Food and plant sanitation

Presentation topic:- Food plant sanitation M.Sc. 4 th sem (microbiology)

Synopsis. Introduction Definition History Types of food contamination Food plant sanitation process. Water treatment Laboratory testing Need of sanitation Conclusion Reference.

Introduction. Food safety issues are a noted concern for consumers, and consequently for media and regulatory agencies. It is essential for food processors to take the needed safety measures. Regulatory agencies have been enforcing processor standards in order to improve the safety, quality, and shelf-life of food products. Good plant sanitation includes controlling pests. This includes rodents, birds, insects and more. Pests can carry disease and bacteria which can transfer to food. Therefore, using good food plant sanitation procedures is vitally important..

Definition. The word sanitation is derived from a Latin word sanitas meaning “health.” Applied to food industry sanitation is “ the creation and maintenance of hygienic and healthful conditions.”.

History. Louis Pasteur –is the father of Food Microbiology. Nicolas appert – the father of Food Preservation. Nicolas Appert in 100 years before Pasteur, Nicolas discovered that heat and airtight bottles preserve food..

Types of food contamination. Types of Food Contaminants a) Biological Contaminants. b) Physical Contaminants. c) Chemical Contaminations..

Biological Contamination. A. Bi . ological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins) Examples: Sea food toxins Mushroom toxins Clostridium Botulinum Salmonella bacteria COOKING DOES NOT DETROY TOXINS . Preventing Biological contaminant:- Purchase foods only on reputable supplier. Do not use wild mushrooms. Maintain good personal hygiene. Observe proper hand washing. Clean and sanitize equipment. Maintain clean and sanitize facilities. Control pests..

Physical contamination. B. Physical Contaminant – any foreign object that accidentally find its way into food Examples: Hair Staple wire Dust. Preventing Physical Contaminants: - Wear hair restraint. Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings). Do not carry pencil or pen. Do not wear nail polish or artificial nails when working with foods  Clean can openers regularly. Remove staple wire in the receiving area. Place shields on lights..

Chemical contamination. Chemical Contaminant – a chemical substance that can cause food borne illness. Substances normally found in restaurant. Examples: Toxic metals Pesticides Cleaning product Sanitizers Preservatives. Preventing Chemical Contaminants: Teach employees how to use chemicals Store chemicals in original containers to prevent accidental misuse, as well as leakage into food. Make sure labels are clearly identify chemical contents of chemical containers  Always chemical according to chemical recommendation. Always test sanitizing solution. Wash hands thoroughly after working with chemicals. Wash foods in cold running water..

Food plant sanitation. Consumers rely on food processing plants to maintain the utmost standards when it comes to cleaning and sanitizing. It’s the responsibility of the company to uphold food plant sanitation best practices to protect food safety standards, workers, and consumers. Health With COVID-19, there’s also the added complexity of properly cleaning and disinfecting working areas to avoid potential infection spread within workers in the facility. If too many workers get sick (as we have seen throughout the pandemic) the facility may be shut down for several weeks for complete sanitization and disinfection. For these reasons, it’s critical to understand the cleaning and sanitation procedures in the food industry and plan accordingly..

SANITIZE FOOD CONTACT SURFACES. Any food contact surface will inevitably get messy due to food work, prep, and cooking stations. These areas should be cleaned and sanitized after every use during the workday. Disinfectants should be used at the end of the workday, as the use of strong chemicals could impact food quality. Maintaining proper standards will reduce the risk of food cross-contamination, including keeping raw meat containers away from cooked products or using multiple cutting boards when dealing with cooked/raw food. Additionally, it will keep a healthy environment for both workers and consumers. Along with keeping your food processing equipment sanitized and disinfected, this is the most critical component of a healthy processing plant..

