SANITATION THE FOUNDATION OF FOOD SAFETY Retail Meat Poultry Processing Training Modules Developed under a cooperative agreement with the United States Department o

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SANITATION THE FOUNDATION OF FOOD SAFETY Retail Meat Poultry Processing Training Modules Developed under a cooperative agreement with the United States Department o Powered By Docstoc
					      SANITATION
THE FOUNDATION OF FOOD SAFETY




 Retail Meat & Poultry Processing
         Training Modules
Developed under a cooperative agreement with the
     United States Department of Agriculture
       Food Safety and Inspection Service




                 Developed by
      Minnesota Department of Agriculture
      Dairy and Food Inspection Division,
     Hennepin County Environmental Health
        Minnesota Department of Health
            University of Minnesota
                                    September 2004
Pretest
                       Topics
• What is sanitation?         • Biofilm—a hidden
                                  hazard
• Good Retail Practices       •   Hot water sanitizing
    (GRPs)                    •   Chemical sanitizing
•   Sanitation Standard       •   Factors affecting
    Operation Procedures          sanitizing process
    (SSOPs)                   •   Chemical safety
•   Foodborne illness
                              •   Frequency
                              •   Who‘s job is it?
•   Food allergens            •   Developing written
•   5 step cleaning and           procedures
    sanitizing process        •   Monitoring sanitation
•   Difference between        •   Corrective action
    cleaning and sanitizing   •   Results of poor
                                  sanitation
•   Types of cleaners
          Learning Objectives
1. Discuss the importance of sanitation and why it is
     essential in preventing foodborne illness.
2.   Explain the difference between cleaning and
     sanitation.
3.   Perform the 5 steps of cleaning and sanitizing
     correctly.
4.   Define biofilms and explain the relationship of
     cleaning and sanitizing to prevent biofilms.
5.   Select appropriate cleaners and sanitizers.
6.   Practice safety recommendations to avoid the
     hazards of cleaners and sanitizers.
7.   List 2 ways to monitor effective sanitation.
    What is ―Sanitation‖?
The process of creating conditions that
  promote the safe production of food
        Sanitation Basics
• GRPs – Good Retail Practices
 The basic requirements to ensure production
 of wholesome food including employee
 practices, buildings/facilities,
 equipment/utensils, and production/process
 controls.

• SSOPs –Sanitation Standard Operating
 Procedures
 The specific steps taken to perform sanitation
 tasks including the details of your sanitation
 procedures and frequency.
Why is Sanitation so important?
    Many cases of foodborne illness are
    associated with sanitation problems.

 • The complete sanitation process will reduce
  bacteria and viruses that cause foodborne
  illness.
   • Essential to programs such as HACCP.
 • Ensures quality and consistency of food
   products.
 • Controls allergen cross-contamination.
 A Hidden Hazard: Food Allergens

• Proteins some
 foods cause
 allergic reactions
• Eight food groups
 cause 90% of food
 allergic reactions
  • Milk, eggs, peanuts,
    tree nuts, wheat,
    soy, fish, shellfish
  A Hidden Hazard: Food Allergens

• Foods must be
  labeled accurately
• Effective cleaning
  procedures eliminate
  residues that cause
  food allergies
   Cleaning and Sanitizing
          Multiple Step Process

1. Pre-cleaning – Scrape and rinse to
   remove loose food.
2. Wash - Use detergent solutions to
   remove stuck-on food.
3. Rinse to remove food and detergent.
4. Sanitize to kill attached surviving
   bacteria and viruses.
5. Air Dry.
The Process
        Where to wash?
• Equipment sink

• Clean in Place

• Mechanical Dish
 Machines
  Two Critical Components

• Cleaning
    the chemical and physical process
    of removing dirt, food, or soil from
    surfaces

• Sanitizing
    results in removing or killing
    bacteria and viruses
             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!
    Types of Cleaners
Each type has a specific function – choose an
      appropriate product for your needs
             Soap/Detergent

          Heavy Duty Detergent

            Abrasive Cleaners

              Acid Cleaners

               Degreasers
    Cleaning Process
       Success depends upon:
• Proper strength of the detergent
  solution
• Temperature of the detergent solution
• Contact time of the solution with the
  food contact surface
• Mechanical Action/Scrubbing

 Control of these 4 steps will
  result in a clean surface!
  A Hidden Hazard: Biofilms
  A thin, not visible, layer of food and
 bacteria that has built up on a surface.


