In the food industry, the importance of keeping surfaces, equipment and utensils sanitary cannot be overemphasized. Bacteria can grow on surfaces if they are not regularly cleaned and sanitized, increasing the risk of producing foodborne illnesses in your business. According to the CDC, in the United States alone foodborne illnesses account for 48 million illnesses, 128,000 hospitalizations and 3,000 deaths a year.[i] Be sure sanitation procedures are in place to help protect your business from contributing to these statistics.
TERMINOLOGY
It can be difficult to know when to clean, sanitize, sterilize or disinfect since people sometimes use these terms interchangeably. The purpose of this article is to differentiate between the various sanitary procedures by defining each of the terms- in order to better understand what they are and what they are designed to accomplish. It also aims to identify practical ways businesses can make sure surfaces and equipment are pathogen free in order to keep foods safe.
The following definitions are directly quoted from R. H. Schmidt’s article (2015), “Basics Elements of Equipment cleaning and Sanitizing in Food Processing and Handling Operations.”[ii] This scientific study is one of the most comprehensive and well-written articles that clearly differentiates between the various sanitary procedures used in the industry. It also classifies the different types of soils so businesses can make an informed choice when selecting a product.
DEFINITIONS AND PURPOSE
Cleaning: complete removal of food soil using appropriate detergent chemicals under recommended conditions.
Sterilize: refers to the statistical destruction and removal of all living organisms.
Disinfect: refers to inanimate objects and the destruction of all vegetative cells (not spores).
Sanitize: refers to the reduction of microorganisms to levels considered safe from a public health viewpoint.
Note: Although each procedure has a very specific outcome it’s still important that surfaces are thoroughly cleaned (removal of the gross soil) before sanitizing or disinfecting.
STANDARD INDUSTRY PROCEDURES
There are numerous organizations that have developed maintenance standards for the food industry and there is also a branch of science devoted to hygienic equipment design. Industry material standards dictate that regardless of whether or not a food contact surface is coated, it must be smooth, impervious, free of cracks and crevices, nontoxic, non-contaminating, nonabsorbent, non-porous and corrosion resistant.[iii] Be aware though, that just because a surface is corrosive resistant does not mean any product can be used on it. For example, most food contact surfaces are made of stainless steel because it is typically long lasting and corrosion resistant. Yet, chlorine bleach should not be used because it is harsh and can damage the surface by discoloring it and corroding it (think rust). Damaged surfaces have a higher risk of becoming breeding grounds for germs because they can easily absorb bacteria and infectious pathogens deeply into the surface.
Hygienic design, cleaning, sanitizing, and equipment maintenance are all important factors to consider in order to keep food safe and consumers healthy.
It’s easy to grasp the idea that food-contact surfaces need to be maintained and effectively cleaned but what is often overlooked is that non-food contact surfaces or ancillary equipment need the same attention. If non-food contact surfaces or ancillary equipment is not cleaned or maintained properly, there is a risk of indirectly contaminating food-contact surfaces or equipment. The potential risk of indirect contamination cannot be ignored.
PRACTICAL TIPS TO KEEP SURFACES AND EQUIPMENT CLEANER
Now that the sanitary terms have been defined, here are some practical ways to make sure you are keeping various surfaces and equipment safe and pathogen free:
- Train employees on proper cleaning and sanitizing procedures and make sure they are following these procedures
- Outline a schedule for cleaning specific equipment and surfaces
- Clean soil on a daily basis. In other words, be proactive and not reactive to bacterial growth
- When cleaning stainless steel clean and wipe in the direction of the finish
- Don’t use abrasive cleaning materials such as wire brushes or other materials that can permanently scratch surfaces.
- Be careful not to use harsh chemicals that can damage surfaces making them more susceptible to contamination
- Do not use damaged equipment-replace it or repair it
- Make sure to take equipment apart when applicable in order to keep it clean and corrosion free
- Make sure to clean nonfood-contact as well food-contact surfaces/ equipment in order to eliminate the chances of indirect contamination
- Use products designed to clean crevices as well as flat surfaces
- Use products that are non-toxic regardless of the surface or equipment being cleaned.
WHAT WE RECOMMEND FOR SURFACE SANITIZING
2XL Food Service No Rinse Surface Sanitizing Wipes are NSF listed and EPA registered towelettes that help maintain strict regulations and standards in back-of-the-house environments. Use them to kill 99.999% of bacteria* including Staphylococcus aureus (Staph) and Escherichia coli (E. coli)* that can cause food borne illness on hard, non-porous surfaces in just 1 minute. They will not damage stainless steel or other non-porous
surfaces in kitchens, food handling and processing areas and their no-rinse formula makes sanitizing quick and easy!
**Staphylococcus aureus (Staph), Escherichia coli (E. coli)
References:
[i] https://www.cdc.gov/food-safety/about/?CDC
[ii] http://edis.ifas.ufl.edu/fs077
[iii] https://www.foodsafetymagazine.com/magazine-archive1/december-2012january-2013/food-equipment-hygienic-design-an-important-element-of-a-food-safety-program/
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