Food sanitation is a series of Food sanitation is a series of protocols which are designed protocols which are designed to prevent the contamination to prevent the contamination of food, keeping it safe to eat. of food, keeping it safe to eat.

Food Industry Sanitation…Food Industry Sanitation…

► Food industry sanitarian is concerned Food industry sanitarian is concerned with aseptic practices in the…with aseptic practices in the…

Preparation,Preparation,

Processing,Processing,

Packaging of the food products of a Packaging of the food products of a plant,plant,

General cleanliness and sanitation of General cleanliness and sanitation of plant,plant,

Health of the employees.Health of the employees.

Food products sanitation…Food products sanitation…

►The food products may involve…The food products may involve…

Quality control and storage of raw Quality control and storage of raw products, products,

The provision of a good water supply,The provision of a good water supply,

Prevention of the contamination of the Prevention of the contamination of the foods at all stages,foods at all stages,

Supervision of packaging and Supervision of packaging and warehousing of finished products.warehousing of finished products.

Water supplies in Food Water supplies in Food manufacture…manufacture…

Drinking waterDrinking water

Coliform bacteria must not be present.Coliform bacteria must not be present.

Plant WaterPlant Water

Chlorination:Chlorination:

The chlorinated water may be The chlorinated water may be applied as a spray, or parts of applied as a spray, or parts of equipment may be immersed.equipment may be immersed.

► After operations ceases, After operations ceases, chlorinated water may be applied to chlorinated water may be applied to filters, peelers, dicers, and other filters, peelers, dicers, and other equipments.equipments.

► Contaminated or polluted water Contaminated or polluted water lines are held filled with chlorinated lines are held filled with chlorinated water containing 50-100 ppm of water containing 50-100 ppm of chlorine for 12-48 hrs, the strength chlorine for 12-48 hrs, the strength of chlorine and length of time of chlorine and length of time depending on the extend of pollution.depending on the extend of pollution.

Sewage and waste treatment Sewage and waste treatment from food industries…from food industries…

► Wastes from food plants contain a variety of Wastes from food plants contain a variety of organic compounds and they are complex, organic compounds and they are complex, difficult to decompose.difficult to decompose.

► The strength of the sewage or food waste The strength of the sewage or food waste containing the organic matter is expressed in containing the organic matter is expressed in terms of terms of Biochemical Oxygen Demand (BOD).Biochemical Oxygen Demand (BOD).

► BOD BOD is the quantity of oxygen used by the is the quantity of oxygen used by the aerobic microorganisms and reducing aerobic microorganisms and reducing compounds in the stabilization of compounds in the stabilization of decomposable matter during a selected time decomposable matter during a selected time at e certain temperature.at e certain temperature.

Contd…Contd…

►Generally, a period of 5 days at 20 C is Generally, a period of 5 days at 20 C is used, and the results are expressed as used, and the results are expressed as 5-day BOD. 5-day BOD.

►The strength of the waste in terms of The strength of the waste in terms of pounds of BOD is calculated by,pounds of BOD is calculated by,

ppm 5-day BOD ppm 5-day BOD × gallons of waste × × gallons of waste × 8.34/1,000,000 = pounds BOD. 8.34/1,000,000 = pounds BOD.

Treatments of food wastes…Treatments of food wastes…

►Chemical treatment, andChemical treatment, and

►Biological treatment.Biological treatment.

1. Chemical treatment1. Chemical treatment

► Screening out of large particles,Screening out of large particles,► Floating off of fatty and other floating Floating off of fatty and other floating

materials,materials,► Sedimentation of other solid wastes,Sedimentation of other solid wastes,► Hydrolysis, fermentation, and putrefaction of Hydrolysis, fermentation, and putrefaction of

complex organic compounds,complex organic compounds,► Oxidation of the remaining solids in the water Oxidation of the remaining solids in the water

to a point where they can enter a municipal to a point where they can enter a municipal sewage and other disposal system.sewage and other disposal system.

►During this treatment, a chemical or During this treatment, a chemical or mixture of chemicals is added to form mixture of chemicals is added to form a flocculent precipitate.a flocculent precipitate.

►Chemicals: Soluble aluminium or iron Chemicals: Soluble aluminium or iron salts, such as alum or ferrous sulfate, salts, such as alum or ferrous sulfate, plus lime, giving a flocculent plus lime, giving a flocculent precipitate of aluminium or ferric precipitate of aluminium or ferric hydroxide.hydroxide.

2. Biological treatment…2. Biological treatment…

►Dilution,Dilution,► Irrigation,Irrigation,►Lagooning,Lagooning,►Use of trickling filters,Use of trickling filters,►Use of activated-sludge method,Use of activated-sludge method,►Use of anaerobic tanks.Use of anaerobic tanks.

Types of food Wastes…Types of food Wastes…

►Dairy Wastes.Dairy Wastes.►Wastes from fruit canneries.Wastes from fruit canneries.►Malthouse, brewery, distillery, sweet-Malthouse, brewery, distillery, sweet-

corn cannery and corn-products plant corn cannery and corn-products plant wastes.wastes.

►Pea or fish-cannery and packing-plant Pea or fish-cannery and packing-plant wastes.wastes.

►Sulfite in waste sulfite liquors from paper Sulfite in waste sulfite liquors from paper mills.mills.

Food Products Sanitation…Food Products Sanitation…

►The ingredients,The ingredients,►Packaging materials, Packaging materials, ►The Equipments… The Equipments…

1. Cleaning.1. Cleaning.

2. Sanitizing.2. Sanitizing.

3.Cleaned-in-space systems. 3.Cleaned-in-space systems.

Good Manufacturing Practices Good Manufacturing Practices (GMPs)(GMPs)

► Promulgated by the Dept. of Health, Education, and Promulgated by the Dept. of Health, Education, and Welfare, Public Health Service, Food and Drug Welfare, Public Health Service, Food and Drug Administration (FDA).Administration (FDA).

► Applied in the manufacturing, packing, or holding of Applied in the manufacturing, packing, or holding of human foods.human foods.

► They are represented in the form of CODES.They are represented in the form of CODES.► Specific GMP codes written for Specific GMP codes written for

1. fish and seafood products; 1. fish and seafood products; 2. cacao products and confectionery; 2. cacao products and confectionery; 3. bottled water; 3. bottled water; 4. bakery foods; 4. bakery foods; 5. tree nuts and peanuts; 5. tree nuts and peanuts; 6. pickled, fermented, acidified; and 6. pickled, fermented, acidified; and 7. other low-acid foods. 7. other low-acid foods.

HACCPHACCP

► HACCP – Hazard Analysis: Critical Control Points.HACCP – Hazard Analysis: Critical Control Points.► It is a preventive system of controls based on It is a preventive system of controls based on

hazard analysis and critical control points.hazard analysis and critical control points.► Hazard Analysis:Hazard Analysis: It involves the identification of It involves the identification of

ingredients and products without any implication ingredients and products without any implication as the source of pathogens.as the source of pathogens.

► Critical Control Points (CCPs):Critical Control Points (CCPs): As the sensitivity of As the sensitivity of the ingredients is known, CCPs can be identified. the ingredients is known, CCPs can be identified.

► This concept was originally proposed for the food This concept was originally proposed for the food processing industries.processing industries.