There are a couple of things that I think merit comment:
- Step 1. The use of compressed air to move residues may have the effect of spreading them around the processing area. Better to manually sweep.
- Step 2. If the equipment is contaminated with proteinaceous material, I recommend using warm water for the intial rinse. Hot water may set the protein and make it more difficult to remove.
- Step 3. I agree that the use of pressurised water for rinsing tends to spread contamination around. I once visited a meat processing facility and found meat scraps on the ceiling, put there by pressurised water!
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2 comments:
Good info!
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