In the food sector, there is always a risk of bacteria spreading and dirty equipment causing harm to employees and customers. That is, if the company does not have proper washdown and sanitising procedures in place. And to enforce these methods, it is highly recommended to use industry-specific tools for the job. This is to ensure the task is easy enough to complete on a regular basis, as well as properly performed to avoid the spread of unwanted pathogens.
What is the Function of Washdown Equipment in the Workplace?
A washdown system has multiple components and knowing the exact purpose for which you want to use the system can help you through the budgeting and purchasing process. This will enable you to buy the right system and tools for your particular tasks. For example, we supply:
For cleaning heavy machinery, a sponge or cloth and bucket are typically not viable, unless your workers have too much time on their hands. It is time consuming and poses the risk of missing a spot, which can then lead to unhygienic food production.
Washdown equipment is specifically designed to hose down large machines that cannot be transported to a wash station elsewhere. These can be anything from big butchery devices to heavy workbenches. You can clean whatever needs a rinse and is too bulky to move to your nearest sink by using the equipment as available from us.
Additionally, you can install a short hose at a deep sink to rinse off smaller and more manageable devices.
Process for Cleaning Large Machinery
For any cleaning gadgets in food-related or other industries, it is vital to follow the correct procedures. Otherwise, the washing will not be effective. To make the best and correct use of the washdown equipment, follow the process described below:
- Start off by ridding the machine from all visible dirt with a rinse.
- Next is the soaking step, where everything is covered in foam detergent by using a spray gun.
- For your third action, you will need scrubbing brushes to remove stubborn grime after the foam soaking.
- Finally, it is time to sanitise the device with a high-quality sanitising agent but remember to rinse off the foam beforehand.
- If the applied sanitizer is not a leave-on agent, rinse before drying.
- Your last step is to recheck everything to make sure the wash was a success.
To avoid injury or incorrect use of cleaning tools and systems, have regular staff training sessions. This way, all cleaners will have the procedure fresh in their minds, and new members know what to do from the get-go. It does not cost extra to have someone show others how to wash the devices, since you will have regular cleaning sessions in any case. Also, place a user’s guide somewhere visible and close to the cleaning supply storage.
Inspect Washdown Equipment on a Regular Basis
Inspect all your washdown equipment every once in a while. Just like other machinery, these can become ineffective without maintenance. Moreover, note the expiry dates on foam detergents and sanitising agents used with the devices.
With a system in place and superior cleaning kits, you can create a safe and hygienic work environment for all employees. Drop us a message if you would like to get more information about our range of food-safety cleaning supplies.