清洗清毒的基本認(rèn)識(shí)-中文課件

清洗清毒的基本認(rèn)識(shí)1.清洗消毒程序/CleaningandSanitizingProgram1.Rinse沖洗2.Clean清潔3.Rinse沖洗4.Sanitize.消毒2.定義Cleaning/清洗:Cleaningisthecompleteremovaloffoodsoilusingappropriatedetergentchemicalsunderrecommendedconditions.（清洗就是在推薦的條件下，使用適當(dāng)?shù)幕瘜W(xué)洗滌劑將殘留的食品徹底清除。）CleaningMethods

（清洗方法）?clean-in-place(CIP).Requirenodisassemblyorpartialdisassembly.(內(nèi)部清洗，不需要拆卸或部分拆卸)?Clean-out-of-Place(COP).CanbepartiallydisassembledandcleanedinspecializedCOPpressuretanks.（外部清洗：可以部分拆卸和清洗專門的COP壓力罐。）?ManualCleaning.Requirestotaldisassemblyforcleaningandinspection.（手動(dòng)清洗：要求清洗和檢查時(shí)完全拆卸。）Sanitization（消毒）?Sterilizereferstothestatisticaldestructionandremovalofalllivingorganisms.（殺菌是指完全破壞和清除所有的微生物。）?Disinfectreferstoinanimateobjectsandthedestructionofallvegetativecells(notspores).（消毒是指破壞無生命的物體和所有營養(yǎng)細(xì)胞（非孢子）。）?Sanitizereferstothereductionofmicroorganismstolevelsconsideredsafefromapublichealthviewpoint.（消毒是指將微生物減少到從公共健康的角度來看被認(rèn)為是安全的水平。）Theofficialdefinition(AOAC)ofsanitizingforfoodproductcontactsurfacesreducesthecontaminationlevelby

99.999%(5logs)in30sec.（AOAC對食品接觸表面消毒的正式定義為30秒后污染程度減少99.999％）。Fornon-productcontactsurfacesrequiresacontaminationreductionof99.9%.(3logs).（對于非產(chǎn)品接觸面需要減少污染99.9％。）Generaltypesofsanitizationinclude:（消毒的一般類型包括：）?ThermalSanitizationinvolvestheuseofhotwaterorsteamforaspecifiedtemperatureandcontacttime.（使用熱水或蒸汽進(jìn)行熱殺菌時(shí)涉及到規(guī)定的溫度和接觸時(shí)間。）?ChemicalSanitizationinvolvestheuseofanapprovedchemicalsanitizerataspecifiedconcentrationandcontacttime.（使用經(jīng)批準(zhǔn)的化學(xué)消毒劑時(shí)涉及到指定的濃度和接觸時(shí)間。）WaterChemistryandQuality（水化學(xué)與質(zhì)量）Watercomprisesapproximately95-99%ofcleaningandsanitizingsolutions.（約95-99％的清洗和消毒是通過水來解決的。）Waterfunctionsto:（水的功能：）?carrythedetergentorthesanitizertothesurface（將洗滌劑或消毒液帶到表面）?carrysoilsorcontaminationfromthesurface（將油污或污染物從表面帶走）Theimpuritiesinwatercandrasticallyaltertheeffectivenessofadetergentorasanitizer.（水中的雜質(zhì)可以極大地改變的洗滌劑或消毒劑的有效性。）Waterhardnessisthemostimportantchemicalpropertywithadirecteffectoncleaningandsanitizingefficiency.（水的硬度是影響清洗和消毒效果的最重要的一個(gè)化學(xué)性質(zhì)。）

