Baking&Snack - April 2017 - 119

SANITATION STRATEGIES
Joe Stout
joe.stout@cf-san.com

Sanitary operations require a standardized plan with measurable
goals, but knowing how to achieve them is critical.

P

Prior to working in a bakery/snack food plant, I spent
several years in a Coca-Cola Enterprises bottling facility. I had responsibility for sanitation as quality manager. With this background, my experience entering the
baking and snack industries was cleaning with water
and detergents to ensure a sanitary environment. This
was how we achieved "clean" using a wet clean. This all
made sense working in a carbonated beverage facility.
I have learned much since then, and one of the important lessons is this: Before you begin cleaning, understand the purpose and goal, and design your plan
accordingly. If you are cleaning for microbiological reasons, or possibly for chemical reasons such as allergens,
or you're cleaning to control foreign material or buildup
of product that resembles foreign material in finished
product, you must meet the sanitary goal. Oftentimes,
a bakery could be trying to accomplish all these things.
However, the main objective needs to follow the criteria for success, and, once defined, a Sanitation Standard
Operating Procedure (SSOP) can be created to meet,
validate and verify it.
After working in the beverage industry, the world of
baking and snack was a significant change. My first experience in this segment of the food industry was in a
facility with five floors and multiple expansions added
over time. It was unfriendly to clean and maintain due
to the poor sanitary design of the equipment and facility.
Based on my previous experience in beverages, my
solution was wet cleaning ... until I realized that some
floors were wood. Others were concrete, but even the
concrete floors had limited drains. It was a dusty environment, and the available utilities for cleaning were
dramatically different than my experience in a beverage
plant. Oh, and there was a 50-gal hot-water tank, hardly
enough to last for wet cleaning.
What to do? How do you clean a dry facility without

water? Is that possible? Dry cleaning sounded like an
oxymoron, like taking a dry shower in the morning.
I had much to learn.
Obviously, we know much more today about microbiology in low-moisture foods, as well as allergens
and sanitary design. However, the legacy designs
from the past are still with us and are still very difficult to clean. So, the question that comes up often
is: In any given circumstance, what is the best method for cleaning to be effective and efficient? "Wet or
dry?" That is still the question.
Unfortunately, there is not a perfect answer for any
given manufacturing facility. Instead, there needs to
be a compartmentalization of a facility's areas that require wet cleaning and which ones require dry. One
challenge is that some unsegregated areas still have
segments of the line that need to be either wet or dry
cleaned, and some moisture may drift over to an area
intended to remain dry.
There is a "war on water" in the baking industry. It
focuses heavily on reducing or stopping the use of water
in dry facilities unless absolutely necessary. The use or
presence of water - or even moisture - is a significant
risk factor for contamination. If present, water allows
pathogen growth and is an excellent and efficient way
to spread pathogens throughout a facility. A major concern is the transfer of pathogens through puddles, roof
leaks, condensation and aerosols from the use of water
hoses that may be carried to dry areas by air currents
and other means.
Understanding when to use wet or dry is critical as
bakers look to meet sanitation goals.
Editor's Note: This is the first of a two-part column on wet
vs. dry cleaning. Part Two will detail more information on
dry cleaning techniques and when to apply wet, dry or a
combination of both.

