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Case study: Bottling cleanliness

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The single most important task of a housekeeping service provider at a food processing plant is to ensure that all surfaces and equipment that come into contact with food are not contaminated with food-poisoning bacteria. Amit Salunke, CEO, Sumeet Facilities Ltd showcases the entire cleaning process, specific to a food processing facility.

The site

The bottled beverage production facility is spread across 25 acres. Its ‘liquid’ part includes the bulk, cold, mix, brawler and flammable rooms, while its ‘dry’ part consists of the manual and mezzanine rooms, and the dumping area. Apart from this, there are warehouses, conference rooms, quality assurance labs, canteens, administrative offices and more that require cleaning.

Cleaning goals

  • The effective removal of soil from product contact surfaces, non-product surfaces, and other identified reservoirs of concern
  • An effective rinse step
  • Proper application of an EPA-approved sanitising agent in accordance with proper contact time

Wet cleaning

Rinse: At the end of the production process, the areas and equipment are obviously no longer clean. Food residues will always be present to a greater or lesser degree. In order to guarantee hygiene, the production areas must therefore be thoroughly cleaned. This begins with the rinsing of equipment, walls and floors. This requires pressurised water, which is transported to the required location by a booster unit and a network of pipes. The coarse dirt is removed by this boosted water rinsing step.

Foam: Immediately after rinsing, the equipment, floors and walls must be thoroughly cleaned by means of foam cleaning. The foam is created with air pressure. A layer of foam should be applied to all surfaces in the production area. The longer the foam is allowed to work, the better. The layer of foam is then rinsed off.

Disinfect: Done after rinsing away the foam. The disinfection process ensures that microorganisms are removed or killed. Depending on the disinfectant used, a further round of rinsing with clean water only may be necessary.

Production line cleaning

  • Preparation: Remove loose dirt and food particles.
  • Cleaning: Wash with hot water (60 °C) and detergent.
  • Rinse the surface
  • Sanitisation
  • Allow the surface to air dry

Choice of cleaning chemicals

We use a neutral germicidal cleaner that is a multi-purpose detergent and deodorant, effective in hard water. It disinfects, cleans and deodourises in one labour-saving step.

We also use a peroxide-based multi-surface cleaner and disinfectant that can disinfect surfaces in as fast as 3 minutes.

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