Principles of Food Sanitation

force. Superb results depend on the use of cir-
culation cleaning and on whether it is done in
or out of place. Table 16–1 provides a guide
to the most appropriate cleaning compound,
cleaning procedure, and cleaning equipment
for the major cleaning applications.

Role of Sanitizers

After cleaning, sanitizers should be applied
to destroy microorganisms. Of the many
methods for sanitizing (see Chapter 10), those
most frequently used in dairy plants are
steam, hot water, and chemical sanitizers.

Steam Sanitizing

Steam sanitizing is accomplished by main-
taining steam in contact with the product-
contact surfaces for a designated time. The
effective procedures have been found to be 15
minutes of exposure when the condensate
leaving the assembled equipment is at 80°C.
This method of sanitizing has limited utility
because it is difficult to maintain a constant
required temperature and because the energy

costs are excessive. Steam application can

also be more dangerous than other sanitizing

methods and is not usually recommended.

Hot-Water Sanitizing

The Pasteurized Milk Ordinance requires

that for hot-water sanitizing, equipment sur-

faces must be exposed to a minimum of 77°C

water for 5 minutes. The International Dairy

Federation recommends 85°C for 15 min-

utes. FDA regulation, 21 CFR 129.80, estab-

lishes that hot-water sanitizing of enclosed

systems must be at a minimum of 77°C for at

least 15 minutes or at 94°C for at least 5 min-

utes. A proper time and temperature combi-

nation is essential.

Hot water is pumped through the assem-

bled equipment to bring the product surfaces

in contact with water at a given temperature

for a specified time. Water temperature main-

tained at 80°C at the equipment outlet for 5

minutes serves as the sanitizer. This tech-

nique is expensive because of the required

energy costs.

Dairy Processing Plant Sanitation 289

Table 16–1Optimal Cleaning Guides for Dairy Processing Equipment

Cleaning
Applications Cleaning Compound Cleaning Medium Cleaning Equipment

Plant floors Most types of self-foaming, Foam (high-pressure, Portable or centralized
or foam boosters added low-volume should foam cleaning equip-
to most moderate to be used with heavy ment with foam guns
heavy-duty cleaners fat or protein for air injection into
deposits) the cleaning solution
Plant walls and Same as above Foam Same as above
ceilings
Processing Moderate to heavy-duty High-pressure, Portable or centralized
equipment alkalies that may be low-volume spray high-pressure, low-
and chlorinated or volume equipment;
conveyors* nonalkaline sprays should be
rotary hydraulic
Closed Low-foam, moderate to CIP Pumps, fan or ball
equipment heavy-duty chlorinated sprays, and CIP tanks
alkalies with periodic
use of acid cleaners as
follow-up brighteners
and neutralizers

*Packaging equipment can be effectively cleaned with gel cleaning equipment.