The document discusses the importance of thorough sanitation training for preventing crop losses and unsafe work environments. It provides detailed steps for sanitizing a greenhouse after an 8-month growing cycle, including cleaning structures and equipment with acid cleaners to remove minerals and organics, disinfecting with products that leave a residual, and ensuring all areas of production and storage are sanitized to eliminate places for pests and pathogens to hide. Completing a thorough sanitation process helps provide a protective residual and reduce disease pressure for the new crop.

1. Training is the most important aspect of sanitation. Without having the
correct knowledge we can not use commonsense to prevent sanitation
issues that may lead to crop losses or an unsafe work environment.

2.  We have grownWe have grown MOREMORE in our greenhouse during the growing cyclein our greenhouse during the growing cycle
then we might think?then we might think?
 We have bacteria, fungi, virus, insects, mineral deposits, organicWe have bacteria, fungi, virus, insects, mineral deposits, organic
material and chemical residues left behind from 8 months of growing.material and chemical residues left behind from 8 months of growing.
During the growing cycle we have little control over sanitation in the growing area.
This creates mineral deposits and organic build up. Which greenhouse pests can use
to protect themselves from disinfection and control measures.

4.  Raw Acids will generally only remove minerals leaving behind organicRaw Acids will generally only remove minerals leaving behind organic
material that may create a bio-film or cause plugging in the new crop.material that may create a bio-film or cause plugging in the new crop.
 If not strong enough the acid can actually become another mineral.If not strong enough the acid can actually become another mineral.
 Use a formulated Acid cleaner RE:Use a formulated Acid cleaner RE: REGAINREGAIN // STRIP-ITSTRIP-IT to insure thatto insure that
all mineral deposits and organic material has been completelyall mineral deposits and organic material has been completely
dissolved, and flushed from the system.dissolved, and flushed from the system.
 So 2% REGAIN/12hrs/flush to Ph 5 or higherSo 2% REGAIN/12hrs/flush to Ph 5 or higher
This is Where We Start @ The BeginningThis is Where We Start @ The Beginning
Most of us know we need to use an acid to clean the lines. But what one? Start in
the mixing tanks to ensure the entire system is cleaned.

5. If we have cleaned everything in the lines with the acid why disinfect.

6.  We have been taught over the years to use products like bleach, HP andWe have been taught over the years to use products like bleach, HP and
Chlorine Dioxide and many others.Chlorine Dioxide and many others.
 These are corrosive products and leave no residual to prevent the introductionThese are corrosive products and leave no residual to prevent the introduction
of greenhouse pests.of greenhouse pests.
 When Equipment is corroded it becomes more difficult to cleanWhen Equipment is corroded it becomes more difficult to clean
 It also becomes a safe haven for bacteria fungi and virusIt also becomes a safe haven for bacteria fungi and virus
 If we disinfect with a product likeIf we disinfect with a product like KLEENGROW/ CHEMPROCIDEKLEENGROW/ CHEMPROCIDE a residuala residual
is left behind.is left behind.
 KLEENGROWKLEENGROW is a Quat with the active being DDAC. This molecule has beenis a Quat with the active being DDAC. This molecule has been
used for many years in food manufacturing and Agriculture industries.used for many years in food manufacturing and Agriculture industries.
 DDACDDAC is the only Quat that is non corrosive with a Ph of 6 to 8, works in hardis the only Quat that is non corrosive with a Ph of 6 to 8, works in hard
and soft water, minerals and organics have little affect on the performanceand soft water, minerals and organics have little affect on the performance
and it will leave a residual for up to 30 days.and it will leave a residual for up to 30 days.

7.  We have cleaned the system with acidWe have cleaned the system with acid
 Rinsed and flushed until the Ph was above 5Rinsed and flushed until the Ph was above 5
 Filled the system withFilled the system with KLEENGROWKLEENGROW which is still in the system.which is still in the system.
 This is when we hang the lines to get them in a position to clean the outsideThis is when we hang the lines to get them in a position to clean the outside
surfaces.surfaces.
 TheThe KLEENGROWKLEENGROW that is in the system will be used later in the clean up.that is in the system will be used later in the clean up.

