Cleaning Vs Sanitizing
Cleaning Vs Sanitizing
Cleaning Vs Sanitizing
Sanitizing
Always use water that has no detectable generic E. coli in 100 mL for all sanitation steps.
Ensure workers have access to and wear appropriate Personal Protective Equipment (PPE).
soil and debris from surfaces. E.A. Bihn, G. Wall, M. Kogut, ©2014
Clean Breaks
• Establishing a ‘clean break’ can help limit the amount of product subject to a recall or withdrawal from the market.
Many produce packers establish a traceability program, including ‘lot’ designation, to follow their products through
the food system and to limit risk to their business from a recall. A sanitation ‘clean break’ is needed before and after
the production of a ‘lot’ to consider it separate from other production ‘lots’. In a recent produce-associated recall, the
lack of a defined clean break resulted in an entire season’s worth of production being withdrawn instead being limited
to specific ‘lot’ or ‘lots’ (Krug, Chapman and Danyluk, 2020).
• Documentation is key to establishing a clean break. Be sure to keep records of when, how, and what was cleaned and
sanitized in the packinghouse as well as any monitoring steps and who completed each task. These records will help
establish distinct lots and document clean breaks.
Reference:
• Krug, M., Chapman, B., & Danyluk, M. (2020). Establishing Lot Size through Sanitation Clean Breaks in Produce Packing
Facilities. University of Florida/IFAS Extension.