Depending on the allergen risk, ingredients, machines, or equipment and tools being used, SSOPs can range from a few simple steps to a complex list of actions.
Food allergens are typically proteins and proteins have a high affinity for stainless steel. As this material is widely used in equipment and process areas in food plants, there is a high likelihood of residual product remaining on both exposed and enclosed surfaces after a production run.
A typical food processing facility will operate multiple filling lines, produce various products and manage numerous ingredients. To avoid safety incidents caused by allergens contamination, effective cleaning and sanitation procedures must be performed.
SSOPs (Standard Sanitation Operating Procedures) are documented sanitation procedures that should be followed to ensure food contact surfaces are clean and free from the risk of contamination.
Depending on the allergen risk, ingredients, machines, or equipment and tools being used, SSOPs can range from a few simple steps to a complex list of actions.
A typical SSOP will include:
Time: Chemical contact times range from less than one minute to several hours.
Action: Exposed surfaces will require scrubbing, soaking, pressure washing, foaming, or a combination of these methods. Where the contact surface is enclosed, CIP (cleaning in place) is likely to be used. To replicate mechanical cleaning action, solution fluid speeds are used to achieve the required turbulence to remove any soil.
Chemistry: One of the most effective compositions for removing proteins from stainless steel surfaces is a chlorinated alkaline detergent. A typical use solution will contain 0.1 ? 1.0% NaOH or KOH, 60 ? 1,000 PPM sodium hypochlorite (NaOCl), hard water sequestrants and surfactants.
Temperature: Wash temperatures will vary from 4?C to +90?C.
Wet cleaning, especially foam cleaning, is highly effective for allergen control in the production environment. It is important to note that high-pressure cleaning (>40 bars) and rinsing should be avoided as it can cause allergenic particles and debris to be embedded in aerosols and spread across the site.
CIP systems are highly effective in achieving consistent cleaning results on enclosed surfaces. The following is an example CIP procedure for allergen control:
In situations such as dry ingredient storage areas where wet cleaning is not an option, allergens can be managed effectively by:
Alternatively, steam-vacuum can be applied.