清洗清毒的基本认识 -中文课件.pptVIP

清洗清毒的基本認識 1. 清洗消毒程序/Cleaning and Sanitizing Program 1. Rinse 冲洗 2. Clean清洁 3. Rinse冲洗 4. Sanitize. 消毒 2. 定義 Cleaning/清洗: Cleaning is the complete removal of food soil using appropriate detergent chemicals under recommended conditions. （清洗就是在推荐的条件下，使用适当的化学洗涤剂将残留的食品彻底清除。） Cleaning Methods （清洗方法） ?clean- in-place (CIP) . Require no disassembly or partial disassembly.(内部清洗，不需要拆卸或部分拆卸) ? Clean-out-of-Place (COP). Can be partially disassembled and cleaned in specialized COP pressure tanks.（外部清洗：可以部分拆卸和清洗专门的COP压力罐。） ? Manual Cleaning. Requires total disassembly for cleaning and inspection.（手动清洗：要求清洗和检查时完全拆卸。） Sanitization（消毒） ? Sterilize refers to the statistical destruction and removal of all living organisms.（杀菌是指完全破坏和清除所有的微生物。） ? Disinfect refers to inanimate objects and the destruction of all vegetative cells (not spores).（消毒是指破坏无生命的物体和所有营养细胞（非孢子）。） ? Sanitize refers to the reduction of microorganisms to levels considered safe from a public health viewpoint.（消毒是指将微生物减少到从公共健康的角度来看被认为是安全的水平。） The official definition (AOAC) of sanitizing for food product contact surfaces reduces the contamination level by  99.999% (5 logs) in 30 sec. （AOAC对食品接触表面消毒的正式定义为30秒后污染程度减少 99.999％）。For non-product contact surfaces requires a contamination reduction of 99.9%. (3 logs). （对于非产品接触面需要减少污染99.9％。） General types of sanitization include:（消毒的一般类型包括：） ? Thermal Sanitization involves the use of hot water or steam for a specified temperature and contact time.（使用热水或蒸汽进行热杀菌时涉及到规定的温度和接触时间。） ? Chemical Sanitization involves the use of an approved chemical sanitizer at a specified concentration and contact time.（使用经批准的化学消毒剂时涉及到指定的浓度和接触时间。） Water Chemistry and Quality （水化学与质量） Water comprises approximately 95-99% of cleaning and sanitizing solutions. （约95-99％的清洗和消毒是通过水来解决的。） Water functions to:（水的功能：） ? carry the detergent or the sanitizer to the surface （将洗涤剂或消毒液带到表面） ? carry soils or contamination from the surface（将油污或污染物从表面带走） The impurities in water can drastically alter