5 replies to this topic

[Angie Surtani]

On the production floor is there a way for the sanitation crew to distinguish which equipment they have to wipe down only and which one can be washed down? Thank You.

[SQFconsultant]

You use sanitation operating procedures?

 

Our SOP's are all color coded, photo's of equipment, what to do, how to do, etc.

[Angie Surtani]

Hello Glenn,

Can you please explain 'SOP's are color coded'?

Are photos of equipment on the equipment itself for the sanitation crew?

[Scampi]

RE: photos of equipment ...........the SSOPS for sanitation should include actual photos of each piece of equipment including things like areas that need a special touch, or a lock out tag out process

 

Insert arrows into the SSOP to show exactly what area is wipe down and what is wash down

 

Each piece of equipment should be referred to as the same name consistently

 

The SSOPS need to be crystal clear so that if someone walked in off the street, they could follow them and get the job done

[Angie Surtani]

Thank you Scampi, that was very helpful!

[Charles.C]

Never heard of wiping down food processing equipment.

 

American terminology/slang ?