Hygiene mandates in food production and packaging facilities continue to be a critical focus of processors and regulators, yet some companies still cling to cumbersome and less-than-effective methods of washing and sanitizing containers used in the process stream. Although existing regulations may not mandate a specific level or methodology of cleaning and sanitizing, there are hygiene and efficiency related reasons that food processors should pay more attention to this process.
In hand washing operations, including power spraying, there is much room for human error. Workers may not achieve the water temperature required to properly sanitize containers. Even after hand washing, food remnants and cleaning agent residue can remain in the seams and corners of containers put back into use.