WEBVTT 1 00:00:01.550 --> 00:00:04.700 So let's take a look at what the requirements are 2 00:00:04.700 --> 00:00:09.700 for the written methods for your sanitation plan. 3 00:00:09.900 --> 00:00:11.240 So the first part is 4 00:00:11.240 --> 00:00:14.780 to identify all areas of your establishment 5 00:00:14.780 --> 00:00:15.940 that need to be cleaned. 6 00:00:15.940 --> 00:00:20.330 So it's part of your prerequisite programs. 7 00:00:20.330 --> 00:00:21.930 You're gonna have a list of all equipment, 8 00:00:21.930 --> 00:00:26.672 you're gonna have a list of all utensils that you're used 9 00:00:26.672 --> 00:00:30.490 and you will also need to identify premise areas 10 00:00:30.490 --> 00:00:32.596 that need to be cleaned. 11 00:00:32.596 --> 00:00:35.410 And in your method you're gonna indicate 12 00:00:35.410 --> 00:00:36.600 how frequently they're cleaned, 13 00:00:36.600 --> 00:00:38.980 who's doing it and the method that they're doing. 14 00:00:38.980 --> 00:00:41.470 And the record keeping is quite important. 15 00:00:41.470 --> 00:00:45.930 Now, I find that in most food plants 16 00:00:45.930 --> 00:00:49.320 we're very good with the daily cleaning 17 00:00:49.320 --> 00:00:51.250 because we use something today 18 00:00:51.250 --> 00:00:52.280 so we'll clean it. 19 00:00:52.280 --> 00:00:55.920 What's more challenging is to establish a schedule 20 00:00:55.920 --> 00:00:58.230 for infrequent cleaning, 21 00:00:58.230 --> 00:01:01.610 infrequent cleaning tasks like cleaning out a cooler, 22 00:01:01.610 --> 00:01:03.470 cleaning out a storage area. 23 00:01:03.470 --> 00:01:07.880 But following this format that's available 24 00:01:07.880 --> 00:01:08.820 on the website, 25 00:01:08.820 --> 00:01:13.460 you will establish that frequency and ensure that all areas 26 00:01:13.460 --> 00:01:16.580 of the plant are cleaned with a suitable frequency. 27 00:01:16.580 --> 00:01:19.010 So as I said it's a standard template 28 00:01:19.010 --> 00:01:21.410 and we'll just take a look at cleaning 29 00:01:21.410 --> 00:01:24.549 an establishment area just so you see the format 30 00:01:24.549 --> 00:01:26.280 of this document. 31 00:01:26.280 --> 00:01:30.290 And so keep in mind rinse, wash, rinse, sanitize. 32 00:01:30.290 --> 00:01:33.210 And here we're starting with an establishment area. 33 00:01:33.210 --> 00:01:36.540 And so they're describing how they're gonna clean the walls, 34 00:01:36.540 --> 00:01:38.040 floors, doors, and ceilings, 35 00:01:38.040 --> 00:01:40.440 exterior walls of the coolers, et cetera, 36 00:01:40.440 --> 00:01:43.453 and they're gonna do it on a weekly basis. 37 00:01:44.960 --> 00:01:46.540 Our prepared step, 38 00:01:46.540 --> 00:01:49.771 any protective equipment, 39 00:01:49.771 --> 00:01:52.640 PPE that employees need to wear when doing these tasks, 40 00:01:52.640 --> 00:01:54.170 should be listed here, 41 00:01:54.170 --> 00:01:56.420 the tasks associated, you know, 42 00:01:56.420 --> 00:01:58.250 the you need to do before getting started. 43 00:01:58.250 --> 00:01:59.910 So they're gonna remove the food 44 00:01:59.910 --> 00:02:02.430 and packaging materials from the room. 45 00:02:02.430 --> 00:02:06.210 Identify any equipment that needs to be locked out. 46 00:02:06.210 --> 00:02:08.280 So we're also including employee safety 47 00:02:08.280 --> 00:02:10.733 as well as cleaning procedures here. 48 00:02:11.570 --> 00:02:13.040 In this case they're doing a cooler, 49 00:02:13.040 --> 00:02:16.082 so they're gonna have to remove any ice buildup, 50 00:02:16.082 --> 00:02:17.430 and then they get ready to do the cleaning. 51 00:02:17.430 --> 00:02:20.320 So they're gonna check the temperature of the water 52 00:02:20.320 --> 00:02:24.010 and the solution concentrations. 53 00:02:24.010 --> 00:02:25.710 Our next step is to pre-rinse. 54 00:02:25.710 --> 00:02:29.090 So we're going to remove the visible soils, 55 00:02:29.090 --> 00:02:32.060 they're applying detergent with a foamer here. 56 00:02:32.060 --> 00:02:33.610 So turn on the switches, 57 00:02:33.610 --> 00:02:36.400 adjust the air and they're gonna foam the equipment. 58 00:02:36.400 --> 00:02:40.810 And our instructions should include the contact time. 59 00:02:40.810 --> 00:02:42.880 So they're gonna leave that chemical on, 60 00:02:42.880 --> 00:02:44.620 depending on what their supplier has told them, 61 00:02:44.620 --> 00:02:46.110 but let's say 10 minutes. 62 00:02:46.110 --> 00:02:48.020 And then after that we'll rinse 63 00:02:48.020 --> 00:02:51.590 with hot water to remove all of the detergent 64 00:02:51.590 --> 00:02:54.950 and return the surface to neutral pH. 65 00:02:54.950 --> 00:02:58.960 And you'll see the mention here of use a squeegee, 66 00:02:58.960 --> 00:03:01.090 remove any excess water from the floor. 