GROUP 3

SANITATION PRACTICES

AGSAMUSAM, JHANA RAMIREZ, LESLIE MAE

MALASA, RIZAMAE RODOLFO, PAULINE

SUMAOY, MICHAEL JOHN

EQUIPMENT SANITATION
 The soil must be recognized as
“matter out of place” or unwanted
deposits on the contact surfaces in a food
facility. It may be divided into solid soils
such as lipids, proteins, starch, wax, dust,
inorganic salts and metal oxides, whereas
liquid soils include animal, vegetable,
and mineral oil.
 Soil characteristics determine the most
appropriate cleaning compound. Generally,
an acidic cleaning compound (pH <7, diluted
in water) is most effective removal of
inorganic deposits, an alkaline cleaner (Ph of
11 or higher) for removing non- petroleum
organic soils, and a solvent cleaner (ether-or-
alcohol type for the removal of petroleum
soil)
 An essential tool for effective food sanitation is
cleaning compounds. They are formulated
specifically for performing certain jobs such as
washing equipment, floors, and walls, use in the high
pressure washer, cleaning-in place (CIP), among
others. Requirements of cleaning compounds vary
according to the area and equipment to be cleaned.
Major considerations in cleaning compound selection
are the nature of the soil to be cleaned, water
characteristics, application method, and area and kind
of equipment to be cleaned (Marriot, Schilling, &
 The major function of cleaning
compounds is to lower the surface tension
of water so that soils may be loosened and
flushed away. Detergents are included in
cleaning compounds to protect sensitive
surfaces or to improve its cleaning
properties.
Knowledge of how to handle cleaning
compounds is essential for tourism and
hospitality professionals to reduce the
potential for injury. If a worker is
accidentally splashed with a cleaning
compound, the affected area must be
flushed with a large amount of water
immediately.
 The role
Of
cleaning media
 Water is the cleaning medium most
frequently used for soil removal. Other
cleaning media may include air for
removing dust and other debris where
water is not an acceptable cleaning
medium. Additional media may include
solvents, which are incorporated in
removing lubricants and other similar
 The primary water requirements for food
processing operations are that it must be free
from disease producing organisms, toxic metal
ions, and objectionable odors and taste. Since
food processing establishments do not normally
have an ideal water supply, cleaning
compounds must be tailored to the individual
water supply and type operation. The major
functions of water as a cleaning medium
Pre-rinsing for the removal of large soil particles
Wetting (or softening) of soils on the surface where
removal is essential.
Transport of the cleaning compound to the area to be
cleaned
Suspension of soil to be removed
Transport of suspended soil from the surface being
cleaned
Rinsing of the cleaning compound from the area being
cleaned
Equipment sanitation
procedure
 1. preparation

All products and unwanted utensils, packaging, or

equipment should be covered or removed to the area.
Machinery should be switched off and equipment
should be dismantled and stored on racks.
 2. Gross soil removal

All loosely adhered or gross soil should be

removed by brushing, scraping, shoveling,
vacuuming, etc.
 3. Pre rinse

Surfaces should be rinsed with low-pressure cold water

to remove loosely adhered small debris. Hot water can
be used for fatty soils (approximately 60°C/140°C), but
too high temperature may coagulate proteins.
 4. cleaning
It is a combination of mechanical or kinetic energy (physical
or fluid abrasion), chemical energy (cleaning chemicals),
temperature or thermal energy and cleaning time. Water
provides the cheapest, readily available transport medium for
rinsing and dispersing soils, has dissolving powers to remove
ionic soluble compound such as salts and sugar.
 5. inter-rinse

Both soils detached by cleaning operations and

cleaning chemical residues should be removed
from surfaces by rinsing with low-pressure cold
water.
 6. disinfection
It is undertaken to remove and/or reduce the viability of
remaining microorganisms to a level deemed to be of no
significant risk. Elevated temperature is the best disinfectant
as it penetrates surfaces, is non-corrosive, non-selective to
microbial types, easily measured, and leaves no residue.
 7. Post rinse

Disinfectant residues may or may not be

removed by rinsing away with low-pressure
cold water of known potable quality.
 8. inter-production cycle conditions

