Dry Cleaning, Wet Cleaning, and Alternatives to Processing Plant Hygiene and Sanitation

Abstract

Sanitation is a key component of any processing facility’s food safety program. There are, however, certain challenges when approaching sanitation in a processing plant that produces low-water-activity food. Methods that are considered conventional in other plant environments may not be suitable here, where the use of water is scrutinized to avoid unnecessary introduction of moisture which can lead to potential microbial growth niches within equipment and the facility infrastructure. This chapter describes the objectives of sanitation in a processing plant that produces low-water-activity (a _w) food and provides guidance where dry or nonaqueous methods are appropriately used, if not recommended, over wet methods. Dry cleaning and sanitizing involve the use of established effective procedures without substantial use of water. In addition to sanitation, controlling environmental hygiene of the processing facility also includes measures such as hygienic zoning and related physical and procedural barriers to the spread of potential pathogens. Considerations for such procedures in an effort to maintain a dry environment are provided.