How often does the packing line for dry onions operation should be washed and sanitized? (not processed onions). Most packing facilities just do dry cleaning every day, as onions are relatively low risk for food borne illness due to the outer peel their intrinsic antibacterial properties.
I still think equipment must be washed and sanitized at a certain frecuency, but have not found anyinformation about the how often (daily, weekly) and why... Does anybody have any information about this? specifically for dry onions?