67 00:03:01.090 --> 00:03:03.940 Remember we don't want any pooling water in a food plant, 68 00:03:04.860 --> 00:03:07.890 which might harbor microorganisms. 69 00:03:07.890 --> 00:03:10.560 Prior to sanitizing we want to inspect 70 00:03:10.560 --> 00:03:12.640 to ensure that the surface is clean, 71 00:03:12.640 --> 00:03:16.660 and so it's good to get a flashlight 72 00:03:16.660 --> 00:03:19.650 and a check little corners, 73 00:03:19.650 --> 00:03:20.650 and if it is clean, 74 00:03:20.650 --> 00:03:22.900 then carry on with the sanitation step. 75 00:03:22.900 --> 00:03:25.800 But if not we'll go back to step number two 76 00:03:25.800 --> 00:03:30.800 and rewash the surface and inspect again and then sanitize. 77 00:03:32.060 --> 00:03:35.120 So then we want to complete the method 78 00:03:35.120 --> 00:03:37.880 by including all of the cleanup steps 79 00:03:37.880 --> 00:03:41.430 so that our area is left clean 80 00:03:41.430 --> 00:03:45.223 to start up the next day in good form. 81 00:03:47.120 --> 00:03:49.560 So then another example. 82 00:03:49.560 --> 00:03:52.100 So that's for a premise area. 83 00:03:52.100 --> 00:03:54.230 Here at the filling machine, 84 00:03:54.230 --> 00:03:56.880 it's the same format of, you know, 85 00:03:56.880 --> 00:03:59.763 prepare putting on any protective equipment, 86 00:04:01.590 --> 00:04:04.400 and then the four steps rinse, wash, rinse sanitize. 87 00:04:04.400 --> 00:04:06.500 But when you're doing pieces of equipment, 88 00:04:08.326 --> 00:04:11.750 you may need to include how to dismantle the equipment. 89 00:04:11.750 --> 00:04:13.640 And I find nowadays that 90 00:04:13.640 --> 00:04:17.140 because of the ease of taking pictures, 91 00:04:17.140 --> 00:04:21.330 people are inserting pictures in these methods of, you know, 92 00:04:21.330 --> 00:04:23.220 of how to take the equipment apart. 93 00:04:23.220 --> 00:04:26.050 And that's very helpful to make these documents useful 94 00:04:26.050 --> 00:04:28.210 as a training tool in the facility. 95 00:04:28.210 --> 00:04:33.210 So here in the filling machine they have to disassemble it, 96 00:04:33.570 --> 00:04:36.450 and they're safely putting everything in a bucket. 97 00:04:36.450 --> 00:04:38.584 So they don't lose any parts. 98 00:04:38.584 --> 00:04:40.634 And the frequency is established as daily 99 00:04:41.470 --> 00:04:44.433 and then identify who's going to do it. 100 00:04:46.010 --> 00:04:47.860 And then the remaining steps 101 00:04:47.860 --> 00:04:49.830 of the filling machine are, you know, 102 00:04:49.830 --> 00:04:51.760 we're going to rinse it all with the 103 00:04:51.760 --> 00:04:53.590 to get the pH back to neutral 104 00:04:53.590 --> 00:04:55.560 so our sanitizer will work. 105 00:04:55.560 --> 00:04:59.000 Again we'll inspect and re-clean if required, 106 00:04:59.000 --> 00:05:02.700 and then our sanitation steps. 107 00:05:02.700 --> 00:05:04.500 And depending on the piece of equipment, 108 00:05:04.500 --> 00:05:07.350 you may leave it to dry before putting it back together 109 00:05:07.350 --> 00:05:11.660 or it may be okay to assemble at this point. 110 00:05:11.660 --> 00:05:13.870 But that you'll have to get 111 00:05:13.870 --> 00:05:16.303 from the manual for the equipment. 112 00:05:18.010 --> 00:05:19.600 And then we have our records. 113 00:05:19.600 --> 00:05:23.390 And so again we can think of this record 114 00:05:23.390 --> 00:05:26.830 as monitoring that the cleaning procedure has been done. 115 00:05:26.830 --> 00:05:28.660 And so they have their daily cleaning 116 00:05:28.660 --> 00:05:31.760 so the weekly activity for the premise area, 117 00:05:31.760 --> 00:05:32.660 the filling machine, 118 00:05:32.660 --> 00:05:34.630 and then the scoop which probably went 119 00:05:34.630 --> 00:05:35.980 in the dishwasher, 120 00:05:35.980 --> 00:05:40.450 so has been recorded that it was cleaned daily after use. 121 00:05:40.450 --> 00:05:42.610 Then at the end of the week, 122 00:05:42.610 --> 00:05:44.970 the--another person, perhaps QC 123 00:05:44.970 --> 00:05:47.470 or a supervisor reviewed the records 124 00:05:47.470 --> 00:05:50.100 and ensured that the cleaning procedures were followed 125 00:05:50.100 --> 00:05:53.783 and signs and dates records that they've been reviewed. 126 00:05:57.859 --> 00:06:02.170 So that's the format that we use to write the methods 127 00:06:02.170 --> 00:06:03.980 for cleaning premise areas, 128 00:06:03.980 --> 00:06:05.080 pieces of equipment 129 00:06:05.080 --> 00:06:08.253 and any utensils that you use.