Table of Contents
II. Condition and Cleanliness of Food Contact Surfaces
PPT Slide
General requirements for food contact surfaces
• Surface Characteristics • Biofilm Formation • Cleaning and Sanitizing Technique
Surface Characteristics
Biofilm Formation
Biofilms
PPT Slide
Close-up of a biofilm with formation of polysaccharide matrix
Cleaning and Sanitizing Technique
“A surface cannot be sanitized unless it has been first thoroughly cleaned”
Four essential steps for cleaning and sanitizing a surface
Choose the right cleaner & the right sanitizer
Monitoring goal:
What to monitor
Types of food contact surfaces
Tables, prep areas
Utensils
Containers, Packaging materials
Conveyers, processing equipment
Aprons, outerwear, gloves, hands
Overhead structures (potentially)
How to monitor
ATP Bio-luminescence
How to monitor
PPT Slide
Typical corrective actions
Typical corrective actions
Records
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Author: Luke LaBorde
Email: lfl5@psu.edu
Home Page: http://foodsafety.cas.psu.edu
Best experienced with
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