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.