Food sanitation program 2011

SANITATION FOR SUCCESS PART 1 SANITATION & IPM

SANITATION ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

GOALS OF SANITATION PROGRAM: ,[object Object],[object Object],[object Object]

COST OF POOR HYGIENE/SANITATION ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

PPE vs. GMP ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

MICROORGANISMS COME FROM: ,[object Object],[object Object],[object Object]

Key Things We Do ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Clean IS Cool!

Employee Training ,[object Object],[object Object],[object Object],[object Object],[object Object]

Recognize conditions that contribute to pest problems and food safety issues

Insects & Temperature (Heat Treatment Options)

Supervisor Follow-up IS ESSENTIAL! You missed a spot! Nag! Nag! Nag!

GMP Facility Auditing (Inspect what you Expect) Behind It, Above It, Below It, Among It, Between It, Atop It!

Preventive & Responsive Maintenance ,[object Object],[object Object],[object Object],[object Object],[object Object]

Equipment & Facility Design ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

SANITATION FOR SUCCESS PART 2 MICRO-ORGANISMS & SANITARY DESIGN

MICRO CONCERNS ,[object Object],[object Object],[object Object]

Biofilms • Bacterial Attachment • Mass with Protective Film (Slime) • Traps Nutrients and Bacteria • Prevents Anti-Microbial Action • Effective Cleaning Required

Growth Conditions ,[object Object],[object Object],[object Object],[object Object]

Growth Conditions GROWTH Water Temperature (Room) 45 – 140 F Food

Sanitary Design ,[object Object],[object Object],[object Object]

SANITATION FOR SUCCESS PART 3 CLEANING FACTS

Cleaning Procedures ,[object Object],[object Object],[object Object]

Types of Cleaning ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Cleaning Tools ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

CHEMICAL REMINDERS ,[object Object],[object Object],[object Object],[object Object],[object Object]

Good Cleaning Practices: Conditions ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Good Cleaning Practices: Conditions ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Good Cleaning Practices: Conditions ,[object Object],[object Object],Soft water 0 – 60 ppm 0 – 3.5 g/g Moderate Water 60 – 120 ppm 3.5 – 7.0 g/g Hard Water 120 – 180 ppm 7.0 – 10.5 g/g Very Hard Water Over 180 ppm Over 10.5 g/g

Good Cleaning Practices: Conditions ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

SANITATION FOR SUCCESS PART 4 CLEANING WITH SUCCESS

Good Cleaning Practices: Principles ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Good Cleaning Practices: Principles ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Good Cleaning Practices: Principles ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Good Cleaning Practices: Principles ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Chemical Usage: Factors ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Chemical Usage: Factors ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Chemical Usage: Factors ,[object Object],[object Object],[object Object],[object Object]

CIP SYSTEMS: FACTORS ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

CIP SYSTEMS: Components ,[object Object],[object Object],[object Object],[object Object],[object Object]

CIP SYSTEMS: Components ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

CIP SYSTEMS: Components Diagram

CIP SYSTEMS: Flow Rates for Turbulent Flow to Clean Here is a look at flow rates needed to clean inside piping, according to pipe diameter/size.

Prevention of Issues: CIP, Cleaning and Dry-out ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

The 2009 Training References ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Food sanitation program 2011

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Food sanitation program 2011