Sanitation of food contact surface. Item Floors Walls and ceilings Work tables Hoods and filters Broiler When As soon as possible Once per shift between rushes Weekly, Thursday evening January, June As soon as possible February, August Between uses and at end of day Weekly Saturday p.m. When necessary Daily, closing Every Wednesday evening When necessary After each use What Wipe up spills Damp mop Scrub Strip, reseal Wipe up splashes Wash walls Empty, clean, and sanitize drawers; clean frame, shelf Empty grease traps Clean inside and out Clean filters Empty drip pan, wipe down Clean gird tray, inside, Use Broom, bucket, mop, and dustpan Mop, bucket, or scrubber Brushes, bucket detergent (brand) See procedure Cloth; portable high-pressure, low-volume cleaner; or portable foam cleaner Same as above See cleaning procedure for each table See cleaning procedure for each table Container for grease See cleaning procedure Dishwashing machine Container for grease; clean cloth See cleaning procedure for each broiler.

Equipments sanitation. Since food processing equipment generally deals with the same type of food products that are used on flat work surfaces, the cleaning standards are the same. Hot soapy water, sanitizer, and disinfectant will kill the harmful pathogens that could cause illness or cross-contamination on smaller items like knives, containers, and more. Equipment used to manufacture food should be kept clean throughout the day and scrubbed daily. FDA-approved sanitizers and disinfectants can be used on larger processing pieces. There should be a dedicated storage area that is kept thoroughly sanitized to store equipment when not in use..

Types of cleaning. Manual Cleaning:- This is the most time intensive type of Cleaning where the employees will use rags, brushes, mops and other tools to clear machinery that aren’t waterproof Or needs to be dismantled. Foam cleaning:- This is the most common type to apply detergent on most food processing equipment, and and can be used on large areas like floor, walls and production equipments. Fogging: Aerial fogging is used along side the other cleaning methods to release a mist disinfectant into the air to kill air borne microorganisms and reduce bacteria on equipments..

MAINTAIN CLEAN STORAGE AREAS. The areas used to store equipment are an important part of food processing plant cleaning. Only properly cleaned equipment should go into the storage to not contaminate the area. Remember, though, the shelving and storage stations need to be as clean as the equipment is. Before the food equipment is returned, clean and sanitize the stations using proper disinfection products specific to the needs of the facility as needed to ensure safety. This is something that professionals such as ServiceMaster Clean can maintain on a regular schedule. If professional commercial cleaning services are not used, it will be up to workers or the sanitation team to keep these areas maintained on a regular basis..

SANITIZE WALLS AND FLOORS. Walls and floors are also included in food plant sanitation, even if they aren’t directly part of food processing procedures. Throughout the workday, walls and floors should be addressed and sanitized, swept and wiped down accordingly. Splashes and crumbs are common and will need to be attended to immediately. After production is done for the day, floors should be mopped and sanitized. Just walking on a tainted floor can lead to health issues among workers or consumers due to cross-contamination..

Detergents used.

Employer’s health. No employer with disease/lesion should be allowed. Should exhibit clear and clean appearance. Should not wear fingernail polish. Shall not wear any kind of jewellery while processing. Smoking/chewing gum/ spitting/ tobacco consumption should be strictly prohibited. Worker’s should wear hand gloves and a head cover. Employers should dip their hand and food in disinfectants..

How contamination spread from worker.

Clean In Place (CIP). CIP Systems are typically meant for cleaning the interior surfaces of process equipment. Equipment such as tanks, pipes, and pumps for example. It’s usually a highly sophisticated system, with sensors, heat exchangers, pumps and tanks, all to give the user the most effective and repeatable cleaning..

Cip clean in place. Some advantages to CIP systems: Much faster than manual cleaning Less labor intensive, no disassembly or reassembly Highly repeatable results Safer for workers, less chemical exposureEffectively helps to manage water and chemical costs. Disadvantages to CIP systems: CIP systems tend to have higher initial costs..

Clean Out of Place (COP). COP systems are used to clean pieces of equipment that wouldn’t be touched by the CIP system. Equipment could include fittings, clamps, product handling utensils, tank vents, pump rotors, impellers, casings, hoses, etc. One might also employ this type of system in situations where process equipment needs to be disassembled for cleaning, typically equipment that is small, complex, or difficult to clean..

Clean out place. Some advantages to COP systems Lower investment than CIP system. Delivers consistent results. Provide cost saving over manual Cleaning, save on time, chemical and water usage. Reduce operator exposure to high temperature and concentrated chemicals. Disadvantages of COP systems Loading/unloading of wahser.

