When should a pasteurizer be sanitized?

A pasteurizer should be sanitized after the completion of Clean-In-Place (CIP) procedures or prior to each day’s use to ensure that it is free from any contaminants that could compromise the safety and quality of the pasteurized product. This practice helps eliminate bacteria, biofilms, and residues that may have built up during production, thus maintaining a hygienic environment for processing. Ensuring sanitation after CIP procedures is especially crucial since the CIP process cleans but does not necessarily disinfect, making the sanitization step vital for food safety.

Additionally, sanitizing before each day's use helps to reinforce hygiene protocols and safeguard against any microbial growth that might occur overnight or during extended downtime of the equipment. This proactive approach minimizes risks of contamination, ensuring that the pasteurization process remains effective and compliant with safety standards.