Transcript EQUIPMENT & PROCESS SANITATION

EQUIPMENT
&
PROCESS SANITATION
Inneke Hantoro
Materials for constructions and repair
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All materials used in the construction of utensils and
food-contact surfaces of equipment should be:
– Safe
– Durable, corrosion resistant, nonabsorbent
– Sufficient in weight and thickness to withstand
repeated warewashing
– Finished to have a smooth, easily cleanable surface
– Resistant to pitting, chipping, crazing, scratching,
scoring, distortion and decomposition
Materials for constructions and repair
Wood/ Hardwood
Use for vats & tanks for fermented foods 
Highly acidic & high NaCl
As the floors of the packing area
Solid hardwood could be used as removable
cutting boards (smooth and free from cracks)
Materials for constructions and repair
Cast Iron & Black Iron
Cast iron is an alloy of iron and heavy metals
which may leach into food (esp. in case of acidic
foods)
They are not recommended for foods
They used to be use for meat mincer, cooking
pan  it is not allowed
Materials for constructions and repair
Plastics
It can be molded & no corrosion
Precaution:
it tends to deform  heat or long immersion in
water
migration of potentially toxic plasticizer occurs to
a significant degree
Materials for constructions and repair
Teflon®
Polytetrafluoroethylene (PTFE) is a synthetic
fluoropolymer of tetrafluoroethylene that has numerous
applications.
PTFE is used as a non-stick coating for pans &
other cookware.
It is very non-reactive, partly because of the strength
of carbon-fluorine bonds  it is often used in containers
& pipework for reactive and corrosive chemicals.
Probably the safest & most frequently used plastics
It has high degree resistance to corrosion
Materials for constructions and repair
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Stainless steel
 The series 300 (18-8) stainless steel is acceptable
for general use.
 It is desirable to be used in food processing
equipment It combine strength, attractive
appearance, easily cleaned, resistant to corrosion
Materials for constructions and repair
Composition & Properties of Stainless Steel
A family of steel alloys containing ferrous metals + varying
concentration of Cr, Ni, Mo, Ti, S & Se.
18-8 grade stainless steel  most frequently use
Mo-containing steels  required for highly corrosive
liquid e.g. fruit juice & strong brines
Table 1. Stainless steel surface finishes
Finish No
Description
Notes
0
Hot rolled & softened
Not corrosion resistant
1
Hot rolled; softened; descaled
Rough surface
2D
Cold rolled; softened; descaled
Mat finish
2B
Cold rolled; softened; descaled;
lightly rolled on polish rolls
Smooth finish
2A
Bright annealed
Reflective finish retained
3A
Ground
Coarse ground finish
3B
Dull buffed
Uniform; straight-grained
finish applied to a 2A & 2B
finish
4
Polished with fine grit
Fine abrasive: not highly
reflective
7
Bright buffed
Bright finish; polished
8
Mirror finish
Bright, reflective, buffed
finished
Materials for constructions and repair
Corrosion of Stainless Steel
Stainless steel which resistant to corrosion  min.
addition of 10% Cr & often Ni.
18-8 stainless steel  specified for food application =
18% Cr and 8% Ni.
Attraction to magnet is a direct trade off with corrosion
resistance
Some examples of corroding agents in Food Plant
Sterilizing agents : Na-hypochlorite, Iodophors, Bromines
Food products : whey, salted butter, fruit juice, salad
dressing, pickling brines
Cleaning agents : Na-hypochlorite , mineral acids,
sulfamic acid
Materials for constructions and repair
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Brass, copper & aluminum  not recommended
Brass & copper  produce off-colors; accelerate
deterioration of vitamin C of foodstuff; accelerate
autoxidation of food containing high fat content
Aluminum  little strength & easily corroded with
alkaline; formation of black oxide with meat 
discoloration
Enamelware and porcelain  are not acceptable
Cadmium, antimony, and lead are toxic  unacceptable,
unless for lead may be used in alloys in an amount not
exceeding 5%.
