Good day all,
its been a long time since I joined but this is my first post!!
Anyway, I work for a meat processing company. One of our recent activities is to outsource production of pastry like products with our saucages, hams etc. Yesterday, I paid a visit to a prospective manufacturer of pastry. I was concerned with the level of hygiene since there was flour almost everywere not to mention dough residues stuck in funny places.
The QA manager there told me that this is normal since the standard daily cleaning does not include any thourough cleaning of the mixing and forming machines. They only perform a thourough cleaning and sanitation once a week. The pastries are not cooked or fried and the plant is condidered as a low risk plant
My questions are:
1. Is it typical to leave flour and dough hanging about for a week or so?? (I didnt notice any moulds growing anywere)
2. What is the designated way to clean flour and dough residues?? the QA man told me that they blow the flour residues with air and then remove the residues using spatulas. Afterwards, they wash and sanitise everything)
All this seem a bit far fetched for me since I' ve never worked in a low risk envinoment. I do not like the idea of using high pressure air to remove flour residues since you dont actually remove it rather than displace it. It would make more sense to me to use a vaccum cleaner!!
Thanks in advance and sorry for the long post
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