A two-step, hot oil clean followed
by isopropanol-based sanitizer as outlined here may provide
such a procedure for an environment frequently deficient indocumented effective cleaning and sanitation regiments. In addition,
implementation of such procedures could allow for effective
lot separation, thus reducing the risk of recalls should contamination
occur and can provide an effective means for reducing or
eliminating Salmonella contamination of nut butter processing
equipment.