1. Good Sanitation Practices
Presented by: Madison Chemical Company

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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