Been a long time... missed y'all.
The previous QA Manager at my current position had everyone convinced that water hoses used on food contact surfaces "needed to be clear in order to see if there was any buildup inside..."
I've been in maybe... two dozen food processing facilities and never seen this practice. Am I wrong in thinking this particular young lady was crazy? Assuming we test our water regularly for potability, get the annual city water report, have proper backflow devices in place, buy food grade hoses and store the hoses even remotely properly... what in the world is my maintenance department spending an inordinate amount of money on for inflexible clear hoses?