Food Protection Trends - July 2009 - 444

TABLE 7. desirable design features for vacuum cleaners based on the location of use For use outside the primary Salmonella Control area (pSCa): Practical easy-to-empty vacuum cleaners equipped with a normal dust trap filter (for both large and small particles, but not necessarily a microbiological filter) and a removable and replaceable bag. To prevent dust from re-circulating to the air with the exhaust, a filter is installed on the outlet of the vacuum cleaner and maintained properly. For use inside the pSCa: Should be made of stainless steel except certain accessories, contain a multiple-stage filtration system with replaceable bag for dust collection, and have practical and easy-to-clean or easy-to-replace accessories. Should have a detachable stainless steel trolley, straight stainless steel wands, flexible plastic hose, round brush, crevice cone or floor nozzle to be used as appropriate for the purpose. exhaust fan and motor of the vacuum cleaner should be located above the dust collector; accessories and spare parts can be easily obtained when replacement is needed; Accessories fit tightly when attached; exterior is cleanable; Absence of fittings (wheels, etc.) that can accumulate dust. The vacuum cleaner should have a multiple-stage filtration system, which may include features such as a large main filter to ensure even airflow; a microfilter to protect the motor and acts as a barrier to small size particles; a HEPA (High Efficiency Particulate Air) filter with 99.97% efficiency in removing particles and bacteria down to 0.3 microns; and/or a ULPA (Ultra Low Penetration Air) filter that retains 99.999% at 0.12 microns. A HEPA filter should be used for at least some part of many operations (e.g., for a unit used to clean product contact surfaces). Whether a ULPA filter is needed would depend on the nature of the product and the point/area of use (e.g., equipment vs. floor in PSCA, inner surface vs. outer surface of equipment). the pSCa, e.g., in response to a product contamination incident. ❏ When controlled wet cleaning is necessary, care must be exercised such that only the minimum amount of water is used. table 5 lists common procedures for controlled wet cleaning. it is recommended that the environment of the wet-cleaned area be tested for Salmonella to verify sanitation effectiveness – see element 7 (3). areas/situations where controlled wet cleaning may be necessary include the following: – in the case of an unusual event, such as a roof leak or a faulty sprinkler that may lead to potential product contact surface contamination in the pSCa, production should be stopped. the leak should be fixed, and the area cleaned, sanitized, and dried before production resumes. – Wherever possible, remove parts of equipment and conduct controlled wet cleaning on them in a room dedicated to cleaning. – When controlled wet cleaning is done in a certain area of the pSCa, the area should be segregated and care must be taken so that the cleaning activities do not adversely impact the adjacent areas. – other examples of situations in which controlled wet cleaning is needed include when the buffer area upon entry to the pSCa becomes dirty and requires cleaning, when there is a need to remove sticky build-ups and to remove allergens, etc. ❏ eliminate water in the pSCa. Water distribution systems (piping, etc.) should also be limited to the greatest extent possible. – in order to maintain the pSCa as dry as possible, the use of “dry drains” (i.e., drains that are physically capped with an impermeable barrier when not being used to collect water) is recommended. – in production where hygroscopic products are made, procedures should be in place to remove as soon as possible accumulated product to avoid moisture build-up and localized condensation. ❏ establish appropriate dry cleaning procedures for the pSCa. – the goal of dry cleaning is to collect, remove and dispose of residues without redistributing them or cross contaminating the environment. examples of dry cleaning tools and their uses are described in table 6. personnel responsible for maintenance, cleaning and checking the tools should be designated and properly trained. – in addition to tools such as brushes and scrapers, vacuum cleaners are useful for dry cleaning. When vacuum cleaners are used, it is desirable to dedicate individual vacuum cleaners to specific areas, so that vacuumed material can be tested as part of the environmental monitoring program – see element 7 (3). if the material tests positive for Salmonella, there is a limited area to search for the source of the contamination. in addition, the contaminated vacuum has not been used in other areas around the plant and the contamination is confined. Desirable design features for vacuum cleaners are described in table 7. – the objective of dry cleaning is to remove residues without the use of water by using tools or cleaning aids that do not entail the application of water or other aqueous solutions. Where appropriate, “blasting” with dry Co2 pellets or other dry abrasives can be an effective method for removing stubborn residues on equipment or facility surfaces without introducing water. hot oil may also be used to flush the interior of equipment used to handle low-moisture products such as peanut butter or chocolate. 444 FOOD PROTECTION TRENDS | JULY 2009

Food Protection Trends - July 2009

Table of Contents for the Digital Edition of Food Protection Trends - July 2009