11.8.09

Food Processing Issues

- Hygiene as high TPC
- Corrosion and pitting on contact surfaces
- Chemical safety
- Staining or deposition of chemicals
- Chemical usage levels
- HACCP
- Time consuming
- Cost
- Environmental issues

Sanitization

- Steam
- Hot water
- Chemicals – effective against microbial
o Soluble in water
o Low toxicity
o Not corrosive
o Effective at low concentration
o Unaffected by water condition
o Safe
o Compatible with detergents
o Suitable for many application
o Economical
o Easy to identify

QAC – low toxic and safer
Chlorine releasing compound – rapid action 7 low cost
Amphoterics – low toxic & safer
Peracetic acid – rapid action
Alcohol –
Idophors –

Disinfection: on cleaned surface to reduce spoilage causing organism to safe level.

Typical Cleaning Process

1. Removal of gross soil
2. Pre-rinse
3. Detergent solutions
4. Mechanical action
5. Post-rinse
6. Sanitizing
7. Final rinse.

7 Factor Choosing a Detergent

- Type of soil
- Water quality
- Surface to be cleaned
- Method
- Concentration
- Temperature
- Time

Method of Cleaning:

Method of cleaning:
- Manual
- soaking
- CIP
- Foam or Gel
- Pressure

Choosing cleaning methods:
- Type of soiling
- Type of surface material
- Standard of hygiene requirement
- Type of energy required
- Cleaning schedule

Why Cleaning

2 Main Purposes of Cleaning:

- Physical: removal food soil and debries.
- Microbial: Sanitation or disinfection.

Food Poisoning

Food Poisoning: Illness cause of eating food contains living organism, chemicals or injurious particles which should not be present.

Food Hygiene: Prevention of food poisoning.

26.4.09

About techmakan

After almost 10 years in the industry with some experience and contact in the region food and beverages market, it might be a good choice to start a food technology blog.

Strive to gather and share information and knowledge about food processing and technology specially in South East Asia.

Aim to be one of the blog that provide value to the industry.

20.4.09