Conversely, high concentrations of detergent could lead to product adulteration and employee safety issues. Knowing the proper concentration amounts is important because over-diluted solutions may not be as effective and could even lead to bacterial tolerance. They should always be ready to help as not knowing dilution rates and contact times can be a food safety risk. If this information is not available, reach out to the manufacturer immediately. In addition, ensure detergents are properly mixed by looking for dilution rates and contact times provided by the cleaning product manufacturer. Alcohol-based wipes and other solvents that dry quickly are also options as a rinse for dry areas.Īt this point, it is essential to use chemical cleaners intended to remove fat and protein. Use lint-free towels to dry all surfaces. Instead of a rinse, thoroughly wipe down the equipment using pads, brushes or dry lint-free towels with a cleaning solution that is suitable to use on food contact surfaces. Consequently, dry food processors have to apply interim dry-cleaning methods in-between any periodic wet cleaning. Exposing dry food products to moisture can lead to mold and bacterial growth. In addition, high-pressure methods could also possibly damage processing equipment.Īn exception to this step is if the area or equipment being cleaned needs to stay dry. To avoid recontamination issues, using high-pressure hoses is discouraged since a high-pressure rinse could aerosolize soils and chemicals onto areas and equipment that have already been cleaned and sanitized. Anything warmer could cause soil and particles to become adherent to a surface and prevent removal. When rinsing equipment during this step, use warm (less than 120° F/48.9° C) potable water.
CLEANING SANITIZING FOOD EQIPMENT STEPS HOW TO
This white paper summarizes step-by-step guidelines on how to clean and sanitize food contact surfaces and food processing and handling areas where the possibility of contamination could exist. Subsequent sanitizing is what actually reduces the number of bacteria and other microorganisms to levels considered safe for human health. Therefore, cleaning needs to always be done first. This organic matter can be a breeding ground for bacteria. Cleaning helps increase the effectiveness of sanitation efforts by removing organic material such as dirt, soil and debris at a visible surface level. Technically speaking, cleaning and sanitizing are not the same but, rather, two separate procedures. Consequently, the threat of bacterial contamination has not been fully addressed regardless of how diligently a surface is cleaned. coli) are resistant to soaps and detergents. Bacteria such as Salmonella and Escherichia coli (E. One mistake many food production companies, beverage manufacturers and foodservice operators make is assuming if a food contact surface is visibly clean, it is also sanitary.
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