Food sanitation is a series of

protocols which are designed to

prevent the contamination of food,
keeping it safe to eat.
 Food Industry Sanitation…
► Food industry sanitarian is concerned
with aseptic practices in the…
Preparation,
Processing,
Packaging of the food products of a
plant,
General cleanliness and sanitation of
plant,
Health of the employees.
 Food products sanitation…
► Thefood products may involve…
Quality control and storage of raw
products,
The provision of a good water supply,
Prevention of the contamination of the
foods at all stages,
Supervision of packaging and
warehousing of finished products.
 Water supplies in Food
manufacture…
Drinking water
Coliform bacteria must not be present.
Plant Water
Chlorination:
The chlorinated water may be
applied as a spray, or parts of
equipment may be immersed.
► After operations ceases,
chlorinated water may be applied to
filters, peelers, dicers, and other
equipments.
► Contaminated or polluted water
lines are held filled with chlorinated
water containing 50-100 ppm of
chlorine for 12-48 hrs, the strength
of chlorine and length of time
depending on the extend of pollution.
 Sewage and waste treatment
from food industries…
► Wastes from food plants contain a variety of
organic compounds and they are complex,
difficult to decompose.
► The strength of the sewage or food waste
containing the organic matter is expressed
in terms of Biochemical Oxygen Demand
(BOD).
► BOD is the quantity of oxygen used by the
aerobic microorganisms and reducing
compounds in the stabilization of
decomposable matter during a selected
time at e certain temperature.
 Contd…

► Generally, a period of 5 days at 20 C is

used, and the results are expressed as
5-day BOD.
► The strength of the waste in terms of
pounds of BOD is calculated by,
ppm 5-day BOD × gallons of waste ×
8.34/1,000,000 = pounds BOD.
Treatments of food wastes…

► Chemical treatment, and

► Biological treatment.
 1. Chemical treatment
► Screening out of large particles,
► Floating off of fatty and other floating
materials,
► Sedimentation of other solid wastes,
► Hydrolysis, fermentation, and putrefaction
of complex organic compounds,
► Oxidation of the remaining solids in the
water to a point where they can enter a
municipal sewage and other disposal
system.
► During this treatment, a chemical or
mixture of chemicals is added to form
a flocculent precipitate.

► Chemicals: Soluble aluminium or iron

salts, such as alum or ferrous sulfate,
plus lime, giving a flocculent
precipitate of aluminium or ferric
hydroxide.
 2. Biological treatment…

► Dilution,
► Irrigation,
► Lagooning,
► Use of trickling filters,
► Use of activated-sludge method,
► Use of anaerobic tanks.
 Types of food Wastes…
► Dairy Wastes.
► Wastes from fruit canneries.
► Malthouse, brewery, distillery, sweet-
corn cannery and corn-products plant
wastes.
► Pea or fish-cannery and packing-plant
wastes.
► Sulfite in waste sulfite liquors from
paper mills.
 Food Products Sanitation…
► The ingredients,
► Packaging materials,
► The Equipments…
1. Cleaning.
2. Sanitizing.
3.Cleaned-in-space systems.
 Good Manufacturing Practices
(GMPs)
► Promulgated by the Dept. of Health, Education, and
Welfare, Public Health Service, Food and Drug
Administration (FDA).
► Applied in the manufacturing, packing, or holding of
human foods.
► They are represented in the form of CODES.
► Specific GMP codes written for
1. fish and seafood products;
2. cacao products and confectionery;
3. bottled water;
4. bakery foods;
5. tree nuts and peanuts;
6. pickled, fermented, acidified; and
7. other low-acid foods.
 HACCP
► HACCP – Hazard Analysis: Critical Control
Points.
► It is a preventive system of controls based on
hazard analysis and critical control points.
► Hazard Analysis: It involves the identification of
ingredients and products without any
implication as the source of pathogens.
► Critical Control Points (CCPs): As the sensitivity
of the ingredients is known, CCPs can be
identified.
► This concept was originally proposed for the
food processing industries.