Food Safety Magazine, December 2010/January 2011

“The human factor is one of the critical parts of

one of the most significant factors in promoting microbial growth and formation of biofilms. Biofilms are especially problematic due to their strong adhesion to surfaces and physical protection against sanitizing agents. Once biofilms have formed, they are difficult to remove, thereby causing a continuous source of contamination. In addition, microbes associated with biofilms are long-lived and potentially lead to the formation of endemic populations that can include both pathogenic and spoilage microbes.

Within large processing facilities, it is more common to encounter clean-in-place (CIP) procedures whereby the machinery is not disassembled, and sanitation is performed automatically with negligible worker input. The advantage of CIP is more efficient and consistent sanitation than traditional manual methods whereby machinery is stripped down and parts are cleaned individually. In the past, CIP-compatible equipment was expensive and beyond the economic resources of most small firms; today, however, CIP proceses are becoming more commonplace. Indeed, old equipment that was not designed with sanitation in mind represents a key problem, although it can be envisaged that newer equipment will be introduced with time.

Cross-contamination between raw materials and finished products is a food safety hazard that cannot be corrected by enhanced sanitation. Therefore, it is critical to ensure that incoming raw materials are physically separated from finished product. If possible, there should be a linear flow from the raw material through the final product to minimize cross-contamination events. In addition, separate utensils and worker protective clothing should be provided for low-risk (raw materials) and high-risk (finished products) items. Air flow is also an important factor given that microbes can be readily disseminated throughout the facility. Therefore, air flow should be directed from high-risk to low risk areas but not vice versa.

• • •

developing, implementing and maintaining

sanitation programs.”

ments that need to be prepared for each
sanitation procedure (equipment and en-
vironment). Although the formats of
SSOPs vary between facilities, the main
parts of the SSOP include the following:
• Responsibilities of the persons who
perform sanitation and who verify
that the procedures have been per-
formed as described in the SSOP
A step-by-step description on how
each unit of equipment should be
dismantled
• Procedures in performing sanitation
that include type and concentration
of chemicals (detergent and sanitizer)
along with contact times
Methods used to verify that sanita-
tion has been performed as described
• A section to record problems en-
countered and corrective actions
applied
Version of the SSOP and date
reviewed
The preparation of SSOPs can be a
daunting task to SMEs due to the time
and resources required. However, docu-
mentation is an essential part of any san-
itation plan and can become a valuable
asset in running the business. Specifi-
cally, documentation provides consis-
tency in the sanitation procedures and
acts as an ideal training tool. More im-
portantly, by having a written sanitation
plan, it is possible to show due diligence
should safety issues arise or in the course
of inspections. Documentation also
serves as a focal point, increasing the
motivation to develop and implement
the sanitation plan. Documentation
alone is insufficient to ensure that sanita-
tion is performed correctly. Sanitation is
strongly reliant on the persons who un-
dertake the procedures and on those
who verify that they have been per-
formed as specified in the SSOP.

organic material, such as food debris, followed by disinfection. The majority of sanitizing agents are readily sequestered by organic materials and attempts to decontaminate highly soiled areas will meet with little success. Therefore, before disinfection can be performed, organic materials need to be removed. A typical sanitation procedure has the following steps:

1. Removal of food debris

2. Water rinse

3. Application of detergent

4. Water rinse

5. Application of sanitizing agent

There are variations on the above procedures where sanitizers/detergents can be applied simultaneously, although these are restricted to lightly soiled areas.