Sanitation in Food IndustryDishwashing process

Dr.Vandana Mahajani

1

What is sanitation?

Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes.

Sanitation within food industry means destroying the vegetative cells of the micro organisms without adversely affecting the product or its safety to the consumers.

2

Cleaning is a prerequisite to sanitationRemoving deposits of oils , greases and proteins

Large soils may be removed by high pressure pre rinsing.

Soaking with water and detergent for 15 mts is ideal for removing the scrapes

3

Sanitizer:Type of antimicrobial that kills or irreversibly inactivates at least 99.9 percent of all bacteria, fungi, and viruses present on a surface. Most sanitizers are based on toxic chemicals such as chlorine, iodine, phenol, or quaternary ammonium compounds

To sanitize means to reduce the number of micro organisms to a safe level.

It does not kill disease causing bacteria

A disinfectant kills disease causing bacteria, but not spores and all viruses.

Sterilant are specialised chemicals which are capable of eliminating all kind of microbes including pathogens 4

Sanitising processes

Steam: used to sanitize immovable equipments

Hot water sanitizing: immersion for 30 seconds at 74 deg C

Chemical sanitisers: to be use carefully in food industry

Commonly used chlorine compounds are hypo chlorites, inorganic chloramines and organic chloramines

5

Chlorine is cheap, has activity at low temp and leaves minimal residues and is less affected by hardness of water.

Chlorine di oxide is more environment friendly. However its gases can be explosive and thus are a risk to workers.

Iodophores are iodine compounds. Limited usage, is affected by high temperate and pH.

It can cause staining of plastic surfaces

Alkaline based heavy duty detergents use caustic soda (NaOH) and caustic potash.

They are used in bottle washing applications. 6

Moderate detergents include sodium potassium and ammonium salts of phosphates, silicates and carbonates.

Tri sodium phosphate is the most commonly used.

A hand sanitizer is a supplement to hand washing with soap and water.

They are available in gels, foam and liquid solutions. The active ingredient is isopropanol , ethanol or n-proponal

7

Methods of cleaningManual cleaning Mechanical cleaning

3 tub method Sink method

1 sinkPresoak in soap and water2 sinkRinse3 sink sanitse

Simple cabinet dishwasher

Multiple tub dishwasher with conveyer belt

Used for cleaning immovable and large utensils and equipments

8

9

Simple cabinet dishwasher

10

Dishwasher with a conveyer belt

11

Difference between manual and mechanical dishwashing

Sr.No Manual Mechanical

1 Washing done by hand Washing done by machine

2 No electricity needed Electricity needed

3 Cleans less utensils faster Needs more utensils to use

4 Fair performance standards High performance standards

5 Can clean large utensils Cannot clean large utensils

12

Simple rules of dishwashing

Use hot water and detergent

Scrape left over food

Change water when cloudy

Use long gloves to protect hands

Use sanitiser after reading instructions

Never wipe utensils to dry.

Always air dry them

Always use the right contact time , temp and detergent for effective performance.

13