I work for a RTE meat processing facility. Our raw area is low-risk, but our oven and packaging area is high-care.
We have one wash room where we wash all of our equipment. We wash things by hand and have separate washing tools that are designated for low-risk and high-care items. The problem with washing by hand is it is very time consuming and expensive. My company is bringing in a large, automatic washer to wash all of the equipment. The question I have is how do I effectively use this machine for both low-risk and high-care items?
The goal is to wash as little by hand as possible. I know that I need to validate the separation between low-risk and high-care washing. The only way I can think to do this is by washing high-care items before low-risk items. However, this is likely not always going to be feasible.
Does anyone have any suggestions of how I will be able to validate this new process of using a single machine to wash all items throughout my facility, low-risk and high-care?
Any advice is appreciated. Thank you.