How to handle dry cleaning in a dusty (tea) environment?

Good Day All

We blend and pack dry food products, tea to be specific and am finding it very hard to draw up cleaning procedures . We also have a challenge of having tea dust almost everywhere .Kindly help on how I can tackle this. We are pursuing FSSC22000 certification. Your help will be greatly appreciated.

Regards,

Faith.

We have the same thing.

We use a vacuum first on the areas to suck up all the dust,  then water with detergent wiped with a cleaning cloth,  then we spray it with Quat Ammonia sanitizer with another cleaning cloth. We are SQF certified. 

Totally in agreement with "The Food Scientist"

I used to work in a tea factory & there is considerable amount of dust.....  to clean each machine the machine operators were "blowing down" their machines with compressed air which had the effect of merely shifting dust from one location to another & even more irritating was the fact that they were unable to see why this wasn't an efficient way to clean.

Thankfully successive versions of BRC raised the use of compressed air as a health & safety issue which needed PPE (esp safety specs) to use & we finally brought in vacuum systems to remove the dust, followed by wipe down & sanitation, along with visual standards of what constitutes "clean".

My previous experience in dry food packaging company is to vacuum (top down) daily, including each scale head, then disassemble the whole machine for wet cleaning on weekend and when change over.

We have the same thing.

 

We use a vacuum first on the areas to suck up all the dust,  then water with detergent wiped with a cleaning cloth,  then we spray it with Quat Ammonia sanitizer with another cleaning cloth. We are SQF certified. 

hi , do you have some supporting documents and plan of how such cleaning was performed?