Wash Line SOP

Summary

Wash station for salad greens is comprised of a triple wash system. Tubs are plastic and designed to be easily cleaned after use. Tubs are elevated off of pack house floor. Tubs are filled with potable water delivered through food grade plastic hose lines and wastewater is directed into floor drains to prevent pooling of water on floor.

Steps

1. Flush all water lines for a minimum of 60-120 seconds before rinsing and filling wash tubs.
2. Wash hands and forearms thoroughly with soap and water and towel dry.
3. Add 1/3 of a clamshell tote of salad greens to first wash tub, agitate gently by hand, and remove any weeds or bad leaves and discard them onto floor. Change water after 5 totes (50lbs), or before, as needed.
4. Collect greens from first tub and transfer to second tub, letting water drain onto floor between tubs. Agitate greens lightly by hand in second tub. Change water after 5 totes (50lbs), or before, as needed.
5. Transfer salad greens from second to third tub letting water drain onto floor between tubs. Agitate greens lightly by hand in third tub. Change water after 5 totes (50lbs), or before, as needed.
6. Remove greens from third tub, letting water drain onto floor, then spin dry for 5 minutes.
7. Place dried greens into clean, dry clamshell totes, put on pallet and store washed greens in cooler.
8. Repeat steps 3-7 until all greens are washed.
9. When all greens are washed, drain all tubs and rinse out thoroughly with clean water. Spray out all tubs with Sanidate, turn on side or upside down to fully air dry before next use. Spray entire inside of spinner with Sanidate and run one spin cycle t
10. Spray entire inside of spinner with Sanidate and run one spin cycle to flush system with sanitizer.
11. Santizer Use: Sanitizer is not used in wash water, only to sanitize equipment after use. Sanitizer is OMRI-approved ‘Sanidate’. Water Changing: Water is changed in all tubs after about 5 totes (50 lbs of greens), or turbidity becomes too significant.