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Cleaning and Sanitizing
Cleanliness of the processing area, equipment and
utensils is required to prevent contamination of the
food and ensure food safety. Soil residues and films
harbor micro-organisms and therefore must be
regularly and effectively cleaned and sanitized.
A four or five step process to ensure the sanitary
condition of equipment and facility is generally
recommended. The steps include:
• pre-rinse
• clean
• rinse
• sanitize
• rinse (This depends on type of sanitizer as some
may not need to be rinsed off.)
Cleaning is the removal of food residue and films
with cleaning agents capable of penetrating, lifting,
solubilizing and dispersing soil. Cleaning is followed
by rinsing to remove the dissolved soil and chemical
cleaning agent. The nature of the food residue,
protein, fat or starch dictates the cleaning agents
required (caustic soda, acid detergent, etc). Pitted
surfaces, dead ends in pipes, rough welds, hard to
reach areas and the build-up of resistant films are a
few of the challenges to effective cleaning.
Sanitizing is the destruction of micro-organisms that
remain on equipment and surfaces, after cleaning.
Common chemical sanitizers are chlorine, iodine
and quaternary ammonium compounds (quats). Each
has different optimal uses. The choice of sanitizer
depends on the microbes of concern and the material
to be sanitized. Sanitizing is a time and
concentration dependent process. Careful regard to
directions is very important.
Food Quality
Assuring the quality of your product is fundamental
to the success of your business. The foods people
choose to eat depend largely on quality and
consistency of quality.
Quality can be defined as the physical attributes of a
product, which make the food look, smell, taste and
feel good. Convenience, perception, nutrition and
other factors that meet the needs of consumers are
also attributes of quality.
Controlling the quality of your product requires that
you define which attributes are of critical importance
to your consumer. You must then establish limits on
that attribute and establish a way to ensure the
attribute remains within the limits during processing.
Quality Control
Quality control (QC) is best achieved through
prevention of quality defects, in the same manner as
is used to prevent food safety problems. Evaluate
your product and identify the important quality
attributes. Set up: control limits on the quality; a
means of testing; the frequency of testing; and, a
documentation procedure.
Establish a record keeping system for test results.
Clearly describe what to do when product quality is
out of limits. Staff should be well trained and
responsibilities should be identified or designated.
Practical Quality Control for
Small Companies
Specification sheets can be requested from suppliers
of ingredients, raw materials and packaging. These
should include specifications of quality and
microbiological limits for their products. Spot
checks of specified attributes further aids in the
control of your product quality.
Formulations and processing procedures must be in
writing and a check of methods must be established
to ensure each procedure is performed accurately.
In developing and commercializing your individual
product the important quality attributes are either
prescribed or becomes evident with experience.
Documenting the quality and including both
objective and subjective measures of quality allows
you to keep control as operations expand. This
ensures that you can present the consumer with the
same, high quality product time after time.