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Cleaning Sanitization Physical removal of Treatment of a
soil and food surface that has beenresidues from previously cleaned tosurfaces of reduce the number ofequipment and disease-causingutensils microorganisms to
safe levels.
Detergent in contact with thesoilSoil is loosened from thesurfaceLoosened soil is dispersed with waterRinsing to remove detergent along
withdispersed soil
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I. Removal of Particles (soil or food residue).Pre-flushing with warm waterHot water and steam may not be
effective because___________
II. Application of Cleaning AgentSoaking before scrubbingSpray Method fix or portable spray units
using hot water or steamClean-in-Place (CIP) System the strength and
velocity of the cleaning solution removes soiland dirt
Abrasive Cleaning for removal of firm soil onthesurfaceNot recommended for stainless steel surfaces; food contact surfaces
III. RinsingUse hot, potable water to remove (dirt or
cleaning solutions?)Detergent use may affect sanitization.
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Type of residue to be removed Water quality Detergents used Water temperature Water velocity Time detergents stays Concentration of detergents
Type of residue to be removedFood depositsMineral depositsMicrobesFats and oilsDirt and debris
* Knowing the type of soildetermines the physical and chemicalmethods suited.
Water qualityShould use potable waterIf from wells, water should be tested once a yearHowever, hardness, taste and some odors may
still be present
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Detergents and cleaners to be usedCleaning or purifying agentdetergeo - to wipe awayWater may be, but soaps, etc may be used
to improve effectivenessSoaps composed of alkali and fatty acidsOnly effective with soft water
Detergents Alkaline detergents
combines with proteins to form solublecompounds easily removed by water.
Sodium hydroxide strongest type but corrosive
Sodium carbonates safer and less corrosive
DetergentsAcid detergent dissolve mineral deposits, used to
remove food and hardwater deposits
Inorganics: HCl, H2SO4, HNO2,H3PO4Used only in special cases because it is corrosive to metals
Organic acids are not as corrosive and less irritating
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DetergentsAbrasives are used for jobs that require
scrubbing, scouring, or polishingPumice, quartz and sand are ground into small particle size and supply
scouring and polishing action to cleansers, hand soaps and soap pads.
Can cause scratches on metal surface
Scraped particles may also contaminate food
DetergentDetergent sanitizers both detergent and sanitizerApplied two times: first, as detergent; second as sanitizer
Water TemperatureShould be between 130F (54C)and 160F (71C)Should be warm and not hotSome detergents are designed for cold water
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Water velocityCleaning is by elbow grease in manual operations.May help remove soil and filmMay not be necessary if using an effective detergent
Time detergent remains incontact with the surfaceLonger time, more efficientSoaked items in detergent need less scrubbing
Concentration of detergentFollow manufacturers concentration
Cleaning frequencyEquipment and utensils for PHF must be cleaned
every four hours (FDA)Exceptions:When equipment are maintained at proper hot and cold holding
temp.
When utensils are in refrigerated room or area.
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Cleaning frequencyWhen do we clean utensils and equipment not
used with PHF?
Before each use with different food type. Each time there is a change from
working with raw foods to working withready-to-eat foods. Between uses with raw fruits and
vegetables and with PHF. Before using or storing a food
temperature measuring device. At any time during the
operation when contamination mayhave occurred
Sanitizers destroy disease-causing microorganisms present inequipment and utensils after cleaning Types:Heat sanitizingChemical sanitizing
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Advantages:Can penetrate small cracks and crevicesNon-corrosive to metal surfaceNon-selective to microbial groupsLeaves no residuesEasily measured
Manual ware washing` involvesimmersing cleaned equipment andutensils for at least 30s in hot water thatis maintained at 171F (>77C) In mechanical, at least 165F
(74C) but not more than 194F (90C) More important is the
temperature in the utensil
To chemically sanitize, one canimmerse objects in sanitizing solutions orby swabbing, brushing or pressure sprayinga sanitizing solution directly on the surface.
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Contact of sanitizerIntimate contact between microbes and sanitizer
Selectivity of sanitizerChlorine non- selective
ConcentrationIncreasing concentration reaches maximumMore is not always better; and high concentrations
can be toxic.
Temperature of solutionCommon sanitizers increase activity as
temp. increasesBetween 75F (24C) and 120F (49C).Chlorine should not be use with temp. above 49C
due to _________.
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pH of solutionchlorine and iodophors generally decrease in
effectiveness with an increase in pH. Soapsshould be rinsed before using sanitizer.
Time of exposureAllow sufficient time
ChlorineComponent of hypochlorites.Advantages:Control wide range of microbes
Deodorize and sanitize
Non-toxic at recommended conc.
Colorless and non-staining
Easy to use and economical
Hypochlorites releasehypochlorus acid which kills Effectiveness is decreased even
with small amount of food soils Soaps must be rinsed off before sanitizing
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Chlorine For Temperature pH Exposure
Conc.
100 ppm Equipment and 13C >10 10s
utensils
5 0 p pm F oo d- co nta ct 38C 10 7s
surfaces
25 p pm E qu ip me nt a nd 49C 10s
utensils
Iodine Iodophors - iodine-containing sanitizers Effective for disease-causing bacteria found on
human hands. Function best in acidic pH, and bet. 24C and 49C. At least 25 parts per million for 30s Less influenced by organic matter but are
expensive, may discolor, stain and be slippery
when in use.
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Iodophors Temperature pH ExposureConc.
12.5 ppm 24-49C 7 30s
(immersion)
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Sanitizer Advantages Disadvantages
Chlorine Economic cost ; Kill s many Corrosive toCompounds microbes; good for sanitizing equipment; can irritate
applications human skin and
hands
Iodophors Less corrosive to equipment; Moderate cost; canless irritating to skiin; good stain equipment
for killing germs on hands
Quats Stable at high temp; stable Very expensivefor longer time; good for in-
place sanitizers
Use for cleaning and sanitization ofmultiple-use equipment and utensils For equipment with no electrical parts Major problems are operational and
require on going supervision andsurveillance.
Performed in sink with threecomponents: washing, rinsing andsanitizing
Hot and cold potable water must besupplied to each compartment of the sink
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Wash Rinse Sanitize
Wash with warm Utensils are rinsed Submerge utensils
water and effective in clean, warm in hot water or
cleaning agent. water with at least chemical sanitizer
Water temp. 49C solution. Hot water
should not be less must be 77 and
than 43C. Nylon for 30s.
etc should be used
to loosen and
remove soil
Cannot be cleaned and sanitized Should be disassembled to
expose food-contact surfaces Steps: Foam or spray method for large equipment Bucket method for those damaged by spray
Designed for equipment to becleaned and/or sanitize by circulatingchemical solutions through the equipment Example:Soft ice cream machineYogurt machine
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CeilingsWet or dry cleaning methods
WallsAround sink and food production areas are
considered food-contact surfacesBucket or spray method
FloorsUsually cleaned using spray system for
washing, rinsing and sanitizing.
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