Cleaning

Sanitation

development and application of cleaning practices before, during and after production of food

Sanitation ensures surfaces are free of:

chemical, microbial and physical contaminants
unwanted allergens
off flavours and odours
pests
well maintained

Alkaline cleaning substances

sodium carbonate, sodium hydroxide

Acidic cleaning substances

calcium carbonate, nitric acid

Clean In Place

cleaning of equipment, pipelines and tanks without disassembly

Factors that influence cleaning effectiveness

chemistry
temperature
time

Cleaning equipment

spray bars

rack and scale washers

clean in place

spray balls

rotating nozzles

Cleaning validation

visual inspection
UV inspection
microbial validation