Professional Documents
Culture Documents
Discussion Topics
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Causes of product Issues and Back To The Basics Steps in developing a cleaning program
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Miracle In A Drum
Need:
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Entry
Growth
Establishment
\ Prevent
spread
Microbial Control
Get Back to the Basics
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SANITATION DEFINED
Sanitation
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Cleaning Technologies / Methods Sanitizing Technologies / Methods People / Training / Practices Sanitary Design & Maintenance
Sanitary equipment design & preventative maintenance GMPs - hygiene practices, traffic control, facilities & equipment Verification - monitor results & document Communicate & respond to all employees Training / Education Participation, Accountability & Commitment
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Knowledge of Type & Nature of Soil and Microorganisms of Concern Adequate Quality Water Supply
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Knowledge of Cleaners & Sanitizers Proper Application Equipment Understanding of 4 Factors of Cleaning
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Next Step:
Make sure you have and are following these:
Critical foundation of all sanitation programs Scheduled routine cleaning and preventative maintenance
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Questar CAF
Questar CAF
Task Description I. Preparation: 1. 2. II. Pre-Rinse 3. III. Application of Cleaning Chemicals 4. 5. 6. 7. 8. IV. Post Rinse: 9. V. Inspection of Equipment 10. 11. VI. Sanitizer Application 12.
Cleaning Equipment
Cleaning
Cleaning
Sanitizing
Process that destroys microorganisms after cleaning Also acts as a final additional rinse to physically remove allergens
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Soil may chemically inactivate the sanitizer Soil may physically shield microorganisms from the necessary direct contact with the sanitizer.
Inorganics
Mineral salts
Water Soluble
Water Insoluble
Fats & Oils, Complex Carbohydrates Protein Inorganics/ Minerals Complex Carbohydrates Heat Denatured Protein
Acid Soluble
Soil penetration - Surface wetting Soil dispersion Soil suspension Prevent re-deposition of removed soil
How do we most efficiently & effectively clean and remove all of these typical food soil components?
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Detergent builders
Substances that increase cleaning power of water
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Alkaline builders (alkaline detergents) Acid builders (acid detergents) Surfactants Oxidizing agents, e.g. chlorine Enzymes Water conditioners
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Lower alkalinity Lower pH Less rinsing needed to bring to neutral (Antoniou & Frank. 2005. JFP 68(2):277-281)
Soil Removal
(Detergent components & what works best)
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Surfactants Alkaline Solvents Alkaline Chlorine & Other Oxidizing Agents Protease Enzymes
Possible Protein Film - Bluing
Protein
Soil Removal
(Detergent components & what works best)
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Carbohydrates
Simple Sugars
Water
Inorganics - Minerals
Concentration Temperature
Time
Mechanical Force
Cleaning Methods
Cleaning element ratios depend on the cleaning method
Cleaning Basics
Best results
All cleaning factors are optimum for the specific method of cleaning.
Poor sanitary design and maintenance will negate the best cleaning program!
Cleanable Design ?
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We cant expect chemistry alone to EFFECTIVELY clean soil loads or locations like these!
Cleanable Design ?
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Eqiupment has to been cleanable with readily available tools and within the time allotted !
How do you clean these areas and keep them from becoming a source of contamination ?
Cleanable Design ?
Accessible !
If you cant see it, or cant reach it, it probably does not get clean.
Cleaning Methods
Distinctly different - each have unique issues Same Goal - clean equipment Same Problem - sanitation verification
Key Points:
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Keep dry areas dry! Controlled wet cleaning in both wet and dry facilities.
Self draining
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\ Secure
and Scrub and Inspect & Prepare for Pre-Op Inspection & Cleaning Verification EPA Registered Food Contact Surface Sanitizer
\ Assemble \ Pre-Op
\ Sanitize
Cleaning Tools
No wood brushes No brushes having natural fibers or steel bristles No sponges or porous cleaning devices
Cleaning Tools
Clean, sanitize, air dry & store properly Or discard after each use, e.g. green pads.
