Food Safety for Wash/Pack Facilities -Part 5: Cleaning and Sanitizing Wash/Pack Equipment
From Caitlin Tucker
Part 5: Cleaning Common Wash/Pack Equipment
Cleaning – a topic so important for wash/pack facilities that we’re going to cover it in TWO sessions. In Part 5 we’re going to tackle cleaning larger wash/pack equipment like root barrel washers and brush washers. Cleaning this type of equipment is much more involved – more tools, more time, more attention to detail. We’ll also discuss the difference between “thorough or deep” cleaning and “maintenance or routine” cleaning and underline why both types of cleaning are needed for larger, heavily used cleaning equipment. Throughout Part 5 we’ll highlight some of the tools that the Cornell Vegetable Program has trialed, tips and tricks for cleaning items like absorber donuts and give you an estimate on just how much time it will take to clean this type of equipment.