1 reply to this topic

[Nimita]

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

[akool18]

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