Looking for some input in relation to Nitrite residues..... we are dry ingredients company making cures/brines. we manufacture these products some with Nitrites and some without nitrites.
we are working to a standard that we clean our machinery down when moving from nitrite containing products to non-nitrite containing products.
given the large surface area of the blenders we swab at different points and pass the machine if we find them to be below 5ppm, if above we go into a re-clean.
we are very careful with not going above these limits, as high nitrites can cause issues with "pinking" of chicken for example.
my question is, are we being too hard on ourselves as this can lead to alot of downtime due to re-cleaning?
any advice or guidance on this topic would be appreciated,