With Jon Stanwick, Senior Food Safety Manager, Algonquin Products. Moderated by Dr. Laurel Dunn, University of Georgia State Extension Food Science Specialist.
Choosing the a cleaner and sanitizer for your packing facility operation sounds like it should be as easy as driving to the closest big box store and picking what’s on sale. But in a food handling facility, like a produce packing facility, much more goes into understanding the flow of the operation, the materials of the line, the logistics of applying and using the cleaner properly, then the choice of sanitizer that’s best for your operation and your staff. The right cleaners and sanitizers are part of a foundational documented sanitation program and essential to the success and safety of a facility. This discussion will help operations make the best choices for cleaners and sanitizers for their operations and commodities.