Jump to content

  • Quick Navigation
Photo
- - - - -

Sanitation Requirement


  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

#1 Nimita

Nimita

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • Canada
    Canada

Posted 15 March 2017 - 03:00 PM

Hi

 

As FSMA is pritty new and most companies do not know if current practices need to be modified to comply with this program. I am wondering if the sanitation requirements need to be changed. If 24hr/ 5-6days a week production needs a complete wash down every shift/ day or can be done at the end of production which can go up to 6 days for a bakery (no meat). Help on this will be greatly appreciated.

 

Thanks


  • 0

#2 akool18

akool18

    Grade - MIFSQN

  • IFSQN Member
  • 54 posts
  • 2 thanks
0
Neutral

  • Vietnam
    Vietnam

Posted 16 March 2017 - 01:08 PM

The frequency of sanitizing should depend on you risk assessement and Cleaning method validation. The result of cleaning must assure that your facility is treatened by no risk 


  • 0

Thanked by 1 Member:



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users