food, coming into contact with cleaned
equipment, the contribution of microorgan-
isms from each piece of equipment that the
food contacts can be measured.
Environmental samples taken from the
processing environment are important in the
control of pathogens such as species of
Salmonella and Listeria. Examples are air
intakes, ceilings, walls, floors, drains, air, water,
and equipment.
Sanitation Hazard Analysis Work
Point (SHAWP)
SHAWP is an acronym for a technique
developed by Carsberg (2003). This app-
roach requires that equipment be broken
down into stages for effective cleaning. This
equipment must be inspected to identify
interior niches that cause microbial infes-
tation since old and new equipment contain
hidden areas that harbor microorganisms.
The SHAWP is implemented and evalu-
ated while the equipment is disassembled.
A maintenance or engineering employee
should either train the sanitation workers to
break down the equipment or be present to
break down and reinstall each piece. Train-
ing is important to send a message to the
sanitation employees that management is
willing to invest time and effort to improve
sanitation.
Cleaning equipment
Cleaning is generally accomplished by
manual labor with basic supplies and equip-
ment or by the use of mechanized equipment
that applies the cleaning medium (usually
water), cleaning compound, and sanitizer.
The cleaning crew should be provided with
the tools and equipment needed to accom-
plish the cleanup with minimal effort and
time. Storage space should be provided for
chemicals, tools, and portable equipment.
Mechanical Abrasives
Although abrasives such as steel, wool,
and copper chore balls, can effectively
remove soil when manual labor is used, these
cleaning aids should not be used on any sur-
face that has direct contact with food. Small
pieces of these scouring pads may become
embedded in the construction material of
the equipment and cause pit corrosion (espe-
cially on stainless steel) or may be picked up
by the food, resulting in consumer com-
plaints and even consumer damage suits.
Wiping cloths should not be used as a sub-
stitute for abrasives or for general purposes
because they spread molds and bacteria. If
cloths are necessary, they should be boiled
and sanitized before use.Water Hoses
Hoses should be long enough to reach all
areas to be cleaned, but should be no longer
than required. For rapid and effective
cleanup, it is important to have hoses
equipped with nozzles designed to produce a
spray that will cover the areas being cleaned.
Nozzles with rapid-type connectors should
be provided for each hose. Fan-type nozzles
give better coverage for large surfaces in a
minimum amount of time. Debris lodged in
deep cracks or crevices is dislodged most
effectively through small, straight jets. Bent
type nozzles are beneficial for cleaning,
around and under equipment. For a combi-
nation of washing and brushing, a spray-
head brush is needed. Cleanup hoses, unless
connected to steam lines, should have an
automatic shutoff valve on the operator’s
end to conserve water, reduce splashing, and
facilitate exchange of nozzles. Hoses should
be removed from food production areas after
cleanup, and it is necessary to clean, sanitize,
and store them on hooks off of the floor.
This precaution is especially important in the
control ofListeria monocytogenes.Sanitation Equipment 193