Cleaning and disinfection are essential parts of food manufacturing. Recent incidents involving food-related illnesses have made this an important aspect of food processing. Cleaning in the food industry involves removing food and beverage soils from surfaces before disinfection. Disinfection won't work if the surfaces aren't properly cleaned.
There are many factors that affect cleaning. The longer the cleaning solution is in contact with equipment, the more material will be removed. You can also look for fruit and vegetable Ozone systems in Canada.
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Most food substances are more easily soluble when the temperature rises. As temperature and time increase, chemical concentrations of cleaners will decrease.
Cleaning food equipment with CIP involves the following steps: cleaning, pre-rinse, and cleaning, rinse, acid rinse, disinfection. The properties of the food soils and the nature of the surfaces will determine the type and extent of chemical use and the method used.
There are two methods available: chemical or thermal disinfection. Chemical sanitizers require that the concentration, temperature, and time be maintained at a constant level. The pH and water quality can sometimes affect chemical sanitizers. Chemical disinfection is also dependent on the organisms that are being treated.
Ozone can be used to wash fruits, vegetables, and fish. Ozone can also be used to fumigate grains and mushrooms. Many studies have been done to expand its use to meat, eggs, and nuts. Ozone does not produce toxic byproducts and leaves no residual in the washed water.