Basic steps required for effective equipment cleaning:

Remove large debris and leftover product (leaves, sticks, fruit, etc.) from processing equipment and surrounding area.

Apply a fresh water rinse of equipment surfaces that are to be cleaned and sanitized.

Apply equipment cleaning solution (such as heavy-duty foaming cleaning compound) to all equipment surfaces.

Follow label directions for cleaning chemicals, ensuring adequate contact time. Do not allow foam cleaning product to dry on equipment surfaces – apply a fresh water rinse to all equipment surfaces to remove the cleaner and debris liberated by its cleaning action. Ensure that all surfaces contacted by the cleaner have been thoroughly rinsed.

Following the directions on the sanitizer label, apply a final sanitizing spray on the previously cleaned and rinsed surfaces. No rinse sanitizers
are preferred.

Equipment Cleaning and Sanitation: Combating the Hidden Enemy

The United States Food and Drug Administration (FDA) issued its Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables in 1998 to highlight key points of emphasis in preventing food borne illness associated with produce. These guidelines, known as Good Agricultural Practices (GAP), focus primarily on prevention of contamination and cross contamination. While a great deal of research in recent years has focused on recycled water quality used in produce handling and washing operations, equipment cleaning and sanitation has been somewhat overshadowed in its potential role in cross-contamination of fruits and vegetables.

The key concept in the GAP guidelines is that prevention of contamination must be practiced at all stages of handling in order to effectively deliver wholesome product to the consumer. Thus, a deficient or non-existent packinghouse cleaning program can negate preventative steps taken to improve other facets of the harvest and packing operation...
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