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[Pizza&Sandwich]

Does anyone have a product changeover procedure that you would share? We produce pre-topped pizzas and may have several product changeovers over the course of the day. When changing to a different product, the catch trays are all emptied, but there are many niche locations that are not checked and that product may fall into the catch tray and be reused.

[john123]

As a 3rd party toller, we have to change over quite often. When we do, it's a full clean of the system (milling line, blenders, automated fill units, etc), whatever we need to use in the process. No "niche" areas should really be allowed, especially when they allow for the potential of cross contamination. It's not a food safety issue if someone finds sausage on their cheese pizza, but it's a quality issue for sure.