Biomedical Engineering Reference
In-Depth Information
sanitized themselves prior to or after use. Tools for cleaning (such as brushes,
squeegees, brooms, etc.) need to be constructed of materials that are impervious,
durable, and conducive for the food environment. They should be washed, rinsed,
and sanitized prior to use and removed from use when they are no longer in a condi-
tion that facilitates the execution of the SSOP such as when they become broken,
damaged, not able to be easily cleaned, etc.
Tight areas and gaps may require a brush or other item to adequately access them
for cleaning. Cleaning tools such as brushes should be specifi c to the task and pro-
cedure, ideally of the size, shape, bristle length, etc., to achieve the removal of soil
from the surface. They should only be used for the procedure they are designated for
and not taken to other areas, departments, or used for other tasks that may cause
them to become contaminated.
9.4
The Right Chemistry
Soil conditions, facilities, and the human factor should be considered when
determining what chemistries should be used for cleaning and sanitizing.
The chemistry should match the soil found in the department. Soils are depart-
ment specifi c, such as fats and proteins in a meat department; carbohydrates in a
bakery department; and carbohydrates, fats, and proteins in a deli department. Every
attempt should be made to work with a chemical provider to provide cleaning com-
ponents that do not require personal protective equipment (PPE) and should be safe
to use in their diluted form. Store associates have multiple activities to perform
daily; they are not specifi cally cleaning and sanitation specialists. Therefore, the
retailer should make the effort to procure cleaning and sanitizing agents that are
both safe
and
effective for use.
Regulatory agencies may specify the type of sanitizers that are allowed in a juris-
diction. The 2009 Food Code, for instance, states three categories of sanitizers that
are allowed: quaternary ammonium, chlorine, and iodine. Once again, the retailer
should work with a reputable cleaning and sanitizing company to identify which
cleaning and sanitizing products work best in the specifi c department and condi-
tions to be encountered. Sanitizers should be registered as effective with an appro-
priate government agency (such as the Environmental Protection Agency in the
US). Registration will prescribe how and where the product should be used and
what pathogens it is registered as effective against. The retailer should identify if
there are specifi c pathogens of concern to them, and ideally, they should seek out
sanitizers that have that registration.
Using the sanitizer as directed on the label is key. The label is a legal document
and if the product is not used in accordance with the label directions, the registration
can be jeopardized. Using a sanitizer at a level above that which is stated on the
label should never be attempted.