Bacteriolgy of watee. Drinking Water The water that employees drink must meet public health standards . Plant Water All water that comes in contact with foods should meet bacteriological standards for drinking water. The water should be satisfactory from biological point of view and used for the processing of particular food processing. Eg- slimy growth of iron bacteria in water supplies leads to trouble in food plants. Cans of processed foods are cooled after their heat treatment, little moisture present in it contains microorganisms which is able to spoil food Many canneries routinely chlorinate cooling water to reduce or eliminate this problem..

Sources of water contamination. Through the seepage of sewage . Sewage can be carrier of many pathogenic bacteria. Many healthy persons may be carriers. Human excreta is deposited near shallow wells, ponds, or even rivers especially in rural areas. Hutment dwelling without proper sanitary and water facilities develop into health hazard. No facility for drainage and used water and sewage stands, encouraging breeding of mosquitoes and flies..

Treatment of waste water. Sewage and Waste Water Treatment and Disposal Solid and concentrated wastes are kept separately from watery waste and are used directly for food, feed, fertilizer or other purposes Sewage is then turned into municipal system. The strength of sewage of food waste containing organic matter is expressed in terms of biochemical oxygen demand . The strength of waste in terms of pounds of BOD is calculated as- Ppm 5 day BOD * gallons of waste * 8.34/ 1000000 = pounds BOD This value can be converted to population equivalent by assuming domestic sewage of one person is equivalent to one sixth of pound of BOD per day.

Treatment of waste water. Chemical Treatment A chemical or mixture is added to sewage or waste so as to cause formation of flocculent precipitate, which in settling carries suspended and colloidal material including bacteria. The effluent is run in body of water , into soil or biological treatment system. Chemical compounds used are soluble alluminium , iron salts, ferrous sulphate. Biological Treatment and Disposal Dilution Irrigation Lagooning Use of trickling filters Use of activated sludge Use of anaerobic tanks.

Hazard Analysis and Critical Control Point (HACCP).

Laboratory testing. Analytical chemistry testing: The study of the separation, identification, and quantification of the chemical components of natural and artificial materials such as pH, additives, colors, contaminants, preservatives, minerals and trace elements, among others. Food microbiology testing: . Testing for spoilage organisms and pathogens may be used to examine and prevent food poisoning outbreaks caused by food products and ingredients. This is important, as the whole supply chain may be contaminated in the process of food production. • Food nutrition analysis: An analysis of value and the nutritional content in foods and food products. It provides information for nutrition labeling on food packaging that manufacturers are required to include to comply with the labeling regulations of destination countries.

Laboratory testing. Food allergen testing: Food allergens are proteins that can appear in large quantities and often remain in food processing. The requirement is to find the target allergen in the ingredients and finished products. The allergens that must be tested for in food products include gluten in grains, peanuts, eggs, nuts, milk and soybeans. Sensory testing: Sensory testing is identification of food product properties by using the human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. In smell testing, olfactory receptors in the nose identify rancidity in a product. In tasting, the sensory organs on the tongue can identify the intensity of sweetness in food products..

Need for sanitation. Proper cleaning and sanitation of equipment, work surfaces and utensils will: Remove dirt and/or food material that harbour microorganisms. Increase shellife of food. Killing of disease causing pathogens. Reduce money loss of the company caused due to spoilage of food. Keep productivity up. Workers safe and consumer confidence high Meeting or surpassing standards..

Conclusion. The key to a good cleaning process and sanitation program is by educating workers on what needs to be done to ensure safety protocols to avoid cross-contamination, bacteria growth, and airborne viruses . Many food processing plants have sanitation teams, but it’s smart to educate workers on how they can help while they are working on the floor. Though disinfecting kills pathogens at a higher rate than sanitization, FDA guidelines include sanitizing all food-contact surfaces after every use¹..

Reference:-. Frzier W. C. & Westhoff D.C, 4 TH EDITION FOOD MICROBIOLOGY, Tata MacGraw-hill publishing company. Norman G Marriott , 6 th edition principle of food sanitation, Springer international publishing. Martin R. Admission & Maurice O moss, 3 th edition Food microbiology, RSC publishing.