Workshop 2 – Demystifying Dry Cleaning: Understanding the When, How, and Why of Dry Cleaning & Sanitizing (Disinfecting)

Workshop Description

As the food industry advances its understanding of pathogen risks and allergen cross-contamination, particularly in low-moisture foods, manufacturers are rethinking traditional cleaning practices. Many are recognizing the need to adopt or expand dry cleaning approaches as part of a modern sanitation strategy.

Despite its growing importance, dry cleaning is often surrounded by uncertainty: What methods qualify as “dry”? When are they most appropriate? What risks do they mitigate—or potentially introduce? This interactive two-day workshop is designed to address these questions by combining the latest science with real-world application.

Participants will:

• Gain a comprehensive overview of dry-cleaning fundamentals and decision-making through risk assessments.
• Explore and compare a range of tools and technologies, including dry vapor steam, vacuums, dry ice blasting, manual cleaning, chemical sanitizers (e.g., CO₂-propelled alcohol), shoe and floor treatments, UV, heat, gaseous options (ClO₂, O₃), and innovative techniques such as hot oil and product flushes.
• Engage in hands-on activities to try numerous dry-cleaning tools and methods, swabbing techniques, and learn the verification and validation methods in team-based activities.
• Connect dry-cleaning practices with broader food safety and quality systems, including Recall & Lot Controls, Pathogen Environmental Monitoring, Hygienic Zoning, and Hygienic Design.

The workshop will also highlight current research, identify critical knowledge gaps, and provide attendees with actionable strategies to enhance or implement dry cleaning within their facilities.

By the end, participants will leave equipped with a practical, science-driven framework for dry cleaning, one that challenges conventional approaches and strengthens food safety and operational resilience.

Who Should Attend

Intended Audience: Participants should be either directly or indirectly responsible for cleaning and sanitizing/disinfecting, including academia, regulatory, research and development, sanitation, quality, food safety, and/or operations.