Cleaning Techniques in Dry Environment
Cleaning Techniques in Dry
Environment
Colette Girvin
DEFINITION OF CLEANING
? Removal of any soil such as dirt, dust, and food debris
? ¡°Clean¡± means the facility is safe to produce food.
2
PRIMARY CATEGORIES OF CLEANING
? Dry cleaning
? Wet cleaning
Limiting the introduction and use of water is one of the
primary means of controlling pathogens in low moisture
food establishments.
3
EFFECTIVE CLEANING:
Driven by the appropriate target level of clean:
? different zones in a plant have different levels of
risk
? different foods also have different levels of risk
different areas of facilities require
different ¡°target levels of clean¡±:
target level of clean will determine
the method of cleaning required.
4
TARGET LEVEL OF CLEAN
Complete removal of allergens
Visually Clean
Clean to a microbiological level
Visually or functionally clean
Organic-labeling requirements
Kosher or halal requirements
Label claims such as sugar-free,
fat-free, or gluten-free
5
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