cold, Keep it Clean and use Sanitizers
Prevent Establishment
Eliminate Niches/ Harborages
Prevent spread
Control Vectors Stop means of transmission
Microbial Control
Get Back to the Basics
99% of microbiological problems are sanitation related problems.
SANITATION DEFINED
Sanitation
Cleaning Technologies / Methods Sanitizing Technologies / Methods People / Training / Practices Sanitary Design & Maintenance
Sanitary equipment design & preventative maintenance GMPs - hygiene practices, traffic control, facilities & equipment Verification - monitor results & document Communicate & respond to all employees Training / Education Participation, Accountability & Commitment
Management Supervisors All Employees
Knowledge of Type & Nature of Soil and Microorganisms of Concern Adequate Quality Water Supply
Water Chemistry, Volume, Pressure, Temperature
Knowledge of Cleaners & Sanitizers Proper Application Equipment Understanding of 4 Factors of Cleaning
Time, Temperature, Concentration, Mechanical Action
Next Step:
Make sure you have and are following these:
Questar CAF
Questar CAF
Task Description I. Preparation: 1. 2. II. Pre-Rinse 3. III. Application of Cleaning Chemicals 4. 5. 6. 7. 8. IV. Post Rinse: 9. V. Inspection of Equipment 10. 11. VI. Sanitizer Application 12.
Cleaning Equipment
Cleaning
Cleaning
Process of removing soil (food residue, microbes, etc.)
Sanitizing
Process that destroys microorganisms after cleaning Also acts as a final additional rinse to physically remove allergens
Soil may chemically inactivate the sanitizer Soil may physically shield microorganisms from the necessary direct contact with the sanitizer.
Inorganics
Mineral salts
Water Insoluble
Alkali Soluble
Fats & Oils, Complex Carbohydrates Protein Inorganics/ Minerals Complex Carbohydrates Heat Denatured Protein
How do we most efficiently & effectively clean and remove all of these typical food soil components? Using a built detergent!
Detergent builders
Substances that increase cleaning power of water
Alkaline builders (alkaline detergents) Acid builders (acid detergents) Surfactants Oxidizing agents, e.g. chlorine Enzymes Water conditioners
Soil Removal
(Detergent components & what works best)
Fat / Oil / Grease
Temperature - Important in removal of all soils,
but especially with fats & oils.
Protein
Alkaline Chlorine & Other Oxidizing Agents Protease Enzymes
Possible Protein Film - Bluing
Soil Removal
(Detergent components & what works best)
Carbohydrates
Simple Sugars
Water
Inorganics - Minerals
Acids Chelators & other water conditioners
Concentration Temperature
Time
Mechanical Force
Cleaning Methods
Cleaning element ratios depend on the cleaning method
Cleaning Basics
Best results
All cleaning factors are optimum for the specific method of cleaning.
Poor sanitary design and maintenance will negate the best cleaning program!
Cleanable Design ?
We cant expect chemistry alone to EFFECTIVELY clean soil loads or locations like these!
Cleanable Design ?
Eqiupment has to been cleanable with readily available tools and within the time allotted !
How do you clean these areas and keep them from becoming a source of contamination ?
Cleanable Design ?
Accessible !
If you cant see it, or cant reach it, it probably does not get clean.
Cleaning Methods
Key Points:
Keep dry areas dry! Controlled wet cleaning in both wet and dry facilities.
Self draining
Remove water quickly and thoroughly dry
Secure equipment and Dry Clean Pre-rinse Soap and Scrub Rinse and Inspect Assemble & Prepare for Pre-Op Pre-Op Inspection & Cleaning Verification Sanitize EPA Registered Food Contact Surface Sanitizer
Cleaning Tools
Cleaning Tools
Clean, sanitize, air dry & store properly Or discard after each use, e.g. green pads.
Manual Cleaning
Bucket & Brush
High Physical Action Good For Small Areas Labor Intensive
Foam Cleaning
Potential shortcomings:
Dries in 5-10 min and can be hard to remove
Eliminate human error factor! Improves and helps ensure the consistency of cleaning!
98.9%
COP Concerns
&
Maintenance
Monitor Performance
Automatic Monitoring
Time Temperature Concentration Flow Rate Volume
If any moisture is introduced into or forms in a dry area at any time, having a method that quickly and thoroughly removes/dries this moisture is an absolute necessity.
Sanitation preparation Secure & disassemble equipment Dry clean (any isolated wet clean ensure completely dry before returning) Detail clean Work top down Post inspection & reclean Pre-op Inspection, cleaning verification & reassembly Sanitize Non-aqueous EPA registered food contact surface sanitizer
Sweeping Brushing / Scraping Vacuuming Blowing Compressed air Blasting Not recommended blows soil around, not contained and captured.
Soda Blast
Sodium bicarbonate
ExaStrip SensiClean
Calcium carbonate
Soda Blast
Hard inelastic soils
ExaStrip SensiClean
Hard inelastic soils
Benefits
Moderate capital cost Allows for use of wet chemistry High temperature - sanitizing No dust No media
Limitations
Steam vapor Residual water Adequate electrical supply May not work on some soils
Sanitizing
Time
Mechanical Force
40 CFR 180.940
Be sure to read the label carefully and follow the Directions For Use!
DIRECTIONS FOR USE: It is a violation of Federal law to use this product in a manner inconsistent with its labeling.
Eco-Wipe FCS
EPA-registered quat/alcohol based ready-to-use sanitizing wipes
Sani-Step
EPA-registered, solid, granular quaternary floor sanitizer
SANI-STEP
Granulated QAC non-food contact surface sanitizer floor treatment EPA Registered Listeria and Salmonella efficacy claims
Validation
Microbiological
Verification
Sensory Microbiological ATP
Sensitivity?
Coliform count
<1/ 8 in2
Complete
Every square inch of all surfaces Cleanable equipment - Good sanitary design & Maintenance
Consistent
Done correct and complete consistently each
Thank You!