One of the old adages of cleaning is that the equipment that has been cleaned should look clean, smell clean, and feel clean. In other words, use your senses when evaluating the efficacy of your cleaning program. It is fairly easy to look at a piece of equipment or a surface to see whether something has been cleaned. If someone walks through a processing facility and sees residual product on a piece of equipment or polymer building up on a fryer, it should be obvious that the operation is not pa…

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About the Author

Richard F. Stier is a consulting food scientist with international experience in food safety (HACCP), food plant sanitation, quality systems, process optimization, GMP compliance, and food microbiology ([email protected]).