Some procedures may be undertaken, including the

removal of excess water and/or equipment drying,
to prevent the growth of microorganisms on
production contact surfaces in the period up until
the next production process.
 9. Periodic practices
These increase the degree of cleaning for specific
equipment or areas to return them to acceptable
cleanliness levels. These includes weekly acidic
cleans. The weekend dismantling of equipment, and
cleaning and disinfection of chillers and sanitation of
surfaces, fixtures and fittings above (2) meters.
10. Clean the cleaning equipment
Following its use for cleaning, cleaning equipment
should itself be cleaned and disinfected. Such
equipment should be visually checked for damage
and any areas where microorganisms could reside.
Cleaning equipment should be stored in racks to dry
and kept in a disinfectant solution until its use is
required.
Types of cleaning and
sanitizing systems
 • Clean-in-place (CIP)

The automated cleaning of equipment with the

minimal dismantling of food production
equipment before the cleaning and sanitizing
operation.
 • Clean-out-of-place (cop)

The removal of food production equipment or

portions of the equipment as well as related food
production tool at an external area for cleaning,
sanitizing, and drying before reassembly.
 • Environmental cleaning

Generally accomplished manually, but, in

some cases, automated cleaning systems have
been utilized on environmental surfaces. These
surfaces are those external to food processing
equipment within the food production facility.
Cleaning factors
 •Time to clean and sanitize is often
misunderstood, especially when chemical
cleaning is involved. Optimizing the time
for a cleaning operation to ensure
effective soil dissolution and
emulsification is generally a high priority
for food producers. Rushing a cleaning
operation can result in poor cleaning and
the potential for food contamination.
 •Temperature effects on cleaning and
sanitizing will vary depending on soil
type and water quality. A rule of thumb is
that is that for every 10°C increase,
cleaning chemical doubles resulting in
fatty oils, sugars, and starches, and many
other types of food soils being more
easily removed with increased
temperature.
 •Chemical activity is important as
cleaning chemistry is built to dissolve
soils from the surfaces to be cleaned
and emulsify these soils to avoid
redeposition. A sanitizing step will kill
or inhibit microbial contamination that
remains after the cleaning step.
Chemical activity is impended when:
Cleaning or sanitizing solutions do not reach
the soils due to lack of solution flow (dead
zones).
Chemical concentrations are too low (cannot
dissolve) or too high (precipitate out or react
with soils)
Inappropriate chemical systems are used and
are not effective at cleaning or sanitizing food
•Mechanical action is required to
move soils away from a surface.
In the absence of manual
cleaning, automated cleaning
systems generally rely on
pressurized water or air to
provide mechanical force for soil
Sanitation plan
 The application of sanitizers is
essential to reduce pathogenic and
spoilage microorganisms present
in food facilities and equipment.
Soils must be completely removed
for sanitizers to function properly.
A sanitary environment is obtained
by removing soil deposits with
subsequent destruction of residual
microorganisms by sanitizing.
However, sanitizing does not
replace thorough equipment and
facility cleaning.
Sanitation employees handling
sanitizers need to be trained
properly handle, formulate, and
dispense sanitizing chemicals.
Leading sanitizers used in the food
service industry are chlorine
solutions (bleach), quaternary
solutions (quats), and iodine.
These materials must be used
according to the manufacturer’s
instructions that accompany the
A sanitation plan ensures that all
surfaces are cleaned regularly and
reduces the risk of transferring
bacteria or other pathogens from
an unclean surface to clean
equipment such as cutting boards
or tools.
A sanitation plan has two (2) components:

