Lesson 1: Cleaning and Sanitizing

Ultimate Goals of Sanitation

Click through to see the goals

Click through each term for the definition.

Just because…….

Something looks clean DOES NOT mean it is sanitary.
Billions of microorganisms may be present even though they are not visible to the naked eye.
Both cleaning and sanitizing are essential in preventing foodborne illness.

Physical Characteristics:

Soils soluble in water (or other solvents) containing no cleaner
- Inorganic salts, sugars, starches, and minerals
- No technical problem because their removal is a dissolving action
Soils soluble in a cleaning solution that contains a solubilizer or detergent
- Acid-soluble soils need solution below 7.0 pH; rust, metal, films on stainless steel, etc.
- Alkaline-soluble soils need solution above 7.0 pH; fatty acids, blood, proteins, etc.
Soils insoluble in the cleaning solutions
- Have to be loosened from the surface on which they are attached and suspend in the cleaning media

Starches vs. Proteins vs. Fats
- Cleaning procedures are different
- Are these procedures defined?
Sanitizers
- Are sanitizers types/brands/active ingredients being rotated?
- Rotation is key; most people don’t do it
Documentation of Sampling
- Do you document or track the number of fails?
- What do the numbers tell you?

Each time there is a change from working with raw foods to working with ready-to-eat (RTE) foods
Allergens are a possibility
Between uses with raw fruits and vegetables and with potentially hazardous foods
Before using or storing food thermometers (after each use)
Any time contamination may have occurred
Before each use with different types of raw animal food, except in contact with a succession of different raw animal foods, in which the second food requires a higher cooking temperature than the first food

Sanitizers vs Disinfectants

Sanitizers kill MOST bacteria present
- 5 log reduction = 10⁵ down to 1
Post rinse sanitizers – used on food contact surfaces without a subsequent rinse – drain excess
Disinfectants kill NEARLY ALL bacteria present (6 log reduction = 10⁶ down to 1)
Sterilization kills ALL bacteria present

Sanitizers should be precisely mixed to the application concentration defined in your SSOP’s
- Under-mixing or over-mixing can be problematic
Sanitizers are applied after the rinse and inspection steps, usually with a low-pressure spray applicator
- All surfaces of equipment and environmen tal surfaces to be sanitized are wetted
Contact time! – the label will specify a minimum amount time necessary for efficacy
Rotate sanitizers – Quat to PAA, Quat to NaOCl, weekly
‘Nuclear option’ – Disinfect, Rinse, then Sanitize (with 1000 ppm to shock)
Be aware of negative interactions between sanitizer and product
The label IS THE LAW when it comes to sanitizers
Chlorine is still the gold standard for fresh produce

Bacteria don’t discriminate between organic or conventional food manufacturing facilities
Food safety risks are the same, if not greater with organic produce grown with incorrectly composted bio-solids
Clean using the same products and procedures that you would use in a conventional facility
Rinse thoroughly with potable water
Test for residues if appropriate
Sanitize using a National Organic Program approved sanitizer
- PAA
- Chlorine
- Chlorine Dioxide
- Ozone

Chemicals are part of the cleaning and sanitizing process. Keep the following in mind when working with them.

Chemical test kits
- % alkalinity
- % acidity
- ppm chlorine
- 1% = 10,000 ppm
- SSOP should specify concentration
- Test and document what was used
Test strips
- Inconsistent
- Quick and dirty guide
- Not accurate for concentration

Chemical hazards include pesticides, detergents, sanitizers, and other chemicals used in processing
To reduce chemical food safety risks:
- Keep chemicals locked and stored in an area away from product packing and storage areas
- Train workers and develop detailed SOP’s for them to follow
- Keep SDS on site in case of an emergency
- Use only food grade lubricants, oils, and chemicals according to their labeled use
- Use non-reactive materials that will not leach into product

Are the chemicals approved for food use?
Are they food-grade chemicals?
Do you need to have chemicals that are approved for use in ‘organic’ production?
- USDA organic label or OMRI approved?
Are the chemicals only approved for non-food use or in a non-food facility?