Several random questions about water safety in food plant need your help, doesn't matter which standard you are pursuing, I believe this is a common question.
Just assume a company do fresh & frozen, dry & wet etc all different product and all different type of cleaning methods have been used.
First question is can we use high pressure water guns in food plant as primary rinse?
Second question is what kind of water pressure do we need for general cleaning in food plant? (Similar question is if we use air gun to spot clean equipment that need dry cleaning, what kind of psi do we need for that?)
Last question is also somewhat related, what kind of hose nozzle do we need to get for this purpose? A lot of supplier claim their nozzle is HACCP certified etc which is bullcrap, but I need some sort of guidance. (Okay I confess, our employee have a bad habit to get rid of nozzle when using water hoses, I got expensive ones which cost 200+ each they complain those are way too heavy, we get them lighter ones they compliant not enough water pressure, we weld the nozzle to the hose they cut them off along with the hose... unbelievable, so I'm just gonna enforce it after pick the right one everybody recommend, who don't comply could go work for the maintenance shop instead.)