Hygiene and Sanitary Practices

in the Fruit Juice Processing

Belaniso
Belonguel

Cleaning and Disinfection Methods

Use of water with washing or a cleaning agent

Chlorine the most widely used sanitizing agent for fresh produce. It can be added to the
wash water as sodium or calcium hypochlorite. The concentration should not exceed 0.2%
or 50 to 200 ppm when followed by potable water rinse.

Peroxyacetic acid (peracetic acid) is an equilibrium mixture of the peroxy compound,

hydrogen peroxide, and acetic acid. The concentration of peroxyacetic acid in the wash
water should not exceed 80 ppm. For antimicrobial treatment of fruits, the concentration
can be increased up to 100 ppm. For sanitizing contact surfaces, higher concentrations
can be used.

Hydrogen Peroxide can be a highly effective antimicrobial agent against bacteria but is
less active against yeats, fungi and viruses. It can be also used as sanitizer for fresh
produce. The concentration of hydrogen peroxide in water should be at 1 to 5 % at 50 to
60 C.

Cleaning and Disinfection Methods

Fruit washers are usually conveyor belts or roller conveyors with water
sprays, brushes or rubber rolls.

Addition of detergents can be done or 1.5% HCl solution with wash water to
remove traces of insecticides or fungicides.

Using warm water at about 50 C

a

Figure 1. a. rotary conveyor washer with brushes; b. belt conveyor washer; c. belt
conveyor washer with spray.

Cleaning and Disinfection Methods

Cleaning Equipment

Mechanical Abrasives Wiping cloths that are sterilized.

Water hoses hoses should be long enough to reach all areas to be cleaned, but should no longer than
required. Hoses should be equipped with nozzles designed to produce a spray that will cover the areas
being cleaned.

Brushes used for manual or mechanical cleaning.

Scrapers, sponges and squeegees scrapers are used to remove tenacious deposits, especially in small
operations. Sponges and squeegees are most effectively used for cleaning product storage tanks.

Hot water wash washing is done by a hose, nozzle and hot water.

High pressure water pumps have been used primarily when supplementary hot, high-pressure water
is desired.

Low-pressure, High-Temperature spray units used because no free steam or environment fogging is
present, splashing during the cleaning operation is minimal, soaking operations are impractical and
hand brushing is difficult and time consuming.

High-pressure hot water units the high velocity energy of steam into pressure in the delivery line.
The cleaning compound is simultaneously drawn form the tank and mixed with the desired cleaning
compounds.

Cleaning and Disinfection Methods

Clean in Place (CIP) Commonly used for beverage industries. This is

applied because of equipment and installation costs and the difficulty

of cleaning processing equipment. There is no need to dismantle the
equipment so that it will be cleaned.

CIP combines the benefits of the chemical activity of the cleaning

compounds and the mechanical effects of soil removal.
Typical Cycle for CIP system
Operation

Function

1. Preliminary rinse (using hot or to remove gross soil

cold water)
2. Detergen Wash

to remove residual soil

3. Rinse

remove cleaning compounds

4. Sanitization

destroy microorganisms

5. Final rinse

remove CIP solutions and sanitizers

Cleaning and Disinfection Methods

Clean in Place (CIP)

Cleaning and Disinfection Methods

For processing areas

1.

Prerinse all soiled surfaces with 55C of water to remove extraneous matter from the ceilings and walls to the
floor drains. Avoid direct hosing of motors, outlets and electrical cables.

2.

Apply a strongly acidic or alkaline cleaner to the area. For heavily soiled areas, cleaning compounds are more
effective if applied through high-pressure cleaning equipment. Brushing may be necessary if solid deposits are
present. The cleaning compound should be applied and reach in all framework, table undersides and other
difficult to reach areas. Soaking time should be 10 to 20 minutes.

3.

Rinse surfaces within 20 minutes after application of the cleaning compound to remove residues. The same rinse
pattern as with pre-rinse and cleaning compound application should be followed by the application of 50 to 55C
of water.

4.

Inspection should be done on all surfaces to check whether it is properly rinsed.

5.

Apply chlorine compound sanitizer to clean equipment. The sanitizer should be sprayed at a concentration of
100 ppm of chlorine solution. Frequently drain, clean and sanitize water storage tanks.

6.

Thoroughly backwash and sanitize water filters and water softeners.

7.

Remove scales from surfaces of pipeline blanchers, water pipes and equipment to reduce the chance of
thermophiles and other microorganisms being harbored.

8.

Remove, clean and replace drain covers.

9.

Avoid contamination during maintenance by requiring maintenance workers to carry a sanitizer and to use it.

Cleaning and Disinfection Methods

Packaged or full goods storage areas

1.

