Method of Sanitizing

As mentioned in the previous post Principles of Cleaning and Sanitizing, sanitizing is:

"The treatment of a surface that has been previously cleaned to reduce the number of disease-causing microorganisms to safe levels"

 Source of picture: http://www.ehow.com/info_8061218_sanitizing-products.html



But how do we go about sanitizing Coffeehouse chains? To ensure a sanitized coffee establishment you may use the following sanitizing agents: HEAT, RADIATION or CHEMICAL.
  

1) HEAT: Destroys bacteria cells by denaturing some of the proteins or enzymes present the cells! You may think that dry heat is enough, but no! The more effective method is moist heat like hot water or steam. Remember temperature and time works together so ensure that sufficient time is used when sanitizing!

For a rough guide: 

80ºC -> 15mins; 85ºC -> 20mins

  

Advantages: 

• Penetrate small cracks
• Non-corrosive to metal
• Non-selective to microbial groups
• Leaves no residue 
• Readily available and non-toxic

Disadvantage:

• Rapid heat loss to the atmosphere and metal equipment
• Excessive steam leads to high humidity
• Dangerous to personnel
• Can distort equipment

 Source of Picture: http://www.caudium.info/2011/07/steam-is-the-ideal-cleaning-solution-for-commercial-kitchen-cleaning/

This sanitation method of using steam can be used to satinize  the cafe's larger equipment like ovens or stoves.

 2) RADIATION This method involves UV or Gamma rays to kill microorganisms but it is not suitable for food service establishments!



3) CHEMICAL Lastly, chemicals can be used to kill microorganisms!

So what are some of the modes of application? You may chose the following to sanitize your kitchen counter tops or even the coffe machines:

• Immersing in a sanitizing solution

 

Source of Picture: http://www.inmagine.com/dvs134/pdre051640-photo

• Swabbing the sanitizing solution on the surface
• Brushing the sanitizing solution on the surface

Source of Picture:  http://www.truewoman.com/?id=984

• Pressure spraying the sanitizing solution on the surface

 

Source of Picture: http://www.cleanritepropertyservices.com/

• Clean-in-place (CIP) circulating of sanitizing solution in the equipment.

Now that you have established what mode of application you would use to sanitize your food establishment, how about the sanitizing agent? Some common sanitizing agents used in food establishments and industry are:

• Halogens (Cl, Br, I) are the most effective of all sanitizers, e.g. chlorine and iodine compounds.
• Quaternary Ammonium Compounds (QAC. Quats)

Some chlorine containing agents most commonly used for industries and households are :

Calcium hypochlorite Ca(OCl)₂ powder & 

Sodium hypochorite NaOCl liquid

They forms acid in presence of water


The Mode of Action of these sanitizers are:

•  Inhibits glucose oxidation
• Disrupts protein synthesis
• Reacts with nucleic acids
• Inhibits oxygen uptake
• Unbalances metabolism after the destruction of key enzymes

Properties of hypochlorites:

•  Able to kill a wide range of microorganisms
• Deodorize equipment and utensils
• Non-toxic to human when used at recommended conc.
• Colourless and non-staining
• Not affected by hard water salts
• Easy to handle
• Economical to use
• Need not be rinsed if used below 200ppm
• Unstable and rapidly evaporated with heat or contamination with organic matter
• Corrosive to stainless steel and other metals
• Deteriorate during storage when exposed to light
• Effectiveness of clorine-based sanitizers depend on temperature and pH of the solution.

However, the effectiveness can be reduced by:

•  Lowering the temperature of solution
• Increasing the pH of the Solution
• The presence of organic matter (i.e food, soil)

Precaution: Do NOT use it under too high temperature or acidic conditions as too fast chlorine is released, it can be dangerous to personnel and corrosive to equipment.

~Remember when sanitizing your coffee establishment do use the best method for your cafe~

Happy Sanitizing!