2.7: Describe how equipment should be cleaned and stored.
Since cleaning and sanitizing may be the most important aspects of a sanitation program, sufficient time should be given to outline proper procedures and parameters. [ Detailed procedures must be developed for all food-product contact surfaces (equipment, utensils, etc.) as well as for non-product surfaces such as non-product portions of equipment, overhead structures, shields, walls, ceilings,
lighting devices, refrigeration units and heating, ventilation and air conditioning (HVAC) systems, and anything else which could impact food safety.
Cleaning frequency must be clearly defined for each process line (i.e., daily, after production runs, or more often if necessary). The type of cleaning required must also be identified.
The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth. Necessary equipment (brushes, etc.) must also be clean and stored in a clean, sanitary manner.
Cleaning/sanitizing procedures must be evaluated for adequacy through evaluation and inspection procedures. Adherence to prescribed written procedures (inspection, swab testing, direct observation of personnel) should be continuously monitored, and records maintained to evaluate long-term compliance.
The correct order of events for cleaning/sanitizing of food product contact surfaces is as follows:
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