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How often should we change our brooms?


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#1 alinavaiserman

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Posted 15 September 2017 - 02:26 PM

Hello all ,
We are a vegetable process company, I was wondering how often should we change our brooms ? What are the regulations about it considering food safety.

Thank you!
Alina



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#2 HokeyPokey

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Posted 15 September 2017 - 06:11 PM

We test our brooms and other stuff like this for listeria about once a month. 



#3 rams

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Posted 16 September 2017 - 10:46 AM

Hi,

Can you please tell where and for what purpose do you use broom? 

Regards,

Rams



#4 SQFconsultant

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Posted 16 September 2017 - 05:18 PM

Straw or plastic/rubber brooms?


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#5 roxcilmalaque

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Posted 17 September 2017 - 05:37 AM

When its not ok for use. Maybe after 6 months.



#6 Ryan M.

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Posted 20 September 2017 - 09:36 PM

I suggest conducting a microbial and pathogen study to use the worst case scenario in your facility possible.  The study would outline where the broom is used, type of environment, how it is stored, how it is handled before, during and after use, and what potentially are your acceptable micro limits.  Pathogen limits would be negative.  Where (what surfaces) the broom is used is very important, such as product contact, walls, floors, exterior of equipment, storage areas only, etc.

 

You also want to have some type of limit around the actual structure of the broom such as damaged to the point where it needs to be changed.



#7 Foodqueen

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Posted 16 January 2018 - 04:17 PM

When designing our MCS, I took into consideration that we are a distribution center, so we don't process or manufacture raw product.

I evaluate all warehouse equipment monthly, any worn, excessively used cleaning implements (e.g. brooms, mops) are discarded.

I've since purchased brooms and mops that have detachable heads, since the brooms and mops are colored coded, just replacing the 

bristles and mopheads saves money. A much easier way to manage.



#8 FurFarmandFork

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Posted 16 January 2018 - 05:27 PM

As often as needed when they are no longer in good repair or can be maintained in a sanitary condition. Create an inspection schedule rather than a "replacement" schedule.


Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.




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