Compositions for visualization of cleaning efficacy and product coverage

Abstract

The invention relates to cleaning and food processing aide applications whereby unique compositions of GRAS or food additives were developed to assess the effectiveness of cleaning procedures at various stages of the processes and to assess the delivery and adherence of food processing aides. Employing such solutions to clean and/or sanitize processing equipment provides a method to evaluate and enhance the effectiveness of procedures used to remove the respective fluorescent detergents, sanitizers or organic residues from equipment or niches and reduce contamination. Similar compositions were developed for assessing processing aide food surface coverage, contact time and adherence. In addition, unique compositions were invented that increase processing aide coverage and adherence. Quantification of the presence or absence of the fluorescent GRAS or food additive compositions produces results for validation, monitoring and/or verification of food safety intervention procedures/processes.

What is claimed is: 
     
         1 . A sanitation assessment solution composition for application on inanimate surfaces of food, pharmaceutical or feed processing equipment comprising safe and effective amounts of:
 a) a wetting agent selected from a group of cationic, anionic and nonionic surfactants that are considered GRAS or food additive ingredients; b) an emulsifier selected from a group of mono and diglycerides that are considered GRAS or food additive ingredients; c) fluorescent tracers selected from ingredients that are considered GRAS or food additive ingredients; d) an acidulant selected from a group of organic acids or their salts and mixtures thereof; e) a carrier selected from a group of water, propylene glycol or mixtures thereof that are considered GRAS or food additive ingredients; and f) a food contact surface sanitizer selected from a group of sanitizers registered with the US Environmental Protection Agency; wherein the composition is adapted to be completely removed from the processing equipment.   
     
     
         2 . A cleaning sanitation assessment solution composition for application on inanimate surfaces of food, pharmaceutical or feed processing equipment comprising safe and effective amounts of:
 a) a wetting agent selected from a group of cationic, anionic and nonionic surfactants that are considered GRAS or food additive ingredients; b) an emulsifier selected from a group of mono and diglycerides that are considered GRAS or food additive ingredients; c) fluorescent tracers selected from ingredients that are considered GRAS or food additive ingredients; d) an acidulant selected from a group of organic acids or their salts and mixtures thereof; e) a carrier selected from a group of water, propylene glycol or mixtures thereof that are considered GRAS or food additive ingredients; and f) a chemical cleaning compound selected from a group of safe and effective degreasers, anionic detergents, cationic detergents, nonionic detergents; wherein the composition is adapted to be completely removed from the processing equipment.   
     
     
         3 . A processing aid composition for application on a food product comprising safe and effective amounts of:
 a) a wetting agent selected from a group of cationic, anionic and nonionic surfactants that are considered GRAS or food additive ingredients; b) an emulsifier selected from a group of mono and diglycerides that are considered GRAS or food additive ingredients; c) fluorescent tracers selected from ingredients that are considered GRAS or food additive ingredients; d) an acidulant selected from a group of organic acids or their salts and mixtures thereof; e) a carrier selected from a group of water, propylene glycol or mixtures thereof that are considered GRAS or food additive ingredients; wherein the composition(s) are either added to a food during the processing of such food but are removed in some manner from the food before it is packaged in its finished form, or the composition(s) are added to a food during processing, are converted into constituents normally present in the food, and do not significantly increase the amount of the constituents naturally found in food or the composition(s) are added to a food for their technical or functional effect in the processing but are present in the finished food at insignificant levels and do not have any technical or functional effect in that food.