Seven Essential Steps to Clean and Sanitize Your Food Processing Plant

Food safety and compliance with health regulations make the entire cleaning and sanitizing process of food processing plants a non-negotiable.

The cleaning process involves the removal of dirt, food particles, and organic matter. On the contrary, sanitization helps minimize the number of microorganisms to ensure safety.

If you want to make your food processing plant free from all the debris and hazardous elements but are unsure of where to start? Rest assured! The answer to this question is present in this blog post, which features the entire cleaning and sanitizing process from start to end.

Step #1 – Collect all the Required Supplies

Asking yourself? What is the first step when cleaning and sanitizing correctly? Collecting all the necessary supplies is the first smart move when it comes to starting the cleaning process.

• Cleaning agents – Always opt for suitable detergents to clean different types of surfaces.
• Sanitizers – Meeting food safety standards is essential, which is why you need to buy sanitizers.
• Personal protective equipment (PPE) – Safety is paramount during work, so be wise to have gloves, masks, and goggles, which are essential.
• Cleaning tools – Depending on various surfaces, choose brushes, mops, and sponges.

Once you’ve invested in all this stuff, streamlining the overall cleaning and sanitizing process will be much easier for you and your cleaning team.

Step #2 – Remove Equipment and Debris

Be sure to clear the workspace and remove all equipment, tools, and leftover materials from the cleaning area. This would provide ease in accessing all the hard-to-reach surfaces that require new polish more conveniently.

You also need to clean the floors either by sweeping or vacuuming. This way, you can remove all loose particles hidden due to bacterial growth.

Step #3 – Wash Surfaces with Cleaning Agent

After that, cover all the walls, floors, and all other equipment with the cleaning agent. In this step, it’s advisable to use the right scrubbing to enhance the effective removal of all dirty materials and other residues. Clean carefully around edges and folds, in particular, as they are likely to become greasy.

Step #4 – Rinse Thoroughly

Subsequent to washing, it is essential to wash off all areas with clean water. This step helps to rinse off anything that could have remained from the cleaning process. Otherwise, it will jeopardize the sanitizing process. Wipe well to be confident that no residue is left on the surface, as this might hinder the efficiency of the sanitizer.

Step #5 – Start Sanitization

After cleaning and rinsing the surfaces, apply the sanitizer with sustainable food service practices in mind. Choosing the correct dilution rates as per the manufacturers’ recommendations and the proper contact time for microbial control. Refrain from the use of certain equipment when preparing food unless all surfaces have been cleaned thoroughly.

Step #6 – Let it Dry

After applying the sanitizer, all the surfaces used should be left to dry on their own without wiping them. This is important because moisture causes the bacterial growth. If necessary, use clean towels or air-blowing dryers that will help you in the drying process.

Step #7 – Document Everything and Review

Finally, it’s crucial to document the entire cleaning and sanitization process. Be mindful to record dates, times, and any observations to maintain clear record-based documentation. Establish a cleaning schedule and regularly review and modify it to ensure efficiency and compliance with international health regulations.