44
APR 2017
FOOD FOCUSTHAILAND
SPECIAL
FOCUS
The recommended steps for dry cleaning include the following:
• Sweep or wipe gross soils off equipment and floors. Pick up
gross soil and remove.
• Remove trash containers from thearea.
• Remove tools or unused equipment from the area.
•Checkand cleandrippansanddrain lines fromair conditioners
or dehumidifiers.
•Monitor and investigateallwater use, andminimizeor eliminate
water ingress intodry areaswherever possible.
• Inspect and replace air filters if necessary.
• Vacuum cracks and crevices inequipment, floors, andwalls.
• Wipe food contact surfaces and the framework of equipment
with EPA registered, food contact-surface sanitizer. Use sanitizing
wipes on switches, seals, and related environmental surfaces helps
improve cleaning performanceand food safety.
• If dry floors cannot bemaintained, useanEPA-registered, non-
rinse sanitizer tohelp reducepotential bacteria levels as directedby
theproduct label.Cleanandsanitizedrainsdaily to reduceandprevent
amicrobial cross-contamination.
Wet Cleaning
Wet cleaning can includeCIP (Clean-In-Place), COP (Clean-Out-of-
Place), foam, gel, or spray applications andmanual cleaning using
a choice of cleaning product and program depending on the type of
cereal product beingprocessed.Thebasicguideline forwet cleaning
is to follow the “sanitation4× 4,” which is described as follows:
• Four key components for successful cleaning include time +
temperature+ chemical action+mechanical action. Thismeans that
theapplication time, temperature,chemicalconcentration,andamount
of mechanical forcemust bebalanced to achievea clean surface.
• Four key steps for successful cleaning include rinse +wash +
rinse+ sanitize.Apre-rinse isused to removegross soil, followedby
detergent cleaning, a rinse to remove detergent components, and,
finally,sanitizingwithanEPA-registered foodcontactsurfacesanitizer.
In conclusions, dry processing environments have a number of
uniquechallenges thatmust beaddressed toensure that proper food
and product safety procedures are followed. Although working with
somanymovingpartsmayseemoverwhelming, startingwithabasic
sanitation plan, replacing ineffective cleaning procedures and using
anEPA-registered technologycleaner andsanitizer designed for use
in lowmoistureor dryprocessingenvironmentscanhelpbreakdown
the process into actionable parts and enhance food safety, product
qualityandbrandprotection.But remember—themost important part
of havinga sanitationplan is following it.
Effective sanitation programs are critical for food product
safety. Establishing a proper sanitation program is both
requiredby lawandagoodbusinesspractice tohelpprotect
thehealth and safety of consumers.
As defined by the World Health Organization (WHO), sanitation
includes “all precautions and measures which are necessary in
production, processing, storage and distribution, in order to assure
an unobjectionable, sound and palatable product which is suited for
human consumption.” Major regulations include the U.S. Food and
Drug Administration’s (FDA) Good Manufacturing Practices (GMPs)
1
,
which requiresproductionof foods that aresafeandsuitable for human
consumption and that have been processed, packaged, stored, and
distributed under sanitary conditions. While sanitation programs help
ensure that foodmanufacturers produce foods and beverages that are
safe toeatanddrink, theymustalsoaddress thesafetyof theemployees
whoworkwith theproductsmanufacturedand theenvironment inwhich
sanitation products are discharged.
It seems intuitive that companieswouldwant their products tomeet
andmaintainstandards forqualityandconsistencybecauseproductsare
anexpressionof abrandand thepositiveaspects it represents.Recent
industry research into consumer behaviors and preferences supports
this, finding that survey respondents were willing to pay a premium of
12% for safe foods
2
.
Substandard sanitation can harm a manufacturer’s reputation by
resulting inproduct recalls, lawsuits,fines,and, insomecases,business
closings. Protecting the health and safety of consumers by ensuring
qualityproductshelpsprotect thehealthof a company’s reputationand
business aswell.
DryVersusWet Cleaning
Becauseof thedrynatureof the ingredientsbeingprocessed,someareas
of dry processing environments like cereal foods, protein, chocolates,
and gums require dry cleaning, while others requirewet cleaning. The
decision touseonemethodor theother frequentlydependson the typeof
processing involved; thebasic rule is if theenvironment isdry,keep itdry.
The purpose of dry cleaning instead of wet cleaning is tominimize
humidity or moisture that could cause growth of microorganisms in the
area. If wet cleaning is used in a dry processing area of the plant, any
excess moisture should be removed as quickly as possible using a
squeegee and/ or vacuum to clean the floor drain.
For dry production, determine which areas should remain dry and
which areas will have wet activities. Next, isolate dry areas to limit
employeemovement anddedicateemployees, tools, parts, and forklifts
for thoseareas. Finally, identify trafficpatterns inandout of each line to
determine how supplies aremoved and isolate each so that routes are
established for dry andwet ingredients.
SanitationforDryProcessing
EnvironmentPlants
BeginswithaPlan