8.  At this point we can remove the dead plants, growing media, ground coverAt this point we can remove the dead plants, growing media, ground cover
and any potable equipment used during the growing cycle.and any potable equipment used during the growing cycle.
 The only thing in the growing area should be the equipment and staff that willThe only thing in the growing area should be the equipment and staff that will
be used for cleaning.be used for cleaning.
 All food handling equipment, staff, sales people and products to be used inAll food handling equipment, staff, sales people and products to be used in
the next cycle should be removed and not used again until after the completethe next cycle should be removed and not used again until after the complete
cleaning and disinfecting of the greenhouse and this equipment.cleaning and disinfecting of the greenhouse and this equipment.
From this To this

9. •Clean the Entire Structure: Glass, Poly, Posts, Irrigation, Concrete and theClean the Entire Structure: Glass, Poly, Posts, Irrigation, Concrete and the
GroundGround
•This step should be done using an acid cleaner such asThis step should be done using an acid cleaner such as REGAIN / STRIP-ITREGAIN / STRIP-IT
•It has a low Ph to remove the Minerals.It has a low Ph to remove the Minerals.
•It is a formulated cleaner developed also to remove organic material andIt is a formulated cleaner developed also to remove organic material and
proteinsproteins
•It rinses completely and quickly from the surfaces leaving no residual thatIt rinses completely and quickly from the surfaces leaving no residual that
could affect the Disinfection Processcould affect the Disinfection Process
•Raw acids can damage the surfaces and High Ph cleaners take much moreRaw acids can damage the surfaces and High Ph cleaners take much more
water to rinse away.water to rinse away.
Removing the build up and preparing for disinfection

10.  Once again the theory is used here.Once again the theory is used here.
 Do we need to disinfect??Do we need to disinfect??
 YESYES we need to disinfect but with a product that will leave a preventativewe need to disinfect but with a product that will leave a preventative
residual on the surfaces that will not harm your structures, equipment or yourresidual on the surfaces that will not harm your structures, equipment or your
seedlings.seedlings.
 DDACDDAC has been tested on many Plant bacteria, Fungi and Virus.has been tested on many Plant bacteria, Fungi and Virus.
Lighter than water floats in the air.

11.  UPTAKEUPTAKE is a new product fromis a new product from
 It is registered as a wetting agent and fertilizer additiveIt is registered as a wetting agent and fertilizer additive
 UPTAKEUPTAKE can be added to fertilizer, fungicide tank mixes and foliar sprayscan be added to fertilizer, fungicide tank mixes and foliar sprays
 Due to the natural ability of this formulation to control algaeDue to the natural ability of this formulation to control algae
 It makes a great addition to your sanitation program during the growing cycleIt makes a great addition to your sanitation program during the growing cycle
when applied by means of constant injection.when applied by means of constant injection.

12.  Cleaning of the growing areas is only one step in the sanitation process.Cleaning of the growing areas is only one step in the sanitation process.
 It is very important to clean all areas of production, storage and transportationIt is very important to clean all areas of production, storage and transportation
 There are many places and pieces of equipment that can be safe haven forThere are many places and pieces of equipment that can be safe haven for
insects, bacteria and fungiinsects, bacteria and fungi
 In dry storage areas it is common to find rodents and insectsIn dry storage areas it is common to find rodents and insects
 In coolers there can be pressure from Grey Mold, causing a short shelf life.In coolers there can be pressure from Grey Mold, causing a short shelf life.
 This is also a good area for human disease pressure such as Listeria.This is also a good area for human disease pressure such as Listeria.
 Totes, crates, picking machine and spray equipment all needs to be cleaned andTotes, crates, picking machine and spray equipment all needs to be cleaned and
disinfected prior to entering the cleaned growing area.disinfected prior to entering the cleaned growing area.

13.  Cleaning and Disinfecting has not kept up with TechnologyCleaning and Disinfecting has not kept up with Technology
 Our packing lines are very efficient but if we clean them or even get them wetOur packing lines are very efficient but if we clean them or even get them wet
it could damage the electronic sensors and solenoid valvesit could damage the electronic sensors and solenoid valves
 So what is the solution?So what is the solution?
 Contact ProtectContact Protect is a 2 part epoxy that comes in a double cylinder trigger gun.is a 2 part epoxy that comes in a double cylinder trigger gun.
 This allows for a application even to the smallest of areas that may requireThis allows for a application even to the smallest of areas that may require
protectionprotection
 Once your valves and electronics have been protected then regular cleaningOnce your valves and electronics have been protected then regular cleaning
and disinfecting of the entire packing line will be possible.and disinfecting of the entire packing line will be possible.

