WASHING / RINSING
Preparation
Washing / Rinsing
Commonly CCPAlso: produce wash · fluming · rinse · spray wash
Removing field soil, debris, latex, sap, or microbial load from incoming produce, meat, or other raw materials using water (sometimes with sanitizer).
Typical Hazards
- BBiologicalCross-contamination via wash water (E. coli O157:H7, Salmonella, Cyclospora, Listeria)
- CChemicalFree-chlorine, peroxyacetic acid, or other antimicrobial residues exceeding tolerance
- PPhysicalForeign material released from improperly cleaned wash systems
Typical Controls
- Continuous monitoring of free chlorine (or PAA) and pH at point of use
- Water turnover/replacement schedule based on organic load
- Validated minimum sanitizer concentration
- Temperature differential control (warm produce + cold water = infiltration risk)
- Single-pass spray for high-risk product
Regulatory Citations
8 cross-references across 4 documents
Codex HACCP (CXC 1-1969)
21 CFR Part 112
21 CFR Part 117
SFCR (SOR/2018-108)