Equipment Service
Electrical
 Electrical motor  should be mounted on the
equipment, not on the floor surface; should not
be located over the product stream
 Electrical connection  waterproof & eliminate
insect harborages; easy cleaning  vinyl
Equipment Service
Gases
 N2 & air  via hoses or piping
 It should be easy to be cleaned; not over the
product stream
 Gases should be filtered; filtered must be
inspected regularly
Equipment Service
Water and Stream
 It should be supplied in pipes & tubes; insulated if their
surface temperature is very high or sufficiently cool to
condense water vapor from the atmosphere
 Pipe insulation : smooth, hard PP
 Pipe line carrying sewage → should not be located above
product lines
 Vents for sanitary sewer lines should be located well away
from plant air intakes & process air sources
Equipment Service
Soldering
Use in food contact application:
 Soft solder - non toxic  at least 50% tin, free of
Cd, Bi, An, contain no more Pb than is absolutely
necessary.
 Hard or silver solder – subject to similar
restriction
Equipment Service
Pipes
 Adequately separated from other pipes
 Interior surface  smooth, free of rough seams
& dead ends
 Minimal view ports & opening for sampling
 Bends  smooth & rounded, ≠ right angled
 Pipe junction should be sanitary  no threads on
the interior surface & minimize on the outside
Design and Construction
Durability and Strength
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All parts of the equipment shall be accessible for
inspection, maintenance, cleaning, and/or sanitation.
Equipment and utensils should be designed and
constructed to be durable and to retain their
characteristic qualities under normal use conditions.
Equipment should be designed so that all product
contact surfaces can be readily and thoroughly cleaned.
Electric components, etc., which cannot be cleaned in
this manner should be completely enclosed and sealed
Design and Construction
Durability and Strength
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Equipment should be self-draining or designed to be
evacuated of water.
Equipment should be designed, constructed, and
installed in a manner to protect personnel from safety
hazards such as sharp edges, moving parts, electric
shocks, excessive noise, and any other hazards.
All welds, in both product- and non–product-contact
areas, should be smooth, continuous, even, and
relatively flush with the adjacent surfaces
Design and Construction
Durability and Strength
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Food temperature measuring devices may not have
sensors or stems constructed of glass, except that
thermometers with glass sensors or stems that are
encased in a shatterproof coating may be used.
Food temperature measuring devices that have glass
sensors or stems present a likelihood that glass will
end up in food as a foreign object and create an
injury hazard to the consumer.
Design and Construction
Cleanability
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Multi-use food-contact surfaces should be capable of
being easily cleaned and accessible for cleaning.
Food-contact surfaces that do not meet these
requirements provide a potential harbor for
foodborne pathogenic organisms.
Surfaces which have imperfections such as cracks,
chips, or pits allow microorganisms to attach and
form biofilms.
Design and Construction
Cleanability
Cleaning In Place (CIP)
means cleaned in place by the circulation or flowing by
mechanical means through a piping system of a
detergent solution, water rinse, and sanitizing solution
onto or over equipment surfaces that require cleaning.
CIP does not include the cleaning of equipment such as
band saws, slicers, or mixers that are subjected to inplace manual cleaning without the use of a CIP system.
Design and Construction
Cleanability
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All internal surfaces should be either designed for
self-draining (of cleaning and sanitizing solutions) or
physically disassembled for draining after rinsing.
CIP equipment that is not designed to be
disassembled for cleaning should be designed with
inspection access points to assure that all interior
food-contact surfaces throughout the fixed system
are being effectively cleaned.
Design and Construction
Cleanability
Other methods of cleaning are:
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Clean-Out-of Place (COP)
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Manual Cleaning
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Dry Cleaning
Equipment Installation
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It does little good to have which is designed to be
cleanable, but which is installed in such a manner
or location as to preclude its cleanability
Adequate space must be provided within and
around equipment must be accessible for
cleaning, sanitizing, maintenance, and inspection
Equipment Calibration and Maintenance
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Preventive Maintenance
Monitoring equipment maintenance procedures,
such as:
– A program specifies necessary servicing
interval
– Replacement parts
– etc
Equipment Calibration and Maintenance
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Equipment Calibration
Protocols and calibration methods must be established
for all equipment that could impact on food safety, which
include:
– Thermometers
– pH meters
– Water activity meters
– Refrigeration controls
– Scales
– Recording thermometers
– Hygrometers
– etc
Thank You…