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Food sanitation program 2011
1.
SANITATION FOR SUCCESS
PART 1 SANITATION & IPM
2.
3.
4.
5.
6.
7.
8.
9.
Recognize conditions that
contribute to pest problems and food safety issues
10.
Insects & Temperature
(Heat Treatment Options)
11.
Supervisor Follow-up
IS ESSENTIAL! You missed a spot! Nag! Nag! Nag!
12.
GMP Facility Auditing
(Inspect what you Expect) Behind It, Above It, Below It, Among It, Between It, Atop It!
13.
14.
15.
SANITATION FOR SUCCESS
PART 2 MICRO-ORGANISMS & SANITARY DESIGN
16.
17.
Biofilms •
Bacterial Attachment • Mass with Protective Film (Slime) • Traps Nutrients and Bacteria • Prevents Anti-Microbial Action • Effective Cleaning Required
18.
19.
Growth Conditions GROWTH
Water Temperature (Room) 45 – 140 F Food
20.
21.
SANITATION FOR SUCCESS
PART 3 CLEANING FACTS
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
SANITATION FOR SUCCESS
PART 4 CLEANING WITH SUCCESS
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
CIP SYSTEMS:
Components Diagram
45.
CIP SYSTEMS:
Flow Rates for Turbulent Flow to Clean Here is a look at flow rates needed to clean inside piping, according to pipe diameter/size.
46.
47.
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