Back to Basics: Sanitation Training and Education

Biofilms are probably the most dangerous of soil loads because they are difficult to detect, and they are a harborage and food source for bacteria and molds. Synthetic conveyor belts are supportive of biofilm growth. Proteins adhere to the surface, and as the proteins unfold, they become attached to the surface. Once attached, they begin to build up a layer of film on the surface.

Porous or rough surfaces provide the most favorable surfaces for attachment. Higher surface tension can cause a more rapid attachment. Lower tension decreases attachment. A thorough knowledge of the type of organic challenge and properties of the contact surfaces is paramount to determining how best to remove and prevent biofilms.

Water in Cleaning and Sanitizing

Another thing to consider is water, a solvent that is a major ingredient in cleaning systems. You must test processing water every three months to ensure that there are no bacteria. Hot water greatly improves the cleaning sequence, and it will help remove soils prior to applying chemicals. The water temperature should not exceed 130°F, however, because temperatures that are too high increase soil adherence and will, in some cases, “cook” proteins and other ingredients to the contact surface.

Yet another thing to consider is agitation methods, of which there are three: hand detailing, high pressure, and chemical agitation. Steam cleaning is not widely used because it can bake the soil to the surface. Hand detailing is the gold standard because it allows you to inspect the surface to confirm visually that it is clean.

High-pressure agitation acts like a leaf blower, spreading organics from one place to another. I have seen soil stuck in acoustical ceiling tiles. I have also seen areas of the plant that required recleaning because the pressure spread soil to clean areas.

Chemical agitation refers to the ability of the cleaning product to stay on the surface in foam, allowing the chemical time to digest the organics. Adding a foaming agent to the chemical allows it to adhere to radii and the underside of tables, among other things.

Another thing to consider is rinsing sequences. There are two rinsing steps in the five-step sanitation program. The first rinse removes food product and prepares the surface for chemical application. The second and final rinse removes all chemicals and organics to prepare the surface for the sanitizer. This final rinse is vital, because chemical or residual organics on contact surfaces will prevent the sanitizer from reaching its full potential, resulting in high bacteria counts on start-up.

Lastly, you need to consider scheduling. Plan your work and work your plan. Time directly equates to money in the processing environment. Written cleaning procedures are necessary for each piece of equipment. Train, retrain, and cross train personnel in these procedures. As companies expand and trade globally, competition is keen. If we are to succeed in these widened markets, our food safety and sanitation programs must be the best that they can be.

Now for a few questions, the answers to which will appear in my next column:

• What department in the plant does sanitation answer to?
• Name four food contact surfaces.
• What is the definition of soil?
• What are two reasons biofilms are considered dangerous? ■

Carsberg is a sanitarian with more than 30 years’ experience in food plant sanitation. Reach him at [email protected].