2 replies to this topic

[Willis Morgan]

I have a food line that we run baked potatoes over, and i am getting our master cleaning schedule worked out. The question i have is at what frequency would a line like this need to be cleaned, and is there any test or swabs that i could take to get an idea when the line is in need of cleaning. Any help would be appreciated.

[Charles.C]

I have a food line that we run baked potatoes over, and i am getting our master cleaning schedule worked out. The question i have is at what frequency would a line like this need to be cleaned, and is there any test or swabs that i could take to get an idea when the line is in need of cleaning. Any help would be appreciated.

 

Hi Willis,

 

It may depend on items like -

 

(1) any particular FS standard involved

(2) the actual process/end product/ingredients

(3) the scheduling if different proceses on same line / close proximity other lines

(4) whether cleaning involves allergenic aspects

 

Pls clarify a little.

 

PS - Welcome to the forum !

[yas]

Hi Willis,

 

I would start off by doing a risk assessment on cleaning frequency. For example 'Food line for baked potatoes' - Likelihood of contamination (High, Medium or Low) against Severity of contamination (High, Medium or Low)

Make a column for each (Area to clean, likelihood & severity) and score accordingly. High would mean daily clean, Medium as weekly and low monthly.

In terms of swabbing we use an ATP luminometer which tell us how clean the area is. You would decide what a pass/ fail score is - we did this by cleaning the area thoroughly and checking what the lowest possible score it could get. Our pass score is <10, anything over this would be a fail and need re cleaning.