Jump to content

  • Quick Navigation
Photo
- - - - -

FSSC 22000 for only cleaning service


  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

#1 davide101

davide101

    Grade - Active

  • IFSQN Active
  • 4 posts
  • 0 thanks
0
Neutral

  • Italy
    Italy

Posted 23 March 2018 - 06:09 PM

Hello first of all, sorry for my english.

I have some question about fssc22000.
I have a firm that provide cleaning service for food factories, mainly we work only for one big chewing gum factory.
I want to be certified with the fssc22000, it s possible for an outsource cleaning service be certified?

Other question, cleaning equipments must be divided in color codes depending in which risk area this equipment will be used.
I v already detergents color codes depending on where these detergents must be used.
Green label for deep food contact surface cleaning, Blue label for normal cleaning on food surface contact, red label for manual floor cleaning, grey label for washing machine detergent.Detergents are distributed by an automatic mixer with this color codes.
Use the same colors (green for allergens zone,blue for food manufacturing zones, red for non food zones) for brushes, brooms etc will break some fssc rules?
Could create confusion?

Last question.
We have a big washing machine for boxes cleaning.We wash starting from 75 degrees for 4 minutes at least, is the temperature display a CCP to be monitored?

Thanks in advance and again, sorry for my english.



#2 Tony-C

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 3,362 posts
  • 992 thanks
263
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 27 March 2018 - 12:34 PM

Hi Davide,
 
You do not fall into a category which has a current GFSI scope.
 
The FSSC 22000 Certification Scheme food chain categories and related supply chain sectors that fall within the Scheme scope of certification can be found on page 3 of FOOD SAFETY SYSTEM CERTIFICATION 22000 Part II: Requirements for Certification
 
For colour coding of cleaning equipment I prefer to use the colour of the handles to define the area the equipment should be in and the colour of bristles to distinguish between food contact and non-food contact or vice versa.
 
Attached File  Colour Coding Red Process Areas_001.jpg   102.74KB   0 downloads
 
Kind regards,
 
Tony





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users