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SQF Lvl 3 Floor sanitizing after cleaning

sanitizing floors bakery

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#1 glutenfreejones

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Posted 07 March 2017 - 10:40 PM

I am wondering if sanitizing after cleaning the floor in the mixing/scaling area of non dairy Bakery is necessary daily or can we use weekly sanitizing of floors with 800ppm foam instead.  


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#2 mgourley

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Posted 08 March 2017 - 02:17 AM

Risk assessment?

What are you producing?

Is there risk of contamination if you do not sanitize?

What is the risk of sloshing water around (although containing sanitizer) if you do not need to?

 

Marshall


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#3 ksullivan

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Posted 09 March 2017 - 02:23 PM

What does environmental monitoring tell you?  We have been looking in great detail at our sanitation program and I often get push back from other departments when I want to increase the frequency of any cleaning practice.  I use environmental sponges to get data to evaluate and determine whether or not it's really necessary AND to get buy in when our data tells us we need to make a change. 


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#4 Bakerkid

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Posted 22 August 2017 - 06:33 PM

Question about environmental sampling.  I have the results from some tests and I am not sure where to find guidance of what are "good" numbers. Plates were set out for 30 minutes and then taken to the lab for testing,  below are the results that they gave to me.

 

 

Area.               APC.                               Mold, Airborne.                   Yeast, Airborne.

 

Outside         18 per 15 minutes.           26 per 15 minutes                2 per 15 minutes

Dock.              3 per 15 minutes.           22 per 15 minutes              <1 per 15 minutes

Office.           11 per 15 minutes.             3 per 15 minutes                1 per 15 minutes

Production.   12 per 15 minutes.           15 per 15 minutes              <1 per 15 minutes

 

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#5 FurFarmandFork

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Posted 22 August 2017 - 09:23 PM

BakerKid: Honestly air quality is about the controls you have in place rather than specific micro counts in most cases. There is no universal standard for air quality, and the only legal requirements tend to come with pharma processing. Search the forum, it's been discussed a ton. In USA, environmental monitoring with respect to your facility, equipment, and floors tends to be more pathogen focused than generic aerobic or ym counts.

 

Glutenfreejones: I agree with ksullivan, use data to both show where you need to increase sanitation durations and find opportunities where you can decrease sanitation intervals, either due to product risk in the area or speed of recontamination. In many FSIS facilities, floor sanitation occurrs every 4 hours to keep things at bay until a full clean can be performed. It depends on the risk to your product.

 

I would sanitize anytime I performed a cleaning event rather than clean without sanitizing. I don't see the huge advantage of skipping the step if you've already wetted the room by cleaning anyway, unless you're referring to a dry clean process.


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For discussions related to food safety, production, and agriculture. Check out my blog at http://furfarmandfork.com/.

 






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