Hot water for cleaning, is it mandatory by regulating agencies?

I am pretty new to the food industry, and the topic of hot water for the purpose of processing and cleaning came up. Can any one tell me if it is mandatory by FDA, or third party auditors such as SQF to have hot water for the purpose of cleaning and processing. 

Thank you in advance, Jessica

Hi Jessica,

Hot water is needed. 

Hi Jessica,

Hi Jessica,

Hot water is required. Check your local food code for the required temp.

Kevin

Not to be the lone wolf, but I have seen environments and equipment that could not handle hot water.  It was cleaned with food grade degreasers, cold water and then sanitized.  Health department, FDA did not have a problem with it.  ATP, micro and allergen counts were good.  Utensils and other items were cleaned the normal way with soap, hot water and then sanitized. 

We use cleaning chemical from Diversy and they clearly mentioned on their product specification that the soap/Sanitiser works effectively between 4-26 degree C temperature. I have my swab analysis to verify my cleaning. We are SQF Level 2 certified from last 3 years and did not have any issue with meeting the SQF code requirements.

I don't believe it is a mandatory requirements to use hot water. The cleaning method for a particular application/food substrait may indeed require a high temperature to be effective but this is not the same as a legal or mandatory requirement. In fact years ago I conducted extensive trials on a CIP system whereby we increased the dosage of chemical in order to use lower temperatures to save energy costs. Cleaning effectiveness is usually a function of physical, chemical and heat combinations. One can be increased or reduced to adjust another. As long as your method is validated and you can monitor and show this, then your method is effective regardless of temperate or other variable.

This is not to say there may be some legal requirement somewhere that requires a specific temperature. For example if hot water is being used in the final hot rinse step in automatic utensil washers, I have seen standards that must be applied. The suppliers of the washer will usually specify it or some vertical regulation may make it mandatory. 

My advise is simply ask the regularly agency that inspects your operation.

George     

Dear Jessica Zeigler,

As per George, I can see no mention of “shall” regarding use of hot water for process cleaning in FDA Food Code. Other national regulations could depend on context, eg product.

SQF code7.1 seemingly not mandatory for process, text below is repeated multiply –

3.5.1.2     Supplies  of  hot  and  cold  water  shall  be  provided  as required  to  enable  the  effective  cleaning  of  the premises and equipment.

However hot water is mandated for lunch rooms in Code 7.1.

And, typically confusedly for SQF, their  guidance manual for Code 7.1 states -

For small items of equipment such as tools, knives, tubs, cutting boards, etc., a wash area shall be provided with sufficient hot and cold running water, a suitable detergent and sanitizer for cleaning and when necessary, suitable racks for draining/drying equipment, utensils, and protective clothing. These areas shall be identified

 

Only SQF know the whole story perhaps. :smile:

Further, as already noted, specific regulations for yr locality / product / process may apply. No data supplied in OP to comment on this.

Rgds / Charles.C

I am pretty new to the food industry, and the topic of hot water for the purpose of processing and cleaning came up. Can any one tell me if it is mandatory by FDA, or third party auditors such as SQF to have hot water for the purpose of cleaning and processing. 

 

Thank you in advance, Jessica

Hi Jessica,

:welcome:

Re; Charles post, he is correct but Module 3 is for Animal Feed, the relevant clauses are:

'11.3.10 Lunch Rooms
iii. Equipped with a sink serviced with hot and cold potable water for washing utensils;
11.5 Water, Ice and Air Supply
11.5.1.2 Supplies of hot and cold water shall be provided as required to enable the effective cleaning of the premises and equipment.'

It is difficult to see that you do not need hot water for cleaning. Let us know what products you are manufacturing. Some areas of a manufacturing plant may only use dry cleaning where water is not necessary, such as dry blending operations. Spray drying operations also tend to be dry but with periodic wet cleaning and CIP with hot water.
 

Regards,

Tony

Warm water per FDA Code 2009 (Food Retail):  http://www.fda.gov/F...e/ucm181242.htm

I don't think SQF specifically states hot or warm water for hand washing.  Module 11 does state: 

11.5.1.2 Supplies of hot and cold water shall be provided as required to enable the effective cleaning of the

premises and equipment.

Warm water per FDA Code 2009 (Food Retail):  http://www.fda.gov/F...e/ucm181242.htm

 

I don't think SQF specifically states hot or warm water for hand washing.  Module 11 does state: 

11.5.1.2 Supplies of hot and cold water shall be provided as required to enable the effective cleaning of the

premises and equipment.

Thks for the link.

Actually the OP didn't mention handwashing (or Lunch Rooms :smile: )(or her product/process),  but maybe interesting anyway. Hopefully Jessica will come back sometime. :smile:

Re-11.5.1.2, also see previous post.

Rgds / Charles.C