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level: 20 - Cleaning and Sanitation

Questions and Answers List

level questions: 20 - Cleaning and Sanitation

QuestionAnswer
Microbe attachment on food equipment surfacescells multiply on solid surface --> formation of micro-colonies --> biofilm on surface
Biofilms contain...- microbial cells - extracellular polysaccharide - entrapped debris - fimbriae contact surface and other cells
Importance of biofilms- protect cells against physical removal like washing and cleaning - increased cell resistance to heat and sanitizers - cells become established in food processing environment and are difficult to remove - constant source of microbial contamination
Cleaning- removal of visible and invisible dirt, debris, soil, or any unwanted material - detergent used to aid cleaning
Sanitation- destruction of pathogens, many spoilage microbes also killed - chemical sanitizers mostly used
Main objective of sanitation- minimize microbial contamination of food at all stages of handling - sources of microbes (processing environment, equipment, tools, food contact surfaces, workers) must be understood
Importance of proper sanitation- reduction of microbes to desired levels in further processed food products - increased shelf-life of foods - reduction in foodborne diseases
Sanitizing and cleaningSanitation is ineffective without proper cleaning! Must remove debris/physical matter with cleaning detergents before using a sanitizer.
Factors to consider for effective sanitation: plant design- consult regulatory agencies before construction - design for food protection (floor plan, materials, air flow) - separate areas for raw and finished products - approved plumbing/waste water supplies and disposal
Factors to consider for effective sanitation: microbial quality of food ingredientsWater: should be free from pathogens, low numbers of spoilage organisms Ice: used for chilling, can also be microorganism source Brine/curing solutions: must be fresh, prolonged storage reduces nitrite (lost as nitric oxide) Spices: source of bacterial/mold spores, use irradiated or fumigated spices
Factors to consider for effective sanitation: air quality- large volumes used in some operations (ex. spray drying) - source of microbial contamination from dust - install air filtration system
Factors to consider for effective sanitation: training personnel- emphasize importance of sanitation & personal hygiene - how to monitor implementation of the sanitation program - workers with illness or infection should not handle food products
Factors to consider for effective sanitation: equipmentcan be a source of contamination, design should permit: - protection of food from contamination - easy cleaning and sanitizing - easy disassembly and clean in place (CIP) - no dead spots where microbes can accumulate - meat grinders/choppers/slicers/conveyor systems need more attention
Factors to consider for effective sanitation: cleaning of processing facilities- removal of visible and invisible soil/dirt - soil varies with food being processed: lipids, proteins, CHOs, minerals - chemical detergents used to aid cleaning: emulsify lipids, dissolve proteins, suspend CHOs and minerals - energy required: spraying, scrubbing, temp, flow rate
Factors to consider for effective sanitation: standards and guidelines- use reputable suppliers of raw materials and ingredients - high quality raw materials (low microbial counts) are important