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Unit 10 Proper Sanitization of Manufacturing Areas

This document discusses proper sanitization of manufacturing areas. It explains that sanitization involves reducing microorganisms on surfaces to safe levels through cleaning and partial disinfection. The document outlines various physical (heat) and chemical (sanitizing agents like chlorine, iodine, quats, peroxyacetic acid) sanitization methods used in food manufacturing. It emphasizes the importance of following manufacturers' instructions for effective sanitization.

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eileen_muu485
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33 views

Unit 10 Proper Sanitization of Manufacturing Areas

This document discusses proper sanitization of manufacturing areas. It explains that sanitization involves reducing microorganisms on surfaces to safe levels through cleaning and partial disinfection. The document outlines various physical (heat) and chemical (sanitizing agents like chlorine, iodine, quats, peroxyacetic acid) sanitization methods used in food manufacturing. It emphasizes the importance of following manufacturers' instructions for effective sanitization.

Uploaded by

eileen_muu485
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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UNIT 10

PROPER
SANITIZATION OF
MANUFACTURING
AREAS
OBJECTIVES
 Explain the principle and practice of
sanitization.

 Explain the importance of


sanitization.

 Explain the methods of sanitization


used in manufacturing areas.
INTRODUCTION
 Bacteria, viruses, and other microbes
are all around us.

 Not all are harmful to people, but


many are.

 These harmful microbes cause all


sorts of infectious diseases.
INTRODUCTION
 The occurrence of infectious
disease can many times be avoided
by various sanitation and sterilization
techniques.
PRINCIPLE OF
SANTIZATION
 General reduction of the number of
microorganisms on a surface.

 Generally the purpose of antiseptics.

 Closely related to disinfection.


PRINCIPLE OF
SANTIZATION
 Microbial population is reduced to
levels that are considered safe by
public health standards.

 The inanimate object is usually


cleaned as well as partially disinfected.

 For example, sanitizers are used to


clean eating utensils in restaurants.
PRINCIPLE OF
SANTIZATION
 Help prevent disease transmission,
contamination and/or spoilage.

 Is not a substitute for cleaning.

 A sanitized surface is not sterile or


completely free of bacteria.
IMPORTANCE OF
SANTIZATION
 Sanitizing with an appropriate agent
reduced the number of bacteria to
zero or an acceptable level.

 May be accomplished manually or


with equipment such as dish
machines using heat (as steam or hot
water) or chemicals.
IMPORTANCE OF
SANTIZATION
 When heat sanitizing, using a higher
temperature generally shortens the
time required to kill bacteria.

 Also closely follow the temperature


recommendations for sanitizing
agents.
IMPORTANCE OF
SANTIZATION
 Sanitizing solutions must be correctly
prepared to be effective.

 Follow the manufacturer’s


instructions when preparing sanitizing
solutions, and check the
concentration of the sanitizer using a
test kit.
IMPORTANCE OF
SANTIZATION
 Using too high a concentration can
corrode equipment, waste money and
violate local health department rules.
METHODS OF SANTIZATION

 Two broad categories of sanitizing


treatments:

a. Physical and
b. Chemical.
PHYSICAL SANITIZATION
 Consists of using heat, in the form of
hot water or steam, to kill
microorganisms.

 Energy-intensive and relatively


inefficient.
PHYSICAL SANITIZATION
 Temperature and the time are
important.

 When hot water is sprayed on a cooler


piece of equipment, the water
temperature will decrease fairly
rapidly.
PHYSICAL SANITIZATION
 As the temperature decreases, killing
power is lost.

 Hot water sanitizing is most effective


when the high water temperature can
be maintained.
CHEMICAL SANITIZATION
 Most commonly used in the food
processing industry.

 Involves either immersing the object in


a sanitizing solution for a specific
amount of time or spraying/wiping
the object with the solution and
allowing it to air-dry.
CHEMICAL SANITIZATION
 Different chemical sanitizers vary in
their ability to kill microbes, the
recommended concentrations and
contact times, and whether the
chemical has residual activity.
CHEMICAL SANITIZATION
 Effectiveness of chemical sanitizers is
further affected to different degrees by
temperature, ph, the presence of food
residues, and water hardness.
TYPES OF SANITIZERS
a. Chlorine-containing sanitizers
(sodium hypochlorite, calcium
hypochlorite, chloramines, and
chlorine dioxide);
b. Chlorine dioxide;
c. Iodine-based sanitizers;
d. Quaternary ammonium compounds;
e. Peroxyacetic acid.
TYPES OF SANITIZERS
 Scented bleaches are not
recommended as sanitizers.
CHLORINE - CONTAINING
SANITIZERS
 Most commonly used.

