HYGIENE & CLEANING MATTERS
getting it right I
Dry cleaning strategies:
Klipspringer offers some advice on dry cleaning strategies, looking at basic principles and the equipment that may be required.
mplementing and maintaining an effective cleaning policy has to be one of the most important things that a bakery has to do. Any policy needs to reflect the specific needs of the site, factoring in the materials being handled, the space available to
working in, and the risk levels associated with the ingredients.
One additional consideration will be whether the site relies on a wet or dry-cleaning process. If the hygiene team carries out a dry clean, it is important to think carefully about the cleaning
equipment needed, the approach to validation, and the best way to engage site staff.
Basic principles As the name implies, dry cleaning involves no water or moisture. Instead, air lines and dry equipment are used to prepare an area for production. Working from the top down, hygiene teams will agitate then remove any dirt or debris. Unsurprisingly, sites that handle dry ingredients and produce dry products tend to be those that carry out dry cleans. Wet cleaning flour, for example would not only pose a huge
24 Kennedy’s Bakery Production August/September 2024
food safety risk, but would also have a significant impact on the taste, texture, and consistency of finished products.
Dry cleans are typically employed in low-risk environments. However, every site is different and will have a unique process in place. Take a chocolate biscuit factory – its hygiene operatives are likely to carry out a dry clean because of the low-risk status of biscuits. However, the use of chocolate increases the level of risk and so this will need to be factored into the cleaning process. Many such sites will carry out a dry clean, but with the addition of a small number of wet
bakeryproduction.co.uk
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