Good Sanitation Practices Presented by: Madison Chemical Company

Cross Contamination Potential modes of transfer are people, tools, and equipment Things such as skin, clothing, utensils, sanitation equipment, maintenance equipment, and forklifts The above factors make traffic patterns throughout the plant a critical aspect of good sanitation practices

Hygiene – Do’s Monitor and regularly change foot sanitizing baths Wash and sanitize hands after any type of activity that may contaminate hands Some examples include: using the restroom, blowing your nose, contacting unclean non-food contact surfaces, before entering processing areas, before putting on gloves Always wear PPE when mixing and handling chemicals, especially concentrates

Hygiene – Do Not’s Do Not wear uniforms outside of the plant premises Do Not wear street clothes as a uniform for working in a production area

Tools – Do’s Keep tools and equipment cleaned and sanitized Anything moving within the plant must be controlled Keep sanitation tools such as brushes and other items clean and in good condition Sanitation tools with scratches or cracks must be discarded All cleaned sanitation tools should be stored with like color coded tools Hold maintenance to the same hygiene and cleanliness standard

Tools – Do’s continued Ensure that all sanitation equipment is routinely monitored This includes scrubbers, foamers, squeegees, CIP systems It should be verified that they are in proper working condition Effective sanitation cannot occur if the tools necessary are damaged, worn, or otherwise improperly maintained Consider the use of a preventative maintenance program to ensure that all sanitation tools are kept in proper working order

Tools – Do Not’s Do Not place sanitation tools such as scrubbing pads or brushes on walkways where they could become contaminated Do not use cleaning tools from raw food areas to clean in RTE areas Avoid using sanitation tools that may cause scratches or blemishes in equipment, as these blemishes may allow for the harboring of bacteria

Chemicals – Do’s Be sure that all containers are properly labeled to prevent any potential improper mixing of chemicals and to prevent chemical contamination Always add cleaning chemicals to water, never add water to cleaning chemicals Add powdered caustic cleaners to cold water only Always wear PPE when mixing and handling chemicals, especially concentrates

Chemicals – Do Not’s Do Not mix any chlorinated product with any acid product Do Not mix any chemicals unless instructed to do so by the chemical supplier

Procedures – Do’s Be sure to clean the underside of all framework, conveyor belts, and all other areas, these areas are often neglected and this can quickly lead to soil buildup Take care in how floors are rinsed Keep all doors and windows to the outside environment closed Have a program in place for the handling of cross contamination This program should include steps for re-cleaning and sanitation of any suspect area, along with the proper sanitation verification measures

Procedures – Do’s continued Develop and implement SSOP’s for cleaning and sanitizing of trash cans and food waste containers such as totes or drums These receptacles can become major sources of microbial contamination if left unchecked Apply chemical foam from the bottom upward and rinse from the top down Cover all motors, electrical panels, switches, electronic sensors, etc. with plastic material to protect from water damage Promptly remove these covers after sanitation

Procedures – Do’s continued Pre-rinse soiled equipment with water as soon as possible once production is completed Rinse equipment from the top and move toward the floor Do remove or protect all raw materials, finished product, and supplies before sanitation can begin Do use cool water (80°-100°F) to pre-rinse in cheese and poultry plants Hot water will cause cheese to set and cook poultry fat, making the job more difficult Do use hot water (145°F maximum) to pre-rinse in beef and pork plants Temperatures above this maximum will cook the fat, making the job more difficult

Procedures- Do Not’s Do Not allow food-contact equipment and parts to be placed on the floor, stairs, or standing platforms at any time Do Not allow cleaning chemical to dry on equipment from foaming or manual cleaning This will create a soil and chemical film that is tougher to remove than the original soil Do Not allow employees to stand on equipment surfaces to clean Do Not use high pressure hoses and Do Not spray at sharp angles when cleaning This may cause soiled spray to deflect onto already cleaned surfaces

Procedures – Do Not’s continued Do Not allow rinse hose nozzles or foaming nozzles to contact floors, steps, or platforms as they may pick up contaminants that are easily spread to other equipment surfaces Do Not allow food residue to accumulate on equipment or floors during production Adopting a clean as you go approach during the course of production can help to contribute to a reduced level of microbial cross contamination concern