Sanitation Requirement
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
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