Cleaning and sanitation of open plants in food factories
Food processing plants have strict cleaning and sanitation procedures to ensure that equipment and areas are thoroughly and regularly cleaned. The frequency of cleaning of food processing machinery in large plants may vary depending on a variety of factors, including the type of food processed, the specific machinery involved, the specific operational needs of the facility, and industry regulations. However, in general, food processing machinery in large plants is usually cleaned regularly to maintain food safety standards and prevent contamination.
So, what is the frequency and method of cleaning and sanitation? We are going to give you an example of these aspects for reference in this article.
Frequency of cleaning and sanitation
Here are some general guidelines for the frequency of cleaning and disinfection of open areas in food factories
Daily cleaning and sanitation:
- Most food safety regulations require daily cleaning and sanitation of all food contact surfaces, such as workbenches, equipment, and conveyors.
- This daily cleaning and sanitation help remove visible dirt, debris, and microbial contaminants that may cross-contaminate food.
Clean once at the end of each day’s work, clean the surfaces of equipment and conveyors that directly contact food, and then disinfect them with disinfectants. Under normal production conditions, the workbench, processing equipment that directly contacts food processing, the floor, and tools should be cleaned and then wiped and disinfected again with disinfectant. In addition, turn on the ultraviolet disinfection lamp, ozone machine, and air disinfection machine for 30 minutes, and disinfect at least once a day.
Deep cleaning every week or every two weeks:
- In addition to daily cleaning, food factories usually arrange more thorough deep cleaning and sanitation every week or every two weeks.
- This may include cleaning and sanitizing floors, walls, ceilings, and other non-food contact surfaces in open production areas.
- This is to remove any dirt, dust, or hard-to-reach contaminants that may breed microorganisms.
Weekly cleaning: Clean and disinfect walls, floors, waste bins, drains, floor drains, lamps, exhaust vents, ceilings, etc. after work each week.
Comprehensive cleaning every month or quarter:
- Food factories should also implement a comprehensive cleaning and sanitation plan every month or quarter.
- This may involve disassembling and thoroughly cleaning equipment, checking maintenance issues, and applying more intensive sanitizing treatments.
- The frequency of comprehensive cleaning may depend on a variety of factors, such as the type of food produced, the complexity of the equipment, and the risk of contamination.
Monthly cleaning: Monthly cleaning: After the end of each month’s production, major cleaning and disinfection will be carried out, including disassembly and cleaning of equipment accessories and other ancillary devices (sewers, covers, toilets, etc.).
Increased cleaning frequency in high-risk areas:
- The frequency of cleaning and sanitation should be increased in areas of the food factory that are considered to have a high risk of contamination, such as raw material handling or packaging areas.
- These areas should require more frequent daily cleaning, as well as more intensive deep cleaning every week or every two weeks.
Cleaning and sanitation after maintenance or repair:
- Whenever maintenance, repairs, or modifications are performed on food factory equipment or facilities, additional cleaning and disinfection are usually required before production can be resumed.
- This helps ensure that any debris, dirt, or microbial contaminants introduced during maintenance activities are completely removed before the food is produced.
Cleaning methods
In the past, most food factories used traditional methods for open plant cleaning and sanitation. That is, workers would rinse clean towels with cleaning chemicals and then manually wipe the cleaned area. This is time-consuming and labor-intensive, resulting in increased operating costs for food manufacturers. In addition, it is not only inefficient to have workers wipe each surface personally, but also increases the risk of cross-contamination. When workers use the same towel to wipe multiple surfaces, they may inadvertently transfer dirt, debris, and even harmful bacteria from one area to another.
Therefore, more and more food factories now tend to use intelligent foam cleaning machines, also known as OPC units. More importantly, foam cleaning machines can improve cleaning efficiency and effectiveness, reduce consumption costs, reduce the risk of cross-contamination, and provide strong documentation and verification functions, which are key requirements for the strictly regulated food manufacturing industry. The data logging and monitoring functions of open foam cleaning machines enable food manufacturers to demonstrate compliance with regulatory standards and verify the effectiveness of their cleaning procedures.
Then, how to clean with a foam cleaning machine?
Pre-rinse
- 40~50℃ water or room temperature water
- 15~25 bar water pressure
Foaming
- Dry or wet, 5~10mm thick foam coverage
- 3%~5% foam concentration, keep for 10~15 minutes
Flushing
- 40~50℃ water or room temperature water
- 15~25bar water pressure
Disinfectant
Chlorine dioxide disinfectant solution, chlorine preparation disinfectant, quaternary ammonium salt disinfectant, etc. Disinfectants should be used interchangeably. It is recommended to replace each disinfectant with another one after a certain period of use to prevent microbial resistance. The foam cleaning machine is compatible with any liquid disinfectant.
Disinfection method
Generally, the disinfection function of the foam cleaning machine is used to spray and disinfect the operating table, processing equipment, floor, wall, etc. over a large area. After the disinfection, rinse them with clean water.
It is a wise choice to use a foam cleaning machine to clean and disinfect the open area of the food factory.
Shown below are common foam cleaning machine equipment.
Share some cases of our foam cleaning machines with you.
