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How in-depth do Cleaning Procedures need to be?


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WCC1121

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Posted 23 November 2016 - 06:20 PM

Hello All,

 

I am putting together cleaning procedures for a food contact packaging facility.  I am curious how in depth cleaning procedures need to be when comes  to things like racking, floors, walls, etc.  In our case, most of the only involves removing dust from the areas mention before.  Any help would be great!

 

 

WCC1121

 

 



Charles.C

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Posted 23 November 2016 - 08:21 PM

Hello All,

 

I am putting together cleaning procedures for a food contact packaging facility.  I am curious how in depth cleaning procedures need to be when comes  to things like racking, floors, walls, etc.  In our case, most of the only involves removing dust from the areas mention before.  Any help would be great!

 

 

WCC1121

 

Hi WCC,

 

Please inform if compliance to any particular FS Standard is involved  ?


Kind Regards,

 

Charles.C


WCC1121

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Posted 23 November 2016 - 08:28 PM

Currently, we only do AIB.  We are talking about switching to an SQF certification.  Thanks for the help!



beersafety

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Posted 23 November 2016 - 08:36 PM

Hi!

just like any other procedure, you need to have responsibility, frequency, materials and/or chemicals needed, reference to supporting records, how the work is verified, and corrective actions.

 

what i did was created one "housekeeping procedures" document for each department which contained all the general cleaning instructions like wall cleaning, floors, cabinets, windows, etc. (all items on their housekeeping record). since most of these procedures are 2-3 steps, it seemed like a waste to create a new SOP for every little task.

 

here is an example of one of the little procedures inside of the big, "housekeeping procedures" document:

 

3.3 Work Cabinets

3.3.1 Work station Cabinets:        

1.       Gather a red cleaning bucket and blue paper towel or clean rag.

2.      Add warm water and either Dishshine or Regard cleaner to the bucket.

3.    remove items from the cabinet.

3.    dampen the rag or paper towel and then wipe over all surfaces of the cabinet until clean, replacing rag/paper towel as necessary. 

4.    Return all items to the cabinet.  

5.  Organize cabinets’ food grade and non-food grade chemicals, cleaning equipment, documents, PPE, tool, etc with proper segregation.

 

 

3Good Luck!



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Charles.C

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Posted 23 November 2016 - 09:17 PM

Hi WCC - the relevant SQF clauses appear to be -

 

13.2.11    Cleaning and Sanitation
13.2.11.1  The methods and responsibility for the cleaning of manufacturing and storage areas, staff amenities and toilet facilities shall be documented and implemented.   
13.2.11.2  Provision  shall  be  made  for  the  effective  cleaning  of  processing  equipment,  utensils  and  protective clothing.
13.2.11.3  Racks or other off-floor storage areas shall be designated for cleaning product containers, utensils and cleaning  staffs  protective  clothing.  Storage  for  cleaned  utensils  and  protective  clothing  shall  be  provided  as required.
13.2.11.4  Pre-operational hygiene and sanitation inspections shall be conducted by qualified personnel to ensure manufacturing and storage areas, staff amenities and sanitary facilities and other essential areas are clean.
13.2.11.5  The  responsibility  and  methods  used  to  verify  the  effectiveness  of  the  cleaning  procedures  shall  be documented and implemented.  A verification schedule shall be prepared.

 

 

I suggest you have a look at the SQF Guidance  document for the above clauses which has details regarding the Procedural expectations


Kind Regards,

 

Charles.C


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Chippy

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Posted 23 November 2016 - 09:51 PM

We had our chemical company write up cleaning procedures for our plant, and they also conduct the chemical and cleaning training initially for the new employees and refresher training one time per year. Their procedures are fairly cookie cutter as to how to clean each piece of equipment, and we supplement how to clean with a more indepth for some of the more tricky items we clean. They also have a Food Safety specialist that is only a phone call away... I have had a GAP analysis for our (1st) SQF audit and they seemed happy with what we had. Good Luck to you!



Charles.C

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Posted 24 November 2016 - 03:09 AM

Hi beersafety/Lisa,

 

Thks for yr posts. Were they related to Food or Packaging Manufacture ?


Kind Regards,

 

Charles.C


beersafety

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Posted 30 November 2016 - 03:42 PM

Hi beersafety/Lisa,

 

Thks for yr posts. Were they related to Food or Packaging Manufacture ?

 

beer production, so food manufacture. also, we are BRC certified.



CMHeywood

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Posted 30 November 2016 - 10:21 PM

Cleaning is making things look bright and shiny:  example, dusting.  Sanitation is making sure you are killing enough of the germs:  example using bleach.

 

You may have customers asking about your master cleaning and sanitation schedule.  This would show:  who does it, where do they do it and how often.

 

The procedures would list what to use (brooms, mops, cleaning agents, etc.) and how to determine if adequately done.  For dusting racks, the procedure is going to be rather simple.  Thus, you may want to combine several simple cleaning activities into one procedure:  Dusting, Sweeping and Mopping.



Chippy

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Posted 05 December 2016 - 04:26 PM

Hi beersafety/Lisa,

 

Thks for yr posts. Were they related to Food or Packaging Manufacture ?

Hi,

Ours is food manufacturing, specifically bakery products.



WCC1121

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Posted 09 December 2016 - 02:42 PM

Thank you all for the information! This has been very helpful.






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