Sanitation Requirement
Started by Nimita, Mar 15 2017 03:00 PM
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
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1 Thank
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