long time user, first post.
I am in the USA (CA) under USDA oversight; FSSC 22000.
looking to reduce sanitation labor, not headcount.
currently we have 7 fryers, we empty and clean the fryers every night. we do have a tank where we recycle our oil.
do we have to clean the fryer every night? can we filter oil and fill back up without cleaning the fryer?
I would like to validate for sanitary conditions and allergens.
i worked at a facility 10 years ago that I am 80% sure we didn't empty and clean the fryers on a nightly basis. at this facility, i also did a LTD (Less Than Daily) cleaning study of spiral freezers. do i take the same approach?
it's been 10 years since i worked in USDA facility so i am a little rusty and don't have many resources.
Last question, off topic...Does anyone have a checklist of the ISO/FSSC 22000 requirements that i could use to prep for audits? i created a cool one for SQF and wish i could find one for FSSC.
thank you in advance for your insight and help.
Edited by kcanales02, 04 October 2022 - 06:51 PM.