Cleaning is the process of removing food and other soils.
Cleaning Agents
-Detergents
-Solvent cleaners
-Acid cleaners
-Abrasive cleaners
why clean
Effective cleaning of equipment in the food processing industry reduces chances for contamination of food during preparation, processing, storage and serving.
The first step in the practical application of a sanitation program is to render the surface clean. This will reduce to a degree the number of m/o present and eliminate one essential need for life-food. The suriving m/o will be left unfed, unprotected and highly susceptible to final disinfecting and sanitizing treatment. Cleaning minimizes attraction of other lower forms of life, increases life of equipment, improves employees morale and efficiency and is important for aesthetic considerations.
Sanitizing
-Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level.
-A safe level is 99.999% reduction of the number of disease microorganisms that are of public health importance.
-Sanitizing agents only work on properly cleaned and rinsed surfaces.