Cleaning | Sanitation

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There are several cleaning and sanitation methods—each with their own unique capabilities. Combining methods with a plan in place can help ensure that products are safe and the facility and its equipment are free of foodborne bacteria.

Choosing the correct motor plays a vital role in ensuring that washdown can be handled safely and efficiently.

Consider establishing hygienic zones to help meet current good manufacturing practices (cGMPs) and help prevent a contamination incident.

A whole-building approach to drainage – considering every aspect of a facility’s sanitation and operational needs – is essential for ensuring a safe, efficient and regulatory-compliant environment.

The second part of a two-part series on clean-in-place systems for brewing operations covers techniques for cleaning tanks and pipes, the importance of time in a cleaning cycle, and strategies for change management.

Food safety testing is not only required by regulating bodies, it helps prevent contaminated product from getting out the door, harming people and your business.

Leafy greens have had a checkered past in terms of food safety — it’s been suspected that pre-harvest irrigation water may have spread E. coli and Salmonella to these vegetables.

Though breweries face production and staffing challenges, there are opportunities for them to optimize operations — particularly through clean-in-place (CIP) systems.

The SlotDog’s nozzle with built-in guides fits within slot drains to disperse a precise spray pattern that cleans the entire interior of the drain.

The AirCIP clean-in-place system sprays pulses of compressed air around the mixer interior to gently dislodge any residual material from the paddles or in the chamber.