Baking Assistant
UNIT 2.2: Cleaning and Maintenance
Unit Objectives
At the end of this unit, you will be able to:
1. State the materials and equipment used in cleaning and maintenance of the work area and
machineries
2. explain the importance of cleaning and sanitation in baking industry
2.2.1 Cleaning and Sanitization
Cleaning and sanitization of the work area is extremely important for every food-handling operation.
Hence, it is important to know:
• What types of materials and equipment must be used to clean the work area?
• How to use these materials and equipment?
• The method of cleaning the work area
• The frequency of cleaning the process machineries
The baking industry follows standard procedures for cleaning the work area. This is to ensure that
there is no bacterial growth due to presence of leftover food particles. For cleaning purposes, the work
area is divided into two. They are:
Food contact surfaces Non-food contact surfaces
Work tables Overhead structures
Utensils Walls, ceilings, and shields
Equipment Lighting equipment
Tools Refrigeration equipment
Machines that process foods Air conditioning, heating or ventilating systems
Equipment, Chemicals, and Sanitizers Used for Cleaning
Every organization in the baking industry follows a cleaning schedule. For instance, a processing unit
may follow a weekly, monthly or yearly cleaning schedule. To clean the processing unit, the following
equipment and tools are used:
• Cleaning or washingtank
• Cleaning knives and spoons
• Cleaning or sanitizing agents
• Cleaning brushes and scrubbers
• High spray nozzle jets
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Participant Handbook
2.2.2 Cleaning and Sanitization
Some common types of cleaners and sanitizing agents to clean the food contact and non-food contact
surfaces are:
Cleaning agents Used for Risk Safety measure
Hypochlorites
like potassium Cleaning stainless Ensure pH and
hypochlorite, sodium steel food contact Leads to corrosion concentration levels
hypochlante, and surfaces are maintained
calcium hypochlorite
Internal cleaning
of stainless steel Ensure concentration
Liquid chlorine Leads to corrosion
equipment and levels are maintained
vessels
Killing bacterial
spores, pathogens,
Use in well-ventilated
Hydrogen peroxide spoilage organisms, Has a strong odour
and open spaces
and other
microorganisms
Cleaning food-contact
and non-food-
contact surfaces
like equipment, No risk involved since
Ozone Safe to use
walls. floors, drains, it leaves no residue
conveyors, tanks,
and other containers;
Killing microbes
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Baking Assistant
UNIT 2.2: Cleaning Processes
Unit Objectives
At the end of this unit, you will be able to:
1. State the cleaning processes used to clean the work area and process machineries
2.3.1 Clean-In-Place
CIP is a method used for internal cleaning of machineries. It is done without dismantling pipes, ves-
sels, process equipment, filters or fittings. In this process, a sanitizing agent is circulated through the
entire processing unit with the help of a spray ball. The turbulence created removes soil, ensuring
removal of bacteria and chemical residues.
Tips to conduct an effective CIP process:
• Use the right vessels for the right process
• Use the right cleaning and sanitizing solutions
• Ensure correct flow rate
• Ensure all connections are clean
• Monitor and verify the entire process
2.3.2 Clean-Out-Of-Place (COP)
COP is conducted at a cleaning station. This method involves dismantling of the equipment. In this
process, equipment and units are scrubbed with soap in COP tanks. After this, the tanks are rinsed
again to remove residual detergent or chemicals. Equipment and units are reassembled and sanitised
once more with heat treatment or sanitising agent.
Tips to conduct an effective COP process:
• Follow the order of tasks
• Use cleaning tanks as much as possible
• Ensure tools used in COP do not lead to contamination
Food processing equipment and units that undergo the COP process are:
• Fittings
• Gaskets
• Valves
• Tank vents
• Grinders
• Pumps
• Knives
• Nozzles
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Participant Handbook
2.3.3 Sterilising-In-Place (SIP)
SIP is the process by which food processing equipment is sanitised after the CIP process. It helps to
eliminate any residual microbiological contamination.
SIP is a combination of three processes viz. sterilisation, disinfestation, and sanitisation.
Sterilisation
• Uses steam or hot water
Disinfestation
• Uses disinfectants or chlorine solution
Sanitisation
• Uses soap solution or washing soda
Fig. 3.3.2. Sterilising-In-Place (SIP)
Air-Pressure Cleaning
The baking industry follows the air-pressure cleaning method to ensure cleanliness of regularly used
equipment. The following chart explains the process in detail:
Air-Pressure Cleaning
The baking industry follows the air-pressure cleaning method to ensure cleanliness of regularly used
equipment. The following chart explains the process in detail:
Equipment is
High pressure air is blown
Equipment is oiled and Equipment is
towards ovens and
removed greased and refi�ed
converyors
wiped
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Baking Assistant
2.3.4 Process of Cleaning the Work Area
The following chart explains the process of cleaning the work area before production. The dotted
boxes explain pest-control measures and methods used for waste material disposal in detail.
Arrange tools, trolleys,
crates, utensils, etc. at
the designated place
Mop the work area
Clean the work area
with recommended
through physical/dry
sani�sers
method (e.g. sweeping)
• Follow pest control measures
• Ensure fly catchers, fly proofing doors Remove any debris
Make the work and dust from the
and windows, air curtains, lizard and
area pest-free work area
rat traps, etc. are in working condi�on
• Ensure waste water goes to an Effluent
Treatment Plant (ETP) Dispose waste material
Clean and sani�se the
• Ensure solid waste goes to a solid waste appropriately as per the
work area
treatment plant or for organic law
compos�ng
Fig. 3.3.3. Process of cleaning the work area
2.3.5 Process of Cleaning Machineries, Tools and Equipment
The chart explains cleaning of machineries, tools, and equipment used in the fod processing industry.
The dotted chart states the techniques used for mechanical cleaning of equipment.
Fig. 3.3.4. Process of cleaning machineries, tools and equipment
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