3 replies to this topic

[marianaarl]

Hello 

 

I hope you can help me with a quick question I have regarding sanitation. 

 

If my production line its down for technical issues, how much time it has to pass by for a cleaning need to be performed?

 

Thank you and happy holidays!!

[mgourley]

It really all depends on your product/process.

If you could provide more info, it would be helpful.

 

Marshall

[marianaarl]

It really all depends on your product/process.

If you could provide more info, it would be helpful.

 

Marshall

 Its a snack company, we mainly process potato and seasoning (non and allergen)

[nwilson]

I was in a dry clean bakery environment and we had the same question when we would have scheduled/unscheduled maintenance or didn't have product to run on the line for 24 hours (we were a 24 hour operation).  QA ended up testing surfaces at certain intervals (8 hours each test per the 3 shifts per day) and compared these to fully cleaned swabs.  We didn't see a large spike in food contact surfaces pre or post baking.  Which gave a insight to perform general scraping/cleaning of the line to account for an easier start up when the time arose.   This worked for this process and accommodated the process fairly well if carried out appropriately.  Your process may differ however you could apply the same methodology to provide validity to your gap in time on the line and lack of a full cleaning.  

 

Best of luck!