Let me start off my saying that my background is in the RTE world and cleaning and sanitation are extremely different in this type of environment.
I have recently taken a new job with a company that manufactures pet treats through injection molding and extrusion. Due to the product and building they have elected to use dry sanitation as their cleaning process however this is extremely hard for me to wrap my head around as it seems to go against everything I have ever known as "food safety".
Wondering if there is anyone out that that may be doing any type of food/candy/pet food through injection molding and or extrusion that uses dry cleaning as their means of sanitation.
- How often do you clean machinery parts that are food contact surfaces but extremely hard to reach/clean. Such as screws, barrels, augers etc?
- How exactly do you truly define lots codes without a thorough cleaning in between each lot? This is probably the hardest thing for me to wrap my head around as it seems if all food surfaces are not cleaned, then you really have no lot segregation as you really have 1 never ending lot as each batch is touching the next batch unless a clean occurs?
Hoping that someone can help me out with some of these things as even the internet does not seem to be my friend in locating data that will help.