How often do mops need sanitizing in a low risk food facility?

Question

Started by kathleen essa , May 16 2016 08:04 PM

Grade - Active

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Posted 16 May 2016 - 08:04 PM

Could someone please tell me how often mops need sanitized in a food facility that is low risk, ie, dry bakery, no eggs? After each use or weekly?

Tony-C · Answer 1

Grade - FIFSQN

610
Excellent

United Kingdom
Gender:Male
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Posted 17 May 2016 - 03:34 AM

Hi Kathleen,

By their nature mops are not particularly hygienic. It would be better to use food grade brushes and squeegees to clean your floor.

Kind regards,

Tony

Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. On Demand.