[Link] of cleaning and sanitizing agents or

supplies with instructions on their safe use
and storage.
2. cleaning schedule-outlining how each item
needs to be cleaned, who is responsible, and
how frequently it happens.
 Maintaining a clean work
environment is critical in
preventing foodborne illness.
Bacteria can grow unsanitary
surfaces and then contaminate
food. Just because a work surface
looks clean does not mean that it
Important note: always ensure to
clean and sanitize a work area
before starting to prepare food.
All premises should have cleaning
schedules identifying:
Food-related items and areas
that need to be cleaned-by
name, or other description of
item/area
When do these items need to be
cleaned-giving the time by the
hour (for example, 10:00 AM,
2:00 PM, AND 6:00 PM), the
general time of the day (such as
“after lunch”), or by
daily/weekly/monthly.
 By whom this must be
cleaned- indicating either a
staff member by name or
by job position/ title
what must be used in the
cleaning process-
identifying chemicals and
cleaning equipment that
must be used
 Detailed cleaning
instructions- to explain how
each is to be cleaned.
Haccp approach to
cleaning
The hazard analysis and critical control
point (HACCP)approach should be
applied when considering the evaluation of
a cleaning system. A sanitation survey
will permit the application of the HACCP
concept. This survey should designate an
area that requires cleaning as critical or
subcritical for physical and microbial
contamination.
These areas can be grouped according to the required
cleaning frequency as demanding attention:
• Continuously
• Every 2 hours (during break periods)
• Every 4 hours (during lunch break and at the end of afternoon
shift -5 or 6 P.M.)
• Every 8 hours (end of a shift)
• Daily
• Weekly
• Monthly
 the assignment of different colors to
represent specific zones of a production
facility is an economical way to create
convenient visual barriers between
production functions. The segregation
minimizes the migration of materials-
especially chemical and microbial
contaminants from one location to
another.
 Cleaning is generally accomplished
by manual labor with basic supplies
and equipment that applies the
cleaning medium (usually water),
cleaning compound, and sanitizer.
Storage space should be provided for
chemicals, tools and portable
 Most kitchen equipment are
intended to be disassembled for
cleaning. Always refer to the
manufacturer’s instructions and
training provided by the employer
or instructor on how to do it safely.
All equipment must be routinely
cleaned and inspected. Older
equipment may have corners and
cracks where dirt and bacteria can
hide, which can be difficult to
clean effectively.
Dishwashing
procedures
Effective dishwashing ensures that
all equipment is sanitary and ready
for use when required. Using
soiled or dirty chinaware is not
only dangerous, but it will tell
customers that the operator has
little or no regard for customer
Waste management
The Presidential decree No. 856 (PD No.
856) or the code on sanitation of the
Philippines specifically cites provisions
regarding vermin control on its chapter
XVI. Vermin pertains to a group of insects
or small animals such as flies, mosquitos,
cockroaches, fleas, lice, bedbugs, mice,
and rats which are vectors or diseases.
Section 70 general requirements:

1. A vermin abatement program shall be

maintained in place by their owners,
operators, or administrators. If they fail,
neglect or refuse to maintain a vermin
abatement program, the local health agency
will undertake the work at their expense.
Section 70 general requirements:

2. Vermin control in public places

shall be the responsibility of the
provincial, city, or municipal
governments with jurisdiction
over them.
Section 70 general requirements:

3. The procedure and frequency

of the vermin abatement program
shall be determined and approved
by the local health authority.
 The big issue regarding the continued
successful use of chemicals for control of
stored product pests is the development of
resistance. Pests have become resistant to
insecticides, insect growth regulators,
fumigants such as phosphine, and even to
some bacteria-based sprays (Motarjemi
and Lelieveld, 2014).
 Waste management should
ensure that waste materials can be
removed and stored safely so that
these do not provide a cross-
contamination risk or become a
food or harborage source for pests.
 As stated in Section 81 of PD
No.856, refuse is an inclusive term
for all solid waste products
consisting of garbage, rubbish,
ashes, night soil, manure, dead
animals, street sweepings, and
 Section 82 discusses the
responsibility or cities and
municipalities to provide an adequate
and efficient system of collecting,
transporting and disposing refuse in
their areas of jurisdiction in a manner
approved by the local health authority.
Section 83 additional requirements:

1. Occupants of buildings and residences shall

provide enough receptacles to refuse. Refuse
in receptacles shall be protected against
vermin and other animals.
2. Refuse shall be disposed of through a
municipal collection service.
Section 83 additional requirements:

3. Refuse shall not be thrown in any street

sidewalk, yard, park or any body of water.
4. Streets shall be kept clean by occupants or
owners of properties lining the street from the line
of the property to the middle of the street and from
one (1) property to the other.