Deep cleaning & sanitation to-dos

Review Standard Sanitation Operating Procedures

• Have you checked your SSOPs to ensure you know what the required tools are for the equipment?
• Have you reviewed your color-code plan? Does it meet any new requirements you may have implemented?
• Have you checked that all shadow boards, tool racks, and storage locations are stocked and tools are in good condition?
• Do any tools need to be replaced?

Learn About Shadow Boards

Individual workstations should be checked to verify all tools are present.

• Are all tools present and in the correct workstation?
• Do all tools present adhere to the established color-code plan?

Discard and replace any worn or damaged tools.

• Do any tools display damage, such as cracks or gouges that could potentially harbor microorganisms?
• Are any tools at risk of having damaged pieces separate from the tool and potentially contaminate your products?
• Are there any tools that may pose a risk to employee safety?

Even though a tool may be new, they must still be cleaned and sanitized.

• New tools may look clean, but they may never have been sanitized by the manufacturer.
• Contamination, such as dirt and microorganisms, may have come in contact with the item during warehousing, packaging, and even shipping.
• An individually wrapped tool does not make it safe from contamination.

Preparing New Cleaning Tools for Use

Clean existing tools.

• Even if tools were properly cleaned prior to shutdown, it is important to re-clean and sanitize before being used in operations again.

Clean the hard-to-reach and forgotten about areas.

• These areas may include rough welds, hooks, blunt ends, cracks and creases, gaskets, hollow areas, and in-between bristles.
  
  
  

On a frequent and ongoing basis, the below cleaning measures should be taken.

• Adding a unique color to your color-coding program to specifically clean the non-food contact surfaces in your facility should be considered.
• Clean tools between use to lessen the chances of spreading viruses or bacteria.
• Commonly touched surfaces should be cleaned more frequently. These include:
  • Handrails
  • Door push plates
  • Turnstiles
  • Utensils
  • Cart and bucket handles
  • Taps
  • Hoses
  • Cleaning tools
  • Machine control panels
  • Scales
  • Bulk ingredient bin

Food Safety & Safety Plans

Properly Trained Staff Is Critical