Pick up large debris and place in receptacles.

2.

Sweep or scrub with a mechanical sweeper or scrubber. Use cleaning compounds to provide for
mechanical scrubbers, according to directions provided by the vendor.

3.

Use 50C of water with a cleaning compound to clean areas heavily soiled, unpackaged products or
other debris. After 20 minutes rinse with water.

4.

Remove, clean and replace drain covers.

Hygiene and Training of Personnel

Employee Health

GMP Requirement: Any employee with an illness or infected wound or any source
of microbial contamination must not be allowed to report or work in the
production line where they will be in contact with the product. They can be
designated in some areas that are not in direct contact with the product or be
advised to not attend work until they are fit to work.

Employees must report to their supervisor about their illness so that they can be
advised on what to do.

Hygiene and Training of Personnel

What can be done?

Develop policies and procedures which would describe the symptoms, illnesses or
conditions that employees must report to their supervisor.

Train supervisors or managers to make sure that they understand the company
health policies and the corresponding procedures that should be done.

Train employees to make sure that they understand the set policies and
procedures.

Employees should be monitored for their health conditions.

Hygiene and Training of Personnel

Employee Hygiene

GMP Requirement: Cleanliness. All employees or people who will be working in

direct contact with food, food-contact surfaces, and food-packaging materials
shall conform to hygienic practices to make sure that there will be no
contamination.

Hygiene and Training of Personnel

Wearing suitable garments (PPE).

GMP Requirement: all employees should wear outer garments suitable to the
operation in a manner that protects against the contamination of food, food
contact surfaces or food-packaging materials.

Employees that are in direct contact with the product or product contact surfaces
should observe proper PPE. Wearing of hair covering or restraint or gloves is
preferred. The company should provide outer garments such as aprons, uniform or
boots that the employees can wear when in the production area.

Hygiene and Training of Personnel

Jewelry and Personal Items

GMP Requirement: All jewelry and other objects that might fall and remove hand
jewelry that can not be sanitized. If the jewelry cannot be removed, this should be
protected with a sanitized covering. Clothing or other personal belongings should
not be kept in areas where food is exposed or where equipment or utensils are
washed.

Designated areas where the employees can safely leave their personal belongings
should be assigned for example a locker room.

Hygiene and Training of Personnel

No Eating, Drinking and Smoking Policy

GMP Requirement: Eating food, chewing gum, drinking beverages or using tobacco
is not allowed in the production area.

Posters or signs should be placed in the production area or in designated areas

around the production area that can be easily seen. This is to remind the workers
that they should not eat, drink or smoke in the area.

Hygiene and Training of Personnel

Personal Care Products

GMP Requirement: Take any necessary precautions to protect the product or the
product packaging materials from contamination with microorganisms or foreign
substances such as perspiration, hair, cosmetics, tobacco, chemicals and medicines
applied to the skin.

Microorganisms are likely to live in the areas of the skin near hair follicles or sweat
glands. Employees with excessive body hair may need to wear protective sleeves or
covering.

Using cosmetic products such as hand lotions or make-up can be a source of

chemical contamination.

Hygiene and Training of Personnel

What can be done?

Develop policies of the dos and donts in the manufacturing plant.

Train all employees.

Monitor employees

Hygiene and Training of Personnel

Proper Hand Washing

GMP Requirement: All employees must wash and sanitize their hands thoroughly in
an adequate hand-washing facility before starting work, after each absence from
the work station, and at any other time when the hands may have become soiled
or contaminated.

Proper washing must be observed. Thoroughly scrubbing all areas of your hands for
enough time with soap and rinse with flowing water.

Sinks and hand washing stations should be properly designated in the production
area for easy access. It should be equipped with hot and cold potable water, soap,
sanitary hand drying supplies or devices. Hand washing equipment and stations
should only be used for its purpose and not for washing equipment or food.

Hygiene and Training of Personnel

What can be done?

Designate hand washing stations in convenient locations where employees will have
easy access to them.

Develop company policies that would implement proper hand washing.

All employees should be trained about the proper way of handwashing and the
importance of doing so.

Make sure hand washing stations are working properly and properly maintained.

Hygiene and Training of Personnel

Education and Training

GMP Requirement: Personnel responsible for identifying sanitation failures or food

contamination should have a background of education or experience to provide a
level of competency necessary for production of clean and safe production.

Supervisors or managers should have the knowledge and proper training about
clean and safe production procedures.

Training programs should be given to the employees in order to educate them

about the clean and safety policies and procedures implemented by the company.
And more importantly, educate them of the importance of these policies and
procedures and the corresponding consequences if these procedures are not
followed.