Notes

Outline

Sanitation Procedures for Packing and Cold Storage Facilities Trevor Suslow Dept. of Vegetable Crops University of California, Davis

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Developing Sanitation SOPs The Standard Operating Procedure (SOPs) for cleaning and sanitation should be documented, and should include:   Cleaning and sanitizing schedule   Name and type of cleansers to be used   Cleaning instructions, including a       cleanser – rinse - sanitizer sequence

Common Bacteria-Harboring Points These areas should be replaced, repaired or meticulously cleaned as appropriate   Cracked hoses   Hollow framework   Poorly-maintained filters   Standing water   Open bearings   Porous surfaces – ex. wood

Common Bacteria-Harboring Points Condensate; especially walls and pipes over packing lines Damp insulation Rubber seals around doors Light switches Cleaning tools Trash cans  Icemakers

Choosing a Cleanser The type of cleanser chosen should depend on the particular operation.  Packer/Shippers should evaluate their cleaning needs and choose a cleanser with input from a reputable supplier

Choosing a Cleanser Be sure to follow all label instructions     Strong alkaline Heavy soils, not effective on mineral deposits    Heavy duty alkaline For removal of oils/waxes, not effective on mineral deposits     Mild alkaline        Good for water softening and removal of light soil, not effective on mineral deposits

Choosing a Cleanser    Strong acid removal of mineral scale, encrusted soil    Solvent cleanser removes petroleum-based soil, grease    Synthetic detergents best on fats, oils and greases

Choosing a Sanitizer Quaternary ammonium - sanitize the cold room facility - effective against Listeria monocytogenes

Sanitation Program Weekly procedures should include the walls, ceiling, floors, drains, equipment Cooling units should be cleaned semi-annually according to the manufacturer’s instructions Coolers should be emptied, cleaned, rinsed and sanitized at least once a season

Sanitation Procedure Clean drains with cleanser and brushes small enough to clean effectively Ceiling, walls and floors should be rinsed from top, downward

Sanitation Procedure Cold room should be emptied equipment should be cleaned outside of cold room facility Dry-clean by carefully sweeping floors Apply cleanser to walls, ceiling and floors Scrub area from top to bottom use cleaning utensils that are exclusively for cleaning the cold room

Sanitation Procedure Sanitizer should be applied to surfaces: Apply a high level sanitizer (800 ppm Quat) Let stand for 20 minutes Rinse Apply regular level sanitizer (200 ppm quat) Rinse Dry floors Clean and put away supplies

Sanitation Procedure Equipment   Clean and Sanitized outside the cold room   Food contact surfaces and utensils never touch the floor !!!!!

Sanitation Procedure Equipment Pre-rinse equipment Visually inspect equipment surfaces Apply appropriate cleanser scrub from top, downward Do not allow cleanser to dry on surfaces Rinse from top, downward

Sanitation Procedure Equipment Visually inspect equipment surfaces Sanitize surfaces apply high level sanitizer (800 ppm quat) Let stand for 20 minutes Rinse – potable water Secondary sanitizer apply regular level sanitizer (200 pppm quat) Rinse – potable water

Sanitation Procedure Final Steps Clean and put away supplies Document cleaning Periodic QA inspection/swabs Training

Special Issues Food Safety Product flow should be linear Don’t mix packed and ungraded No access from field to catwalks Bin and tote sanitation

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