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Effective cleaning and sanitizing procedures reduce a facility’s risk of spreading foodborne illnesses or distributing contaminated food products. Sanitizing and cleaning are pivotal to maintaining a facility’s public image, preventing costly recalls, and keeping your workers safe and healthy.
Cleaning and Sanitizing
Cleaning removes visible solids – food, oils, grease, and dirt – from surfaces. After proper and effective cleaning has been done, your facility should sanitize the recently cleaned surfaces.
Sanitizing reduces the number of hazardous bacteria on a surface to levels that regulators consider safe. Equipment, work surfaces, and machinery are not properly clean until they have been both cleaned and sanitized.
What Should Be Cleaned?
Clean and Sanitize all work surfaces, machinery, and equipment. This includes belts, walls, drains and more. It’s important to clean all the cracks and crevices thoroughly as biofilms can form in these spots.
When a food production facility does not clean and sanitize the space properly, microorganisms clump together. They form a film over a surface that resists sanitizing chemicals.
To control foodborne pathogens, such as mold, parasites, and viruses in your food production facility, you should have a safety plan. Train all your workers on the differences between cleaning and sanitizing and proper cleaning procedures.
Committed to Our Customers and Employees
We are one of the largest fresh bread suppliers in the Midwest region. Pan-O-Gold promises to supply our customers with quality products. Our shipping department has taken extra precautions in light of current events in order to ensure the health and safety of all of our customers. To learn more about how you can get Pan-O-Gold products delivered safely and easily, right to your door, visit our website www.countryhearthjobs.com/ or give us a call at 800.444.7005