Open Plant Cleaning Methods & Equipment

Abstract

The selection of cleaning and disinfection methods is primarily governed by the food processing environment and whether it needs to be kept dry. Following the selection of dry or wet cleaning methods, the method choice is then driven by available manpower and whether manual cleaning is possible to deliver the cleaning objectives required in an acceptable time frame or more automated or mechanically applied methods are necessary. As such, manual cleaning techniques, focusing on physical energy input to remove food soils are described, together with misting, foaming, gels, soaking, rinsing, automated cleaning, fogging and whole room disinfection techniques, which predominantly utilise other cleaning factors such as temperature, chemical strength or extended contact times. The management of chemical storage, transfer, dilution and application within the food processing environment is also detailed. This article concludes with the limitations of cleaning techniques and, if not properly managed, how they cross-contaminate food products and contact surfaces directly or indirectly via aerosol formation.