PROGRAM OF

HYGIENE AND SANITATION

CLEANING AND DISINFECTION PLAN

Mg. Sc. Daniel Rojas Hurtado

Video 1
 DEFINITIONS
According to Codex:

Cleaning - The removal of dirt, food waste,

dirt, grease, or other objectionable materials.
Disinfection - The reduction of the number of microorganisms
present in the environment, through chemical agents
or physical methods, to a level that does not compromise safety or
the suitability of the food.

Food hygiene - All conditions and measures

necessary to ensure the safety and suitability of the
food at all stages of the food chain

CODEX–HYGIENE OTHER
(Page 5) DEFINITIONS
 POES (SSOP)
OPERATIONAL PROCEDURES
SANITATION STANDARDS

Operational procedures
standardized that describe the
sanitation tasks with the objective
to prevent direct contamination or
the adulteration of the food there
are produced, processed, packaged and/or
market.
The 8 SSOP's (U.S.) / SANIPES
WATER SECURITY.
2. CLEANING AND SANITATION OF SURFACES IN
CONTACT WITH FOOD.
3. PREVENTION OF CROSS-CONTAMINATION
4. MAINTENANCE OF WASHING AND DISINFECTION OF
HANDS AND HEALTH SERVICES
5. PROTECTION OF FOOD FROM
ADULTERANTS
6. LABELING, STORAGE, AND USE OF
TOXIC SUBSTANCES IN PROPER FORM
7. CONTROL OF HEALTH CONDITIONS OF THE
EMPLOYEES.
8. PEST CONTROL.
SSOP (POES) MOST COMMONLY REQUIRED
IN PERU BY DIGESA/SENASA
1. CLEANING AND DISINFECTION CONTROL (Areas,
machines, equipment, and others

2. CONTROL OF HYGIENE AND HEALTH OF STAFF.

3. PEST CONTROL.

4. WATER CONTROL PROCEDURE

5. COLLECTION AND DISPOSAL CONTROL OF

SOLID WASTE

6. H&S PROGRAM VERIFICATION

 1. CLEANING CONTROL AND
DISINFECTION
(Areas, machines, equipment and others)
Cleaning Disinfection
Cleaning is removing the Disinfecting is reducing the
earth, dirt, number of
waste of microorganisms that
food, and fat of they can cause
a surface. disease.
Use detergents Use disinfectants
SELECTION OF CLEANING PRODUCT
COMPOSITION CLEANING PRODUCT
FROM DIRTYNESS FAMILY EXAMPLES OF CHARACTERISTICS
PRODUCTS MAIN

SUGARS ALKALINES Sosa Solubilizing agent

SOLUBLES Potash Saponifying agent

OTHERS ALKALIS
HYDRATES OF Products Hydrolyzer
CARBON enzymatic Disaggregating

Sosa Solubilizing agent

PROTEINS Alkaline Potash Saponifying agent
Products Hydrolyzer
enzymatic Proteases Disaggregating

Anionic
Surfactants Cationics Moisturizer
Non-ionic Emulsifier
SUBJECTS
FATS
Products Lipasas Hydrolyzant
enzymatic Disaggregating
Hydrochloric
ACIDS Nitric Solubilizing agent
MINERALS Phosphoric
KIDNAPPERS EDTA
(chelates) Polyphosphates Kidnapper
Gluconate

SARRO ALCALINES Sosa Solubilizing agent

Oenological
 CRITERIA FOR CHOOSING A DISINFECTANT

SPECTRUM Development of the

Bacteria in-person activity
of organic matter or
Molécula Gram + Gram - Molds and Viruses
Esporas pH of hard water Characteristics
yeasts activity main
Ammonia + +/- - + - indifferent yes surfactant
quaternaries sparkling wine no
authorized in dairy
Aldehydes + + + + + acid no toxics
Water +/- +/- - - - neutral or yes
hydrogen peroxide acid
Acid + + + + + acid yes it can be corrosive
peracetic
Chlorine + + + + + alkaline yes corrosive
Iodine + + + + + acid yes stain
Surfactants + + - + - variable no
amphoteric
Alcohols + + - + - neutral no pure inactive
Mercurial + +/- - + - yes toxic
Biguanides + + - - - indifferent weak
In addition to chemical agents, physical procedures can be applied.
disinfection under certain circumstances:

HEAT (hot water, steam) CIP (Clean in Place)

FILTRATION air, water
ULTRAVIOLET RAYS small clean utensils
IONIZING RADIATIONS disinfection of the containers
HYGIENE SUPPLIES

• Unable to be a "carrier" of
germs
•Resistant to strong agents of
cleaning
Quick drying
Durable in use
Easy to use
•Remain operational and in perfect condition
maintenance status
Easy use and transport on-site
Easily disassemblable allowing
a good cleaning
STORAGE OF SUPPLIES AND
HYGIENE EQUIPMENT

Stored in a place
exclusive and ventilated
They must be kept clean.
and dry
•Never on the floor
(cloths, mops)
 CLEANING FREQUENCY AND
DISINFECTION

Daily: utensils, floors, restrooms

Weekly: Walls, equipment.
Monthly: Windows
•Semester: Roofs, water tank.
Scheduled: transport vehicles,
 HYGIENE PRODUCTS

Review labels
Health Authorization (disinfectant)
Technical data sheet and safety data sheet
Instruments or accessories for measuring doses
Special equipment and clothing for the staff
 2. HEALTH AND HYGIENE CONTROL
OF THE STAFF
Ensure that those who have direct or indirect contact with the
foods do not have a likelihood of contaminating them.

