Cleaning and Sanitization

Definition: Cleaning is the process in which unwanted matters including food poisoning and spoilage microorganisms are removed to prevent contamination of products. Sanitization reduces the microbial load of cleaned surface to a level,which is considered to be safe for handling and processing of dairy and food products. Cleaning without sanitization is meaningless. Both terms are complementary and supplementary to each other.

Unwanted matter or soil: It consists mainly of milk or milk products residues which may be some what altered by processing or by interaction with water,cleaning materials, dust and dirt.

Milk stone: It is the deposition of milk solids, water hardness compounds and washing solutions on the surface due to heating. It normally consists of precipitated,coagulated and heat dried milk proteins and insoluble calcium salts from water and detergent solutions.

 

i. Clean Surface

• Cleaning should result in a clean surface, which may be characterized by:
•  free from visible film or soil,
•  non-emittance of any objectionable odour,
•  non-greasy or rough feeling,
•  non-discolouration of a new white facial tissue wiped several times over the surface,
•  not showing any signs of excessive water break while water is draining it, and
•  not contaminating food products in contact with it.

 

ii. Cleaning Schedule

For effective hygiene program, there should be properly planned cleaning schedule,which should include:

•   cleaning and disinfection of the equipment/tool used for cleaning;
•  allocate responsibility to a person(s) for cleaning tasks;
•  detail necessary safety precautions for the use of detergent and disinfectants;and
•  cleaning procedures that have been designed to meet the particular needs of the process and product concerned
• provision for adequate supervision by management to ensure compliance to procedures

 

iii. Standards and Steps

There are two standards of cleanliness used in the

•  Visual cleanliness: This refers to removal of gross debris (dirt, grime and surface residues) from a surface. Detergents and water are used for the cleaning.
•  Microbial cleanliness: This relates to microscopic cleaning to achieve a low bacterial count i.e. reduce bacteria to a safe level. Chemical sanitizers and/or very hot water/steam is used for this purpose.

There are basically four procedural steps in cleaning and sanitization:

•  Removal of gross debris by brushing, vacuuming, scraping of deposits or other methods whatever necessary, followed by the application of water.
•  The temperature of water used will depend upon the type of soil to be removed and surface to be cleaned.
•  Application of detergent solution to loose the soil and bacterial film and hold them there in solution or suspension.
•  Rinsing with water to remove loosened soil and residues of detergent.
•  Disinfection of the surface.