Myths Cleaning, Sanitation and Disinfection

Abstract

Problems in maintaining hygiene in a food processing environment and sources of contamination are discussed with reference to: disparities between AOAC determinations and industry practices; pre-cleaning requirements for sanitation and disinfection; presence of biofilms; residual activity of no-rinse sanitizers; inaccessibility of some plant areas; limitations of mobile high pressure units; limitations of random testing for monitoring hygiene; reliability of sampling procedures; toxicity of some sanitizers and disinfectants creating a hazardous environment; compatibility of sanitizers and disinfectants and its effect on their activity; and monitoring of clean-in-place systems