Hello!
I work in an egg grading facility in Canada. We are having issues with sanitation. Currently, all equipment is cleaned nightly with pressure washers. No sanitizer or chemicals are used to clean off egg meat. Pre-op is showing egg meat still on equipment in the morning. When the egg meat is hit with the pressure washer, if it was dried, it pulverizes and little specks get everywhere.
Does anyone have any suggestions for best practice for cleaning egg meat off of equipment, or know of chemicals that may help dissolve the egg meat to make it easier to clean off?
Thanks!