Hi, we are currently working towards BRC certification for food packaging. I am fairly new to this, so please excuse me if I am asking anything strange or dumb. We don't currently have any cleaning or sanitation procedures beyond the high risk surfaces and sweeping the floors but not on a schedule. If there is an obvious mess it gets cleaned up, but I was wondering if there are any guidelines or examples I could use in order to build a proper schedule/procedure.
I was also concerned regarding the floors. Right now we clean the floors by sweeping with a broom when we are able to, or when we notice that there is a mess. I am not sure if that is enough, considering that product isn't touching the floor directly. Any kinds of help/advice would be really appreciated. Thank you.
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Food Safety Fridays
- Recorded Food Safety Essentials
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More