Integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties SME factory
Cleaning of process equipment is a necessity in the food industry. There is no standard cleaning program formulated for all food industries. Thus, in order to achieve economic objectives and to comply with food hygiene regulations, specific cleaning problems need to be solved to achieve an optimal s...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80287/ http://psasir.upm.edu.my/id/eprint/80287/1/Instrument%20development%20on%20measuring%20Malaysian%20households%E2%80%99%20intention%20to%20practise%20solid%20waste%20segregation-at-source.pdf |
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| author | Khalid, Nurul Izzah Sulaiman, Umi Suhaila Nasiruddin, N. A. Hadran, M. M. Ab Aziz, Norashikin Mahmud @ Ab Rashid, Nor Khaizura Noor Hasnan, Noor Zafira Taip, Farah Saleena Sobri, Shafreeza |
| author_facet | Khalid, Nurul Izzah Sulaiman, Umi Suhaila Nasiruddin, N. A. Hadran, M. M. Ab Aziz, Norashikin Mahmud @ Ab Rashid, Nor Khaizura Noor Hasnan, Noor Zafira Taip, Farah Saleena Sobri, Shafreeza |
| author_sort | Khalid, Nurul Izzah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Cleaning of process equipment is a necessity in the food industry. There is no standard cleaning program formulated for all food industries. Thus, in order to achieve economic objectives and to comply with food hygiene regulations, specific cleaning problems need to be solved to achieve an optimal solution. In this work, a cleaning program was proposed for a local frozen meat patties Small and Medium Enterprise (SME) factory, X. Several cleaning tools such as a portable cleaning unit and industrial cleaning brushes with different functionality were used to ensure the effectiveness of the cleaning program. The portable cleaning unit was used to evaluate the impact of water jet with different nozzle distances (10 cm and 20 cm), cleaning times (30 s and 120 s), and temperatures (35 °C and 65 °C) in reducing different foodborne pathogens (Escherichia coli, Listeria monocytogenes, and Salmonella enteritidis). Two places of food processing equipment with two different stainless steel surfaces were tested. First, a former of meat patties (mesh wire surface), and second, a mixer (smooth surface). The results were then compared with factory X's current cleaning program and have shown that this new cleaning program can achieve physical clean level and helped to reduce microorganism to non-detectable level (less than 2.0 CFU/cm2). For the evening cleaning, the suggested cleaning program is using the portable cleaning unit at 65 °C, 120 s, 10 cm nozzle distance, and 5.2 bar. For the morning cleaning before production, the same parameters are suggested except for the temperature which is slightly higher at 75 °C. |
| first_indexed | 2025-11-15T12:20:27Z |
| format | Article |
| id | upm-80287 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:20:27Z |
| publishDate | 2019 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-802872020-10-20T19:10:49Z http://psasir.upm.edu.my/id/eprint/80287/ Integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties SME factory Khalid, Nurul Izzah Sulaiman, Umi Suhaila Nasiruddin, N. A. Hadran, M. M. Ab Aziz, Norashikin Mahmud @ Ab Rashid, Nor Khaizura Noor Hasnan, Noor Zafira Taip, Farah Saleena Sobri, Shafreeza Cleaning of process equipment is a necessity in the food industry. There is no standard cleaning program formulated for all food industries. Thus, in order to achieve economic objectives and to comply with food hygiene regulations, specific cleaning problems need to be solved to achieve an optimal solution. In this work, a cleaning program was proposed for a local frozen meat patties Small and Medium Enterprise (SME) factory, X. Several cleaning tools such as a portable cleaning unit and industrial cleaning brushes with different functionality were used to ensure the effectiveness of the cleaning program. The portable cleaning unit was used to evaluate the impact of water jet with different nozzle distances (10 cm and 20 cm), cleaning times (30 s and 120 s), and temperatures (35 °C and 65 °C) in reducing different foodborne pathogens (Escherichia coli, Listeria monocytogenes, and Salmonella enteritidis). Two places of food processing equipment with two different stainless steel surfaces were tested. First, a former of meat patties (mesh wire surface), and second, a mixer (smooth surface). The results were then compared with factory X's current cleaning program and have shown that this new cleaning program can achieve physical clean level and helped to reduce microorganism to non-detectable level (less than 2.0 CFU/cm2). For the evening cleaning, the suggested cleaning program is using the portable cleaning unit at 65 °C, 120 s, 10 cm nozzle distance, and 5.2 bar. For the morning cleaning before production, the same parameters are suggested except for the temperature which is slightly higher at 75 °C. Elsevier 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80287/1/Instrument%20development%20on%20measuring%20Malaysian%20households%E2%80%99%20intention%20to%20practise%20solid%20waste%20segregation-at-source.pdf Khalid, Nurul Izzah and Sulaiman, Umi Suhaila and Nasiruddin, N. A. and Hadran, M. M. and Ab Aziz, Norashikin and Mahmud @ Ab Rashid, Nor Khaizura and Noor Hasnan, Noor Zafira and Taip, Farah Saleena and Sobri, Shafreeza (2019) Integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties SME factory. Journal of Cleaner Production, 235. pp. 688-700. ISSN 0959-6526; ESSN: 1879-1786 10.1016/j.jclepro.2019.06.317 |
| spellingShingle | Khalid, Nurul Izzah Sulaiman, Umi Suhaila Nasiruddin, N. A. Hadran, M. M. Ab Aziz, Norashikin Mahmud @ Ab Rashid, Nor Khaizura Noor Hasnan, Noor Zafira Taip, Farah Saleena Sobri, Shafreeza Integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties SME factory |
| title | Integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties SME factory |
| title_full | Integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties SME factory |
| title_fullStr | Integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties SME factory |
| title_full_unstemmed | Integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties SME factory |
| title_short | Integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties SME factory |
| title_sort | integrating cleaning studies with industrial practice: case study of an effective cleaning program for a frozen meat patties sme factory |
| url | http://psasir.upm.edu.my/id/eprint/80287/ http://psasir.upm.edu.my/id/eprint/80287/ http://psasir.upm.edu.my/id/eprint/80287/1/Instrument%20development%20on%20measuring%20Malaysian%20households%E2%80%99%20intention%20to%20practise%20solid%20waste%20segregation-at-source.pdf |