HEALTH CONTROL and Hygiene Control

Transmitted Diseases and Behavior
for the food Personal

Facilities for Washing

Training and Coaching
of Hands

Control of visits
 Hygiene of the Handler
The handlers must maintain a meticulous personal hygiene:
The hands will be free of rings, adornments!
Short, clean, and unpolished nails!
Do not use perfumes, makeup, and creams during work!
Daily bath!
Short hair!
 Behavior of the Manipulator
In areas where food is handled or
products, the handler must comply with standards:

!Do not handle food without washing your hands first!

√ !Do Not Eat!
√ !No chewing gum or any other
product or object!
No Smoking! No Drinking Alcohol!
√ !No Spitting!
Do not use gloves that are in poor condition and with
evidence of dirt or contamination!
√ !Do not carry out tasks simultaneously
cleaning and handling!
 Clothing of the
Manipulators
Food handlers
they will use protective clothing of color
blank that will consist:
Jacket or apron
Hat that completely covers
the hair
Closed footwear

The clothing must be maintained

in good condition and
hygiene.
LABOR / WORKERS:
You must wear a uniform
A hat must be worn
complete and clean
the mask / face mask /
mask

During the process not

The nails must be one must one must
clean and short eat, chew gum,
smoke or drink.
 Importance of washing
by hand, example:

Petri dish, this dish contains microbiological agar that

provides food, nutrients, and moisture
for the growth of bacteria
 Hands

My hand unwashed Rinsed hand

Washing for 20 seconds using water Washed for 20 seconds and then
and soap disinfected
 Gloves

Unwashed glove Rinsed glove

Washing for 20 seconds using water and Wash for 20 seconds and then
soap disinfected
How to Wash Our Hands?

EXAMPLE
 When to wash your hands:
.When a shift begins.
.After handling raw food.
.After using the bathroom.
.After eating, drinking, or using tobacco.
.After using a cloth or paper handkerchief.
.After touching your hands or face.
.After touching any surface or
dirty utensils.
.After drying your hands on your clothes.
.When to change gloves.
 Jewels
Prohibited while handling
food
They can fall into the food.
They can contaminate food.

Rings Watches
Earrings
Bracelets
 Restrictions for the hair
Employees (and visitors) should use
hair nets, caps, nets for the
beard, or other effective forms of
restrictions for hair in the areas of
food manipulation

[Link] [Link]
.com/store/[Link]?dep
[Link]/ac
t_id=46&pf_id=190&m
Catalog/Online_Catalog scssid=ETAD206EBASR2GK
gue_Headwear_35.h X00JP48DLPKV23JX2
tml
 3. PEST CONTROL

Pests pose a serious threat

for safety and suitability of the
foods. They can be produced
infestationsof the plagueuntil when is there
places that favor proliferation and
accessible foods.
DISINFECTION Rodent control BIRDS
 TYPES OF PESTS

Rats and mice,

Flying insects (flies
and mosquitoes)
Crawling insects
(cockroaches and ants) and
cutters (weevils and
termites).
Pets (cats
and dogs) and other flying ones
like the birds and the
bats (others
wild.
 Insect catchers

Saddlers
MEASURES TO PREVENT ACCESS
 Sticky traps
Cardboard Base Plastic Base

18cm x 13cm

26cm x 13cm
Bait Boxes
 DEVICE LOCATION PLAN

All monitoring and control devices must be

located in a plane.
Assign a number for easy identification
The type of device can be identified
The plan is a tool for monitoring and
it must be used by the person in charge
Updated
BIRD CONTROL
System of poles and wires
 REPELLENTS
Gel Repellent

Ingredient
active
Antrinilato
of Metilo

Ultrasonic Repellent
 Pest control

It is the action of eliminating insects by means of

chemical, mechanical or with the application of
basic sanitation measures
 4. QUALITY CONTROL
Water Sanitation
It is essential to ensure the
quality and origin of the water
get in touch with him
process personnel and prevent the
contamination of the product and of
the packaging in which it
markets the food.

Cisterns
 Foods Involved in Outbreaks of Foodborne Illness
Latin America in the period 1997-2002

Foods Involved in Outbreaks of Foodborne Illness

1997-2002

25
20
15
10
5
0
A S S S S S A S S S S S S S
O O S E E O E O
G
U
D JA T E
O
R
O
E V R E R G ID
A
T
A
A A O IX T T N A B C T N B U
C R M C O O E M A S O E R
S S A Y D U IN O H B F
E E L A G R P
P N E E
R - M N L A
R - F
A O A S
C V C A
E IZ
U L
H A
T
R
O
H

Source: SIRVETA
WATER CONTROL

Cisterns and tanks of material

sanitary (cover).
Complement with procedure of
regular cleaning and disinfection of
tank/cistern.
 WATER CONTROL
TREATMENT

Condition the water to be Chlorination

used in the plant of Reverse osmosis
production Softeners
Ensure its sanitary quality UV light lamp
It depends on the [Link] carbon filter, sand
FQ and MB
Multimedia filters
Individual treatment or system
Ozone generators
integral
WATER CONTROL
Chlorination

Disinfection method used

commonly
Affordable and easy to apply
sodium hypochlorite is used,
calcium hypochlorite and chlorine gas
The organic matter inactivates the
chlorine
Hardness does not affect
Chlorine and pH Analysis Kits
 5. COLLECTION CONTROL AND
DISPOSAL OF SOLID WASTE
 [Link] AND VALIDATION OF THE
EFFECTIVENESS OF THE PROCEDURES OF
CLEANING AND DISINFECTION

Visual inspection: exteriors of

plant, facilities, equipment
processes (check list)

Microbiological verification of
environments, surfaces, equipment,
utensils.