Remove mud and debris from equipment daily. Equipment such as knives, saws, blades, boots, gloves, smocks, and aprons should be cleaned on a regular basis and replaced as needed. Sanitize cleaned equipment and other food contact surfaces daily with an appropriate sanitizing solution. After food contact surfaces are thoroughly cleaned, they should be sanitized with an FDA-approved sanitizer. Chlorine test papers must be used on each batch of sanitizing solution to ensure a proper concentration of chlorine.
Good ventilation is required when working with chlorine.
Toxic cleaning compounds and sanitizing agents should be identified, held, and stored in a manner that protects against contamination of food, food contact surfaces, or food packaging materials. Maintain the quality of brushes used to wash apples by regular inspection. Washing efficiency is reduced when brushes are worn or not working correctly. Inspect, clean, and sanitize the brushes daily with an approved disinfectant to prevent accumulation of harmful microorganisms. Maintain the cooling system to ensure proper functioning of the equipment.