SANITATION

THE FOUNDATION OF FOOD SAFETY

Retail Meat & Poultry Processing

Training Modules
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
University of Minnesota
September 2004
Pretest
 Topics
• Biofilm—a hidden hazard
• What is sanitation?
• Hot water sanitizing
• Good Retail Practices • Chemical sanitizing
(GRPs) • Factors affecting
• Sanitation Standard sanitizing process
Operation Procedures • Chemical safety
(SSOPs) • Frequency
• • Who’s job is it?
Foodborne illness
• Developing written
• Food allergens procedures
• 5 step cleaning and • Monitoring sanitation
sanitizing process • Corrective action
• Difference between • Results of poor
sanitation
cleaning and sanitizing
• Types of cleaners
 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.
 What is “Sanitation”?
The process of creating conditions that
promote the safe production of food
 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.

• SSOPs –Sanitation Standard Operating

Procedures
The specific steps taken to perform sanitation
tasks including the details of your sanitation
procedures and frequency.
Why is Sanitation so important?
Many cases of foodborne illness are
associated with sanitation problems.

• The complete sanitation process will reduce

bacteria and viruses that cause foodborne
illness.
• Essential to programs such as HACCP.
• Ensures quality and consistency of food
products.
• Controls allergen cross-contamination.
 A Hidden Hazard: Food Allergens

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

• Foods must be
labeled accurately
• Effective cleaning
procedures eliminate
residues that cause
food allergies
 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.
The Process
 Where to wash?
• Equipment sink

• Clean in Place

• Mechanical Dish
Machines
 Two Critical Components

• Cleaning
the chemical and physical process
of removing dirt, food, or soil from
surfaces

• Sanitizing
results in removing or killing
bacteria and viruses
 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!
 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
 Cleaning Process
Success depends upon:
• Proper strength of the detergent
solution
• Temperature of the detergent solution
• Contact time of the solution with the
food contact surface
• Mechanical Action/Scrubbing
Control of these 4 steps will
result in a clean surface!
 A Hidden Hazard: Biofilms
A thin, not visible, layer of food and
bacteria that has built up on a surface.

• 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.
 Sanitizing

• Hot Water
Must maintain appropriate water
temperature
• Chemical
Several different types
 Chemical Sanitizers
Several Types

• Chlorine
• Iodine
• Quaternary ammonium compounds
• Acid–Detergent Sanitizer
• Others
 Sanitizing Process
Success depends on:

• A clean surface
• Clean sanitizing solution
• Proper strength of sanitizing solution
• Proper water temperature
• Sufficient contact time for effectiveness
Chemicals: Read the Label
Chemicals must be used
according to label directions
• Sanitizer must be
approved for use on
food contact surfaces.
• Use proper water
temperature and rate as
stated on the label.
• MSDS
 Chemical Safety
DO NOT MIX CHEMICALS!

• Hazardous reactions will

occur
• Cause injury or illness to
employees or consumers
• May decrease effectiveness
of either product
Chemical Dispensing Systems

• Automatically measure
cleaning and sanitizing
chemicals
• Must have adequate
backflow protection
• Must still monitor
sanitizer concentration
Frequency of Cleaning & Sanitizing
Is determined by many factors like:
• Time
• Temperature in the work area
• Change in foods being processed
Raw to ready-to-eat
Allergen to non-allergen
Different meat species
 Who’s job is it?
Sanitation is everyone’s responsibility!
• Employee training
should include the
basics of sanitation.
• Training requires
understanding and
support from
management.
 Developing SSOP’s
Written Procedures

• Detailed procedures for cleaning and

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

• Employee practices
• Steps for preparing and storing foods
» Monitoring temperatures
» Preventing cross contamination
• Pest Control
• Facility and Grounds Maintenance
Monitoring Sanitation
• Do a ‘walk through’
of the facility
• LOOK - see that
equipment is clean
• Watch employee
handwashing
• Use test strips to
check sanitizer
strength
• Use a bioluminator
or other tool
 Results of Monitoring
• Use a check list and
write down what you
find.
• Are employees
following
procedures?
• How effective are
your cleaning
procedures?
• Use your results to
solve or prevent Maintain Records
problems and re-
occurrences
 Corrective Action

• 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.
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
 Summary
SANITATION IS A FOUNDATION OF
FOOD SAFETY
• Cleaning and sanitizing is a multiple
step process
• Differences between cleaning and
sanitizing
• Develop written SSOPs
• Monitoring is critical to identifying
sanitation failures
 Wrap-Up
• Do you have any questions?
• What information was new?
• How will you apply what you
learned today?
• Posttest