*

www.bakingandsnack.com / April 2017 Baking & Snack 119


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Baking&Snack - April 2017

Table of Contents for the Digital Edition of Baking&Snack - April 2017

Baking&Snack - April 2017
Contents
Contents
Editorial - A tale of 600 plants
Newsfront - ABA, B&CMA merger unanimously approved
Mondelez sees opportunity in ‘power brands,’ e-commerce
BEMA prepares to celebrate 100 years
Hostess chairman foresees continued growth
Bill Zimmerman Sr. honored by ASB
Rademaker promotes new president
SBW expands scholarship awards to four
Two international bread symposiums announced
People/In Brief
CMO Labeling - Yet another Labeling Rule
Today’s not-so-secret decoder ring
Certification that’s tried and true
Why opt for single-source wheat?
Transitional answer to availability
Orlando Baking Co. - True to its roots
Keeping track of everything
All’s good that goes well
Breakfast - Any meal any time
Food vs. beverage at breakfast
Breakfast all day … or not
Antioxidants - Holding back a tsunami
A role in PHO replacement
A different side of antioxidants
Pulses - Racing pulses
Going gluten-free
Ingredient App - Instantly faster
Equipment - Demand an Effective Bake
Efficient but still flexible
The effectiveness of hybrids
Icing, Glazing - Smooth sailing
Automation - Getting it in sync
Vertical Packaging - Up, up and away
SANITATION STRATEGIES - Wet vs. Dry
INDUSTRY IMAGES - All in the mix
Meeting Preview: IFT - GO WITH PURPOSE
Events
ingredients & formulating
equipment & packaging
patents
new on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking&Snack - April 2017 - Baking&Snack - April 2017
Baking&Snack - April 2017 - 2
Baking&Snack - April 2017 - FC - 1
Baking&Snack - April 2017 - FC - 2
Baking&Snack - April 2017 - 3
Baking&Snack - April 2017 - 4
Baking&Snack - April 2017 - 5
Baking&Snack - April 2017 - 6
Baking&Snack - April 2017 - 7
Baking&Snack - April 2017 - 8
Baking&Snack - April 2017 - Contents
Baking&Snack - April 2017 - 10
Baking&Snack - April 2017 - Contents
Baking&Snack - April 2017 - Editorial - A tale of 600 plants
Baking&Snack - April 2017 - 13
Baking&Snack - April 2017 - 14
Baking&Snack - April 2017 - 15
Baking&Snack - April 2017 - BEMA prepares to celebrate 100 years
Baking&Snack - April 2017 - 17
Baking&Snack - April 2017 - Rademaker promotes new president
Baking&Snack - April 2017 - 19
Baking&Snack - April 2017 - People/In Brief
Baking&Snack - April 2017 - 21
Baking&Snack - April 2017 - 22
Baking&Snack - April 2017 - CMO Labeling - Yet another Labeling Rule
Baking&Snack - April 2017 - Today’s not-so-secret decoder ring
Baking&Snack - April 2017 - 25
Baking&Snack - April 2017 - 26
Baking&Snack - April 2017 - 27
Baking&Snack - April 2017 - Certification that’s tried and true
Baking&Snack - April 2017 - 29
Baking&Snack - April 2017 - Why opt for single-source wheat?
Baking&Snack - April 2017 - 31
Baking&Snack - April 2017 - Transitional answer to availability
Baking&Snack - April 2017 - 33
Baking&Snack - April 2017 - Orlando Baking Co. - True to its roots
Baking&Snack - April 2017 - 35
Baking&Snack - April 2017 - 36
Baking&Snack - April 2017 - 37
Baking&Snack - April 2017 - Keeping track of everything
Baking&Snack - April 2017 - 39
Baking&Snack - April 2017 - 40
Baking&Snack - April 2017 - 41
Baking&Snack - April 2017 - 42
Baking&Snack - April 2017 - 43
Baking&Snack - April 2017 - 44
Baking&Snack - April 2017 - 45
Baking&Snack - April 2017 - All’s good that goes well
Baking&Snack - April 2017 - 47
Baking&Snack - April 2017 - 48
Baking&Snack - April 2017 - 49
Baking&Snack - April 2017 - 50
Baking&Snack - April 2017 - Breakfast - Any meal any time
Baking&Snack - April 2017 - 52
Baking&Snack - April 2017 - 53
Baking&Snack - April 2017 - Food vs. beverage at breakfast
