Applying wet sanitation in dry environments often increases risk. Food processors need a balanced understanding of these risks and their desired cleaning outcomes. Specifically, it is important for processors to understand the impact of different sanitation practices and how those impacts are driven by hygienic design challenges in their facilities.
In low-moisture food facilities, few decisions generate as much debate as whether to introduce wet sanitation steps. A common misconception that continues to drive the debate is that, after dry cleaning, if the results appear to be anything less than perfect—especially on equipment that is hard to clean or has known harborage points—the solution must be to add water. In practice, this assumption often leads facilities toward higher-risk conditions and more complicated sanitation outcomes.