STEPS TO CLEAN AND SANITIZE A FOOD PROCESSING FACILITY
From nsf.org Published Oct 6, 2021
Remove Debris. Using a lint-free cloth or wipe, physically remove soil deposits off of food contact surfaces. Soils include dirt, gross solids, mineral salts, large particles, proteins, lubricants and other residues.
Rinse All Residues. When rinsing equipment during this step, use warm (less than 120° F/48.9° C) potable water. Anything warmer could cause soil and particles to become adherent to a surface and prevent removal.
Apply Detergent and a Good Scrubbing. At this point, it is essential to use chemical cleaners intended to remove fat and protein. In addition, ensure detergents are properly mixed by looking for dilution rates and contact times provided by the cleaning product manufacturer.
Give a Thorough Rinse. Before proceeding to the sanitizing stage, do a final rinse with potable water to completely remove the detergent and any residue.
Take a Closer Look. Inspect and, if necessary, spot clean any areas where there are still visible signs of residue or detergent. Pay special attention to hard-to-reach places.
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