Baking&Snack - April 2017 - 55
Baking&Snack - April 2017 - 56
Baking&Snack - April 2017 - Breakfast all day … or not
Baking&Snack - April 2017 - 58
Baking&Snack - April 2017 - 59
Baking&Snack - April 2017 - 60
Baking&Snack - April 2017 - Antioxidants - Holding back a tsunami
Baking&Snack - April 2017 - 62
Baking&Snack - April 2017 - 63
Baking&Snack - April 2017 - A role in PHO replacement
Baking&Snack - April 2017 - 65
Baking&Snack - April 2017 - A different side of antioxidants
Baking&Snack - April 2017 - 67
Baking&Snack - April 2017 - 68
Baking&Snack - April 2017 - Pulses - Racing pulses
Baking&Snack - April 2017 - 70
Baking&Snack - April 2017 - 71
Baking&Snack - April 2017 - Going gluten-free
Baking&Snack - April 2017 - 73
Baking&Snack - April 2017 - 74
Baking&Snack - April 2017 - 75
Baking&Snack - April 2017 - 76
Baking&Snack - April 2017 - 77
Baking&Snack - April 2017 - 78
Baking&Snack - April 2017 - Ingredient App - Instantly faster
Baking&Snack - April 2017 - 80
Baking&Snack - April 2017 - Equipment - Demand an Effective Bake
Baking&Snack - April 2017 - 82
Baking&Snack - April 2017 - 83
Baking&Snack - April 2017 - 84
Baking&Snack - April 2017 - Efficient but still flexible
Baking&Snack - April 2017 - 86
Baking&Snack - April 2017 - 87
Baking&Snack - April 2017 - The effectiveness of hybrids
Baking&Snack - April 2017 - 89
Baking&Snack - April 2017 - 90
Baking&Snack - April 2017 - 91
Baking&Snack - April 2017 - 92
Baking&Snack - April 2017 - 93
Baking&Snack - April 2017 - 94
Baking&Snack - April 2017 - Icing, Glazing - Smooth sailing
Baking&Snack - April 2017 - 96
Baking&Snack - April 2017 - 97
Baking&Snack - April 2017 - 98
Baking&Snack - April 2017 - 99
Baking&Snack - April 2017 - 100
Baking&Snack - April 2017 - 101
Baking&Snack - April 2017 - 102
Baking&Snack - April 2017 - Automation - Getting it in sync
Baking&Snack - April 2017 - 104
Baking&Snack - April 2017 - 105
Baking&Snack - April 2017 - 106
Baking&Snack - April 2017 - 107
Baking&Snack - April 2017 - 108
Baking&Snack - April 2017 - 109
Baking&Snack - April 2017 - 110
Baking&Snack - April 2017 - 111
Baking&Snack - April 2017 - 112
Baking&Snack - April 2017 - Vertical Packaging - Up, up and away
Baking&Snack - April 2017 - 114
Baking&Snack - April 2017 - 115
Baking&Snack - April 2017 - 116
Baking&Snack - April 2017 - 117
Baking&Snack - April 2017 - 118
Baking&Snack - April 2017 - SANITATION STRATEGIES - Wet vs. Dry
Baking&Snack - April 2017 - 120
Baking&Snack - April 2017 - INDUSTRY IMAGES - All in the mix
Baking&Snack - April 2017 - 122
Baking&Snack - April 2017 - 123
Baking&Snack - April 2017 - 124
Baking&Snack - April 2017 - 125
Baking&Snack - April 2017 - Meeting Preview: IFT - GO WITH PURPOSE
Baking&Snack - April 2017 - 127
Baking&Snack - April 2017 - 128
Baking&Snack - April 2017 - Events
Baking&Snack - April 2017 - 130
Baking&Snack - April 2017 - 131
Baking&Snack - April 2017 - ingredients & formulating
Baking&Snack - April 2017 - 133
Baking&Snack - April 2017 - equipment & packaging
Baking&Snack - April 2017 - 135
Baking&Snack - April 2017 - 136
Baking&Snack - April 2017 - 137
Baking&Snack - April 2017 - patents
Baking&Snack - April 2017 - 139
Baking&Snack - April 2017 - new on the shelf
Baking&Snack - April 2017 - 141
Baking&Snack - April 2017 - 142
Baking&Snack - April 2017 - MARKETPLACE
Baking&Snack - April 2017 - 144
Baking&Snack - April 2017 - 145
Baking&Snack - April 2017 - 146
Baking&Snack - April 2017 - 147
Baking&Snack - April 2017 - 148
Baking&Snack - April 2017 - 149
Baking&Snack - April 2017 - 150
Baking&Snack - April 2017 - 151
Baking&Snack - April 2017 - 152
Baking&Snack - April 2017 - AD INDEX
Baking&Snack - April 2017 - NEW PRODUCT SPOTLIGHT
Baking&Snack - April 2017 - 155
Baking&Snack - April 2017 - 156
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