We have a Special Events program that references roof leaks, floor drain back ups, or sewage/toilet back ups. In the program it references general clean up; then we have specific PM's as mentioned above to address the specific issue.
Example from Program:
MONITORING PROCEDURE
All affected food equipment, utensils, food products, food contact zones, walls, floors and/or ceiling areas that are affected will be placed on hold. If necessary an entire area will be placed on hold until a determination can be made on the disposition. The Quality Director and/or Plant Management are responsible for conducting both initial and ongoing assessments to ensure consistent compliance with food safety requirements.
Unaffected areas of the establishment may remain open while repairs/recovery take place. Minimize traffic from affected areas to unaffected food areas.
roof leak, floor drain back up, sewage/toilet back up:
- All damaged food equipment, utensils, linens, and single-service items must be destroyed and properly disposed of.
- Floors, walls, utensils, and equipment damaged beyond salvage must be removed and replaced as necessary.
- Affected walls, floors, and equipment surfaces must be cleaned with soap and water, rinsed, and sanitized.
- Wear eye protection and rubber boots that can be washed and sanitized after the event
- Remove wet materials. Dispose of any materials that cannot be effectively cleaned and sanitized.
- Remove any standing water.
- Clean and sanitize any utensils and equipment in the affected area.
- Use a detergent solution to clean floors, equipment, and other affected areas followed by a clean water rinse.
- Sanitize the floor and any other affected areas by using an approved chlorine sanitizer/disinfectant to equal 500 parts per million chlorine solution or equivalent.
- Air-dry the affected area.
- Discard mop heads and other cleaning aids
