Wet Cleaning

In many food production environments, wet cleaning is a foundational step in removing contamination from food contact surfaces and the surrounding environment. However, if executed incorrectly, it can instead become an efficient method of spreading hazards and increasing the risk from them through splashing, aerosolisation, and moisture retention (leading to microbial growth).

This hub details appropriate methodologies for wet and controlled moisture cleaning, from sanitation chemical selection to the use of appropriate tools and methods to maximise cleaning, optimise disinfection, and minimise the potential for cross-contamination, all based on TACT principles.