Cleaning and Disinfection in Dry Food Processing Facilities
Abstract A maximum level of cleanliness is indispensable in dry food processing facilities in order to comply with food safety principles. Although wet cleaning methods are very effective in removing dry food residues, it is better to avoid wet cleaning protocols because any residual moisture may support the proliferation of microorganisms. When wet cleaning is applied, a complete dry out of the dry food processing equipment is required before production resumes, which could result in considerable downtime. As a general rule, where dry particulate food products are handled, preference must be given to dry cleaning procedures. Several dry cleaning methods can be used, all with their own advantages and disadvantages. "Rinsing" the equipment with an inert crystalline product or with the product subsequently produced can be sufficient if traces of these products do not harm the quality of the next product. Brushing down, shoveling, and vacuum cleaning are acceptable methods of dry cleaning, followed by scraping to remove excessive and residual product build up. Blowing with compressed air, dry ice blasting, and blasting with granular and crystalline food products can provide effective cleaning and are suitable to dislodge sticky residues, but they need to be followed by another step to collect the soil removed from the product contact surface. Moreover, without containment, they disperse soil debris into the surrounding environment and should therefore be used with discretion. Application of wipes impregnated with alcohol based disinfectants and fumigation with hydrogen peroxide vapor, ozone, and chlorine dioxide are the preferred methods of disinfection, because they are effective and do not leave any residual water on the equipment surface.