Cleanliness is vital to every piece of equipment in food processing, including conveyor belts, which may transport various products, from cabbage to cupcakes to chicken wings. This guide explores the importance of food conveyor cleaning and maintenance.
Keeping conveyor belts free of bacteria and pathogens protects consumers and workers. However, some belts are more challenging to clean than others—proper solvents and techniques are critical to meet sanitation standards.
Let’s look closer at the fundamentals, challenges, and conveying solutions of the food processing industry.
Food Safety Fundamentals
The U.S. Food Safety Modernization Act (FSMA) lays out the rules and standards for food safety. FSMA regulations protect against foodborne illnesses, such as:
- Norovirus
- Salmonella
- Clostridium perfringens
- Campylobacter
- Listeria
- E. Coli
- Toxoplasma
Foodborne illnesses are serious—they can cause sickness, hospitalization, or even death. Inspectors are authorized to take corrective actions if they find a facility violates FSMA requirements. A product recall is one of the most extreme and costly consequences for a food company.
To fulfill FSMA regulations, you must create and adhere to a Hazard Analysis and Critical Control Plan (HACCP). This plan describes the practices and procedures to maintain safety and cleanliness.
Different parts of a food production facility have different levels of contamination risk. Those directly in contact with food, such as conveyor belts, have the highest risk and, therefore, the most stringent HACCP requirements.
Cleanliness Challenges in Food Processing
A test swab is the most reliable way to determine whether a conveyor belt meets sanitation standards—a zero test count is proof that your belt is clean. Testing is simple, but cleaning pathogens and biofilm from a conveyor belt is not.
The first obstacle to conveyor belt cleaning is the material. For example, a smooth polyethylene belt is easier to wipe clean than steel-wire mesh.
The second issue is the type of soil to be cleaned, as some food substances are more difficult to remove than others. For example:
- Fat
- Honey
- Oil
- Grease
- Sugar
- Starch
- Protein
A conveyor belt cleaning procedure should spell out how to best remove pathogens and biofilm from the belt surface. Pathogens are typically eliminated using a cleaning solvent or solution. Biofilm—which is made of microbial cells—requires a more physical cleaning technique.
Effective Conveyor Belt Cleaning Procedures
T – Time
The more time you spend cleaning, the more effective it will be. Biofilm or pathogens may be left on a conveyor belt if you rush a cleaning. On the other hand, spending too long wastes resources and production time.
A – Action
You may require a specific cleaning action or equipment to break down the soil on your conveyor belt. Chemical action involves cleaning solvents, whereas physical (or mechanical) action includes scrubbing, scraping, or wiping.
C – Concentration
A cleaning solvent or solution with a high concentration can break soil down quickly and effectively. However, too high of a concentrate can harm conveyor belt material or leave a chemical residue behind.
T – Temperature
Higher temperatures typically give better cleaning results. The optimal temperature will break down the soil without damaging the conveyor belt.
There are two main cleaning methods used for conveyor belts in the food processing industry, and both are affected by the TACT variables.
Manual Cleaning
Scrubbing by hand can accomplish deep cleaning, especially when using the right tools and equipment. However, the manual method requires training and expertise for the best results, and sanitation crews have limited hours for cleaning activities.
Automated Cleaning
Using automated cleaning equipment frees up staff and produces reliable, consistent results. For soils that require frequent sanitation, automated cleaning can be a cost-effective choice.
