Developing an effective wipe down SOP
Started by kevinkt, Mar 05 2022 05:29 AM
We manufacture cocktail mixes. Right now we rinse then sanitize all lines, conveorys, mixing tanks. At the end of washdown everything is wet. The amount of mositure and humidity is very hard to control. Does anyone have a recomendation as to an equally effective wipe down procedure or any tips on how to minimize the amount of water used?
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There are chemical washes, I primarily use them in USDA meat applications, that can be sprayed on or used wet and allowed to dry. Have you checked into any of these? Are you using this only for the equipment or are you using this wash on the floors and walls as well?
Cheers!
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