(Otherimpuritiescaneffectthefoodcontactsurfaceormayeffectthesoildepositpropertiesorfilmformation.)（其他雜質(zhì)會(huì)影響食品的接觸表面或者可能影響油污的存在性能或形成膜。）WaterpHrangesgenerallyfrompH5to8.5.（水的PH范圍在5至8.5之間。）Thisrangeisofnoseriousconsequencetomostdetergentsandsanitizers.（這個(gè)范圍是不會(huì)對大多數(shù)的清潔劑和消毒劑造成嚴(yán)重后果的。）However,highlyalkalineorhighlyacidicwatermayrequireadditionalbufferingagents.（而高堿性或高酸性的水，可能需要附加的緩沖劑。）Watercanalsocontainsignificantnumbersofmicroorganisms.（水也含有顯著數(shù)量的微生物。）

Waterusedforcleaningandsanitizingmustbepotableandpathogen-free.（清潔和消毒所用的水必須是飲用水和無病原體的水。）Treatmentsandsanitizationofwatermayberequiredpriortouseincleaningregimes.Cleaning1.Fat-basedSoils2.Protein-basedSoils3.Carbohydrate-basedSoils4.MineralSalt-basedSoils5.MicrobiologicalFilms6.LubricatingGreasesandOils7.OtherInsolubleSoils8.QuantityofSoilTheSurfaceCharacteristicsPropertiesofFoodSoilsSurfaceComposition.Stainlesssteelisthepreferredsurfaceforfoodequipmentandisspecifiedinmanyindustryandregulatorydesignandconstructionstandards.Forexample:3-ASanitaryStandards(equipmentstandardsusedformilkandmilkproductsapplications)specify300seriesstainlesssteelorequivalent.Othergradesofstainlesssteelmaybeappropriateforspecificapplications(i.e400series)suchashandlingofhighfatproducts,meats,etc.Forhighlyacidic,highsalt,orotherhighlycorrosive.Surfacesofsoftmetalsandnonmetallicmaterialsaregenerallylesscorrosion-resistantandcareshouldbeexercisedintheircleaningi.e.Aluminum;HardwoodSurfaceFinishconstructionstandardsalsospecifyfinishandsmoothnessrequirements.3-AstandardsspecifyafinishatleastassmoothasaNo.4groundfinishformostapplication.Withhigh-fatproducts,alesssmoothsurfaceisusedtoallowproductreleasefromthesurface.SurfaceConditionChemistryofDetergentsPhysicallyActiveIngredientsTheprimaryphysicallyactiveingredientsarethesurfaceactivecompoundstermedsurfactants.Theseorganicmoleculeshavegeneralstructuralcharacteristicwhereaportionofthestructureishydrophilic(water-loving)andaportionishydrophobic(notreactivewithwater).Suchmoleculesfunctionindetergentsbypromotingthephysicalcleaningactionsthrough:emulsification,penetration,spreading,foaming,andwetting.ChemicallyActiveIngredientsHighlyAlkalineDetergents(orheavy-dutydetergents)usecausticsoda(sodiumhydroxide)orcausticpotash(potassiumhydroxide).Animportantpropertyofthesehighlyalkalinedetergentsisthattheysaponifyfats:formingsoap.ThesecleanersareusedinmanyCIPsystemsorbottle-washingapplications.ModeratelyAlkalineDetergentsincludesodium,potassium,orammoniumsaltsofphosphates,silicates,orcarbonates.Tri-sodiumphosphate(TSP)isoneoftheoldestandmosteffective.Silicatesaremostoftenusedasacorrosioninhibitor.Becauseofinteractionwithcalciumandmagnesiumandfilmformation,carbonate-baseddetergentsareofonlylimiteduseinfoodprocessingcleaningregimes.AcidDetergentsincludeorganicandinorganicacids.Themostcommoninorganicacidsusedinclude:phosphoric,nitric,sulfamic,sodiumacidsulfate,andhydrochloric.Organicacids,suchashydroxyacetic,citric,andgluconic,arealsoinuse.Aciddetergentsareoftenusedinatwo-stepsequentialcleaningregimewithalkalinedetergents.Aciddetergentsarealsousedforthepreventionorremovalofstonefilms(mineralstone,beerstone,ormilkstone).WaterConditionersareusedtopreventthebuild-upofvariousmineraldeposits(waterhardness,etc.).ThesechemicalsareusuallysequesteringagentsorchelatingagentsExamplesaresodiumtripolyphosphate,(EDTA).OxidizingAgentsusedindetergentapplicationarehypochlorite(alsoasanitizer).Chlorinateddetergentsaremostoftenusedtocleanproteinresidues.EnzymeIngredientsChemicalSanitizingTheidealchemicalsanitizershould:?beapprovedforfoodcontactsurfaceapplication?haveawiderangeorscopeofactivity.?destroymicroorganismsrapidly.?bestableunderalltypesofconditions.?betolerantofabroadrangeofenvironmentalconditions.?bereadilysolubilizedandpossesssomedetergency.?belowintoxicityandcorrosivity.?beinexpensive.Noavailablesanitizermeetsalloftheabovecriteria.Therefore,itisimportanttoevaluatetheproperties,advantages,anddisadvantagesofavailablesanitizerforeachspecificapplication.FactorsAffectingSanitizerEffectivenessPhysicalFactorsSurfaceCharacteristics.Priortothesanitizationprocess,allsurfacesmustbecleanandthoroughlyrinsedtoremoveanydetergentresidue.Anuncleansurfacecannotbesanitized.Sincetheeffectivenessofsanitizationrequiresdirectcontactwiththemicroorganisms,thesurfaceshouldbefreeofcracks,pits,orcreviceswhichcanharbormicroorganisms.Surfaceswhichcontainbiofilmscannotbeeffectivelysanitized.ExposureTime.Generally,thelongertimeasanitizerchemicalisincontactwiththeequipmentsurface,themoreeffectivethesanitizationeffect;intimatecontactisasimportantasprolongedcontact..Temperature.Temperatureisalsopositivelyrelatedtomicrobialkillbyachemicalsanitizer.Avoidhightemperatures(above55°C[131°F])becauseofthecorrosivenatureofmostchemicalsanitizers.Concentration.Generally,theactivityofasanitizerincreaseswithincreasedconcentration.However,alevelingoffoccursathighconcentrations.Acommonmisconceptionregardingchemicalsisthat"ifalittleisgood,moreisbetter“.Usingsanitizerconcentrationsaboverecommendationsdoesnotsanitizerbetterand,infact,canbecorrosivetoequipmentandinthelongrunleadtolesscleanability.Followmanufacturer'slabelinstructions.Soil.Thepresenceoforganicmatterdramaticallyreducestheactivityofsanitizersandmay,infact,totallyinactivatethem.Theadageis"youcannotsanitizeanuncleansurface".ChemicalFactorspHSanitizersaredramaticallyaffectedbythepHofthesolution.Manychlorinesanitizers,forexample,arealmostineffectiveatpHvaluesabove7.5.WaterpropertiesCertainsanitizersaremarkedlyaffectedbyimpuritiesinthewater.In-activatorsOrganicand/orinorganicInactivatorsmayreactchemicallywithsanitizersgivingrisetonon-germicidalproducts.SomeoftheseInactivatorsarepresentindetergentresidue.Thus,itisimportantthatsurfacesberinsedpriortosanitization.BiologicalFactorsThemicrobiologicalloadcanaffectsanitizeractivity.Also,thetypeofmicroorganismpresentisimportant.Sporesaremoreresistantthanvegetativecells.Certainsanitizersaremoreactiveagainstgrampositivethangramnegativemicroorganisms,andviceversa.Sanitizersalsovaryintheireffectivenessagainstyeasts,molds,fungi,andviruses.Chlorinedioxide(ClO2)iscurrentlybeingconsideredasareplacementforchlorine,sinceitappearstobemoreenvironmentallyfriendly.StabilizedClO2hasFDAapprovalformostapplicationsinsanitizingequipmentorforuseasafoamforenvironmentalandnon-foodcontactsurfaces.Approvalhasalsobeengrantedforuseinflumewatersinfruitsandvegetableoperationsandinpoultryprocesswaters.ClO2has2.5timestheox