The words cleaning and sanitation are sometimes used interchangeably, but strictly speaking, cleaning means removing dirt, debris, residue and everything else that isn’t supposed to be on a surface; sanitation involves ridding the cleaned surface of microorganisms, usually with biocides like bleach.
No matter how you break them down, both are integral parts of a food safety program.
In this Food Processing E-Handbook, we take a deeper dive by delivering you white papers on topics such as:
The impact of your facility's infrastructure
FSMA and sanitary design principles
The hidden costs of plant sanitation
Safe ways to keep water hot
This E-Handbook is sponsored by Marchant Schmidt, Alfa Laval, Panduit, Rice Lake, PSSI, and Pick Heaters.