Bakerite

Cleaning Without Water in the Baking Industry

   Cleaning Without Water in the Baking Industry

There is a war on water in the baking industry that focuses heavily on reducing or stopping its use for cleaning in dry facilities, unless absolutely necessary. The use or presence of water is a significant risk for Salmonella growth and cross-contamination.

This article offers several scenarios of dry cleaning and sanitizing approaches along with what is known as a combination method of cleaning — using wet and dry techniques while providing minimal water or moisture for microbial growth.

Read more here….

 

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BakerSA

With our vast experience in the Baking, Milling and Snack industries with both printed and electronic media , we will continue to supply the industry with the latest news, developments and innovations from South Africa and the World, as well as offer a platform from which to showcase your Company, Brand , Product or Service.