Advancements in Industrial Cleaning Proficiency 3 rd Dec 2014 Sumit - - PowerPoint PPT Presentation

Advancements in Industrial Cleaning Proficiency

3rd Dec 2014

Sumit Saxena

Diversey Consulting

Food Safety & Facility Hygiene

• Audits
• Training
• Consulting
• International & Indian Standards
• Customized Service
• India & SAARC

Cleaning is just the beginning…

Fundamentals of Cleaning & Disinfection

Why Clean?

CLEANING

• Reduces Undesirable Life
• Reduces chances of contamination during Preparation,

Processing, Storing and Distribution

• Increases Productivity
• Increases Equipment Life
• Increases Employee morale

Essentials of Cleaning

Critical Factors in Cleaning

• Cleaning Program:
• Chemical
• Equipment
• Procedure
• Available Resources
• Science Behind Customizing Cleaning Program
• Prevention of Hazards
• Safety

Why Disinfect?

Sanitizing or Disinfection

• Ineffectiveness of Cleaning to

remove all life

• Spoilage Microorganisms
• Deterioration of Quality

Essentials of Disinfection

Critical Factors in Disinfection

• Cleaning Program:
• Chemical
• Concentration & Validation
• Exposure Time & Temperature
• Equipment Condition
• Procedure
• Prevention of Hazards
• Safety

Challenges:

• Documentation
• Validation

Efficiency Customization Service Accessibility Sustainability Environmental Impact

Advancements

Advancement – Cleaning Chemicals

Blends of organic or inorganic acids, acid salts with wetting agents (pH<2.5)

• 1. Amino trimethylene phosphonic acid
• 2. 1-Hydroxy ethylidene-1,1-diphosphonic acid
• 3. 2-Phophonebutane-1,2,4-tricarboxylic acid
• 4. Hydroxy phosphonic acid

Advancement – Disinfectant Chemicals

OZONE as a powerful disinfectant

• No residues
• Air Injection & Air Diffusion
• Can decompose ethylene gas, ripener of fruit and vegetable under

storing

• Deodorizer & Inert on Taste
• Aerial and Equipment Cleaning
• Breaks down traces of toxic agri chemicals and pathogens on F&V
• Oil & Grease Removal

Advancement – Disinfecting Chemicals

LAC (Lactic ACid) recently approved by the EU

• Only applied on entire or half-carcasses or quarters of meat from

domestic bovine animals at slaughterhouse level

• Applied either by spraying or misting from 2-5% solution in potable

water at Max. Temp of 55OC

• Applied under controlled and verifiable conditions integrated in a

HACCP based system

Advancement - Procedures

Ultrasonic Cleaning Task Equipment is immersed in a cleaning solution and cleaned by the scrubbing action of microscopic bubbles caused by high frequency vibrations (20K – 40K cycles/s)

Advancement - Procedures

FOAMING Concentrated blend or surfactants, to be added to highly acid or alkaline cleaners. GELLING Concentrated powder gelling agent dissolved in hot water. Cleaning compound added to the gelled hot. Sprayed. Gelled cleaner holds a thin film on the surface for atleast 30mins. Soil and gel removed by warm water pressure.

Advancement - Procedures

HIGH PRESSURE CLEANING

Hydraulic cleaning systems. Atomization of the cleaning compound and spraying thru a nozzle. Steam injection systems with nozzle pressure of 60-175 psi. Air motor driven pumps with nozzle pressure of 300-1200 psi.

Advancement - Procedures

HURDLE TECHNOLOGY

• Use of several “barriers” (physical, chemical) to

preserve foods by means of employing several interventions into a process

• Any pathogen will have to clear each one of

those hurdles in order to make it into the food supply, and each hurdle makes that risk increasingly unlikely

HURDLE TECHNOLOGY – BEEF SLAUGHTEROUSE

ADVANCEMENT – CONVEYOR SYSTEM CLEANING

• FOAMING TECHNOLOGY INSTEAD OF MANUAL OR AUTOMATED

SPRAYING

ADVANCEMENT – MONITORING SYSTEMS

• Operation Control
• Data Logging
• Trouble Shooting

IND NDIAN IAN GO GOVERNANCE VERNANCE – EVOLVING TOWARDS A CLEANER FUTURE

QUESTIONS ?

SUMIT SAXENA

Senior Manager – Food Safety & Facility Hygiene Diversey Consulting (India) Sealed Air +91 886 000 7701 sumit.saxena@sealedair.com