Since our facility produce food packaging, we don't have a robust sanitation program compare to food/meat. Our cleaning typically involve spraying some diluted degreaser (with a squirt bottle) on our machine then follow up with hard surface sanitizer (also squirt bottle).
Our degreaser in its concentrated form is approved for use in food processing but must be completely rinse off with potable water. We diluted that degreaser to 1:64. We currently do not have any additional rinsing except just wiping it off with sanitizer afterward. Our sister facility got an audit finding for not using direct food contact safe and not have any validation to back up that the sanitizer can remove potential residue. I honestly have no idea how to validate this due to such a small concentration to begin with (1:64!). In my previous role in a meat plant, we would just test the rinse water for pH and chlorine but i cannot replicate it now.
Anyone have similar experience?
Edited by Jacob Timperley, 24 September 2020 - 11:39 AM.