Wednesday 11 July 2012

Exams Tips

FOR



1. purpose of good practices which lead to clean workplaces  and the safe production of food.

2. poor hygiene practices.

3. four major hazards

4. FAT TOM

5. PHF

6. Food Borne Illness

7. temperature abuse

8. cross contamination

9. trends in food consumption

10. importance of sanitation

11. types of foodservice

12. food product flow

13. HACCP

14. cleaning and sanitizing processes

15. pest

16. food supply chains







Tuesday 8 May 2012

Chapter 6 : Sanitizing Principles


Sanitation is an important part of any processing operation.  It is the very basis of any establishment’s HACCP plan.  It is a must for producing a high quality safe product.  There are many considerations when developing, implementing and assessing the effectiveness of any sanitation program.
Cleaning and sanitizing is an important prerequisite program for food safety in any foodservice operation. Foodservice employees who follow proper cleaning and sanitizing practices reduce the risk of cross contamination that can lead to food-borne illness.




Detailed procedures must be developed for all food-product contact surfaces (equipment, utensils, etc.) as well as for non-product surfaces such as: non-product portions of equipment, overhead structures, shield, walls, ceilings, lighting devices, refrigeration units, heating, ventilation and air conditioning (HVAC) systems, and anything else which could impact food safety.

Clean and sanitize work surfaces, equipment, and other food contact surfaces using
proper procedures.

1.Follow state and local health department requirements.
2.Follow manufacturer’s instructions regarding the use and cleaning of equipment.
3.Follow manufacturer’s instructions regarding the use of chemicals for cleaning and sanitizing food contact surfaces.
4.Refer to the Material Safety Data Sheet (MSDS) provided by the manufacturer if you have questions about the use of specific chemicals.

5.Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment :
Øbefore each use.
Øbetween uses when preparing different types of raw animal foods such as eggs, fish, meat and poultry.
Øbetween uses when preparing ready-to-eat foods and raw animal foods such as eggs, fish, meat and poultry.
Øany time contamination occurs or is suspected.
6.Wash, rinse, and sanitize food contact surfaces using the following procedures:
ü Wash surface with detergent solution to clean.
ü Rinse surface with clean water to remove debris and  detergent.
ü Sanitize surface using a sanitizing solution mixed at the concentration specified on the manufacturer’s label.
ü Allow items to air dry.

Take corrective action to make sure that cleaning and sanitizing is done properly.
• Wash, rinse, and sanitize dirty food contact surfaces.
• Sanitize food contact surfaces if it cannot be determined if they have been sanitized properly.
• Discard food that comes in contact with food contact surfaces that have not been sanitized properly.










CLEANING AND SANITIZING VALIDATION
q Cleaning and sanitizing procedures should be regularly monitored for effectiveness.
üPre-operational inspections or audits
üMicrobial sampling of the environment or of food contact surfaces
q Establish criteria to be met :
üNo visible residue present
üMicro counts within acceptable limits
Validation Methods
What everyone can do:
ü Visual Inspection (Best Verification Method)
Surface appearance: visible debris, soil build-up, color of equipment surface (white films, stains, etc.), biological growth (i.e., mold) and odor.
üUse simple tools:




CHARACTERISTICS OF FOOD SOILS
Soil is any unwanted matter on the surface of an object that one desires to be clean.
Soil may be classified as visible and invisible, the latter category being primarily microorganisms, such as bacteria, yeasts, and molds.
Soil is best identified by characteristics that give information on how it may be dissolved, because the object of cleaning is to dissolve or to suspend soil and then to wash it away.


What are Biofilms?
A collection of microorganisms, mainly bacteria, growing together in a matrix of polymers secreted by the microorganisms.

Physical Characteristics of Soil  
The type of surface to be cleaned affects the type of soil that collects and how it is removed.  Soil is difficult to remove from cracks, crevices and other uneven surfaces.  It is easiest to remove soil from smooth hard nonporous surfaces.


Sanitizing Food Contact Surfaces
üSanitizing can be done with heat or with chemicals.
üSanitizing does not affect bacterial spores—that is beyond the capability of the process.
üA sanitizer will not sterilize a food-contact surface or a water system.
üSterilization refers to the statistical destruction and removal of all living organisms, including spores.
üThe official definition of sanitizing for food product contact surfaces is a process which reduces the contamination level by 99.999% (5 logs) in 30 sec.
üDisinfectants are stronger chemicals that produce a much larger reduction of microorganisms. They are generally not used in food applications.


Chemical Based Sanitizing
The most commonly used sanitizers in food applications are chlorine gas, sodium or calcium hypochlorite, and organic chlorine (Sodium Dichloroisocyanurate).

Chlorine
Chlorine has some advantages and disadvantages, as do all types of sanitizers. The principal disadvantage of most chlorine-based sanitizers is instability. They are affected by the acidity of the water in which they are diluted. 



Broad Spectrum
when applied to a sanitizer means that it will attack a wide variety  of different types of microorganisms, including gram-positive bacteria (Listeria and Staphylococcus), gram negative bacteria (E. coli and Salmonella), viruses, fungi (both yeasts and molds), as well as many parasites. Broad-spectrum germicides act on  microbial membranes, cellular enzymes, DNA, and protein. 



