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#1 The Food Scientist

The Food Scientist

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Posted 21 November 2019 - 03:33 PM

Hi everyone!

 

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..

 

Thanks!


Edited by The Food Scientist, 21 November 2019 - 03:37 PM.

Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#2 QAGB

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Posted 21 November 2019 - 03:55 PM

We used towels provided by our contracted laundry service. We did run into some unfortunate occasions where towels were not as clean as they were supposed to be. We also tried some disposable heavy duty fabric towels that worked well with Quaternary Ammonia, but our employees didn't think they were as durable. However, they might be good for your use. 

 

I'm struggling to remember the name of the company of the product we tried, but I did find the company "Tork" that sells a couple variants. These look similar to what we tried.

 

https://www.torkusa....service/kitchen



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