Handbook of Hygiene Control in the Food Industry

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28.4.3 Post-washrinse
The post-washrinseis frequently omitted fromthe literaturediscussing the basic
stepsin a COPcleaningprocess. Thisis in fact a significantomissionbecause
the post-washrinseis critical to the success of the sanitizationor disinfection
step that it precedes. The post-washrinseis normallycarried out using soft water
at a temperaturein the rangeof 50±75ÎC (120±170 ÎF). Rinsing is responsible
for removingand or preventingthe redepositof foodsoilsontothe cleaned
surfaces of the processingequipment. Carry-overof foodfilmand residues to
the disinfectionstepare likely to significantlylimitthe effectivenessof the
sanitization process. A post-washrinse stepis an important and necessary
element of a soundCOPcleaningprocess.


28.4.4 Sanitization
Discussionsof sanitizing agents,disinfectants, and sterilants are necessarily a
discussion of microbiology.It is a discussionof the mechanicsand kineticsof
microbial inactivation. Theprimary objectivein sanitizing,disinfecting,and
sterilization, in the context of cleaningfood processing equipment,is the
reduction of undesirable microorganisms, on the food contact surfacesof
equipment, to specified and acceptablelevels. Logicallythen,it followsthat any
discussion relatedto sanitizing and disinfectionmustfirst focuson identifying
and characterizinga targetmicroorganism.Owing to the complexities of this
processthe skills of a specialist are frequently required.Foodprocessors,small
processorin particular,often rely on cleaning chemical vendorsfor support in
this activity.
Identifying a targetmicroorganismis an exercisein risk assessment. The
procedure mustgiveconsiderationto the impactand implicationsof spreading
undesirable microorganisms across the expanseof a manufacturing supply
chain.The consequences of this action,which mayincludeeconomicspoilage,
loss in product shelf-life, or life-threatening foodborne illness outbreaks,
warrants closeexamination.
Identifying the targetorganism requiresexquisite and detailedknowledge of
the foodsthat are being manufacturedand also of the manufacturing processes.
Thisinformationis necessaryfor projecting the outgrowthpotentialof the
variousmicroorganismslikelyto be associated withthe foodand its manu-
facturing processes. Simply stated, certain environmental factors confer
selective advantageon various microorganisms withina given population.
Foodproducts and or theirresidues are capableof conferring this kindof
advantage. Therefore,it is probable that the organism in a populationbest suited
to exploitthis advantage will be relevantin termsof defining the appropriate
controlmeasures. For exampleSchizosaccharomyces pombe(spoilageorgan-
ism)may be importantto fermentedsteaksauceproduction,but havelittleor no
relevance to a meatrenderingplant. Likewise,Listeriamonocytogenes(human
pathogen)is likelyto be importantto a freshlettuce packerbut of no importance
to a producerof thermally processedvegetables. Properlyidentifyingthe target


Improvingcleaning-out-of-place(COP) 457
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