Advancements in Industrial Cleaning Proficiency 3 rd Dec 2014 Sumit Saxena
Diversey Consulting Food Safety & Facility Hygiene • Audits • Training • Consulting • International & Indian Standards • Customized Service • India & SAARC Cleaning is just the beginning…
Fundamentals of Cleaning & Disinfection
Why Clean?
CLEANING • Reduces Undesirable Life • Reduces chances of contamination during Preparation, Processing, Storing and Distribution • Increases Productivity • Increases Equipment Life • Increases Employee morale
Essentials of Cleaning
Critical Factors in Cleaning • Cleaning Program: • Chemical • Equipment • Procedure • Available Resources • Science Behind Customizing Cleaning Program • Prevention of Hazards • Safety
Why Disinfect?
Sanitizing or Disinfection • Ineffectiveness of Cleaning to remove all life • Spoilage Microorganisms • Deterioration of Quality
Essentials of Disinfection
Critical Factors in Disinfection • Cleaning Program: • Chemical • Concentration & Validation • Exposure Time & Temperature • Equipment Condition • Procedure • Prevention of Hazards • Safety
Challenges: Documentation Validation Efficiency Customization Service Accessibility Sustainability Environmental Impact
Advancements
Advancement – Cleaning Chemicals Blends of organic or inorganic acids, acid salts with wetting agents (pH<2.5) 1. Amino trimethylene phosphonic acid 2. 1-Hydroxy ethylidene-1,1-diphosphonic acid 3. 2-Phophonebutane-1,2,4-tricarboxylic acid 4. Hydroxy phosphonic acid
Advancement – Disinfectant Chemicals OZONE as a powerful disinfectant • No residues • Air Injection & Air Diffusion • Can decompose ethylene gas, ripener of fruit and vegetable under storing • Deodorizer & Inert on Taste • Aerial and Equipment Cleaning • Breaks down traces of toxic agri chemicals and pathogens on F&V • Oil & Grease Removal
Advancement – Disinfecting Chemicals LAC (Lactic ACid) recently approved by the EU • Only applied on entire or half-carcasses or quarters of meat from domestic bovine animals at slaughterhouse level • Applied either by spraying or misting from 2-5% solution in potable water at Max. Temp of 55 O C • Applied under controlled and verifiable conditions integrated in a HACCP based system
Advancement - Procedures Ultrasonic Cleaning Task Equipment is immersed in a cleaning solution and cleaned by the scrubbing action of microscopic bubbles caused by high frequency vibrations (20K – 40K cycles/s)
Advancement - Procedures FOAMING Concentrated blend or surfactants, to be added to highly acid or alkaline cleaners. GELLING Concentrated powder gelling agent dissolved in hot water. Cleaning compound added to the gelled hot. Sprayed. Gelled cleaner holds a thin film on the surface for atleast 30mins. Soil and gel removed by warm water pressure.
Advancement - Procedures HIGH PRESSURE CLEANING Hydraulic cleaning systems. Atomization of the cleaning compound and spraying thru a nozzle. Steam injection systems with nozzle pressure of 60-175 psi. Air motor driven pumps with nozzle pressure of 300-1200 psi.
Advancement - Procedures HURDLE TECHNOLOGY • Use of several “barriers” (physical, chemical) to preserve foods by means of employing several interventions into a process • Any pathogen will have to clear each one of those hurdles in order to make it into the food supply, and each hurdle makes that risk increasingly unlikely
HURDLE TECHNOLOGY – BEEF SLAUGHTEROUSE
ADVANCEMENT – CONVEYOR SYSTEM CLEANING • FOAMING TECHNOLOGY INSTEAD OF MANUAL OR AUTOMATED SPRAYING
ADVANCEMENT – MONITORING SYSTEMS • Operation Control • Data Logging • Trouble Shooting
IND NDIAN IAN GO GOVERNANCE VERNANCE – EVOLVING TOWARDS A CLEANER FUTURE
QUESTIONS ? SUMIT SAXENA Senior Manager – Food Safety & Facility Hygiene Diversey Consulting (India) Sealed Air +91 886 000 7701 sumit.saxena@sealedair.com
Recommend
More recommend
