Called ‘Prep’ in high care and high risk sites, this is a key area of preparing product for the production lines, it can be key in temperature control, recipe control and can be a micro, allergen and foreign body risk. Also key in Listeria control, as often a wet area with cleaning immobile equipment, therefore can be a wet area and not have the full deep clean other areas get (because it is often running 24 hours.)
For more information on allergen cleaning, see Cleaning to Remove Allergens How-To.
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