15.  Packing sheds and equipment can be very difficult to clean and disinfectPacking sheds and equipment can be very difficult to clean and disinfect
completely.completely.
 This is apparent when we look at the amount of recalls in Food ManufacturingThis is apparent when we look at the amount of recalls in Food Manufacturing
and in Agriculture.and in Agriculture.
 This equipment has many difficult areas to reach with a brush or rag.This equipment has many difficult areas to reach with a brush or rag.
 Spray and wipe type cleaning is not effective on high volume productionSpray and wipe type cleaning is not effective on high volume production
equipment.equipment.
 Therefore it is important that the cleaner you use is strong enough to removeTherefore it is important that the cleaner you use is strong enough to remove
the build up from your equipment without the aid of a mechanical actionthe build up from your equipment without the aid of a mechanical action
 Should be formulated in such a way that it does not damage your equipmentShould be formulated in such a way that it does not damage your equipment
from regular cleaning.from regular cleaning.
 Remember, if we corrode our surfaces it makes them more difficult to cleanRemember, if we corrode our surfaces it makes them more difficult to clean
and disinfect in the future.and disinfect in the future.
Corrosion
Insect & Bacteria
Mold and more
Corrosion, Insects
& Bacteria

16.  All your equipment should be cleaned and disinfected in the same mannerAll your equipment should be cleaned and disinfected in the same manner
 Most equipment will have a build up of organic material rather than mineralsMost equipment will have a build up of organic material rather than minerals
 Therefore it is important to use a cleaner that is high in alkalinity and willTherefore it is important to use a cleaner that is high in alkalinity and will
remove these soils with out scrubbingremove these soils with out scrubbing
 The first step is to FOAM the equipment to be cleaned. If the equipment isThe first step is to FOAM the equipment to be cleaned. If the equipment is
kept in a specific area, then foam this area as wellkept in a specific area, then foam this area as well
 T-KLORR-XX / HORTI-KLORRT-KLORR-XX / HORTI-KLORR is a product developed byis a product developed by PacePace to clean allto clean all
types of surfaces and remove many different types of build uptypes of surfaces and remove many different types of build up
 Built with surfactants to promote fast, effective and economical cleaningBuilt with surfactants to promote fast, effective and economical cleaning
 It will rinse completely from the surfaces leaving no residual to affect theIt will rinse completely from the surfaces leaving no residual to affect the
performance of your disinfection process.performance of your disinfection process.
What type of Cleaner To Use?What type of Cleaner To Use?
Out of Sight / Many Small Hard to Reach Areas/ Hand Cleaning/ Foam Cleaning

17.  In the Food Manufacturing Industry we use a 5 step procedure for cleaningIn the Food Manufacturing Industry we use a 5 step procedure for cleaning
and disinfecting.and disinfecting.
 Rinse / Foam / Rinse / Disinfect / RinseRinse / Foam / Rinse / Disinfect / Rinse
 This is to ensure there is no residual chemicals left behind which manyThis is to ensure there is no residual chemicals left behind which many
transfer to the foodtransfer to the food
 In Agriculture we have constant pressure to the crop and to the finishedIn Agriculture we have constant pressure to the crop and to the finished
product from outside sources and internal procedures.product from outside sources and internal procedures.
 Therefore it is importantTherefore it is important ONCEONCE again to use a disinfectant that is nonagain to use a disinfectant that is non
corrosive to equipment and structures, is not phyto toxic to your crop, is safecorrosive to equipment and structures, is not phyto toxic to your crop, is safe
on the environment and most important will leave a disinfectant residual foron the environment and most important will leave a disinfectant residual for
30 days while the new crop is being established30 days while the new crop is being established
Clean Equipment
Storage/
Mechanical
Packing/ Food Contact Less than 100ppm

18.  If You have Cleaned and Disinfected your :If You have Cleaned and Disinfected your :
 Irrigation System and Greenhouse StructureIrrigation System and Greenhouse Structure
 If You have Cleaned and Disinfected your :If You have Cleaned and Disinfected your :
 Equipment and Storage AreasEquipment and Storage Areas
 If You have re trained Your staff in Proper :If You have re trained Your staff in Proper :
 Personnel Hygiene and food Safety ProtocolsPersonnel Hygiene and food Safety Protocols
 Then you can be pretty sure that there will be little or no disease pressureThen you can be pretty sure that there will be little or no disease pressure
to your new crop.to your new crop.
 Remember at this point your have a 30 day residual to help your new cropRemember at this point your have a 30 day residual to help your new crop
to establish with little or no stress.to establish with little or no stress.

19. REGAIN / T-KLORR-XX / FIST / MASTER CAX
STRIP-IT / HORTI-KLORR / CLEAN UP / WASHRITE
CHEMPROCIDE / KLEENGROW /UPTAKE