When it comes to facility and equipment sanitation requirements, there is no “one size fits all” approach that will cover the needs of the varying products, processes and equipment we see across the snack and bakery industry. Different products and lines will dictate the best approach, which can include wet and/or dry cleaning procedures are part of an operator’s Sanitation Standard Operating Procedures (SSOPs).
“Washdown vs. dry cleaning will be debated for years to come with different factions leaning one-way or the other—or both,” says Jeff Dearduff, corporate director, baking and snack, The Austin Company, Cleveland. “Design of a facility will require this topic to be considered in the early stages. Every producer will have different ideas on how to handle this.”