Hi All -
My facility just acquired a new production line to fill 47 types of dry spices. To cut changeover time and simplify cleaning we would like to implement a dry cleaning process. Right now we disassemble our other fillers, push it into a sanitation room, use water/alkaline cleaner/sanitizer, and dry it with compressed air between every product.
Nobody in my facility knows anything about the dry cleaning process. Can somebody please help me with the basics of a dry cleaning SSOP? And how is it validated?
I was given the suggestion to use bulk salt to flush out the filling equipment but can't seem to find any literature on this process.
Any help would be appreciated :)