In grain processing facilities, dry cleaning is the most common method of maintaining hygiene. Since regular sanitation of machines is not part of the process, I often worry about microbes. During my conversation with experienced folks during meetings & audits, I often hear them saying that product is going to cooked at high enough time & temperatures, why worry too much?
Even though product is going to be cooked, I argue that product should not have microbes or pathogens because this product will share space with other ready to eat products on the shelves and may become the cause of cross contamination.
Do you guys have any other rational for having low microbial level or absence of pathogen for not ready to eat products like grains?