Hi all,
I am drafting a master cleaning schedule / plan for our BRC project. The environment is generally closed processes and low risk products (concentrated flavours and blends). I was thinking for each building / area listing cleaning frequency and method for floors, walls, ceilings, overheads (we have a lot of ducting and pipework needing specialist high level cleaning), mixing vessels internal (after each batch), external (as needed?)...
Is this on the right track? What else should I be thinking about?
Thanks.
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Food Safety Fridays
- Recorded Food Safety Essentials
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More