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#1 FSPORG

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Posted 05 April 2018 - 03:50 AM

Hello All,

 

I have been tasked with creating a "sanitation audit" for our quality department to perform during a sanitation cleaning. we are in high acid canning and we are level 3 SQF. we already have many procedures in place however my manager has requested that I perform one during our busy season. I already have a few things in mind to put on my audit. However I would like some more input from the community. Below is some of the things I will be looking for or have already thought of. please add to this list.

 

Temperature of water - Low pressure and high pressure ( any input of the correct water temp would be appreciated)

standing on equipment to clean -

using correct color of brushes to clean

correct color of cleaning pads to use

proper hand washing

proper gloves

spraying down not up

 

Please help me add to this list.

 

Thank you all.



#2 Plastic Ducky

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Posted 05 April 2018 - 01:20 PM

Hello FSPORG,

 

I am sure you will get a lot of great feedback on this. Just a couple random thoughts here for brainstorming purposes....

 

Verification of proper dilution of cleaning chemicals (ask them to demonstrate)

 

Will you be doing ATP testing with spots identified on a register or map? This could build a history of "problem areas" with the trended results.

 

Sequence: Is the sanitation crew cleaning in the proper order to avoid cross contamination from Low Risk to post lethality step High Risk areas?

 

Not just proper use, but also proper storage of the dedicated color coded tools, and proper storage of the hoses.

 

Training: Will you verify the GMP and technical training the sanitation crew has received to do the job? (Is sanitation internal crew or contract?)

 

Will you incorporate information from "Zone" testing to identify possible cross-contamination pathways for Pathogens and share that info with the manager of Sanitation?

 

Just some thoughts, I am looking forward to responses from others on the forum.

 

Cheers.



#3 MsMars

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Posted 05 April 2018 - 01:33 PM

Temperature of water would depend on the chemicals used for cleaning - check TDS sheets.  

Chemicals - agree with PD, have them demonstrate but also could do your own dilution testing to verify concentrations. 

Visual inspection for debris as well as ATP testing (although this could be part of your pre-op inspection?)



#4 Charles.C

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Posted 05 April 2018 - 06:58 PM

Hi FSPORG,

 

Not entirely sure what you mean by "sanitation audit".

 

I suggest the first requirement is to specify the scope ?

 

For example here is an extract from a published document -

 

 

During this process [sanitation audit], the following can be audited:

 

material safety data sheets (MSDS) and hazard communications information, such as labeling and controlled access; written instructions for the use of cleaners and sanitizers (chemicals); operational housekeeping; personal hygiene; and pest, rodent and bird control. The review of employee training records with regard to GMPs, SSOPs and HACCP training can also provide insight to the auditor. By looking at what kinds of training is in place, how workers are trained and how frequently, the auditor is better able to assess the adequacy of the company’s training package. Often, a company that has a good training program has a better workforce in that regard and as a result, problems are minimized because personnel have increased awareness of potential problems and how they play a role in reducing the risks associated with those problems.

As a general rule, microbiological monitoring of food contact surfaces and air quality monitoring would not be audited by the sanitation auditor during the walk-through portion of the audit; rather, the auditor would review the testing and analytical records to verify that the sanitation and environmental monitoring program is working. The exception to this would be if the evaluator is conducting an investigational audit, during which swab samples would be collected and provided to the laboratory for further analysis. An exit interview is set up by the auditor with the food plant supervisor or management during which time deficiencies or problems are pointed out and it is determined what kind of correction action is needed. The plant manager can decide who will be responsible to coordinate among involved departments and implement corrective actions.


Kind Regards,

 

Charles.C


#5 Scampi

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Posted 06 April 2018 - 02:07 PM

you should have SSOPs in place (standard sanitation operating procedures) to audit against as well. Are the operators following these procedures as trained (and make sure you have documents to prove the training)


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#6 FSPORG

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Posted 10 April 2018 - 07:10 AM

Thank you all for the feedback. I should start off by saying we have many, many SOPs in place already that our Sanitation crew follows. We also have pre-start up check list that are completed as well. All of our cleaning and sanitation is generated by work-orders the crew completes. I believe someone above mentioned chemicals and mixing. Our plant has a machine that premixes and gauges our chemicals for us. This is kept track of by our supplier and our sanitation crew.

I guess my audit would be more of a GMP audit for nights that we are completing sanitation clean up. I am not sure if this helps explain the direction I am wanting to go or not?



#7 Scampi

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Posted 10 April 2018 - 01:06 PM

I would include verifying that the titration checks they are performing are done correctly and that they are not just filling in random numbers----observe the crew doing the check. This is a big one----too little is ineffective too much is expensive in chemical and labour.

 

Assembly/disassembly is being done in a sanitary manner as per the SOPs

 

If you are recording the water temperature (not all chemicals require a specific temp) are they obtaining the temperature correctly and from the right location


Please stop referring to me as Sir/sirs


#8 FSPORG

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Posted 11 May 2018 - 04:43 AM

I have been looking for regulations when it comes to proper water temperature for cleaning using High pressure and Low pressure hoses. I have not been able to find any. I am also looking for Proper pressure out of both low/high pressure hoses. if anyone has any information please advise.



#9 Scampi

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Posted 11 May 2018 - 04:07 PM

You will not find any.

Temperature of water depends on:

 

The type of residue your trying to remove

The type of chemical

Frequency of sanitation

What your chemical vendor recoccomends

pH of water

Availability of hot (not everyone can produce enough hot for sanitation needs)

 

There is a cold water chemical available for just about every general chemical type available (caustic, base, low foam, high pressure etc.)


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