Is this cleaning procedure Acceptable ?
Started by Microbiologist Scientist, Jan 17 2019 06:27 AM
Good evening everyone!!!
As mentioned before, I work in a place where there are around 15 small businesses. It is a large kitchen and is shared among all (non profit). We have a separate room to manufacture our product, but we share the receiving area, storage area, the sinks (to clean the utensils) , and a machine that cleans and sanitizes the utensils.
Question:
I suppose that when we are cleaning and sanitizing our utensils (in addition to cleaning and sanitizing the sink before starting cleaning our utensils) we must clean our utensils without the interruption of other people cleaning their utensils as they can contaminate our utensils. Our product is dried fruit (low risk).
Or can it be justified that we can all wash in the sinks (3 sinks) since in the final stage the utensils will go to the machine that cleans and sanitizes our utensils ???
Thanks for all your comments which are very helpful.
Anyone have a template for the V6 Risk Based Plan for Tanker Cleaning risk assessment?
Cleaning chemical discrepancies and chemical logs
Food loss and waste procedure
Cleaning of Hoses
Food Manufacturing Cleaning Chemicals
[Ad]
Hi there,
You have not mentioned what kind of product other business use but in my opinion, it is always advisable to minimize cross contamination as much as possible by separating products (in your case other business).
Anyone have a template for the V6 Risk Based Plan for Tanker Cleaning risk assessment?
Cleaning chemical discrepancies and chemical logs
Food loss and waste procedure
Cleaning of Hoses
Food Manufacturing Cleaning Chemicals
Foaming machines in a cleaning management system
Validated Monitoring Procedure for Frozen Meat Products.
HQF Certification for Cleaning Stations: Elevating Hygiene and Quality Standards
HQF Certification for Cleaning Stations: Elevating Hygiene and Quality Standards
HQF Certification for Cleaning Stations: Elevating Hygiene and Quality Standards