WEBVTT 1 00:00:01.570 --> 00:00:03.750 The benefits of having a sanitation plan. 2 00:00:03.750 --> 00:00:07.117 The, the written, the templates that are used here, 3 00:00:07.117 --> 00:00:08.100 they're an excellent teaching tool 4 00:00:08.100 --> 00:00:12.397 for training your employees to, how to do the cleaning. 5 00:00:12.397 --> 00:00:15.080 But they also will ensure that you meet 6 00:00:15.080 --> 00:00:17.730 the regulatory requirement of having a plan. 7 00:00:17.730 --> 00:00:20.940 And by having well-documented procedures 8 00:00:20.940 --> 00:00:23.100 the overall cleanliness of your facility 9 00:00:23.100 --> 00:00:25.779 will be good or improved. 10 00:00:25.779 --> 00:00:28.659 You're gonna reduce the risk of pest infestations 11 00:00:28.659 --> 00:00:32.660 and its contribution to food safety will hopefully 12 00:00:32.660 --> 00:00:37.660 have no recalls and strengthen your company reputation 13 00:00:37.700 --> 00:00:39.770 and ensure customer satisfaction 14 00:00:39.770 --> 00:00:42.715 because they, they're getting a wholesome product. 15 00:00:42.715 --> 00:00:44.650 So just before we begin 16 00:00:44.650 --> 00:00:46.840 I thought I'd just give a little review 17 00:00:46.840 --> 00:00:51.418 of the four steps of sanitation and then the four factors 18 00:00:51.418 --> 00:00:54.861 for sanitation and used in combination 19 00:00:54.861 --> 00:00:56.920 I think you can clean anything 20 00:00:56.920 --> 00:01:00.510 if you understand these four steps and the four factors. 21 00:01:00.510 --> 00:01:03.979 So let's take a look first at the four steps. 22 00:01:03.979 --> 00:01:07.830 And you might see it as pre-rinse or prepare, 23 00:01:07.830 --> 00:01:11.420 but you want to make the work area ready to be clean. 24 00:01:11.420 --> 00:01:13.710 So you're gonna, it's the end of the production day. 25 00:01:13.710 --> 00:01:17.170 You will put away any packaging materials, 26 00:01:17.170 --> 00:01:20.230 remove the garbage, get, get the area ready to be cleaned 27 00:01:20.230 --> 00:01:23.400 before you start, you know, spraying water around. 28 00:01:23.400 --> 00:01:26.440 And, and then once we're ready to go, 29 00:01:26.440 --> 00:01:29.840 we'll start with the pre-rinse and its purpose is to 30 00:01:29.840 --> 00:01:32.520 prepare the system or area for washing. 31 00:01:32.520 --> 00:01:36.156 So by, we want to remove any food residues that are there 32 00:01:36.156 --> 00:01:38.790 so that when we apply our chemical 33 00:01:38.790 --> 00:01:40.500 it'll work more effectively. 34 00:01:40.500 --> 00:01:43.570 And the third comment there keeps a CIP 35 00:01:43.570 --> 00:01:46.150 and COP tank free of food residues. 36 00:01:46.150 --> 00:01:48.130 Remember that in a CIP system 37 00:01:48.130 --> 00:01:51.400 our cleaning chemicals are circulating for a period of time. 38 00:01:51.400 --> 00:01:53.963 So if it's picking up a lot of food residues 39 00:01:53.963 --> 00:01:56.720 we're going to contaminate our CIP tank 40 00:01:56.720 --> 00:02:00.010 and we'll have to, you know, dump it and start again. 41 00:02:00.010 --> 00:02:03.330 So remove the food residues so that the area is, 42 00:02:03.330 --> 00:02:05.250 is ready to be cleaned. 43 00:02:05.250 --> 00:02:07.860 Then we're going to, our step number two is wash. 44 00:02:07.860 --> 00:02:11.610 And so at this point we're going to, you know, 45 00:02:11.610 --> 00:02:14.420 removing all food residues and soils from the area 46 00:02:14.420 --> 00:02:17.267 and the detergent will be doing its job. 47 00:02:17.267 --> 00:02:22.267 Most of our cleaning chemicals are caustic, so high pH, 48 00:02:22.490 --> 00:02:26.970 and, and so they have their action of, of cleaning the area. 49 00:02:26.970 --> 00:02:30.240 And its goal is to, we're trying to remove, 50 00:02:30.240 --> 00:02:31.850 you know, remember FAT TOM here. 51 00:02:31.850 --> 00:02:34.310 Again, we don't want any food residues 52 00:02:34.310 --> 00:02:37.847 on the surfaces that will enable any bacteria to grow. 53 00:02:37.847 --> 00:02:41.850 We eliminate soils that can affect equipment efficiency 54 00:02:41.850 --> 00:02:43.090 such as heat exchangers. 