Developed by
Cleaning and
Sanitation
Agenda
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Importance of sanitation
Different types of dirt
Difference between cleaning and sanitation
Different types of cleaning tools necessary
Cleaning chemicals
Documentation
Monitoring programs
Importance Of
Sanitation
Importance of Sanitation
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Prevents pest infestation
Kills bacteria already present
Reduces potential for cross contamination
Can help increase shelf life
Minimizes chance for injury
Helps create a more pleasant work
environment
Dirt and debris
• Extra materials
• Loose soil
• Inorganic materials
– Hard water, metals, alkaline deposits
• Organic materials
– Food, petroleum, non-petroleum deposits
Factors affecting Cleaning
• Soil type (organic, inorganic and other
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sources)
Soil condition
Water temperature
Surface being cleaned
Type of cleaning agent
Agitation or pressure
Length of treatment
Cleaners
• Dependent on type of soil:
– Alkaline cleaners (organic soil)
– Acid based cleaners (inorganic soil)
Components of Cleaning
Water
Temperature
Agitation
Chemical
Time
Cleaning and Sanitizing
Cleaning vs. Sanitizing
• Cleaning
– removing physical contaminants such as soil, food
and dirt particles
• Sanitizing
– reducing the number of disease causing
organisms to safe levels
• to maximize the effectiveness of a sanitizer
the surface must be clean
Sanitizers
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Hypochlorites
Quaternary Ammonium Chlorides
Acid based sanitizers
Chlorine dioxide
Steps in proper cleaning and sanitation
1. Remove waste materials
2. Scrape all loose debris and food
particles from surfaces
3. Clean and then sanitize surface
1. Wet cleaning
2. Dry cleaning
4. Cover or protect cleaned equipment
Dry cleaning
• Used where microorganisms are less
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of a concern than moulds, pests and
foreign objects.
Start high, work down
Tools:
– Brooms, brushes, shovels
– Use a vacuum where possible to prevent
allergens from becoming air-borne
Wet cleaning
• Used in most food processing facilities
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to remove sticky residues
Uses:
– Liquid, most often water
– Form of agitation (scrubbing, scraping)
– Tools:
• Brushes
• High pressure pumps
• Air or steam
Wet cleaning
1. Remove all waste materials
2. Disassemble where necessary and
rinse with water to remove visible dirt.
3. Apply cleaning agent, may need to
scrub.
4. Rinse cleaning agent from surface with
water.
Wet cleaning continued
5. Visually inspect equipment.
6. Clean and rinse again if necessary.
7. Apply sanitizer. Rinse sanitizer if
necessary
8. Remove excess water. Cover or protect
equipment from re-contamination
CIP vs. COP
• Clean in place
• Clean out of place
– Removable piping, fitting, gaskets, valves,
pumps
– Product handling utensils
Three sink method (COP)
Pre-rinse
Air dry
Sink 1
Sink 2
Clean
Rinse
Sink 3
Sanitize
Safety precautions
• Personal protective equipment
– Gloves, aprons, eye goggles
• Understand the properties of the
chemicals you are using
– MSDS sheets
SSOPs
• Define:
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Who does the activity
What they do and how they do it
Frequency
Documentation to be kept
• Includes sanitation, verification and
deviation procedures
Sanitation activity description
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Process to be used- CIP or COP
Cleaning and sanitizing instructions
Dissasembly/reassembly instructions
Water temperature
Chemicals- concentration, how to mix,
contact times
• Water pressure needed
• Frequency
Monitoring
• Pre-operational inspections
• Routine checks of:
– chemical concentrations
– water temperature
– observe sanitation employees performing
their tasks
Documentation
• Demonstrates due diligence
• Allows third party audit
• Regulatory requirement in some
sectors
Verifying and Validating
• Visual checks for dirt
• Environmental swabs
– Food contact surfaces
– Non-food contact surfaces
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Microbiological testing
– Finished products
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Allergen testing
Quiz
Place the pictures in the right order
Cleaning and Sanitizing Steps
Practical application
On the job.....
• Clean as you go
• Follow correct procedures
Questions ?