How often do mops need sanitizing in a low risk food facility?
Started by kathleen essa, May 16 2016 08:04 PM
Could someone please tell me how often mops need sanitized in a food facility that is low risk, ie, dry bakery, no eggs? After each use or weekly?
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Hi Kathleen,
By their nature mops are not particularly hygienic. It would be better to use food grade brushes and squeegees to clean your floor.
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Kind regards,
Tony
Raw material risk assessment product placement
Will AI improve or damage food safety in the next 5 years?
What’s the hardest part of building a strong food safety culture?
Organic or wholesome foods vs regular food at supermarkets
Food Defense Qualified Individual (FDQI)
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