I am currently in training for the food safety coordinator position here at my company that produces and sells artisan chocolate. Upon investigation I had noticed that within our food safety plan we do not have any SOPs or SSOPs on the cleaning of our brooms and mops. I know that they are being cleaned because I had previously been on my company's cleaning team. However, I am now questioning whether the brooms and mops are being cleaned properly since there is no established way of cleaning them in our food safety plan. My questions include:
What chemicals should/shouldn't be used?
What is a good cleaning procedure for brooms/mops?
How often should they be cleaned?
How often should we test/replace them?
Thank-you in advanced to anyone who takes the time to try and help answer these questions.
Edited by C.Giauque, 21 October 2022 - 02:37 PM.