Food Safety Preventive Controls (FSPC) Training Curriculum



Cleaning and Sanitizing Supplemental InformationA6.1General Characteristics of Some Food Contact SurfacesSurface MaterialConcernsRecommendationsAluminumReadily attacked by acidic and highly alkaline cleaners.Use only soft metal-safe, moderately alkaline cleanersBlack iron or cast ironAcid or chlorinated detergents can cause rust. Lacks strengthNot recommended in food processing. If present in drains, use moderately alkaline cleaners.Brass, copper, mild steelAll less corrosion resistant than stainless steel.Acidic cleaners encourage steel rusting; use moderately alkaline cleaners with corrosion inhibitors.ConcreteOften etched by acidic products and cleaning compounds. Can crackConcrete should be dense and acid resistant. Materials should not loosen from surface. Use alkaline cleaners.Galvanized metalsTend to rust leaving a white powder by-product due to zinc corrosion that could cause product adulteration.Avoid use as food contact surface. Should not be used with acidic foodsGlassStrong caustic cleaning compounds can etch.Clean with moderately alkaline or neutral detergents.LeadSolder and flux containing more than 0.2% lead may not be used as a food contact surfaceTry to eliminate use in food processing plant.NylonSensitive to acidic cleanersDo not use acidic cleanersPaint and sealantsChemical leaching, flaking and peeling.Generally, not recommended for direct contact surfaces, especially those subject to abrasion. Use only approved substances. Use moderately alkaline cleaners.PlasticsSome stain easily. Some cannot be used at very low or high processing temperatures. May crack or cloud from prolonged exposure to strong acidic or alkaline cleaners; easily scratched.More corrosion resistant than stainless steel; resistant to chlorine. Useful to color coordinate items for intended use (e.g., treated seeds vs. untreated seeds) and select plastics that will not deform or crack when exposed to processing conditions. RubberDamaged by certain solvents. Deteriorates with constant chlorine use. Trimming boards can warp and their surface can dull knife blades.Avoid porous or spongy types that hold water or food debris. Use alkaline cleanersStainless steelExpensive, certain grades are pitted by chlorine or other oxidizers.Best metal surfaces for food processing. Consider 300 level series. Use non-abrasive acidic and alkaline cleaners; do not use hydrochloric acid or chlorides.WoodPervious to moisture and oils/fats. Softened by alkali and other caustics. Often difficult to clean.Should not be used in food applications. Where used, clean with detergents containing surfactants. Treated woods must meet criteria for wood preservatives in 21 CFR 178.380. Limit use as food contact surface.Adapted from National Seafood HACCP Alliance, 2000. Sanitation Control Procedures for Processing Fish and Fishery Products, pp. 2-8, and Ontario Ministry of Agriculture, Food and Rural Affairs, 2006.A6.2Types of SanitizersSanitizerForms/ DescriptionAdvantagesDisadvantagesChlorineHypochloriteChlorine gasOrganic chlorine, e.g., chloraminesKills most types of microorganismsLess affected by hard water than someDoes not form filmsEffective at low temperaturesRelatively inexpensiveConcentration determined by test stripsMay corrode metals and weaken rubberIrritating to skin, eyes and throatUnstable, dissipates quicklyLiquid chlorine loses strength in storagepH sensitiveIodophorsIodine dissolved in surfactant and acidKills most types of microorganismsLess affected by organic matter than someLess pH sensitive than chlorineConcentration determined by test stripsSolution color indicates active sanitizerMay stain plastics and porous materialsInactivated above 120°F (48.9°C)Reduced effectiveness at alkaline pHMore expensive than hypochloritesMay be unsuitable for CIP due to foamingQuaternary Ammonium CompoundsBenzalkonium chloride and related compounds, sometimes called quats or QACsNon-corrosiveLess affected by organic matter than someResidual antimicrobial activity if not rinsedCan be applied as foam for visual controlEffective against Listeria monocytogenesEffective for odor controlConcentration determined by test stripsInactivated by most detergentsMay be ineffective against certain organismsMay be inactivated by hard waterEffectiveness varies with formulationNot as effective at low temperature as someMay be unsuitable for CIP due to foamingAcid-AnionicCombination of certain surfactants and acidsSanitize and acid rinse in one stepVery stableLess affected by organic matter than someCan be applied at high temperatureNot affected by hard waterEffectiveness varies with microorganismMore expensive than somepH sensitive (use below pH 3.0)Corrodes some metalsMay be unsuitable for CIP due to foamingPeroxy CompoundsAcetic acid and hydrogen peroxide combine to form peroxyacetic acidBest against bacteria in biofilmKills most types of microorganismsRelatively stable in useEffective at low temperaturesMeets most discharge requirementsLow foaming; suitable for CIPMore expensive than someInactivated by some metals/ organicsMay corrode some metalsNot as effective as some against yeast and moldscontinuedCarboxylic AcidFatty acids combined with other acids; sometimes called fatty acid sanitizersKills most types of bacteriaSanitize and acid rinse in one stepLow foaming, suitable for CIPStable in presence of organic matterLess affected by hard water than someInactivated by some detergentspH sensitive (use below pH 3.5)Less effective than chlorine at low temperaturesMay damage non-stainless steel materialsLess effective against yeasts and molds than someChlorine DioxideA gas formed on-site and dissolved in solution or by acidification of chlorite and chlorate saltsKills most types of microorganismsStronger oxidizer (sanitizer) than chlorineLess affected by organic matter than someLess