Whenever possible, allow equipment and components to air dry rather than manually drying, to reduce the chances of recontamination.Use foam (for detergents) and spray (for sanitizers) to achieve the greatest efficacy and coverage of the material in use.Water should be hot enough that you need gloves while handling it. While carrying out your sanitization process, keep the following tips and best practices in mind: Print and post the handy checklist below as a training tool for employees responsible for sanitizing equipment. These steps are the underpinning of any effective sanitization process. Sanitization: Using a manufacturer-recommended sanitizer that meets the contaminant reduction needs of your application, completely cover the equipment in sanitizer, allow it to destroy micro-organisms and other contaminants, then remove it according to instructions.Inspection: After drying, inspect the machine and the surrounding area, focusing on identified critical inspection areas.Drying and Reassembly: Carefully follow handling and reassembly processes, taking care to avoid recontamination.Inspection: Check for any missed residues or soils.Second rinse: Use hot water to remove detergent and remaining surface soils.Scrub with foaming cleanser: Use detergent to penetrate and remove any remaining residues.First rinse: Use hot water to continue removing surface contaminants and begin the process of loosening and neutralizing food residues.Dry clean: This first step fulfills the surface removal requirement of the cleaning process, and includes good hygiene practices such as sweeping and cleaning the area around the machine.Sanitizing food manufacturing equipment requires several steps to meet at least the minimum requirements.Ĭertain facilities and products may have even more stringent requirements beyond these steps: The Sanitization Process in Food Manufacturing #CLEANING SANITIZING FOOD EQIPMENT STEPS FULL#This is because food products can still be safe for handling and consumption without the full sterilization process. In general, requirements for the food manufacturing industry include everything up to sanitization or disinfecting, depending upon the application. Sterilization: Sterilization is the removal of, effectively, all living micro-organisms, including spores.Disinfecting: Disinfecting removes or destroys all vegetative (nonreproducing) material from equipment.Sanitization: Sanitization is the process of reducing contaminants that are not visible to the naked eye, such as micro-organisms, to an acceptable level for the safety of the food product in question.Cleaning: This process refers to surface removal of food soils, spills and other potential contaminants that are visible to the naked eye.In food manufacturing sanitization, you are bound to encounter myriad terms related to cleaning that may, at first glance, seem interchangeable.
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