 Are lethal to the broadest spectrum of


microbes.
SODIUM HYPOCHLORITE
 Most effective at a slightly acid ph
between 6 and 7.

 Will lose its strength over time due to


evaporation of chlorine, so it should
be purchased in volumes that can be
used in a relatively short time.
SODIUM HYPOCHLORITE
 Should be stored at room temperature
or slightly cooler.

 Rate at which activity is lost is greater


at warmer temperatures
SODIUM HYPOCHLORITE
 Effectively neutralized by protein and
to a lesser extent by other food
components, so it is essential to clean
well before using it.
SODIUM HYPOCHLORITE
 Corrodes metals and can damage the
skin.

 Relatively low cost and broad


spectrum of antimicrobial activity
make sodium hypochlorite the
standard against which other
sanitizers are measured.
INORGANIC AND ORGANIC
CHLORAMINE FORMULATIONS

 Do not work as rapidly as sodium


hypochlorite.

 Are more lethal to microbes than


sodium hypochlorite and some of
them are less lethal.
INORGANIC AND ORGANIC
CHLORAMINE FORMULATIONS

 Are not neutralized by food residues


as much as sodium hypochlorite is.

 Are also more stable during storage.


CHLORINE DIOXIDE

 Increasingly popular sanitizer.

 Can be purchased in a stabilized form

 Be applied in a foam or as a solution.


CHLORINE DIOXIDE

 Active over a wide ph range, with best


antimicrobial activity at a slightly
alkaline ph.

 Not inhibited by food residues.


CHLORINE DIOXIDE

 "Acidified sodium cholrite" is a


formulation of sanitizer that releases
chlorine dioxide.
IODINE-BASED SANITIZERS

 Particular the iodophors, are useful


for some sanitizing situations.

 lodophors contain tri-iodine, an acid,


and a surfactant or other stabilizing
compound.
IODINE-BASED SANITIZERS

 When the iodophor is diluted for use,


the acid converts the tri-iodine to
diatomic iodine and hypoiodous acid,
both of which are active against
microorganisms.
IODINE-BASED SANITIZERS

 The tri-iodine must be stabilized in


the concentrated form to prevent loss
of iodine as a vapor.

 A surfactant or other compound is


added for this purpose.
IODINE-BASED SANITIZERS

 To prevent loss of iodine once the


iodophor is diluted for use, it should
not be stored for a long time or used
at temperatures above 1200F.
IODINE-BASED SANITIZERS

 If the stabilizing compound is a


surfactant, the iodophor may be
suitable for combined use in cleaning
and sanitizing.

 are more effective against microbial


cells but are less lethal to bacterial
endospores and fungal spores.
IODINE-BASED SANITIZERS

 antimicrobial activity of iodophors is


greatest at pH less than 4.0 and can
be reduced by residues of alkaline
cleaning compounds.

 Typical use concentrations are 12.5 -


25 ppm iodine.
IODINE-BASED SANITIZERS

 Acidic ph of iodophors can help


prevent mineral buildup on surfaces.

 Iodophors are not hindered by water


hardness minerals and do not harm
the skin.
QUATERNARY AMMONIUM
COMPOUNDS
 "Quats" comprise the only sanitizer
group that has true residual activity.

 Generally effective at killing vegetative


yeast and mold cells.
QUATERNARY AMMONIUM
COMPOUNDS
 Are less effective at killing bacterial
endospores and fungal spores.

 Activity of the quats against bacteria


varies greatly, depending on the type
of bacteria.
QUATERNARY AMMONIUM
COMPOUNDS
 Work over a wide ph range, with best
activity in alkaline ph.

 Hard water will diminish the


effectiveness of quats, as will residues
of food or cationic surfactants.
PEROXYACETIC ACID
 Also known as peracetic acid.

 Very effective against yeasts and molds.

 If it isn't diluted, it is highly acidic and


can only be used in cip or cop systems
where there is no chance of skincontact.
PEROXYACETIC ACID
 In a diluted form, it can be used in the
same way as the previously mentioned
sanitizers.

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