corrosive than chlorineLess pH sensitive than someUnstable and cannot be storedPotentially explosive and toxicRelatively high initial equipment costOzoneA gas formed on-site and dissolved in solutionKills most types of microorganismsStronger oxidizer (sanitizer) than chlorine and chlorine dioxideUnstable and cannot be storedMay corrode metals and weaken rubberPotentially toxicInactivated by organic matter (similar to chlorine) pH sensitiveMore expensive than mostHot Water/ Heated SolutionsWater at 170 – 190°F (76.7 –87.8°C)Kills most types of microorganismsPenetrates irregular surfacesSuitable for CIPRelatively inexpensiveMay form films or scale on equipmentBurn hazardContact time sensitive; inappropriate for general sanitationFrom National Seafood HACCP Alliance, 2000. Sanitation Control Procedures for Processing Fish and Fishery Products, pp. 2-22 and 2-23.A6.3Sanitation Standard Operating Procedures (SSOP) - ExampleThis model is offered to facilitate creating a company specific SSOP. The Produce Safety Rule does not require any specific format. This example can be edited to develop an operation specific SSOP.SOP# XYZCleaning and Sanitizing of Food Contact SurfacesPage X of YOperation Name: XXX Sprout CompanyIssue Date:02/10/2017Address: 123 Sprouter Road, Yourtown, USASupersedes:01/17/2017Purpose: An effective sanitation program prevents the contamination or re-contamination of sprouts, which may impact the quality, safety and shelf life.Frequency: Before the beginning of every operation, after the end of production cycle of each types of sprout, and at the end of daily overall production.Who: Sanitation team memberCleaning and Sanitizing Procedure:Remove/cover food items, sensitive electrical equipment/ motor and packaging materials to prepare the area.Remove items on the surface to be cleaned.Dissemble, if needed to facilitate cleaning.Pre-rinse the equipment with warm potable water from top down.Foam and scrub the equipment with XYZ cleaner and scrub using dedicated food contact surface brushes (blue).Rinse the equipment, floors and drains thoroughly with potable water using a low-pressure hose.Remove excess water from floors.Sanitize the equipment.Monitoring and Verification:Inspect all food contact surfaces for residual material. Record any findings on Cleaning and Sanitizing Log Sheet.Use test strips to confirm appropriate sanitizer concentration BEFORE each application. Record concentration on Cleaning and Sanitizing Log SheetConduct ATP test and record on Cleaning and Sanitizing Log Sheet.Corrective Actions:If residual material is observed on any food contact surface, re-clean and sanitize.If ATP results exceed standard values, repeat the cleaning and sanitation procedures.Replace any equipment that cannot be reliably cleaned and sanitized.Records:Cleaning and Sanitizing Log Sheet (see example in A6.5)ATP Verification Record Verification: Supervisor reviews and signs records.A6.4 Cleaning and Sanitation Self-Assessment – ExampleXXX Sprout Company Name123 Sprouter Road, Yourtown USADate/TimeCleaning and Sanitation Assessment(5 = full compliance; 1 = non-compliance; N/A = not applicable)Rating(5, 4, 3, 2, 1, N/A)CommentsSSOPs are in place to identify areas, equipment and utensils to be cleaned, the frequency of cleaning, the procedures and chemicals to be used, those responsible, the procedure to verify effectiveness and the records required.Cleanliness is evident throughout the facility in both production and non-production areas.Food contact surfaces are clean.There are no buildups or accumulations of food products or soil.Spills are cleaned up promptly and floors are free of standing water.Utensils used during processing are cleaned and sanitized regularly.Hoses are neatly stored off the floor.No cleaning practices are observed during operations that could potentially cause product contamination. For example, food and packaging are protected from contamination during cleanup.Water and air pressure is used in a way that does not create water droplets or aerosols that could potentially contaminate food, packaging or food contact surfaces.Cleaning/sanitizing containers, brushes, applicators, etc. are labelled or color-coded to prevent inadvertent use in unintended areas where there is potential for cross-contamination.There is evidence that materials/systems for checking sanitizer concentration levels are in place and used at appropriate intervals.Overall good housekeeping practices are observed.Pre-operational AssessmentA designated individual(s) other than the individual(s) who performed the cleaning/sanitizing operations routinely performs a sanitation assessment before operations begin or resume.Operations do not start until sanitation standards meet SSOP requirements.Possible Points70Additional CommentsActual PointsPercentage (%)Operator’s Signature: ____________________________________________Date: ___________________Reviewer’s Signature: ____________________________________________Date: ___________________Form Effective date: 3/27/2017Supersedes: 11/20/2016A6.5 Cleaning and Sanitizing Log Sheet – ExampleXXX Sprout Company Name123 Sprouter Road, Yourtown USAArea CleanedDate Sanitation Area and GoalPre-Op Time:Start Time:Lunch Break Time:Post-Op Time:Comments/Corrective ActionsOperator InitialsSSOP XYZ: Condition & Cleanliness of Food Contact SurfacesEquipment cleaned and sanitized (S/U) *Sanitizer type: _______________________Sanitizer concentration+: _______________SSOP ABC: Condition & Cleanliness of Non-food Contact SurfacesFloors and wall splash zones cleaned and sanitized (S/U)Sanitizer type: _______________________Sanitizer concentration+: _______________* S = Satisfactory, U = Unsatisfactory+ Enter ppm measured per test stripReviewer signature:Date:Form Effective date: 3/27/2017Supersedes: 11/20/2016 ................
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