Ted Moffett, technical service director for PSSI, and Steve Weiland, corporate microbiologist for PSSI, made the following recommendations for some of the best cleaning and sanitizing products, tools and equipment available to food and beverage processors:
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Abrasive, disposable scrub pads, some appropriate for soft metals and plastics.
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High-pressure water hoses and proper tips and “guns” to deliver controlled sprays.
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Shovels and properly labeled separate barrels for trash or food scraps.
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Hygienically designed squeegees and scrapers.
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Specialty brushes and tools to clean tubes, piping, and narrow or hard-to-reach areas.
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Ladders and equipment to allow for full access to elevated machines and areas.
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Dedicated drain equipment and tools, and separate storage areas away from other items.
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Personal gear and personal protective equipment that is designed for sanitation and is high-quality, waterproof, rugged and easy to clean and maintain in a sanitary condition.
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Sanitary condensation removal tools and disposable cloths or paper towels.
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Regular inspections and sanitation audits of all equipment, procedures, documents, safety practices, good manufacturing practices, chemical storage and usage, etc., to verify best practices.
To learn more about best practices for cleaning and sanitizing, read the full story here.
