There has been a lot of focus on improving cleaning and sanitization of food contact surfaces. You may feel like it is necessary to soak everything with water, scrub with detergent, and dose with a sanitizer no matter what.
Well, hold on.
There may be situations when a “dry” approach to cleaning and sanitizing makes more sense. After all, many human pathogens depend on water to survive. There may be situations when a “dry” approach to cleaning and sanitizing makes more sense.
- Introducing water to a produce line or other food contact surface that is generally dry can introduce new hazards.
- Not all cleaning needs to include water.
- Handling and packing areas that are generally dry, may benefit from “dry” cleaning.
- Brushes, brooms, & vacuums may be used to complete necessary cleaning.
- Waterless cleaning products may be helpful for cleaning dry zones as well.