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Development of Sanitation Program: Sanitation Process Mobile App

A sanitation program is an important prerequisite program. Effective prerequisite programs form the foundation of any HACCP system. An effective sanitation program: Prevents pest infestation; reduces the potential for cross-contamination; minimizes the chance for injury; and helps create a more pleasant work environment. Cleaning procedures in modern food facilities vary greatly. Such procedures depend on the product, process and equipment used. The Development of Sanitation Program: Sanitation Process mobile app is a starting point for developing your sanitation program. This app can easily be edited and customized as you create your own program. When collecting time information using your Android, Windows Mobile or BlackBerry device, some GoCanvas users want the time represented in 12 hour format while others want it in 24 hour format.

  • Lendlease
  • The Cooperative
  • PG&E
  • Red Bull
  • Mirvac

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Take a peek inside the Development of Sanitation Program: Sanitation Process Mobile App

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    Cleaning procedures in modern food facilities vary greatly.

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    For example, the type of cleaning needed in a facility producing ready-to-eat meats might differ ...

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    Sanitation of food-contact surfaces is usually done in the following order:

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    1. Scrape all loose debris and food particles from surface;

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    2. Clean surface using some type of cleaning method (wet or dry);

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    3. Sanitize using an effective and approved sanitizer (wet cleaning only);

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    4. Rinse (where necessary); and

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    Cover or protect the cleaned equipment.

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    Let utensils or other equipment air dry after sanitizing, and then cover them.

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    Remember these important tips when developing the sanitation program:

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    Make thorough cleaning and rinsing part of the daily cleaning schedule;

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    Make sanitizing around floor drains part of the daily cleaning schedule;

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    Use sanitizer rings in drains and cooling units;

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    Follow the manufacturer’s instructions when using cleaning chemicals; and

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    Talk to the chemical supplier to learn about the sanitizer and how to use it in the facility.

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    When developing any form of sanitation program, keep in mind:

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    Disease causing microorganisms can be found on almost any surface in a facility including:

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    Floors

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    Drains

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    Overhead beams and pipes

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    Equipment surfaces

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    Inspect ‘dead spots’ on and around equipment.

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    Clean and inspect more frequently in storage areas with higher humidity and heat.

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    Check for bits of food left inside empty bins and containers that can attract pests;

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    Inspect for condensation, which is a potential source of product contamination;

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    Schedule cleaning with routine maintenance activities.

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    Display cleaning and sanitation instructions in areas where production or maintenance activities ...

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    Encourage staff to ‘Clean As You Go.

  • ...and More!

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