EHS310 Chapter 31: Cleaning Compounds & Sanitizers

Study Notes

Cleaning Compounds & Sanitizers

Chapter 31 - Food Safety and Management
Course: EHS310 - Food Safety and Management
Fall 2024-25

Outline

Part I: Understanding Soil & Cleaning Compounds
- Classification and characteristics of soil
- Role of cleaning media and cleaning compound properties
- Selection and handling of cleaning agents
Part II: Understanding Sanitizers
- Importance and methods of sanitizing
- Efficacy and desired properties of sanitizers
- Overview of various chemical sanitizers and their applications

Objectives

Provide an in-depth understanding of cleaning compounds and sanitizers in food sanitation
Emphasize the importance of effective cleaning and sanitization in preventing foodborne illnesses

Detailed Structure of the Lecture

Part I: Understanding Soil and Cleaning Compounds
- Introduction to Soil in Food Sanitation
- Classification of Soil Types
- Chemical and Physical Characteristics of Soil
- Soil Attachment Characteristics
- Effects of Surface Characteristics on Soil Deposition
- Techniques for Soil Removal
- Role of Cleaning Media
- Characteristics of Cleaning Compounds
- Classification and Selection of Cleaning Compounds
- Handling Precautions
Part II: Understanding Sanitizers
- Introduction to Sanitizing in Food Safety
- Methods of Sanitizing
- Efficacy of Sanitizers
- Desired Properties of Effective Sanitizers
- Overview of Chemical Sanitizers (Chlorine, Iodine, Quats, etc.)
- Sanitizer Resistance and Rotation
- Testing Sanitizer Strength
- Best Practices for Sanitization

Learning Outcomes

Identify and classify different types of soil found in food environments, understanding their characteristics and implications for cleaning and sanitation
Demonstrate the ability to select appropriate cleaning compounds based on soil type and surface material, considering safety and efficacy
Articulate the importance of sanitization in food safety and differentiate between various sanitizing methods and chemical agents
Apply best practices for handling and testing sanitizers, ensuring compliance with safety regulations and enhancing sanitation effectiveness

Part I: Understanding Soil and Cleaning Compounds

1. Introduction to Soil in Food Sanitation
- Definition and Importance: Unwanted materials that contaminate food products, including organic and inorganic matter
- Soil's crucial role in food safety requiring different approaches for effective cleaning and sanitation
2. Classification of Soil Types
- Organic soils: Food residues, grease, oil
- Inorganic soils: Dust, minerals, metal filings
- Common soil types are prevalent in food processing environments
3. Chemical Characteristics of Soil
- pH Levels: Impact on cleaning compound solubility. Acidic soils may need acidic cleaners
- Solubility: Different soil types interact differently with cleaning agents
- Reactivity: Influences effectiveness and safety of cleaning actions
3. Physical Characteristics of Soil
- Particle Size and Shape: Larger particles may be easier to remove.
- Density: Dense soils might stick more firmly to surfaces, impacting cleaning method choices
4. Soil Attachment Characteristics
- Weak intermolecular forces (Van der Waals Forces) lead to soil clinging to surfaces
- Soil's interaction with cleaning solutions is affected by surface tension
- Factors influencing adhesion – surface material, moisture levels, environmental conditions
5. Effects of Surface Characteristics on Soil Deposition
- Surface texture (rough vs. smooth): Rough surfaces accumulate more soil due to increased surface area
- Material types (stainless steel vs. plastic): Different materials have varying adhesion properties impacting cleaning strategies
- Minimizing soil attachment: Smooth, non-porous surfaces reduce accumulation
6. Techniques for Soil Removal
- Importance of removing bulk soil before using cleaning compounds (scraping, vacuuming)
- Effectiveness of tools like brushes, pressure washers, and steam cleaners for enhanced soil removal
- Tools and equipment are vital for efficient cleaning
7. Role of Cleaning Media
- Substances that support cleaning (primarily water and detergents)
- Water quality (hardness, pH, temperature) impacts cleaning effectiveness and compound solubility
8. Characteristics of Cleaning Compounds
- List of different cleaning chemicals (e.g., Alkali, Acids, Water, Hypochlorite, Carbonate)
- Factors impacting cleaning performance (concentration, contact time, temperature)
9. Classification & Selection of Cleaning Compounds
- Major cleaning compound types (detergents, solvents, abrasives)
- Criteria for selecting cleaning compounds (soil type, surface material, etc.)
- Considerations about safety, efficacy, and environmental impact
- Regulatory requirements and adherence to food safety standards
10. Handling Precautions
- Use personal protective equipment (PPE)
- Proper labeling and storage
- Using Material Safety Data Sheets (MSDS) for cleaning compounds
- Best practices for safe handling and storage