1. Employment Food Safety Training Program
1/28/05
Sanitation
Employment Food Safety Training Program
American Association of Meat Processors One Meating Place Elizabethtown, PA Phone: (717) Fax: (717) Website:
Sanitation

2. The Rational Behind Sanitation
All food companies are required to maintain sanitary conditions
Can’t make ‘clean’ food in a dirty plant
Good sanitation ensures the safe
production of food

3. More on Sanitation
Sanitation includes all practices and procedures used to keep plant and food clean and free of harmful bacteria

4. Sanitation Practices Include but not limited to:
Following good personal hygiene practices
Cleaning equipment and work areas
Maintaining clean work areas
Pest control programs
Following all Good Manufacturing Practices
Etc…

5. The Goal of Sanitation
A clean plant is an unhappy home for microorganisms.
Follow recommended cleaning instructions
Eliminate biofilms
Use “elbow grease”

6. What is Sanitation? The 3 step process of Sanitation Rough Clean
Removing visible material
The Big Clean
Applying detergent, scrubbing
Rinsing with water
Sanitizing
Applying sanitizer to kill bacteria
May need to rinse sanitizer off

7. The Key Points in Sanitation
Rough cleaning
Increases effectiveness of cleaning procedures
The Big Clean
Removes visible particles
Removes biofilms
Does not kill bacteria
Sanitizing
Final step
Kills bacteria

8. Biofilms
Bacteria on equipment and surfaces that are protected by protein films
Sanitizers can’t penetrate biofilms to destroy protected bacteria

9. Proper Sanitation
Equipment must be completely clean before applying sanitizer
You cannot sanitize a dirty surface
Sanitizer will act on dirty surface and not on bacteria
This will not allow sanitizer to do it’s job

10. A Bit About Cleaning Chemicals
Using chemicals correctly is important
If mixed too strong, residue is left
Can cause product contamination
If mixed too weak, not effective
Won’t remove soil or bacteria properly

11. More on Chemicals Chemical action Type of chemicals
Some sanitizers may need to remain on equipment and areas for up to 20 minutes
Type of chemicals
USDA food grade chemicals must be used at all times f

12. Special Attention about Sanitation
The equipment used to clean
Keep clean and dry as possible
Brooms
Mops
Sponges
Hoses
Store away from production line
Floor and drain cleaning equipment should not be used on any other surface

13. In Summary Sanitation is an ongoing practice
Clean food is produced from clean equipment in a clean plant
Equipment makes food, you ensure that food is and remains clean