-: So continuing our discussion on reduced oxygen packaging ,
we're gonna touch a little bit on sanitation.
You have all these slides with you.
We're gonna cover them and discuss
and focus on a few parts that are more important
that I wanna take the message home with you,
mostly because as we discussed the previous lecture,
there are some microorganisms that the main control for them
is through personal hygiene and sanitation.
That will be the case of a virus,
a virus and an infectious disease caused by virus.
Not to say that bacterial infections
cannot be prevented this way,
they could as well, and they are,
but the main control for any issues associated
with virus is personal hygiene and sanitation.
So we're gonna briefly cover this topic as well.
So that's again covering our last block here.
So what the sanitation means is adequately treating
food-contact surfaces by a process that is gonna
destroy any vegetative cells of microorganisms
that are of public health concern,
reducing them, the undesirable microorganisms
without affecting the final quality of the product.
So we're gonna do that to prevent product adulteration
and minimize economic losses.
Why should we worry?
Because we wanna make sure that we are reducing
any contamination with pathogenic bacteria.
We are eliminating any risks associated
with potential virus infections.
And when we cook products or process products,
we kill bacteria, but we cannot kill an infinite number.
So we need to keep those numbers down,
so we can keep everything under control.
The sources of microbial contamination,
they can come with a raw product.
They can be seen or be part of your handling,
food handling equipment and surfaces.
They can come with your employees,
they can be in the hands, or clothing of employees,
so that's why personal hygiene is extremely important.
And they can also be part of the water
that you use in preparation, washing
or cooking of that food.
We wanna make sure that we can control contamination
in your processing facility, in your restaurants,
by cleaning and washing all raw agricultural products,
frequently cleaning any food handling equipment,
use ingredients that are coming from suppliers
that you trust and making sure that the water,
that you use, it's also of very good quality.
Just to kinda get a little bit of a definition here,
food soil is any visible or invisible,
unwanted material on food-contact surfaces.
And they can be grouped by what they are soluble in,
if they're soluble in water, acids, alkali, surfactants.
Why does it matter?
It's because choosing the right detergent,
it's gonna matter depending on probably
the type of foods you have on the surface.
You could have a lot of fat,
you may have to have a detergent that is a little stronger,
making sure that it can remove all that fat.
And so, depending upon the types of food soil
and any food residue that is left on the surface,
we call it food soil.
To be able to remove them,
you gotta choose the right detergent.
And sanitizing starts with cleaning.
You can't sanitize a surface
if you don't clean the surface first.
So the basic steps would be rinse it,
whatever you're trying to sanitize.
Then you clean it with the soap, with the detergent,
then you rinse it again
and then you apply the sanitizer later.
So those would be the main steps.
So the rinsing is gonna just remove
that food soil that's loose.
Any particles on the surface,
you should use a warm water to do that.
And then, you're gonna clean it by removing that food soil
with a soap or with a detergent.
And you need to make sure again that you know
what kind of soil you're trying to remove,
making sure that your detergent is good for that.
Then you're gonna rinse it again.
And then finally, you're gonna sanitize.
And when you get to the point of sanitizing
now what we're trying to do is destroy any microorganisms
that can cause disease.
We're gonna reduce the microbial load,
kill viruses, that's what we're actually trying to do,
when we get to that step.
Types of sanitizers,
chlorine, iodophors, quaternary ammonium compounds,
also known as quats, those are the ones
that are mostly used.
In your facilities, which one would you be,
the one that buy (mumbles) or the more you're using?
Audience Member: Quats.
-: Quats and chlorines, yeah.
In this particular presentation,
we're gonna, there are other ones available,
peroxyacetic acid, ozone, ultraviolet radiation,
but in this particular presentation,
we're gonna focus a little bit on chlorination, on chlorine.
But the principles here may, to a certain extent, may not,
dependent upon the factor that we're talking
about, applied to quats as well.
But focusing on chlorine,
what is important to know about it
is that the effectiveness of that sanitizer
will depend upon how much organic and impurities
you may have in your water that you're using,
or in the surface that you're trying to clean.
So that's why it's important.
So let's just look at this chart over here.
So if I have a water that I'm gonna use it
to sanitize my surfaces,
and I'm gonna put chlorine inside,
and I have a lot of organic and inorganic impurities,
those compounds are gonna grab those chlorine molecules.
And this may be there and you don't even see,
and I can guarantee that they will be there.
Is just part of the water, the nature of the water,
unless you're using a RO water,
there are gonna be some organic and inorganic impurities,
you just can't see it.
So they are gonna grab the chlorine.
Is that solution as it is now effective at all?
No, it only gonna be effective when the chlorine
is floating by itself, because it needs to be able to go
and attack the bacteria.
If the chlorine is busy, binding something else,
it's not gonna have any sanitizing effect.
So let's think of another situation here,
where I keep add more chlorine to that solution.
So that's when I have free chlorine here.
That now, that, this solution can be used for sanitation.
It's a, that free chlorine is available for disinfection.
So what are the factors
that are gonna affect getting to that point,
of having enough chlorine?
The concentration, right, if I don't add enough,
I'm not gonna have enough available.
The pH of the water, organic
and inorganic impurities and temperature,
we'll talk very briefly about each of them.
The concentration is very obvious,
and you know, easy to understand.
