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SOP for Cleaning and Sanitizing Tools


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#1 ebedsilva

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Posted 17 July 2013 - 04:26 PM

Hello, I'm new to the board and need some help for an SOP for cleaning and sanitizing tools, I work for a citrus packinghouse in Texas.

 

Thanks



#2 pramadas

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Posted 19 July 2013 - 03:09 PM

SOP for cleaning and Sanitizing or Cleaning and Sanitizing tools?

 

If tools, you need to have some points in mind,

  1. The tools used shall be made up of rust free and non-breakable Stainless steel
  2. The tools should not be a source of contamination like- threaded mops, stick brooms etc
  3. The tools shall be placed in closed boxes inside the production unit or it can be hanged in the production unit away from the products and above the ground level
  4. The tools should be cleaned after using the tools
  5. The tools should be coded with colours section wise
  6. The list of tools should be available to check the tools if lost or placed near the production place
  7. The place where the tools are kept should be marked properly

If you need SOP for cleaning and Sanitizing its simple

  • You need to validate the cleaning process with internal microbial specifications- preferably less than 100 cfu/gm Total plate count should be achieved in floor swab test after cleaning
  • You can use detergent and sanitizer to clean the floor and walls
  • All the detergent and sanitizer residues should be removed with water
  • The pH of the water after cleaning should be near to 6-8 to ensure that all chemicals are washed off
  • All drains should be cleaned-opening the drain inlets
  • Accumulation of water or dirt anywhere is not allowed
  • All corners and wall-floor junctions should be cleaned

All the best.



#3 Charles.C

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Posted 20 July 2013 - 12:15 AM

Hello, I'm new to the board and need some help for an SOP for cleaning and sanitizing tools, I work for a citrus packinghouse in Texas.

 

Thanks

Dear ebedsilva,

 

Welcome to the forum! :welcome:

A little more info. might help.

 

Process idea = ??

 

Intended Standard = ??

 

Scope =  ?? eg tables floor, scissors ??

 

Rgds / Charles.C

 

PS, eg  this is one standard's requirement –

 

There should be written Standard Operating Procedures (SOPs) for food safety activities and good manufacturing practices that when followed, help prevent food safety hazards from occurring. The SOP's should detail (1) what is to be done, (2) how it is done, (3) how often,(4) by whom, (5) what recordings are required and(6) any corrective action procedures when there are problems.

 

a few ideas   –

 

Attached File  sp1 - Retail haccp sop - Cleaning and Sanitizing Food Contact Surfaces.pdf   55.3KB   408 downloads

Attached File  sp2 - how to write SOP.pdf   209.13KB   332 downloads

Attached File  sp3 - Cleaning-and-Sanitation-SSOPs packinghouse equipment.pdf   89.83KB   422 downloads

Attached File  Canada_Appendices_Version_4.1_2010_Eng (related sp3).pdf   575.8KB   201 downloads

Attached File  sp4 - SOPs, packinghouse.pdf   208.86KB   245 downloads

Attached File  sp5 - equipment cleaning sop, et al.pdf   1.19MB   589 downloads

Attached File  sp6 - fresh produce, equipment cleaning.pdf   560.34KB   324 downloads

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


#4 Tony-C

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Posted 24 July 2013 - 09:36 AM

Hello, I'm new to the board and need some help for an SOP for cleaning and sanitizing tools, I work for a citrus packinghouse in Texas.

 

Thanks

 

Hi ebedsilva,

 

I have found that using an industrial dishwasher is an extremely effective and controlled way of cleaning tools.

 

What sort of tools are we talking about? Knives?

 

Regards,

 

Tony



#5 ebedsilva

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Posted 08 August 2013 - 03:46 PM

Thanks for helping me, the SOP's that I need to create are for cleaning and sanitizing tools after the maintenance work is performed.



#6 carine

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Posted 24 October 2013 - 03:39 AM

is the cleaning tools need to be dry it up before hang it back to production area?? 



#7 HochderfferT

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Posted 22 December 2014 - 08:19 PM

is the cleaning tools need to be dry it up before hang it back to production area?? 

Carine, you should make sure that the tools are adequately dry for the environment you work in, i.e. dry vs wet environments. you should especially do this in dry environments to very you do not cause a microbial growth of any kind caused by excessive moisture or condensate within your storage box.



#8 RG3

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Posted 22 December 2014 - 11:30 PM

:welcome: HochderfferT

:welcome: ebedsilva

 

 

My 2 cents is to go above and beyond from all the great attachments Charles put on this forum and also place some sort of checklist on the actual work order the mechanics fill out. All Tools In All Tools Out Tools Cleaned & Sanitized etc.



#9 MCP

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Posted 09 January 2019 - 08:58 PM

Hi Everyone,

I have been the Food Safety Manager for 3yrs. We fresh pack Idaho Potatoes :spoton: . I just found this site and I'm excited to start using it.

 

have a great day!

debbie :shades:






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