Surface Cleaning

Surface cleaning can be carried out either as a wet or dry process depending on the nature of the soiling present, the product, the process and type of production equipment. Dry cleaning is used mainly for processes where dry or particulate products are handled. Wet cleaning is employed wherever possible due to the higher efficacy of the wet cleaning process (better soil removal from surfaces).

Dry Cleaning:
Dry cleaning refers correctly to cleaning where no liquid detergents or disinfectants are used; however, it is also commonly used to refer to cleaning where disposable impregnated wet wipes, damp disposable cloths or an alcohol spray are used. In the food industry it is usually found in processes where the excessive presence of water can affect the quality and consistency of the product; such as bread, pastry, biscuit, cereals etc. Dry cleaning is also commonly used in packaging areas, where sensitive electrical and electronic equipment is present and for break or interproduct cleans.

Manual Cleaning:
Manual cleaning refers to the cleaning process where the detergent is applied via a cleaning tool such as cleaning cloth, scourer or brush. It also refers to cleaning of parts that are put to soak in detergent solution before physical action .Manual cleaning of machinery, equipment and surfaces is the most common method employed throughout the food, beverage, catering and pharma industries. Manual cleaning provides a flexible method of cleaning for a variety of equipment and surfaces and has little risk of cross contamination caused by aerosols or overspray; however the control and cleaning of cleaning tools is vital to ensure no cross contamination .With manual cleaning there is a substantial contact between the operative and the chemical being used to clean; therefore the type of detergent used must be carefully considered. It will usually involve a 1 to 2% v/v solution, at typically 40C to 45C, of either a neutral detergent, a detergent sanitiser or a light/medium duty alkaline detergent. These light duty detergents will not perform as well as the higher alkalinity products on fat or protein soils.

Break Cleans:
Break Cleans are carried out at natural breaks in production and are used for tidying and clean as you go.

Timed Clean:
Cleaning after a defined time period is appropriate for certain equipment. With continuous production a potential for increasing soil and microbial loading on food contact surfaces exists; this can be controlled by suitable periodic cleaning.

Interproduct Cleans:
An Interproduct Clean is used when a production line is changing product. This removes physical contamination such that the subsequent product does not contain components of the previous production run. For example: A vegetarian labeled sandwich should not contain chicken from the previous production. Interproduct cleans, typically seen in food manufacturing, control physical and microbial contamination to an acceptable level where allergen cross contamination is not an issue. With most fixed open plant food production equipment an interproduct clean does not involve a full strip down and therefore there exists a potential for product residue to be left on the equipment. With equipment that can be taken off line or where the equipment item is naturally remote from a production area thorough cleaning can be achieved. For example; semi automated depositors can be taken away after a given period and replaced by a clean unit. The dirty depositor is then cleaned in a dedicated washroom where a full strip down and hygiene clean can be carried out.

Hygiene Clean:
A Hygiene Clean or an End of Production Clean refers to a thorough strip down of equipment to allow full access to all surfaces and routine entrapment areas. This is usually carried out when no other production is taking place nearby and when all work in progress or finished product has been cleared

away from the vicinity. Deep Clean certain areas or parts of equipment such as electrical control cabinets may not be accessed during the hygiene clean. These areas of the equipment are not deemed to pose a day to day contamination risk and are cleaned for instance every 3 months; these are often referred to as Deep Cleans.