sanitation andreia bianchini, ph.d. - unl...– surfactants – oil, fat, food residue, inert soil...
TRANSCRIPT
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SanitationAndreia Bianchini, Ph.D.
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Overview of ROP• Introduction• Definition• Benefits• Misconceptions and Risks
Types of Processes
• Vacuum packaging• Cook chill• Sous vide • Modified
Atmosphere Packaging (MAP)
Safety Concerns• Microbiology
• Micro Applied to ROP
• Sanitation
ROP Workshop
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“Adequately treat food-contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, […] reducing numbers of other
undesirable microorganisms, but without adversely affecting the product or its safety to the consumer.”
• Activities that prevent product adulteration
• Activities designed to minimize economic loss
Sanitation
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• Cooking processes are not designed to destroy an infinite number of microorganisms.
• Steps must be included to minimize the number of microorganisms before thermal treatment is applied.
Why worry about Sanitation?
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• Raw product or ingredients• Food handling equipment/surfaces• Employee contact• Water used in preparation, washing or conveying food
Sources of Microbial Contamination
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• Clean and wash all raw agricultural products• Frequently clean all food handling equipment • Use ingredients that are supplier guaranteed to be free
of microorganisms• Water must be good quality
Control of Contamination
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• Visible or invisible, unwanted material on food-contact surfaces
• Soils are grouped by what they are soluble in:– Water – sugars, some starch, most salts– Acid - Minerals– Alkali – Protein, fat emulsions– Surfactants – oil, fat, food residue, inert soil
Food Soil
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• Cleaning – complete removal of food soil• Sanitizing – reduce the microbial load to a level considered
safe for public health• Proper Cleaning and Sanitizing Steps:
1. Rinse2. Clean3. Rinse4. Sanitize
Sanitizing starts with Cleaning
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1. Rinse• Removes food particles on surfaces• Use warm water, NOT hot water
2. Clean• Remove carbohydrates, proteins, fats and mineral soils• Penetrates soils to lift them from surface and wash away with
water
Cleaning Considerations:Type of soil presentType of SurfaceMethod available for Cleaning
Cleaning and Sanitizing
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3. Rinse again• Use clean, hot water• Remove all detergent residue
4. Sanitize• Destroy disease causing microorganisms• Reduce microbial load to a level
appropriate for public health
Cleaning and Sanitizing
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• Chlorine• Iodophors (Iodine compounds)• Quaternary Ammonium Compounds• Others:
– Peroxyacetic Acid– Ozone– Ultraviolet Radiation
Types of Sanitizers
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Organic and Inorganic Impurities
Chlorine DemandNot effective for disinfection.
Chlorination Basics
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“Free Chlorine”Available for disinfection.
Chlorination Basics
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• Concentration
• pH of the water
• Organic and Inorganic impurities in the water
• Temperature
Factors affecting Chlorination Efficacy
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20 ppm(Free Chlorine)
50 ppm(Free Chlorine)
Effect of Chlorine Concentration
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The lower the pH, the faster the kill
rate!
Reason: In acidic environment chlorine is in the form of hypochlorous acid (germicidal).
Effect of pH
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Effect of pH X [Chlorine]
So…the pH of water after chlorine
addition determines kill rates!!!
The more chlorine we add…
…the higher the pH of the water
becomes!
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Effect of Organic and Inorganic matter
…suspended matter physically blocks the action of chlorine,
protecting the bacteria!
Even when the levels of free chlorine are
the same…
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Effect of Temperature
The higher the temperature….
…the less active the
chlorine is!!!
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Chlorine Measurements• (Total) Residual chlorine: measured by titrimetric
methods or test kits
• (Free) Residual by the DPD reagent method
Neither the University of Nebraska – Lincoln, or the instructors of this training, endorse these specific brands of chlorine test strips. These are only included here as examples of this type of product.
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Kills microorganisms
Safe and non-irritating to workers
Must be rinseable
No adverse effect on food
Compatible with other chemicals and equipment
Readily soluble in water
Choosing a Sanitizer
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Beyond Sanitation• Preventing contamination and cross-contamination
Employee Health
Employee Hygiene
Color Coding Cleaning Supplies
Color Coding/ Separating Utensils
Organizing Food Storage Areas (Top to Bottom)
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Beyond Sanitation
BE AWARE AND SHARE!!!
• Preventing contamination and cross-contamination
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