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Cleaning Methods in Aviation Catering Industry

INTRODUCTION


WHY AVIATION CATERING INDUSTRY?A major goal for the food service or food processing industry is to provide safe,

wholesome and acceptable food to the consumer. The control of microorganisms is essential to meet this goal ---> HOW?

CLEANING METHODS AND

SANITATION PROCEDURES

MOST COMMON MICROBE REPORTED!

Salmonella spp., S. aureus and Vibrio spp (Hatakka 2000)

Gambar Salmonella Gambar Vibrio

15 FACTORS THAT CONTRIBUTED TO OUTBREAKS OF FOODBORNE ILNESS IN THE AVIATION CATERING

(Farber and Todd, 2000 )1. Improper cooling2. Lapse of 12 or more hours between preparing and eating3. Poor personal hygiene/infected persons4. Incorporation contaminated raw food/ingredients into food that

received no further cooking5. Inadequate cooking/canning/heat processing6. Improper hot holding7. Inadequate reheating

15 FACTORS THAT CONTRIBUTED TO OUTBREAKS OF FOODBORNE ILNESS IN THE AVIATION CATERING

(Farber and Todd, 2000 )8. Obtaining food from unsafe source9. Cross-contamination10.IMPROPER CLEANING OF APLLICATION/UTENSILS11.Use of leftovers12.Containers/pipelines adding toxic chemicals13.Intentional aadditives14.Improper thawing15.Flying insects

IMPROPER CLEANING OF

APLLICATION/UTENSILS• The importance of proper cleaning can be appreciated when one realizes that contaminated equipment (equipment and utensils which are not clean) is another major cause of foodborne disease outbreaks

CLEANING STANDARD


Cleaning Standard

• IFSA and AEA = The World Food Safety Guidelines for Airline Catering

An effective food safety control concept applicable to the airline industry worldwide and accepted as the basic reference document for all parties involved.

SOP Cleaning and SanitizingStandard

All food contact surfaces must be clean and sanitized.Non-food contact surfaces must be visibly clean

Purpose To ensure that food is not contaminated by unclean surfaces.

Scope

All food contact surfaces and equipment of food handling and

storage areas. Airline equipment. Food production facility.

Procedure(continued)

Chemical only sanitization:If chemical is selected as the sole sanitization process, thedisinfection by chemical shall be verified by monitoring andrecording of the chemical concentration as defined by themanufacturer. Thermal & chemical sanitization combination:When a procedure is chosen to combine both sanitizationmethods, the process must be validated, proceduredocumented, monitored and recorded. Time – specifically contact time - is an important prerequisite toensure the effectiveness of the above parameters. Storage of Clean EquipmentEquipment shall be stored as to permit quick drying and in amanner to avoid risk of contamination, i.e. containers shall bestored upside down

Guidelines

Procedure

A cleaning and sanitization program should been drawn up forcleaning for food contact surfaces and non-food contact surfaces.This typically includes specifying detergents and disinfectantconcentration used, frequencies, contact times and responsibilities,cleaning instructions for specific equipment, which requiredismantling. The cleaning and sanitization method must be fit for purpose and could be

through the use of manual and/or automatic cleaning systems. Cleaning and sanitization is understood to be effective by an adequate

combination of the following parameters:1. Mechanical action2. Temperature3. Chemical:

a. Detergentb. Sanitizer

4. Time

Procedure

Monitoring procedure Mechanical: surfaces to be visually clean Temperature:If temperature is selected as the sole sanitization process, thetemperature of the final rinse water, shall comply with recommendedtemperature minimum of 82 °C (180 °F) and recorded (as e.g.monitored on machine thermometer) or The dish temperature at exit shall indicate a time/temperaturetreatment corresponding to low pasteurization as verified by positivereaction of 71 °C (160 °F) thermo label and recorded.

Audit

Verify by visual observation cleanliness of washed equipment andbuilding.Understand cleaning/sanitization standard and verify standardapplication: by cleaning schedules by records by review of regular microbiological

swab- or impression tests or similar testing

CLEANSING AGENT


CLEANSING AGENT

Hot Water

• In the first section (wash tank), the temperature of water should be 600C (1400F) to remove mainly scraps of food, grease, and other deposits in the dishes and utensils. The next tank is the rinse tank, in which water at a temperature of 820C (1800F) is sprayed through fine-nozzle jets. Water for dish-washing machines should, if necessary, be softened, aince hard water will leave a deposit that causes a blockage of the jets (Bailey 1977)

Detergent/Germicide

• Be safe to use• Be immediately and completely soluble in hard or soft water• Be unaffected by alkalinity, acidity, or organic matter• Be chemically neutral• Prevent deposits of mineral matter in hard water• Leave no residue after rinsing and draining

CLEANSING METHODCleaning Methods in

Aviation Catering Industry

CLEANSING METHODManual Handwashing

Mechanical Washing

Dry Ice Blasting

Manual Handwashing

Remove all the

soils and debris

that may left on

the surface of the

utensils

Dishes and

utensils should then be

thoroughly

cleansed in the second sink in water

Dishes and utensils should then be

placed in long–

handled wire

baskets for immersion, in the third

sink, in clean hot

water

The dishes

and utensils should then be removed and left to dry in

wire baskets

Mechanical WashingUtensils are

fed through the machine on moving

belt, then it carried to

the washing tank with water and detergent

Rinse tank with water

82oC (180oF) is sprayed through

fine-noozle jets

A hot-air drying

chamber, operating

at approximately 100oC (212oF) to rinse the utensils

Dry Ice Blasting• Dry ice blast cleaning uses recycled carbon dioxide (CO2),

a colorless, tasteless, odorless gas that is found naturally in the atmosphere. Dry ice blast cleaning is a process that accelerates dry ice particles through high-velocity nozzles to impact the surface being cleaned. The combination of kinetic and thermal shock effects breaks the bond between the residue and the surface being cleaned. The residue falls away from the surface and is easily wiped away.

Conclusion• Cleaning and sanitation applied more stringent aviation

catering industry • International guidelines have been created by IFSA

(International Flight Services Association) to avoid mistakes in preparing food for the passengers and crew

• Sanitation and cleaning methods are used in aviation industry catering vary by company, but the standard set is a traditional cleansing method using a detergent and sanitizer either manually or by using cleansing machine

Have a Good Day

Thank You!Trini Nuresa (F24090105) - Heri Supriadi (F24100142) - Abdul Aziz (F24120026) - Reni Ayu Amiliya (F24120031) - Fahrani Nisrina

(F24120033) - Angga Prasetyo (F24120047) - Gilang Indy Ashari (F24120054) - Afrian Fachri M (F24120058) -Haekal Rasyid

(F24120114) - Muhammad Ramadhan (F24120130)

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