Example Sanitation Procedure

XYZ Food Facility

Band Saw #1 & #2 Cleaning Procedure (Raw Preparation/Packaging Room)

Written By: A. Smith

Code: SOP P4.1.17Revision Date: April 14, 2008

Who:

Designated trained sanitation personnel

When:

Daily after production is finished, or during production as needed

Personal Protective Equipment (PPE):

Employees must wear proper PPE: goggles and/or face shield, rubber boots, rubber apron, gloves, hard hat, respirator.

What:

Cleaning equipment needed:blue brush and squeegee

Disassembly

Follow lock out/tag out procedures

  1. Unscrew and remove cover
  2. Remove the guard by pulling straight up
  3. Place cover and guard in the equipment sink for cleaning following the procedure below
  4. Cover the electrical portion with a plastic cover

Remove Gross Debris

  • Remove all visible debris and place in inedible red bin

Rough Clean

  • Using the brush, remove any debris and/or soils and put in inedible red bin

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Pre-Rinse

  • Using low pressure (“X” ppi), and warm (“Y”°C) water, rinse all surfaces of the saw including the underside

Clean

  • Using “123 SuperFoam” at “XX” concentration, apply foam to all surfaces of the saw so it is completely covered, including the underside and paying close attention to crevices.
  • Let the foam sit for at least 15 minutes

Post-Rinse

  • Using low pressure (“X” ppi), and warm (“Y”°C) water, thoroughly rinse away all foam. Pay close attention to crevices.

Inspect

  • Visually inspect, if any debris or soils are found repeat the above steps

Sanitize

  • Using “Super Sanitizer” with a concentration between “Q” and “Z” ppm, spray sanitizer on all surfaces of the saw, including the underside. Do not rinse sanitizer.

Re-assembly

  • Do not reassemble the saw, place the clean cover and guard on the saw for inspection during the pre-operational inspection
  • Complete RCD P4.1.1 Raw Product Areas (Forming, Preparation and Packaging) Cleaning & Sanitizing Record, with your initials and the date

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Deviations:

/

Corrective Actions

Water temp is not at “Y”°C / Inform Supervisor; do not proceed with cleaning until correct temperature is reached.
Adjust gauge until correct temperature is reached.
Sanitizer concentration is not between “Q” and “Z” ppm / Inform supervisor, do not proceed with sanitize step until correct concentration is reached.
Delegated person will follow procedure for diluting chemicals and checking concentrations SOP P3.4.4.
Food safety may have been compromised / Inform Supervisor.
Follow Hold Procedure SOP P3.2.1.
If deviation is recurring / Inform Supervisor who will ensure a root-cause analysis is performed.

Records:

RCD P4.1.1 Raw Product Area (Forming, Preparation and Packaging) Cleaning and sanitizing record

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