sanitation and quality? Conduct a comprehensive assessment on reasons to
clean. There are reasons to clean beyond
food safety and quality. Look at operational needs and plant safety needs.
Operational needs include buildup of
product on belts causing belt tracking
issues, buildup in pipes causing back
pressure, and other issues. These same
operational needs may also impact human safety issues. Understanding the
overall impact for all these reasons is essential in developing a business case for
implementing a dry cleaning program.
Order Cleaning Methods by
Give guidance to business team
members about the order of preference
of cleaning methods selected. The ideal
state, when thinking about value-stream
mapping, is a no-cleaning scenario. This
may seem unreasonable, but there are a
few, limited times where this can be ap-
plied. The order of preference for clean-
ing methods to be considered from a
financial cost and low-to-high microbial
risk is: no cleaning needed, purge, dry
clean, dry clean with chemicals, clean in
place (CIP), controlled wet cleaning, as-
sisted cleaning system (ACS), controlled
CIP, and flood cleaning.
The number one choice is no clean-
ing needed. This would apply to equip-
ment where there would be redundant
or dedicated systems, and where regular
cleaning would not be needed. An
example of this would be bulk ingredi-
ent systems. This would be a regulated
system that would not need regular
cleaning unless there is contamination
or a special event. This applies to bulk
materials such as oil, salt, sugar, or even
flours if the silos or tanks are designed
and maintained appropriately. It can
even apply to in-process unit opera-
tions. There can be a redundancy in
delivery mechanisms to manage for
allergens as well. Have a dedicated de-
livery system for peanuts isolated from
a dedicated almond delivery system.
These are very stable products requiring
little to no cleaning on a regular basis.
If no cleaning is not an option and
removal of soil is needed due to change-
over for flavors or ingredients that affect
quality of product, purging would be
the next cleaning method to consider.
The question to consider is, “Can the
system get just enough of the next
product or ingredients purged to meet
the product’s sensory needs?” Purging
pushes the next product through a pipe
using an inert material such as salt or
other unique methods. Purging has
limited applications owing to not being
able to remove 100 percent of the mate-
rial from the system.
If the need is to remove all the mate-
rial off or out of the system, then dry
cleaning will need to be considered.
Cleaning methods such as vacuuming,
brushing, scraping, and very limited
compressed air use to remove dry soil
(continued on page 64)
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