There is one idea behind every plant sanitation program worth having, and it is simpler than most people expect: you cannot sanitize a dirty surface.
Why the order matters
If soil or dust is present on a surface, the sanitation chemical cannot reach the area covered by that debris. That area is not sanitized. It looks treated, it has been sprayed, and it is exactly as contaminated as it was before. Every hour spent applying sanitizer to a surface that has not been cleaned first is an hour spent producing a false result.
So the sequence is fixed. Soil, dust particles, grease and debris come off all surfaces and objects first. Sanitizing comes second, once the chemical has a clean surface to act on.
Preventive control
Preventive control is the framework the whole thing sits in. Effective cleaning and sanitizing is not a reaction to a failed swab or a bad audit, it is a schedule designed so those events do not happen. Once a facility is properly cleaned, sanitizing reduces the number of germs on surfaces and objects to safe levels as public health standards require, and the combination of the two lowers the risk of spreading infection.
What we use
We use EPA-registered cleaning and sanitizing chemicals, selected for the surface and the facility rather than applied uniformly across a building. In food plants that choice is also an audit question, and our technicians train against the standards those audits are built on.
Read more about plant sanitization services, or talk to us about a preventive cleaning program.
