In a dairy processing plant, manual cleaning of equipment involves disassembling and cleaning everything by hand, using color-coded supplies to prevent cross-contamination. The cheese maker, Eva, follows a strict cleaning procedure outlined in the Sanitation Standard Operating Procedure. She uses specific cleaning solutions and brushes for different tasks, ensuring proper sanitation and safety measures are followed. After cleaning the vat and utensils, Eva completes a thorough visual inspection and documentation to maintain high-quality, safe dairy products.
Total Views: 379
