Importance of Sanitization in Food Processing and Handling

Key Concepts

• Objective: To keep food products free from harmful microorganisms (bacteria, mold, spores, and viruses).
• Risk: Contamination can cause outbreaks of food-borne illnesses.
• Process: Cleaning should be followed by sanitizing.

Cleaning vs. Sanitizing

• Cleaning: Removes debris but may spread microorganisms.
• Sanitizing: Kills microorganisms after cleaning.

Preparing to Sanitize

• Personal Protective Equipment (PPE): Necessary when exposed to harmful materials.
• Consult Documentation: SSOPs or HACCP plans for PPE guidelines.

Sanitizing Methods

1. Chemical Sanitizing

• Uses chemical compounds.
• Considerations:
  • Approved for food surfaces.
  • Low toxicity and stable.
  • Temperature and surface compatibility.
  • Concentration levels (e.g., chlorine 50-200 ppm).

2. Heat/Thermal Sanitizing

• Hot Water:
  • Minimum of 171°F.
  • Larger equipment: Pump for 5 minutes.
  • Smaller equipment: Soak for 30 seconds.
• Steam Sanitizing:
  • Industrial dry steam cleaner.
  • Quick evaporation and drying.

Automated vs. Manual Sanitizing

Automated Systems

• Clean-in-Place (CIP)
  • For large equipment.
  • Fully automated.
• Clean-Out-of-Place (COP)
  • For small equipment.
  • Partially automated; requires disassembly.

Manual Methods

• Hot Water Application
  • Use gloves; water at least 120°F.
• Chemical Sprays
  • Efficient for large areas.
  • Check compatibility with surfaces.

Effective Sanitizing Practices

• Ensure Cleanliness
  • Surface must be clean and dry.
• Correct Contact Time
  • Minimum 30 seconds for sanitizer to work.
  • Allow air drying when possible.
• Check for Cleanliness
  • Verify no detergent residue.

Conclusion

• Sanitizing is crucial to ensuring food safety and preventing foodborne illnesses.
• Follow proper procedures and consult SSOPs or HACCP plans for guidance.
• Regularly review practices to maintain effective sanitizing standards.