SQF Plant - Using Boiling Water and Wipe to Clean the equipment without Detergent and Sanitizer
Hi,
I am helping one popcorn company to getting them ready for SQF version 9 level 2 audit.
Their current sanitation program of the popper is to using wipe to remove debris, then fill up the popper with municipal water, boil it up to 100'C, let is boil for 5-10 minutes, and drain the hot water off to clean the inner part of the popper and the inner lid.
The client says the popper manufacturer doesn't recommend them to use any of the detergent and sanitizer considering chemical left-over.
Understanding that during the pasteurization process, all pathogen, virus, and parasite will got killed, theoretically. I am thinking to ask them to do a validation of their cleaning process, testing minimum E.coli, Salmonella, Staphylococcus, Listeria, HPC.
But then when it comes to the outside of the popper and the top lid with a knob, which is not part of this pasteurization process, I think they should wipe debris down, and apply 70% isoprophyl alcohol daily minimum as it is considering zone 2.
Ingredient is clean, no preservative, just corn, oil, sugar, and salt.
Any suggestion? I want to make sure I am on the right track.
Or they need to use detergent and sanitizer for sure
Thank you!!!!
Hi,
I am helping one popcorn company to getting them ready for SQF version 9 level 2 audit.
Their current sanitation program of the popper is to using wipe to remove debris, then fill up the popper with municipal water, boil it up to 100'C, let is boil for 5-10 minutes, and drain the hot water off to clean the inner part of the popper and the inner lid.
The client says the popper manufacturer doesn't recommend them to use any of the detergent and sanitizer considering chemical left-over.
Understanding that during the pasteurization process, all pathogen, virus, and parasite will got killed, theoretically. I am thinking to ask them to do a validation of their cleaning process, testing minimum E.coli, Salmonella, Staphylococcus, Listeria, HPC.
But then when it comes to the outside of the popper and the top lid with a knob, which is not part of this pasteurization process, I think they should wipe debris down, and apply 70% isoprophyl alcohol daily minimum as it is considering zone 2.
Ingredient is clean, no preservative, just corn, oil, sugar, and salt.
Any suggestion? I want to make sure I am on the right track.
Or they need to use detergent and sanitizer for sure
Thank you!!!!
Have you heard of spores ?
Have you heard of spores ?
Thanks Charles. Yes, I was doing some research as well, and there is an scientific paper of using boiling water (which is warmer than 50'c) can cause soil and particles to become adherent to a surface and prevent removal. So, does it mean they should use detergent and sanitizer for sure?
Have you heard of spores ?
Hi Charles, But even detergent and sanitizer is unable to remove spores.
Hi Charles, But even detergent and sanitizer is unable to remove spores.
Hi Meow,
Hmmm..
eg -
Hydrogen peroxide possesses many properties that render it particularly useful as a sterilant and disinfectant; it is colourless and odourless and ultimately decomposes to water and oxygen. Hydrogen peroxide has been shown to inactivate a wide variety of infective biological agents ranging from both the vegetative cells and spores of bacteria and fungi
,
Is this popcorn setup the kind of system you are talking about ?
Cleaning popcorn machines.pdf 305.64KB 21 downloads
https://www.webstaur...rn-machine.html
https://www.webstaur...2KETTLEKLN.html
PS - alternatively -
I think more importantly boiling water isn't going to remove all the long term buildup of proteins etc. that are going to accumulate with use, released from the corn or as trace byproducts of the process. I would expect a periodic cleaning procedure that does use some kind of detergent or solvent to be necessary. The frequency of that full wash and what kind of rinse procedure follows is going to depend on some specifics of your process which you will need to validate.
Boiling water is not going to remove the oil build up that happens, not only is this a food safety risk, but overtime will affect quality of the finished good AND the machines ability to function as intended/expected
At my first spice plant job, our wet cleans consisted of water and sponge scrubbing to remove debris and clean the surfaces, then sanitize with isopropyl alcohol. We had some validations showing that it was effective against our target organisms, we had ATP records dating back to show unseen buildup was not a concern. So while it was a bit unorthodox for all of our SQF and customer auditors to see, they couldn't find fault with our methods.
Moral of the story: If you can prove it works, there's nothing wrong with it.
The machine is like below type:
https://www.indiamar...ial-popper.html
Hi Meow,
Hmmm..
eg -
Is this popcorn setup the kind of system you are talking about ?
https://www.webstaur...rn-machine.html
https://www.webstaur...2KETTLEKLN.html
PS - alternatively -
Sanitizers exist that do not leave residues, for example peracetic acid may be useful in your application? It breaks down to CO2 and H2O. Or perhaps something like hyrdrogen peroxide? These are just suggestions, but I think it would be useful to instead talk with a cleaning chemical supplier about your situation rather than the equipment manufacturer. Cleaning chemical companies have more experience with the questions that you're concerned about, like chemical effectiveness, odors, and residues.
The concerns you have about your popper are the same that any food manufacturer has about -any- of their equipment. Of course no one wants residues, odors, or chemicals left behind after cleaning! These are the problems that cleaning chem companies have been working to solve for decades.