• Biofilms can form over a long period of
 time as a result of poor cleaning
 procedures.
• They prevent cleaners and sanitizers
 from effectively reaching all surfaces.
              Sanitizing

• Hot Water
 Must maintain appropriate water
 temperature
• Chemical
 Several different types
    Chemical Sanitizers
             Several Types

•   Chlorine
•   Iodine
•   Quaternary ammonium compounds
•   Acid–Detergent Sanitizer
•   Others
       Sanitizing Process
            Success depends on:

•   A clean surface
•   Clean sanitizing solution
•   Proper strength of sanitizing solution
•   Proper water temperature
•   Sufficient contact time for effectiveness
Chemicals: Read the Label
   Chemicals must be used
  according to label directions
               • Sanitizer must be
                 approved for use on
                 food contact surfaces.
               • Use proper water
                 temperature and rate as
                 stated on the label.
               • MSDS
       Chemical Safety
     DO NOT MIX CHEMICALS!

• Hazardous reactions will
 occur
• Cause injury or illness to
 employees or consumers
• May decrease
 effectiveness of either
 product
Chemical Dispensing Systems

           • Automatically measure
            cleaning and sanitizing
            chemicals
           • Must have adequate
            backflow protection
           • Must still monitor
            sanitizer concentration
Frequency of Cleaning & Sanitizing
  Is determined by many factors like:
• Time
• Temperature in the work area
• Change in foods being processed
  Raw to ready-to-eat
  Allergen to non-allergen
  Different meat species
          Who‘s job is it?
Sanitation is everyone‘s responsibility!
• Employee training
  should include the
  basics of sanitation.
• Training requires
  understanding and
  support from
  management.
          Developing SSOP‘s
           Written Procedures

• Detailed procedures for cleaning and
  sanitizing.
• A checklist of equipment to be cleaned and
  the frequency to be cleaned.
• Steps for the tear-down and re-assembly of
  equipment.
• Procedures and schedule for cleaning non-
  food contact surfaces and facilities.
• Instructions for use of sanitation chemicals.
           More SSOPs

• Employee practices
• Steps for preparing and storing foods
  » Monitoring temperatures
  » Preventing cross contamination
• Pest Control
• Facility and Grounds Maintenance
Monitoring Sanitation
• Do a ‗walk through‘
  of the facility
• LOOK - see that
  equipment is clean
• Watch employee
  handwashing
• Use test strips to
  check sanitizer
  strength
• Use a bioluminator
  or other tool
     Results of Monitoring
• Use a check list and
  write down what you
  find.
• Are employees
  following
  procedures?
• How effective are
  your cleaning
  procedures?
• Use your results to    Maintain Records
  solve or prevent
  problems and re-
  occurrences
      Corrective Action

• When an item on the check list is
 missed or poorly done, make sure
 it is corrected.
• Be sure to re-check and then write
 down that it was corrected.
Results of Poor Sanitation
         Reduced shelf life
        Poor quality product
         Customer illnesses
      Medical claims, lawsuits
            Food recalls
   Fines or other regulatory action
            Bad publicity
         Loss of customers
          Loss of your job
              Summary
  SANITATION IS A FOUNDATION OF
           FOOD SAFETY
• Cleaning and sanitizing is a multiple
 step process
• Differences between cleaning and
 sanitizing
• Develop written SSOPs
• Monitoring is critical to identifying
 sanitation failures
           Wrap-Up
• Do you have any questions?
• What information was new?
• How will you apply what you
  learned today?
• Posttest

				
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