Cleaning vs. Sanitizing

Cleaning and sanitizing are closely related and essential processes that must be completed in a food operation to ensure food safety and integrity. Cleaning is removing debris from surfaces. Sanitizing reduces the number of microorganisms on a surface to a safe level. If cleaning or sanitizing is neglected, a food safety gap is created.

Cleaning Process

Cleaning is an extensive process that includes utensils, surfaces, equipment, and the entire operational environment of a food operation. Hands-on participation and the use of cleaning agents and water are required to achieve an effective clean. Cross-contamination and foodborne illness are consequences of inadequate cleaning. Food regulation and standard requirements are instituted to protect the health and safety of consumers. Food operation personnel and equipment cleaning helps a food operation to be in compliance and maintain a good operating standing.

Product integrity is protected and the overall quality of a food operation’s output ensured with a commitment to effective cleaning. Equipment breakdown and malfunction are costly, time consuming, and energy wasting consequences of food product operation. Regular cleaning counteracts equipment breakdowns, reduces equipment and plant maintenance and upkeep costs, and keeps a food operation functioning at optimum level.

There are many advantages to improved sanitation and cleaning. Primarily, companies experience savings from a reduction in product recalls and equipment breakdowns. In addition, equipment operates longer and more efficiently. From an economic and environmental standpoint, improved cleaning and sanitation reduce a manufacturer’s carbon footprint. Consumers recognize a company’s commitment to food safety and reward that company with increased business and referrals. Improved sanitation gives plant managers ways to control costs.

Sanitizing: Second Line of Defense

After a surface is free of Soil, it is essential to sanitize surface contact areas to eliminate any pathogenic microorganisms. There are several methods approved by Federal and/or Local Food Safety Regulatory Agencies to sanitize food contact surfaces and/or food. The sanitizers must be specifically designed for the food contact surface and/or food to be used, and must be used in accordance with the provisions of the label.

Rising Demand and Market Value

The commitment to ensure sanitation and prevention of food and surface contamination has grown tremendously in recent years and is reflected in various market predictions. One such prediction is that the global food disinfection market will reach USD 11.3 billion by 2033.

Benefits of Sanitization

The goal of sanitization is to render food and food contact surfaces free of pathogenic microorganisms to a level that will allow the food to be safe for consumption. Sanitization eliminates pathogenic microorganisms that cause foodborne illnesses. Pathogenic microorganisms that cause foodborne illnesses can be transferred from one food surface to another, therefore sanitization of food contact surfaces is essential.

Illegality and cost liability are two results of excessive illness outbreaks. Both the legal and sanity requirements and the safety of food depend on several factors. Some of these factors include the level of adherence to food safety and quality assurance programs, sanitization processes, practices and procedures, and the adequate training of food handlers.

Continuous sanitization ensures food safety and enhance the shelf life of food. It also reduces operational costs by minimizing delays and breakdowns in food processing. Employees benefit from sanitization, as their exposure to pathogenic organisms is reduced.

There are numerous benefits to sanitization. Continuous food safety awareness has led to improved sanitization and reduced exposure to product recalls for food manufacturers.