I have looked all over the internet, and emailed old professors, but I can't find a drain cleaning SSOP that I feel is very thorough, or really takes into account a lot of the hazards that may arise from cleaning drains. I have looked through these message boards and they have been a huge help. I know there are some food sanitation books out there, but they are way out of my budget.
I would be eternally grateful if anyone would take a look at this SSOP I created and give me some feedback. Am I missing anything? Have I overlooked any hazards? Am I using the wrong chemicals? How far should equipment be from drains when cleaning? Should drains be cleaned first and THEN the floor? What if this is not possible (pushback from production)? Should drains/floor cleaning be one SSOP?
For some background: we manufacture, age, cut/wrap, and warehouse/ship cheese at my company. We are under FDA and PMO grade B regulations. It is a wet cleaning facility. We have extended aging in high moisture environments, where the cheese is exposed (it has to be this way). The cheese is high moisture, fairly neutral pH, and mold-ripened.
Please let me know if you need any additional information, I know a lot of times people ask for help and don't give any background info. Thank you for taking a look and giving me feedback.