If I don't add enough chlorine to go beyond
that break point where I bound all the impurities
and I have chlorine that is free.
If I have only 20 ppms as an example,
I might be able to kill a certain amount of bacteria.
But if I increase that free chlorine to maybe 50,
now I can kill them all.
That's just kind of like a visual graphic
of how that would work.
The effect of the pH, what we know is that the chlorine,
it's better, it works better in an acidic environment,
just because of the nature of the molecule.
It, it's more active, it can grab the bacteria,
it can reach the bacteria and cause more harm
if it is on a slightly acidic environment.
So if your water is slightly acidic, it's better.
It makes the chlorine more effective.
We can see that in this chart over here,
number of survivor bacteria.
I can kill some, may take 30 minutes at a pH eight.
If I dropped the pH to six,
that same amount of kill
or even more kill, can happen in maybe seven minutes.
So it's more efficient at a slightly acidic pH.
However, there is a slight drawback here
because chlorine on itself, it's a basic compound.
So the more I add to my water,
I might change the pH because I'm adding too much of it.
So it's kind of like a counter effect.
So we need to be careful,
because the more chlorine we add, the higher the pH becomes,
and then I don't get that kill anymore.
So we should add enough chlorine but not above prescribed.
How do you go about it?
You make sure that you are preparing your solution
and always measuring the amount
of free chlorine in that water.
If it's within the prescribed levels
that you should have it, you're good to go.
But don't add too much.
This is the case that the more is not the merrier.
So don't think that, oh, I'm gonna keep adding here,
and it's gonna be just as good.
No, because you might cross that boundary
and push yourself out of the killing power
of the chlorine, okay.
And then the other effect is organic and inorganic matter.
We kinda talked about it,
that if you have organic and inorganic matter,
it's gonna bind the chlorine.
But now, let's just imagine two situations, two buckets,
because that's what this chart is about.
You have one bucket, that you have very few organic
and inorganic molecules floating
around and you add chlorine.
And then you kept adding
and now you have 10 ppms of free chlorine.
So you met all those organic compounds,
and you have 10 of free.
On this other bucket, I have dirty water.
Dirty, end of the shift, dirty water.
Now I'm adding chlorine and I add it enough
that I met all of those,
I met the demand of the water
like the organic and inorganic compounds.
And I also have 10 free ppms.
So I have 10 ppm free here, 10 ppm free here,
but this water was clean water, this water was dirty water.
Which one do you think works better,
the 10 here or the 10 here?
Audience Member: Certainly the clean.
-: The clean, because now the molecules,
the dirt that is in that water becomes a physical impediment
for that 10 ppms of chlorine to find the bacteria.
It's much easier to find somebody Downtown Lincoln
than Downtown New York, right?
So if you have more noise around, you can't find,
so chlorine cannot find bacteria, cannot kill it.
So that's what the chart is showing,
that when you have buffer, pretty much water,
you can kill it much faster,
and than if you to start adding things to that solution.
Even though the amount of free chlorine is the same,
you just can't find the bacteria.
Message home, don't use dirty water.
Make sure that all the sanitizer solutions
that you're using, it's clean,
and once it starts to become soiled, change that.
Don't add more chlorine, not gonna help.
Dump it, start over.
So even when the levels of free chlorine are the same,
the suspended matter will physically block the action.
Effect of temperature.
The higher the temperature, the more the chlorine is active
because it can find the bacteria faster.
It's moving a little bit faster inside of that solution.
But if we warm up too much,
the chlorine is gonna start bubbling out of my solution.
It's gonna volatize.
That's why when you get closer to a hot tub,
you can smell chlorine, because that water is too hot.
So you wanna use warm water for sanitation, and cleaning,
but not extremely hot.
Just again, go back to the food code,
and look at the temperatures, it's all prescribed there.
What is the good temperature for your water?
Don't think that I'm gonna warm it up more
and I'm gonna make it better,
'cause you might again fall on the other side of the curve.
How you make sure that you're doing everything right?
By measuring that residual chlorine or the free chlorine.
There's little strips that are available, commercially,
that you can purchase
and you can measure the levels that have in your water.
Everybody using those?
Yeah, I see hands going, so yeah, that's how you do it.
And now you know why it's important, right?
To have those measurements.
How do you choose a sanitizer?
You may wanna make sure that it kills microorganisms,
it's safe, it's rinseable,
don't have any adverse effects of food,
compatible with other chemicals and soluble in water.
So those are the things.
Beyond sanitation, you wanna make sure
that you're preventing cross-contamination
and contamination of your food
by keeping your employees' health.
Don't let them come to work if they're sick.
Making sure that they have good employee hygiene practices.
Using the restrooms, wash your hands afterwards,
wash your hands after touching anything
that's not food related.
No hand bearing in contact with food, right?
Color coding cleaning supplies,
the ones that are used for restrooms versus the ones
that are used for the restaurant area,
you don't want those two cross.
Color coding utensils, you may have cutting boards
for fruits and vegetables, cutting boards for raw meat
and you may wanna keep those separate if you can,
it's the best.
Organizing food storage.
Always keeping the cooked products on the top,
raw foods on the bottom,
so if there's any drips,
you don't have cross-contamination in your storage areas.
And most importantly, be aware and share,
making sure that your working environment
is doing everything on its power to keep the products safe.
Any questions about the sanitation?