While increased detergent concentration may give the appearance of improved soil removal, there is a minimum amount for effectiveness and an economical amount. Too much detergent may not be rinsed effectively, leaving a residue.
Sanitation
Only after the complete removal of soils can sanitizers be effective for microbial elimination. Selection of sanitizers depends on the nature of the processing environment and biological hazards identified through the Hazard analysis and critical control points (HACCP) risk assessment. Sanitizers follow the same dynamic wheel as cleaning, except soil removal is substituted for mechanical action. Sanitizer application must be conducted at the strength and time listed on the product label, especially for food contact surfaces, as the EPA administers the registration of chemical sanitizers and antimicrobial agents for use on these surfaces.
Sanitizers include chlorine, alcohol, quaternary ammonium, and peroxyacetic acid-based compounds. Each sanitizer has proven efficacy against a broad spectrum of microorganisms and has a different mode of action, which leads some manufacturers to rotate sanitizers. For example, chlorine dioxide is effective against Gram-positive and Gram-negative bacteria but not as effective against yeasts. An oxidation mode of action (chlorine) may be counteracted by cell lysis (quaternary ammonia).
Master Sanitation Schedule
Within each area, items cleaned and sanitized are noted on a master schedule serving as a checklist or accounting of when items are cleaned and by whom. You can view a sample schedule on our website at foodqualityandsafety.com.
A cleaning and sanitation program involves a chemical analysis of the soils to select the best chemical(s) for cleaning. Sanitizer selection includes the HACCP risk assessment and adds equipment composition to safeguard against damage. Under normal operations, the master cleaning and sanitation can be followed as it is written. In Part 2 of this series, we will address necessary alterations in the cleaning and sanitation regime when a plant experiences OOS results, equipment maintenance, and/or construction.
Dr. Deibel, a Food Quality & Safety Editorial Advisory Panel member, is the chief scientific officer at Deibel Laboratories, where she is responsible for leading the technical staff in research, food safety, and regulatory issues. Reach her at [email protected]. Baldus is food safety program manager for Hydrite Chemical Co. Reach her at [email protected] or [email protected].
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