Sanitation in the food industry is important to destroy microorganisms and prevent human contact with hazards while not negatively impacting products. Cleaning is a prerequisite to sanitation by removing oils, greases and proteins. Sanitizers are then used to reduce microorganisms to a safe level and include steam, hot water, and chemical sanitizers like chlorine compounds. Proper sanitation methods and the difference between manual and mechanical dishwashing processes are outlined to promote hygiene.

1. Sanitation in Food Industry
Dishwashing process
Dr.Vandana Mahajani
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2. What is sanitation?
 Sanitation is the hygienic means of promoting health
through prevention of human contact with the hazards of
wastes.
 Sanitation within food industry means destroying the
vegetative cells of the micro organisms without
adversely affecting the product or its safety to the
consumers.
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3. Cleaning is a prerequisite to
sanitation Removing deposits of oils , greases and proteins
 Large soils may be removed by high pressure pre
rinsing.
 Soaking with water and detergent for 15 mts is ideal for
removing the scrapes
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4.  Sanitizer:Type of antimicrobial that kills or irreversibly
inactivates at least 99.9 percent of all bacteria, fungi, and
viruses present on a surface. Most sanitizers are based on
toxic chemicals such as chlorine, iodine, phenol, or quaternary
ammonium compounds
 To sanitize means to reduce the number of micro organisms to
a safe level.
 It does not kill disease causing bacteria
 A disinfectant kills disease causing bacteria, but not spores
and all viruses.
 Sterilant are specialised chemicals which are capable of
eliminating all kind of microbes including pathogens 4

5. Sanitising processes
 Steam: used to sanitize immovable equipments
 Hot water sanitizing: immersion for 30 seconds at 74
deg C
 Chemical sanitisers: to be use carefully in food industry
 Commonly used chlorine compounds are hypo chlorites,
inorganic chloramines and organic chloramines
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6.  Chlorine is cheap, has activity at low temp and leaves minimal
residues and is less affected by hardness of water.
 Chlorine di oxide is more environment friendly. However its
gases can be explosive and thus are a risk to workers.
 Iodophores are iodine compounds. Limited usage, is affected
by high temperate and pH.
It can cause staining of plastic surfaces
 Alkaline based heavy duty detergents use caustic soda
(NaOH) and caustic potash.
 They are used in bottle washing applications. 6

7.  Moderate detergents include sodium potassium and
ammonium salts of phosphates, silicates and carbonates.
 Tri sodium phosphate is the most commonly used.
 A hand sanitizer is a supplement to hand washing with soap
and water.
 They are available in gels, foam and liquid solutions. The
active ingredient is isopropanol , ethanol or n-proponal
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8. Methods of cleaning
Manual cleaning Mechanical cleaning
3 tub method Sink method
1 sink
Presoak in soap
and water
2 sink
Rinse
3 sink sanitse
Simple cabinet
dishwasher
Multiple tub dishwasher
with conveyer belt
Used for
cleaning
immovable
and large
utensils
and
equipments
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9. 9

10. Simple cabinet dishwasher
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11. Dishwasher with a conveyer
belt
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12. Difference between manual and mechanical dishwashing
Sr.No Manual Mechanical
1 Washing done by hand Washing done by machine
2 No electricity needed Electricity needed
3 Cleans less utensils faster Needs more utensils to use
4 Fair performance standards High performance standards
5 Can clean large utensils Cannot clean large utensils
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13. Simple rules of dishwashing
 Use hot water and detergent
 Scrape left over food
 Change water when cloudy
 Use long gloves to protect hands
 Use sanitiser after reading instructions
 Never wipe utensils to dry.
 Always air dry them
 Always use the right contact time , temp and detergent for
effective performance.
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