I've been having some difficulties for a while now in regards to cleaning mop heads.
We are an egg packing site, therefore we have food contact surfaces to clean, and floors with cracked eggs etc. (fortunately we have no CCPs)
I recently implement colour coding cleaning equipment, for example all food contact / machine surfaces are cleaned with blue cleaning equipment and floor surfaces are red.
As you can imagine, the food contact / machine mops end up soaked in liquid egg.
These are supposed to cleaned thoroughly at the end of each clean down by the person that used it and hung up - now I'm hoping we've all been in a similar situation where employees don't necessarily do as they're supposed to.
The mops are hung on hooks in a urinal (obviously this was bought for this purpose - not a used one ha!) however due to the lack of cleaning of the mops / the high content of egg on them even after rinsing, they attract flies.
We have replacement mop heads and they are changed regularly however this doesn't seem to be enough.
I always try and think of things from a harsh auditors point of view. If i came into this facility and saw that a mop head was used on a food contact surface / machine, rinsed, hung up for 24 hours, used again, rinsed, hung up for 24 hours, used again, etc. etc. would i frown upon that? Probably.
My question basically is - how do other sites clean their equipment? or do they just replace it after one use? (this could be slightly costly)
Can anyone please enlighten me on how they run things in regards to cleaning equipment?
***when i say food contact surface, please bare in mind an egg is in it's own protective shell, and the amount the egg touches the machine is limited, it's more so primary packaging. There is no open raw material and no CCPs***
Thank you all in advance, my technical manager is working from home due to Covid-19 and i'm trying to get things straight for a production manager that has no idea about standards, (BRC), policies and procedures etc.