346 PRINCIPLES OFFOODSANITATION
drain, clean, and sanitize water storage
tanks to reduce microbial buildup.- Thoroughly backwash and sanitize
water filters and water softeners. - Eliminate scale (as needed) from the
surfaces of pipeline blanchers, water
pipes, and equipment to reduce the
chance of thermophiles and other
microorganisms being harbored. - Remove, clean, and replace drain
covers. - Apply white edible oil only to surfaces
subject to rust or corrosion. Further
use of oil is discouraged because the
protective film harbors microorgan-
isms. - Avoid contamination during mainte-
nance by requiring maintenance
workers to carry a sanitizer and to use
it where they have worked.
Large processing plants can effectively uti-
lize a CIP system for cleaning piping, large
storage tanks, and cookers. The CIP system
can be used as an alternative to steps 1, 2, 3,
and 5 above.
Packaged Storage Areas
FREQUENCY At least once per week
where processed products are stored and
more frequently in a high-volume operation.
Daily in areas where raw products are stored.
PROCEDURE
- Pick up large debris and place in recep-
tacles. - Sweep and/or scrub with a mechanical
sweeper or scrubber, if one is available.
Use cleaning compounds provided for
mechanical scrubbers, according to
directions provided by the vendor. - Use a portable or centralized foam or
slurry cleaning system with 50°C water
to clean areas heavily soiled, unpack-
aged products, or other debris. Rinse as
described for the processing areas.
4. Remove, clean, and replace drain covers.
5. Replace hoses and other equipment.
6. Wash and sanitize vegetable boxes after
each trip. Replace wooden husker and
cutter bins with metal containers,
which should be cleaned and sanitized.
Evaluation of sanitation effectiveness
A sanitation program must be evaluated to
determine the effectiveness of cleaning
and sanitation. Performance data not only
measure sanitation effectiveness, but also
provide documentation of the program being
conducted. Sanitation goals and checks
are vital in the determination of sanitation
effectiveness.Sanitation Standards
To evaluate sanitation procedures, a yard-
stick measuring the current performance
against past performance and desired goals
should be used to determine progress. Sanita-
tion standards, derived through visual inspec-
tions and microbial counts, can be established.
This approach has limitations due to varia-
tions, especially in microbial counts. Visible
contamination and microbial load are not
always highly correlated. However, the sani-
tarian can compensate for variables and still
effectively evaluate the program.
Inspections can be conducted by the sani-
tarian or by a sanitation committee consisting
of the sanitarian, production superintendent,
and maintenance supervisor. Evaluations
should be made in writing. A form that uses a
numerical rating system is considered the
most appropriate. The report should be
divided into areas with specific sanitary
aspects itemized in each area, as shown in
Figure 19–1. The completed report should be
provided to each supervisor associated with
the inspected areas.