Manufacturing Cleaning Products

According to the Food Standards Code, effective “cleaning” is the removal of general dirt, grease and food waste. “Sanitising”, on the other hand, is treating a previously cleaned surface with a chemical or physical agent to destroy organisms that cause disease or spoilage. This act reduces the total vegetative cell population to a safe level. It is essential for processors to follow best practice in manufacturing cleaning procedures in order to ensure safe food production, minimise the risk of cross-contamination and avoid recalls and reputation damage to their business.

There are two main methods of food manufacturing cleaning as well as in the beverage industry: wet cleaning and dry cleaning. Dry cleaning is more appropriate for low moisture food processing environments, for example: • Grain and cereal processors • Dry blending • Dry storage areas • Warehouses. Some businesses will require a combination of wet and dry cleaning; but for the rest of you, we need only concern ourselves with wet cleaning and sanitation. Wet cleaning in food manufacturing environments involves pre-rinsing, washing (with chemicals), post-rinsing and sanitising food contact surfaces and food processing equipment. There are 3 steps for effective cleaning and sanitising in food processing. 1. RINSE 2. FOAM 3. DISINFECT