Sanitation is the creation and maintenance of hygienic and healthful practices designed to prevent contamination. From a food safety standpoint, sanitation involves the removal of pathogenic organisms, prevention of the formation of biofilms and removal of potentially harmful chemicals from food contact surfaces.

Effective Sanitation Process in Food Facilities

Just because a work surface looks clean does not mean that it is sanitary. Sanitation is the treatment of a cleaned surface with a chemical or physical agent to destroy any disease or spoilage causing organisms. The sanitizers used in the food industry are chlorine solutions (bleach), quaternary solutions (quats), and iodine. The core of any sanitation process is knowing how to effectively clean a plant in terms of the product , process and equipment used.

The Basic Steps In Effective Sanitation Process Are;

• Removal of all bulk debris on the surface – Bulk debris includes large pieces of wastematerial, spills and left-over material occurring from processing. The best way to remove this material is manually
• Rinse – After the bulk material has been removed, the equipment and area should be rinsed with potable water to further remove debris and prepare the surface for the cleaner. Warm water will be more effective than cold when applying the initial rinse.
• Cleaning surfaces – All cleaners will have instructions for use on the label. This will determine the amount used, the strength and contact time required.Before using any chemical you should consult the Material Safety Data Sheet (MSDS) to determine what protective equipment you will need for its use. Once the area and equipment has been cleaned according to manufacturer recommendations, a rinse will be required to remove the cleaner. A warm rinse will be most effective unless specified otherwise by manufacturer instructions.
• Sanitizing using Environmental Protection Agency (EPA)approved sanitizers – Some sanitizers are required to be rinsed off after a certain time, and others do not require rinsing. It is important to note that sanitizers are not usually effective at cleaning; and if the area is not clean, the effect of the sanitizer will be greatly reduced.
• Cover or protect the cleaned equipments.

Developing A Sanitation Program

Sanitation is an important prerequisite program in managing food safety. Implementing a thorough sanitation program starts with a clear understanding of the risk factors and the level of cleanliness that is needed to prevent contamination of food, equipment and wares.

A sanitation program  has two main components:

• 1)A list of cleaning and sanitizing agents or supplies with instructions on their safe use and storage
• 2)A cleaning schedule, outlining how each item needs to be cleaned, who is responsible, and how frequently it happens.

Documenting A Sanitisation Program.

According to Appendix K of the Pasteurized Milk Ordinance (PMO), prior to the implementation of a Food Safety/Hazard Analysis and Critical Control Points plan(HACCP), plants must develop, document, and implement written prerequisite programs.

Documentation of sanitation programs allows  a third party to audit the facility and prove that the activities of the facility are in  compliance with the regulatory requirements. The three formats used to document sanitation program requirements are:

Sanitation Standard Operating Procedures (SSOPs)

A typical Sanitation Standard Operating Procedure will include a description of the activity to be done; information about the chemical(s) Tobe used ;detailed step-by-step process instructions and equipment to be used. SSOPs are especially important so that new or untrained employees are able to follow instructions on what ,when,  and how to do the job.

Sanitation Matrix

A sanitation matrix addresses a facility’s unique needs. The matrix should be completed by relating it to training, verification and the deviation SSOPs.Some of the components of the matrix include the room,area, equipment; The person responsible; chemical used; specific sanitation procedures etc.

Monitoring the Sanitation Program

It is imperative to develop a method to monitor how the Sanitation program is working as well as identifying the corrective measures to be put in place. The procedures of monitoring can include observing sanitation employees during cleaning to make sure that SSOPs are followed correctly.

Sanitation Staff

An effective food safety, quality and Sanitation training program  assures a safe product for the end user and ultimately protects your brand . Food production and handling facilities can utilize the expertise of outside contractors such as https://www.afyafoodsafety.com to design training programs and  tailored solutions that ensure good quality, a consistent product and a sanitary environment under which foods are produced.

Information on Food Sanitation:

https://www.afyafoodsafety.com/sanitation-services/

https://www.faa.gov.nl.ca/publications/pdf/food_plant_sanitation.pdf

Principles of Food  Sanitation Fifth Edition.