How do food factories with many machines, including tracks and chutes and robotic grabbers, keep the machinery sterile and clean for human safety?
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The machinery is designed to be cleaned and not to have small corners or areas where food or residue can buildup. Stainless steel and plastics are popular since they are easily cleaned compared to other materials. No paint or rust particles to flake off into food.
Meat plants are basically huge refrigerators that keep the food well into the safe handling temperature zones. Workers wash, wear clean clothes (sometimes disposible) and hair nets and walk thru pits filled with sanitizing solution to clean their shoes.
There is a schedule for workers cleaning the machines. Sometimes every day, some times between batches. I believe milk packing plants have automated sanitizing operations between batches of milk.
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