Sanitation Terminology. It’s important to understand the terminology and differentiate between the processes used in sanitation: (1) Sterilize — the statistical destruction and removal of all living organisms. Disinfect — inanimate objects and the destruction of all vegetative cells (not spores). Sanitize — the reduction of microorganisms to levels considered safe from a public health viewpoint. General types of sanitization include: Thermal Sanitization — the use of hot water or steam for a specified temperature and contact time. Chemical Sanitization — the use of an approved chemical sanitizer at a specified concentration and contact time. Storage: Keeping tools clean. It’s important that the tools used around food processing maintain their hygienic qualities. Leaving food contact tools unorganized and in unsanitary locations when not in use is not advised. Proper storage in a clean, protected storage area ensures good hygiene and helps extend tool life. Limiting the storage of tools within their assigned areas is often recommended. A variety of wall brackets are available to conveniently store brushes, squeegees, brooms, dust pans and other food contact tools and equipment. Extreme temperatures and/or humidity levels can affect the life and lasting quality of the food contact tools and equipment. Extremely cold temperatures or long exposure to very cold temperatures can cause fracturing of tools and possible physical hazards in a food facility. High-humidity areas that do not allow for proper tool drying can support the growth of microbial hazards. The location of the storage unit may be determined by whether or not the tools may be cleaned-in-place or cleaned-out-of-place (COP) in tanks, sinks, autoclaves or a location other than where they are used or stored. Multiple storage locations may be useful, pending whether the tool is needed during processing, or if the tool is used only during sanitation processes. It is recommended that Remco and Vikan tools be stored hanging in an area that allows them to dry thoroughly after use in an area that protects their sanitary state once cleaned. Vikan offers wall storage systems that provide the following benefits: • Adequate space so tools do not touch or come in contact with the wall or floor, reducing the risk of cross-contamination. • Ease of use with rubber clips and hooks that hold the tools away from the wall and floor. • Extensions that can accommodate tools of various sizes and lengths. • Easy to clean with easily removable hooks and clips. Maintenance/Replacement: Long-term compliance. Removing the nutrients that bacteria need to grow and killing the bacteria that is present on food product contact surfaces are the fundamentals of effectively cleaning food contact tools and equipment. The removal of visible contamination such as food soils or loose debris is only the first step. It’s critical that personnel understand that proper cleaning is a process that must be followed, regardless of the time necessary. 4
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