Keeping equipment clean at the Milk Processing Plant and beverage processing plant is critical to smooth operation. However, this is not an easy achievement. First, workers must understand why cleaning is so important. Next, they must understand which dirt is present, which surfaces need to be cleaned, which cleaning methods are best for their equipment, and which cleaning agent is most effective in each case. Guidelines should be developed to standardize and harmonize procedures throughout the plant.
Why is it clean?
In short, food processing equipment must be cleaned regularly to ensure a safe and efficient manufacturing environment. The seven most important reasons to keep processing equipment clean include:
Prevent the transfer of ingredients from one product to another. This is especially important when producing multiple products on the same device. Proper cleaning can effectively remove trace components and help prevent cross-contact of allergens.
Reduce food contamination opportunities that may cause health hazards or affect product quality.
Provide a clean surface for disinfection. If the surface is not thoroughly cleaned, it cannot be properly disinfected or disinfected.
Comply with local and international standards and regulations to ensure consumer safety and avoid legal issues.
Improve plant performance and productivity by reducing waste, maintaining equipment, and maintaining product quality.
Improve worker safety by providing a clean working environment and smooth running equipment.
Produce a quality product that is delicious and popular in the market.
What is the common food soil?
Most food soils are traces of the various ingredients used in production. Other soils may include oil and grease from manufacturing equipment, dust and mineral deposits from hard water used in the manufacturing process. Protein, starch, oils, fats, gums, oils and baking on the soil are some of the common contaminants on Fruit Juice Production Line equipment.