bit more operational info -
Hot-water sanitizing—through immersion (small parts, knives, etc.), spray (dishwashers), or circulating systems—is commonly used. The time required is determined by the temperature of the water. Typical regulatory requirements (Food Code 1995) for use of hot water in dishwashing and utensil sanitizing applications specify immersion for at least 30 sec. at 77°C (170°F) for manual operations; and a final rinse temperature of 74°C (165°F) in single tank, single temperature machines and 82°C (180°F) for other machines.
Many state regulations require a utensil surface temperature of 71°C (160°F), as measured by an irreversibly registering temperature indicator in warewashing machines. Recommendations and requirements for hot-water sanitizing in food processing may vary. The Grade A Pasteurized Milk Ordinance specifies a minimum of 77°C (170°F) for 5 min. Other recommendations for processing operations are 85°C (185°F) for 15 min., or 80°C (176°F) for 20 min.
The primary advantages of hot-water sanitization are relatively inexpensive, easy to apply, and readily available, generally effective over a broad range of microorganisms, relatively non-corrosive, and penetrates into cracks and crevices. Hot-water sanitization is a slow process that requires come-up and cool-down time; can have high energy costs; and has certain safety concerns for employees. The process also has the disadvantages of forming or contributing to film formations and shortening the life of certain equipment or parts thereof (gaskets, etc.)
Hot water - an effective, non-selective sanitization method for food contact surfaces; however, spores may remain alive even after an hour of boiling temperatures. The microbicidal action is thought to be the coagulation of some protein molecules in the cell. The use of hot water has several advantages in that it is readily available, inexpensive and nontoxic. Sanitizing can be accomplished by either pumping the water through assembled equipment or immersing equipment into the water.
When pumping it through equipment, the temperature should be maintained to at least 171ÿF. (77ÿC) for at least 5 minutes as checked at the outlet end of the equipment. When immersing equipment, the water should be maintained at a temperature of a least 171ÿF. (77ÿC) or above for 30 seconds.
Clean And Sanitize.pdf 109.96KB
Cleaning and Sanitization
Each factory should have a specific cleaning schedule with a formal cleaning plan for the specific zones, indicating what should be cleaned, the frequency of cleaning, the cleaning method and the responsibility for cleaning.
Wet cleaning of parts of equipment, moulds or utensils should be performed in separate rooms. Here, manual or automated techniques using water and detergents can be applied.
After cleaning and sanitization, if necessary, rinsing and immediate drying should take place.
Chocolate production is considered a dry operation and water should only be used if wet cleaning is absolutely required. It should only be applied to small areas at a time
and complete and immediate drying should be ensured. Dry cleaning of floor and equipment will include scraping, brushing and vacuum treatment, followed by sanitizing for example with a food-grade, alcohol-based disinfectant or a strong hypochlorite solution.
All potentially dangerous chemicals such as cleaning chemicals and fumigants should be stored securely and in such a manner as to prevent the contamination of raw materials, products or the process environment.
Best practice for cocoa,chocolate,confectionery industry.pdf 72.08KB