Meat&Poultry - April 2012 - (Page 72)
Sanitation Tips (Consejos de Sanidad)
Handling chemicals with care is vital to successful sanitation programs
BY KIMBERLIE CLYMA
ffective sanitation programs include knowledge of appro-
Temperature: Amount of energy (as heat) used in the cleaning solution Water: Used to prepare cleaning solution Individual: Worker performing clean-up operation Nature: Composition of the soil Surface: What material is being cleaned The best rule of thumb when selecting a cleaning compound is to remember that “like cleans like.” This means, an acidic soil will require acid cleaner and an alkaline soil needs to be removed with an alkaline cleaning compound. Most cleaning compounds used in the food industry are classified as blending products – a combination of ingredients used to form a specific cleaning compound designed to perform a specific cleaning task. First, there are alkaline cleaners that fall into three categories – strongly alkaline, heavy-duty alkaline and mild alkaline cleaning compounds. Strongly alkaline compounds are used to remove heavy soils such as those from commercial ovens and smokehouses. They can be very effective, but also very dangerous. Heavyduty alkaline cleaners are slightly corrosive or noncorrosive and are excellent at removing fats. They are
frequently used with high-pressure or other mechanized systems. Mild alkaline cleaners are typically used for hand cleaning of lightly soiled areas. Acid cleaning compounds are used for removing encrusted surface materials and dissolving mineral scale deposits, even those that are formed as a result of using alkaline cleaners. Some organic acids are excellent as water softeners, rinse easily and are noncorrosive. Inorganic acids can be corrosive and irritating to the skin. Acid cleaning compounds are usually used for specific cleaning purposes and are not allpurpose cleaning compounds. Detergent auxiliaries are additives included in cleaning compounds to protect sensitive surfaces or to improve the cleaning properties of the compound. There won’t be a “one-size-fitsall” solution to sanitizing in a foodprocessing environment, but the more the sanitation crew understands about the area and equipment being cleaned, and the cleaning compounds that are available, the easier it will be to get the job done safely and effectively. ■
M&P’s Sanitation Tips are to be used only as guidelines for cleaning and sanitizing processing facilities. Specific issues and questions should be addressed by a sanitation crew supervisor. We would like to hear from you – to comment on this story or to request reprints, contact us by email at firstname.lastname@example.org.
priate cleaning compounds for the specific cleaning applications. The same compound should not be used to clean and disinfect all areas such as walls, floors and equipment. Factors in determining the appropriate cleaning compound include: the nature of the soil to be cleaned; water characteristics; application method; and the kind of equipment or surface being cleaned. According to Norman Marriott’s “Principles of Food Sanitation,” the major functions of a cleaning compound are to fi rst lower the surface tension of water so soils can be dislodged and loosened, and secondly, to suspend soil particles for subsequent flushing away. There are a number of factors that can affect the cleaning process. Sanitation engineers should take into account all factors when working on an area or piece of equipment. According to “Principles of Food Sanitation,” the factors affecting cleaning performance include: Time: Contact time on the surface being cleaned Action: Physical force exerted onto the surface (velocity or flow) Concentration: Amount of cleaner used
• Meat&Poultry • April 2012 • www.MeatPoultry.com
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