Good Day IFSQN Peeps
I have a question about oven trays and how often they should be cleaned. We roast our product on trays and my experience is it needs to be cleaned after every use. However we don't have many trays and production is giving me push back. Their reasoning is, It will be reused for raw product then going back into the oven with the kill step.
What is everyone's thoughts on the matter?
Just some background info;
Trays are large and expanded stainless
Our kill step reaches temperature of 90°C (194°F) for 20+ hours
We are going for SQF lvl 2
Product is beef meat