Applies to Goodnature juice presses that use reusable cloth press bags.
PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized.
Warning: Always follow regulations stated by Local Health Services.
When to wash, rinse, and sanitize press bags:
After each use
Any time contamination occurs or is suspected
Every four (4) hours of constant use for all food contact surfaces
Wash, rinse, and sanitize press bags using the following procedure:
Wash bag with water and brush to remove all surface food particles
Wash surface with detergent solution
Rinse surface with clean water
Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.
Keep bags soaking in Sanitizing solution overnight to assist with keeping bags white.
Place wet items in a manner to allow air drying before use.
Pro Tip: If not using that often, store dry bags in a sealed container to avoid exposure to dust or build up. Then do a quick wash before use. Do not store damp bags in a sealed container – it will make it easier for bacteria to grow.
If a 3-compartment sink is used, setup and use the sink in the following manner:
In the first compartment, wash with a clean detergent solution at or above 110° F or at the temperature specified by the detergent manufacturer.
In the second compartment, rinse with clean water.
In the third compartment, sanitize with a sanitizing solution mixed at a concentration and contact time specified on the manufacturer’s label or by immersing in hot water at or above 171° F for 30 seconds.
Test the chemical sanitizer concentration by using an appropriate test kit.
If a dish machine is used:
Check with the dish machine manufacturer to verify that the information on the data plate is correct.
Refer to the information on the data plate for determining wash, rinse, and sanitizing (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable.
Follow manufacturer’s instructions for use.
Ensure that food contact surfaces reach a surface temperature of 160° F or above if using hot water to sanitize.