55 00:02:43.090 --> 00:02:46.870 You know we don't want that buildup of, 56 00:02:46.870 --> 00:02:49.160 well in the dairy industry we call it milk stone, 57 00:02:49.160 --> 00:02:51.309 but we just don't want any buildup 58 00:02:51.309 --> 00:02:53.910 of contaminants that make our equipment difficult to work. 59 00:02:53.910 --> 00:02:58.250 And then we remove any soil deposits 60 00:02:58.250 --> 00:03:00.360 that can harbor microorganisms. 61 00:03:00.360 --> 00:03:02.000 So that's the washing step. 62 00:03:02.000 --> 00:03:04.451 And so keeping in mind that it's generally at a high pH 63 00:03:04.451 --> 00:03:07.760 then we need to do an effective rinsing step 64 00:03:07.760 --> 00:03:12.310 so that we can return the surface back 65 00:03:12.310 --> 00:03:16.472 to neutral pH so that our sanitizers will work effectively. 66 00:03:16.472 --> 00:03:21.330 And, and then we want to rinse off the chemical 67 00:03:21.330 --> 00:03:23.260 so that any soil that was there, 68 00:03:23.260 --> 00:03:25.730 it goes off with the cleaning chemical. 69 00:03:25.730 --> 00:03:29.450 And then return the area to neutral pH, 70 00:03:29.450 --> 00:03:31.870 and then we're going to apply our sanitizer. 71 00:03:31.870 --> 00:03:35.050 And its purpose is to reduce the number 72 00:03:35.050 --> 00:03:38.880 of microorganisms and eliminate pathogens. 73 00:03:38.880 --> 00:03:41.050 I find some times, you know, 74 00:03:41.050 --> 00:03:44.130 one of my pet peeves in food plants sometimes 75 00:03:44.130 --> 00:03:47.130 is I observe people cleaning with sanitizer. 76 00:03:47.130 --> 00:03:52.130 And I think we really need to understand the difference 77 00:03:52.600 --> 00:03:57.600 between detergents and, and sanitizers and ensure that 78 00:03:57.860 --> 00:04:00.800 they're being used at the appropriate time. 79 00:04:00.800 --> 00:04:03.120 So those are the four steps of sanitation. 80 00:04:03.120 --> 00:04:06.530 And then I have the four factors for sanitation and, 81 00:04:06.530 --> 00:04:10.160 and these we use in, in various combinations. 82 00:04:10.160 --> 00:04:13.731 So, so we have chemical, we're going to use a chemical 83 00:04:13.731 --> 00:04:16.300 and then generally there's a time 84 00:04:16.300 --> 00:04:20.620 and temperature combination, and then finally turbulence. 85 00:04:20.620 --> 00:04:25.340 So turbulence can be something as simple as, you know, 86 00:04:25.340 --> 00:04:28.280 our elbow grease, just doing the scrubbing. 87 00:04:28.280 --> 00:04:31.309 Or we might be using a foaming system 88 00:04:31.309 --> 00:04:34.910 or CIP where the turbulence is, you know, 89 00:04:34.910 --> 00:04:38.360 30 minutes of the, of the cleaning chemicals circulating 90 00:04:38.360 --> 00:04:41.309 through the, through the pipeline. 91 00:04:41.309 --> 00:04:43.608 Time and temperature and chemical. 92 00:04:43.608 --> 00:04:46.160 I'll just give you some examples of how you 93 00:04:46.160 --> 00:04:47.900 use those in combination. 94 00:04:47.900 --> 00:04:49.960 Most frequently we'll use a chemical and, 95 00:04:49.960 --> 00:04:54.720 and it might be being used with hot water 96 00:04:54.720 --> 00:04:57.960 and we'll be doing something for 10 minutes. 97 00:04:57.960 --> 00:05:00.840 In my experience, working in whey processing 98 00:05:00.840 --> 00:05:04.910 we were using ultra filtration equipment. 99 00:05:04.910 --> 00:05:07.891 Very delicate membranes that can't handle 100 00:05:07.891 --> 00:05:09.640 the high temperatures. 101 00:05:09.640 --> 00:05:13.811 So there was a situation where we used lots of chemical, 102 00:05:13.811 --> 00:05:18.811 low temperature and, and a lot of time. 103 00:05:20.408 --> 00:05:23.590 So, so we're balancing these things out 104 00:05:23.590 --> 00:05:25.280 and the turbulence was gentle. 105 00:05:25.280 --> 00:05:28.050 So you use those four factors in combination. 106 00:05:28.050 --> 00:05:31.512 So you might be using hot water, very hot water. 107 00:05:31.512 --> 00:05:35.210 I've done that too, where we're using very hot water 108 00:05:35.210 --> 00:05:38.300 and some sanitizer to do the sanitation step. 109 00:05:38.300 --> 00:05:41.069 So you use those four factors in combination 110 00:05:41.069 --> 00:05:43.980 and apply them with the four steps of sanitation. 111 00:05:43.980 --> 00:05:46.888 And you can clean anything. 112 00:05:46.888 --> 00:05:48.493 I believe.