Iodine-based sanitizers 
Have been used as antimicrobial agents since the 1800s and have  a broad spectrum of activity They are a powerful sanitizer in strong acidic aqueous solutions. They are generally used at 12.5 to 25 ppm available iodine, and can cause staining on some surfaces, especially plastics.






Summary
Cleaning operations consist of four steps—pre-rinse, cleaning, post-rinse and sanitizing. Most cleaning compounds used in the food industry are blended products. The type of surface to be cleaned affects the type of soil that collects and how it is removed.  The type of soil determines which cleaning compound can be used most effectively.  It is important to select the correct cleaning compound to remove a specific type of soil.   Manufacturers combine ingredients to make a specific product for a particular type of surface or dirt. Sanitizers are used immediately after cleaning to reduce pathogenic and spoilage organisms on equipment.  Any soil deposits remaining on the equipment after cleaning can reduce the effectiveness of a sanitizer through a dilution effect and reaction of the organic material in the soil with the sanitizing compound.  Sanitizer work best when they are used at the appropriate temperature for the surface being sanitized and used at the appropriate strength.

Exercise
1.What is the word of sanitizing refers to?
2.What is the importance of sanitizing?
3.Please indicate three (3) basic steps of sanitizing.
4.Explain the objective of cleaning and sanitizing food contact surfaces.
5.Why Is Effective Cleaning and Sanitizing So Important?
6.How does effective cleaning and sanitizing being done?
7.Define food soil.
8.Indicate three (3) steps to remove soils from surfaces.
9.Indicate three types of sanitizing processes.
10.Identify types of chemical sanitizers which is normally used in foodservice sanitization process.

REFERENCES
1.Guthrie, Rufus K.  1983.  Food Sanitation. 2nd Edition. AVI Publishing Company, Inc., Westport, Connecticut.

2.Marriott, Norman G.  1997.  Essentials of Food Sanitation.  Chapman & Hall, International Thomson Publishing, New York, NY.
3.Marriott, Norman G.  1989.  Principles of Food Sanitation.  2nd Edition.  Van Nostrand Reinhold, New York, NY. 
4.www.merriam-wehsler.com
5.National Food Service Management Institute
6.Effective Cleaning & Sanitizing Procedures, Alan Parker, Copyright © 2007 University of Maryland and the JohnsonDiversey Corporation.
      7.Joint Institute for Food Safety and Applied Nutrition. 



Chapter 5 : Hazards Analysis Critical Cntrol Points






































PRINCIPLES OF HAZARDS

A food safety management system based on the principles of HACCP will enable hazards to be identified and controlled before they threaten the safety of food and your customers. There are 7 principles of HACCP:
1. Identify the hazards
Look at each step (e.g. purchasing, delivery, storage, preparation, cooking, chilling etc.) in your operation and identify what can go wrong e.g. Salmonella in a cooked chicken product due to cross contamination with raw meat (biological hazard), contamination of uncovered food with detergent(chemical hazard) or a piece of broken glass fallen into an uncovered food (physical hazard).

2. Determine the critical control points (CCPs)
Identify the points in your operation that ensures control of the hazards e.g. cooking raw meat thoroughly will kill pathogens such as E. coli O157.
3. Establish critical limit(s)
Set limits to enable you to identify when a CCP is out of control e.g. when cooking beef burgers, the centre of the burger must reach a minimum temperature of 75°C (or an equivalent time temperature combination e.g. 70°C for 2 minutes) to ensure pathogens are destroyed.
4. Establish a system to monitor control of the CCP
When CCPs and critical limits have been identified it is important to have a way to monitor and record what is happening at each CCP. Typically monitoring will involve measuring parameters such as temperature and time. However, how you monitor and how often will depend on the size and nature of your business. Monitoring should in all cases be simple, clear and easy to do e.g. probe refrigerated food to ensure that it is being maintained below 5°C.

5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
When monitoring indicates that a CCP is not under control, corrective action must be taken e.g. the temperature of the food in a refrigerator rises to 10°C due to a technical fault. Discard the food and repair the refrigerator using the manufacturer’s instructions to ensure the correct temperature of 5°C is achieved.

6. Establish procedures for verification to confirm the HACCP system is working effectively
Review and correct the system periodically and whenever you make changes to your operation e.g. when replacing an oven verify that the time/temperature settings in the new oven achieves the minimum safe cooking temperature for a particular dish by probing the food.

7. Establish documentation concerning all procedures and records appropriate to these principles and their application
For the successful implementation of HACCP, appropriate documentation and records must be kept and be readily available. It is unrealistic to operate HACCP or to demonstrate compliance with the current legislation without providing evidence such as written records. As with HACCP itself, the complexity of the record keeping will very much depend on the nature and complexity of the business. The aim should be to ensure control is maintained without generating excessive paperwork.

References
1.Food Safety and Quality Division, Department of Public Health, Ministry of Health Malaysia.
2.FOOD AND AGRICULTURE ORGANIZATION
OF THE UNITED NATIONS, WORLD HEALTH ORGANIZATION.
3.Food Safety and Inspection Service, United States Department of Agriculture, Washington, D.C.

4.Food Safety Authority of Ireland

5.United States Department of Human and Services