Just wanted to get some two cents on the folks that work in a dry plant environment, specifically herbs and spices.
We dont have drains so don't really use water during CIP. We just vacuum, wipe down and sanitize.
Now the wiping down they use soaked rags to clean with and I am personally not a fan. They get dirty quickly and have to throw them away. Some keep using them (before I catch them). I personally don't think they are sanitary. I started a new EMP program and I swabbed a few, waiting on results. What does everyone use to wipe down equipment? We do follow that with a sanitizer. I was thinking maybe something thats a one time use? Disposable? But that would cost a little more? I mean the rags get soaked in bleach but I just feel they aren't sanitary..
Edited by The Food Scientist, 21 November 2019 - 03:37 PM.