hazards associated withcertainman-madeactivities(Haimes,2004).The risks
of an ineffectualcleaning process are the potential proliferationof bothspoilage
bacteria and human pathogens. The consequencesof sucha process failureare
economic spoilageor human illnessand suffering.The likelihoodof eitheror
bothevents occurring must be understoodin orderto properly definea cleaning
objective.
The first considerationin establishing the objectiveis a critical assessmentof
the fate of the product in whichthe cleanedequipment will ultimately be used.
The cleaning objectivemust alsoconsiderthe intended use of the finished
product. For example, the cleaningobjectivesestablishedto support production
of ready-to-eatmeats will assuredly differ fromthose requiredfor thermally
processed,low-acid, cannedfoods.
Establishingan effectivecleaningobjectiverequiresbroadconsiderationof
its impactand implicationsfor the entiretyof the manufacturingprocess. A
cleaningobjectivedefinedsolelyas a function of the unit operation where the
cleaningactivityoccursis bothmyopic and dangerous.The cleaningobjective
must, therefore,be linkedwithotherelements of the sanitationprogram, as well
as withelementsof the integratedfoodsafetysystem. Ultimately,the cleaning
objectivesmustbe definedin the contextof achieving broader regulatoryand
companyfoodsafetyobjectives.
28.4 Elaborationof processparameters
After setting the cleaning objective, the next step in the process is the
elaborationof the discreteproceduresthat will be usedfor achievingthe desired
outcomesof applyingthe COPprocess.Setting the process requires a closer
examinationof the individualsteps that definethe process. As noted previously
the basicconstituentsof a COPprocessare pre-rinse; wash;rinse;sanitization;
and the post-sanitizationrinse.Eachprocessstepcontains activities that are
critical to achieving the process objective.These critical-to-cleaningactivities
must be identifiedand elaborated on a stepwisebasisacross the process. The
followingis a summaryof the critical-to-cleaningactivities for eachstep of a
COPprocess.
28.4.1 Pre-rinse
Pre-rinseis the processstep in whichwateris usedto removecoarse debrisand
other foodresidues fromthe surfaces of the componentthat is intended for
cleaning.Soil reduction is an importantaspect of cleaning since the carryover of
excessiveorganicmatter will adverselyimpactthe effectivenessof the wash
step. The limiting factors for the pre-rinse are soil type, applied force
(mechanical action)and rinsewatertemperature.
Soil type is essentialfor defining the requisite rigorof the pre-rinsestep.The
soil'scomposition and other relevant physical and chemical characteristics are
448 Handbookof hygiene controlin the foodindustry