What does it take to do an effective food wash?

Many people think that anyone can start doing food dishwashing overnight. This type of dishwashing is not the same as what you've learned in residential or even commercial cleaning. There are very strict rules to follow. Here are a few points to watch out for:

1. First, you should know that food washing is governed by a code of conduct. The HACCP system is recognized worldwide. It's a benchmark that involves hazard analysis, allowing for the establishment of critical control points where hazards can be managed. I refer you to the Food Handler's Guide for a very well-done, concise example:  https://www.mapaq.gouv.qc.ca/fr/Publications/Guidemanipulateur5.pdf
2. Personal hygiene is very important, just as important as clothing. Wearing jewelry, piercings, false nails, nail polish, and false eyelashes is prohibited. And of course, you will have the pleasure of wearing a hair and beard net. Protective socks and a lab coat are also required.
3. Your cleaning products must be approved by the factory, the restaurant that employs you, and the CFIA. Therefore, you cannot use just any product. Here is the CFIA (Canadian Food Inspection Association) website:  http://www.inspection.gc.ca. 
4. Several reputable suppliers of laundry products are in the field and can guide you in choosing the appropriate products:
   • Wood Wyant has a wide range of food washing products and equipment as well as a technical service.
   • Constant America They also have a nice range of food products. And excellent technical representatives.
   • There are, of course, other suppliers. But these are the two I personally recommend, having worked with them. They can also support you with washing accessories and equipment.
5. Similarly, washing accessories must also be designed for food contact. Needless to say, the cost of materials is not the same as for regular washing accessories.
6. Safety is paramount in this type of factory. Imagine… forklifts, production equipment operators, and other personnel are all in the same environment. Many factories operate almost 24/7, 365 days a year. It's not an easy environment.
7. Training is essential, both technical and practical. Cleaning washing equipment or a ceiling is not the same as cleaning an office building, for example. There are specific techniques and a washing sequence to follow. The frequency of cleaning is also much higher. Make sure you have a competent trainer. I suggest you look at their training and experience in the food industry. I offer this type of training. Food washing and sanitation. It is also possible to have your own band
8. You can't just become a food industry cleaner overnight. It requires a lot of hands-on experience. You can gain this kind of experience working for companies that already offer this type of service or simply by working in a food processing plant.

There you go, I hope you find this little article useful!