Manual Cleaning
Bucket & Brush
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Foam Cleaning
Foam consistency not too wet or too dry Dries in 5-10 min and can be hard to remove
Potential shortcomings:
Eliminate human error factor! Improves and helps ensure the consistency of cleaning!
Disassemble equipment Place parts in COP tank Run wash cycle Reduces human error
Processed food plant installed COP tank for parts cleaning. Shelf-life target:
67.3%
98.9%
COP Concerns
Proper parts baskets Proper tank sizing Equipment must fit in tank
is designed to be CIP cleaned. is not disassembled during cleaning. repeatable cleaning & sanitizing human error
\ Equipment
\ Effective,
\ Reduces
< 5 ft. / second = Laminar Flow > 5 ft. / second = Turbulent Flow
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Maintenance
Monitor Performance
Automatic Monitoring
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any moisture is introduced into or forms in a dry area at any time, having a method that quickly and thoroughly removes/dries this moisture is an absolute necessity.
preparation
clean (any isolated wet clean ensure completely dry before returning) clean Work top down Inspection, cleaning verification & reassembly Non-aqueous EPA registered food contact surface inspection & reclean
\ Detail \ Post
\ Pre-op
\ Sanitize
sanitizer
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Sweeping Brushing / Scraping Vacuuming Blowing Compressed air Blasting Not recommended blows soil around, not contained and captured.
Soda Blast
Sodium bicarbonate
ExaStrip SensiClean
Calcium carbonate
Soda Blast
Hard inelastic soils Hard inelastic soils Hard inelastic soils Soils that freeze harden
ExaStrip SensiClean
High upfront equipment costs Excellent on hard tenacious inelastic soils Less effective on some soft or elastic soils Point of site cleaning limitations what you can see and reach Significant environmental impact - Soil transport to other surfaces Post-blast cleanup required Need for an attached vacuum system
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Benefits
Moderate capital cost Allows for use of wet chemistry High temperature - sanitizing No dust No media Steam vapor Residual water Adequate electrical supply May not work on some soils
Limitations
Sanitizing
Sanitizing is not a substitute for good housekeeping and thorough cleaning! Concentration Temperature
Time
Mechanical Force
FIFRA
Federal Insecticide, Fungicide and Rodenticide Act
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Antimicrobial efficacy data Product chemistry Toxicology data Label & technical literature
40 CFR 180.940
Be sure to read the label carefully and follow the Directions For Use!
DIRECTIONS FOR USE: It is a violation of Federal law to use this product in a manner inconsistent with its labeling.
Ensures complete surface coverage Everyone out of the room. No other activity going on in the room. Leave sanitized equipment alone!
Eco-Wipe FCS
EPA-registered quat/alcohol based ready-to-use sanitizing wipes EPA-registered, ready-to-use quat/alcohol sanitizing and disinfecting solution EPA-registered, solid, granular quaternary floor sanitizer
Sani-Step
QAC + Alcohol
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SANI-STEP
Granulated QAC non-food contact surface sanitizer floor treatment EPA Registered Listeria and Salmonella efficacy claims
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Personal Hygiene
GMPs Uniforms & Footwear Hand Washing and Sanitizing Proper glove use
Validation
Verification
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Black Light
Protein Stain
Sensitivity?
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<100 CFU/ 8 in2 (<2 CFU/ cm2) <50 CFU/ 8 in2 <10 CFU/ 8 in2 <1/ 8 in2
Coliform count
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Proper product selection Proper product use Minimize areas omitted ID problem areas equipment design & maintenance Training/ monitoring employees
Implement construction SOP GMP training of contractors and their employees Isolate area Reroute traffic Record what happened & when in daily log Extraordinary deep cleaning and sanitizing
Correct
Correct Chemicals Four Factors of Cleaning Correct Method of Application Correct Employee Practices Every square inch of all surfaces Cleanable equipment - Good sanitary design & Maintenance Done correct and complete consistently each
Complete
Consistent
Know where microorganisms are introduced Reassess the cleanability of equipment Ensure proper routine maintenance Select proper detergents and sanitizers based on the facilities needs Validate and verify effectiveness of cleaning and sanitizing program
Thank You!