WHITE PAPER Dry Sanitation Solutions for the Food Industry DEB SMITH, GLOBAL HYGIENE SPECIALIST, VIKAN A/S AMIT M. KHERADIA, ENVIRONMENTAL HEALTH AND SANITATION MANAGER, REHS/RS, REMCO INTRODUCTION: We tend to think of dry sanitation in the food industry as being related only to those food plants that undertake dry/low moisture (a w < 0.85 (1) ) food and ingredient holding, processing, and packing. But dry cleaning and disinfection can be a useful and effective control measure in any food processing facility. This white paper, • explains dry sanitation, • lists the benefits of dry sanitation, • highlights the key regulatory and global food safety standard requirements and guidance related to dry sanitation for food safety, • provides information on strategies for dry sanitation, • summarises information on the many dry cleaning methods and equipment available to use, • lists dry disinfection techniques together with their pros and cons. DRY SANITATION EXPLAINED Dry sanitation is a common practice employed in the holding, processing, and packing of low moisture (water activity a w < 0.85) foods and food ingredients, which include: • cereals, grains, seeds, and pasta, • chocolate, cocoa powder, milk powder, whey protein powder, and powdered infant formula, • dried meats, dried fruits and vegetables, and egg yolk powder, • herbs, spices, and condiments, etc. Note: Although low moisture foods have a longer shelf life; a less stringent holding and storage requirement than high moisture foods; are less prone to spoilage; and are better positioned with respect to control of microbial growth, major concerns regarding the survival of pathogenic microorganisms, and outbreaks linked to low moisture foods and dry ingredients have been reported (1) . Major foodborne pathogens of concern include Salmonella spp.; Bacillus cereus; Cronobacter sakazakii; Clostridium spp.; E. coli O157:H7; and Staphylococcus aureus. According to Codex Alimentarius Standards (CODEX) (2) , dry cleaning involves the “removal of soil, including food residues, dirt, grease, or other objectionable matter by actions such as wiping, sweeping, brushing, scraping, or vacuuming the residues without the use of water and detergents.” The key aims of any sanitation process are to: • protect food from key hazards such as pathogens, allergens, and foreign material by promoting a sanitary (hygienic) environment, • avoid recontamination of food-contact surfaces during and after cleaning, and Vikan A/S - Department of Hygiene Copyright © 2023 Vikan A/S · All Rights Reserved 01
Download PDF file