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SANITATION THE FOUNDATION OF FOOD SAFETY Retail Meat & Poultry Processing Training Modules Training Modules.

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Presentation on theme: "SANITATION THE FOUNDATION OF FOOD SAFETY Retail Meat & Poultry Processing Training Modules Training Modules."— Presentation transcript:

1 SANITATION THE FOUNDATION OF FOOD SAFETY Retail Meat & Poultry Processing Training Modules Training Modules

2 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 Minnesota Department of Health University of Minnesota September 2004 September 2004

3 Pretest

4 Topics What is sanitation? What is sanitation? Good Retail Practices (GRPs) Good Retail Practices (GRPs) Sanitation Standard Operation Procedures (SSOPs) Sanitation Standard Operation Procedures (SSOPs) Foodborne illness Foodborne illness Food allergens Food allergens 5 step cleaning and sanitizing process 5 step cleaning and sanitizing process Difference between cleaning and sanitizing Difference between cleaning and sanitizing Types of cleaners Types of cleaners Biofilma hidden hazard Biofilma hidden hazard Hot water sanitizing Hot water sanitizing Chemical sanitizing Chemical sanitizing Factors affecting sanitizing process Factors affecting sanitizing process Chemical safety Chemical safety Frequency Frequency Whos job is it? Whos job is it? Developing written procedures Developing written procedures Monitoring sanitation Monitoring sanitation Corrective action Corrective action Results of poor sanitation Results of poor sanitation

5 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.

6 What is Sanitation? The process of creating conditions that promote the safe production of food

7 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. 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. SSOPs –Sanitation Standard Operating Procedures The specific steps taken to perform sanitation tasks including the details of your sanitation procedures and frequency.

8 Why is Sanitation so important? Many cases of foodborne illness are Many cases of foodborne illness are associated with sanitation problems. associated with sanitation problems. The complete sanitation process will reduce bacteria and viruses that cause foodborne illness. The complete sanitation process will reduce bacteria and viruses that cause foodborne illness. Essential to programs such as HACCP.Essential to programs such as HACCP. Ensures quality and consistency of food products. Ensures quality and consistency of food products. Controls allergen cross-contamination. Controls allergen cross-contamination.

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

10 A Hidden Hazard: Food Allergens Foods must be labeled accurately Foods must be labeled accurately Effective cleaning procedures eliminate residues that cause food allergies Effective cleaning procedures eliminate residues that cause food allergies

11 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.

12 The Process

13 Where to wash? Equipment sink Equipment sink Clean in Place Clean in Place Mechanical Dish Machines Mechanical Dish Machines

14 Two Critical Components Two Critical Components CleaningCleaning the chemical and physical process of removing dirt, food, or soil from surfaces the chemical and physical process of removing dirt, food, or soil from surfaces SanitizingSanitizing results in removing or killing bacteria and viruses results in removing or killing bacteria and viruses

15 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!

16 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

17 Cleaning Process Proper strength of the detergent solution Proper strength of the detergent solution Temperature of the detergent solution Temperature of the detergent solution Contact time of the solution with the food contact surface Contact time of the solution with the food contact surface Mechanical Action/Scrubbing Mechanical Action/Scrubbing Success depends upon: Control of these 4 steps will result in a clean surface!

18 A Hidden Hazard: Biofilms Biofilms can form over a long period of time as a result of poor cleaning procedures. 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. They prevent cleaners and sanitizers from effectively reaching all surfaces. A thin, not visible, layer of food and bacteria that has built up on a surface.

19 SanitizingSanitizing Hot Water Must maintain appropriate water temperature Hot Water Must maintain appropriate water temperature Chemical Several different types Chemical Several different types

20 Chemical Sanitizers Several Types Chlorine Chlorine Iodine Iodine Quaternary ammonium compounds Quaternary ammonium compounds Acid–Detergent Sanitizer Acid–Detergent Sanitizer Others Others

21 Sanitizing Process A clean surface A clean surface Clean sanitizing solution Clean sanitizing solution Proper strength of sanitizing solution Proper strength of sanitizing solution Proper water temperature Proper water temperature Sufficient contact time for effectiveness Sufficient contact time for effectiveness Success depends on:

22 Chemicals: Read the Label Sanitizer must be approved for use on food contact surfaces. Sanitizer must be approved for use on food contact surfaces. Use proper water temperature and rate as stated on the label. Use proper water temperature and rate as stated on the label. MSDS MSDS Chemicals must be used according to label directions according to label directions

23 Chemical Safety DO NOT MIX CHEMICALS! Hazardous reactions will occur Hazardous reactions will occur Cause injury or illness to employees or consumers Cause injury or illness to employees or consumers May decrease effectiveness of either product May decrease effectiveness of either product

24 Chemical Dispensing Systems Automatically measure cleaning and sanitizing chemicals Automatically measure cleaning and sanitizing chemicals Must have adequate backflow protection Must have adequate backflow protection Must still monitor sanitizer concentration Must still monitor sanitizer concentration

25 Frequency of Cleaning & Sanitizing Is determined by many factors like: Time Time Temperature in the work area Temperature in the work area Change in foods being processed Change in foods being processed Raw to ready-to-eat Raw to ready-to-eat Allergen to non-allergen Allergen to non-allergen Different meat species Different meat species

26 Whos job is it? Employee training should include the basics of sanitation. Employee training should include the basics of sanitation. Training requires understanding and support from management. Training requires understanding and support from management. Sanitation is everyones responsibility!

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

28 More SSOPs Employee practices Employee practices Steps for preparing and storing foods Steps for preparing and storing foods »Monitoring temperatures »Preventing cross contamination Pest Control Pest Control Facility and Grounds Maintenance Facility and Grounds Maintenance

29 Monitoring Sanitation Do a walk through of the facility Do a walk through of the facility LOOK - see that equipment is clean LOOK - see that equipment is clean Watch employee handwashing Watch employee handwashing Use test strips to check sanitizer strength Use test strips to check sanitizer strength Use a bioluminator or other tool Use a bioluminator or other tool

30 Results of Monitoring Use a check list and write down what you find. Use a check list and write down what you find. Are employees following procedures? Are employees following procedures? How effective are your cleaning procedures? How effective are your cleaning procedures? Use your results to solve or prevent problems and re- occurrences Use your results to solve or prevent problems and re- occurrences Maintain Records

31 Corrective Action When an item on the check list is missed or poorly done, make sure it is corrected. 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. Be sure to re-check and then write down that it was corrected.

32 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

33 SummarySummary SANITATION IS A FOUNDATION OF FOOD SAFETY Cleaning and sanitizing is a multiple step process Cleaning and sanitizing is a multiple step process Differences between cleaning and sanitizing Differences between cleaning and sanitizing Develop written SSOPs Develop written SSOPs Monitoring is critical to identifying sanitation failures Monitoring is critical to identifying sanitation failures

34 Wrap-Up Do you have any questions? Do you have any questions? What information was new? What information was new? How will you apply what you learned today? How will you apply what you learned today? Posttest Posttest


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