WEBVTT 1 00:00:01.460 --> 00:00:03.050 As part of our written program, 2 00:00:03.050 --> 00:00:06.440 we also need to prepare a list of the cleaning 3 00:00:06.440 --> 00:00:09.190 and sanitizing agents that we're gonna use. 4 00:00:09.190 --> 00:00:12.730 And again, it's a simple table format. 5 00:00:12.730 --> 00:00:15.580 And just to make that distinction 6 00:00:15.580 --> 00:00:17.890 that our cleaning chemicals or products used 7 00:00:17.890 --> 00:00:20.890 to remove dirt, grease and oil 8 00:00:20.890 --> 00:00:22.570 or surface--from a surface. 9 00:00:22.570 --> 00:00:25.280 And so, those are detergents and degreasers, 10 00:00:25.280 --> 00:00:29.600 generally a high pH, caustic containing ingredients, 11 00:00:29.600 --> 00:00:30.930 containing products. 12 00:00:30.930 --> 00:00:32.820 And then our sanitizing agents 13 00:00:34.080 --> 00:00:37.730 are, its goal is to kill microorganisms 14 00:00:37.730 --> 00:00:39.870 or reduce our number to a safe level. 15 00:00:39.870 --> 00:00:42.350 And there's a variety of sanitizers 16 00:00:42.350 --> 00:00:43.790 we use in the industry. 17 00:00:43.790 --> 00:00:45.863 Chlorine of course, is quite common. 18 00:00:48.220 --> 00:00:52.460 Quaternary ammonium products, peracetic acid. 19 00:00:52.460 --> 00:00:56.910 These are some examples of sanitizers 20 00:00:56.910 --> 00:00:58.433 that we use in the industry. 21 00:00:59.370 --> 00:01:03.120 When you are preparing your written sanitation plan, 22 00:01:03.120 --> 00:01:05.370 then you know, at a minimum you need 23 00:01:05.370 --> 00:01:07.050 to be getting specification sheets 24 00:01:07.050 --> 00:01:10.570 and MSDS sheets from the supplying company. 25 00:01:10.570 --> 00:01:13.440 So that, and so include the name of the sanitizer 26 00:01:13.440 --> 00:01:15.390 or the cleaning chemical, 27 00:01:15.390 --> 00:01:17.120 your mixing instructions, 28 00:01:17.120 --> 00:01:18.710 concentrations that you're going to use, 29 00:01:18.710 --> 00:01:20.130 how do you use it? 30 00:01:20.130 --> 00:01:21.720 Are you using a foamer? 31 00:01:21.720 --> 00:01:26.340 Are you, is it going into a CIP system just to, you know, 32 00:01:26.340 --> 00:01:27.800 so we understand how it's used. 33 00:01:27.800 --> 00:01:31.340 And make, ensure that the concentrations are written 34 00:01:31.340 --> 00:01:34.670 as the way you are using it with the measuring devices 35 00:01:34.670 --> 00:01:38.170 that you're going to use, not just simply copying it 36 00:01:38.170 --> 00:01:40.000 from the back of the bottle. 37 00:01:40.000 --> 00:01:42.030 And then indicate how they're used, 38 00:01:42.030 --> 00:01:45.140 and also how they're stored should be included 39 00:01:45.140 --> 00:01:46.690 in this table. 40 00:01:46.690 --> 00:01:49.280 So the example here we've listed off 41 00:01:49.280 --> 00:01:53.240 our cleaning chemicals, mixing instructions, five mils 42 00:01:53.240 --> 00:01:57.853 per litre of water, and then indicated what surface area 43 00:01:59.140 --> 00:02:04.140 or premise area the product is being used on. 44 00:02:05.210 --> 00:02:08.700 And then, for our sanitizers, same thing, we've listed 45 00:02:08.700 --> 00:02:11.740 off the chemicals that we're using, the use rate 46 00:02:13.260 --> 00:02:16.583 and then where it's going to be used in the establishment. 47 00:02:18.860 --> 00:02:20.330 Then the final part 48 00:02:20.330 --> 00:02:25.330 of the sanitation plan is the identification 49 00:02:25.500 --> 00:02:28.440 of the pesticides that you're using in the facility. 50 00:02:28.440 --> 00:02:33.050 And as I mentioned, most companies will probably 51 00:02:33.050 --> 00:02:38.050 not be using any on their own accord, but it will, 52 00:02:38.140 --> 00:02:41.350 but there may be some from the outside pest control company 53 00:02:42.716 --> 00:02:45.660 that they're employing. 54 00:02:45.660 --> 00:02:48.760 So pesticides, products used to control pests, again 55 00:02:48.760 --> 00:02:50.860 you're not allowed to have them in a food plant. 56 00:02:50.860 --> 00:02:53.430 We should only be using mechanical traps 57 00:02:53.430 --> 00:02:56.880 and similar to the sanitation chemical list 58 00:02:56.880 --> 00:02:58.630 you just want to name the chemical, 59 00:02:58.630 --> 00:03:03.053 how it's used and how it's stored at the facility. 60 00:03:04.120 --> 00:03:07.270 And so here, they've mentioned 61 00:03:07.270 --> 00:03:08.470 that it's securely stored 62 00:03:08.470 --> 00:03:12.700 in a locked cabinet and that they're only 63 00:03:12.700 --> 00:03:16.273 using pesticides at the exterior to control rats and mice. 64 00:03:18.220 --> 00:03:21.410 So that's pretty simple what needs to be included 65 00:03:21.410 --> 00:03:22.243 in this plan. 66 00:03:22.243 --> 00:03:23.290 Of course, the bulk of the work 67 00:03:23.290 --> 00:03:25.360 is getting the methods written 68 00:03:25.360 --> 00:03:29.450 and hopefully you can group your methods together. 69 00:03:29.450 --> 00:03:32.600 Like, I have, in one facility where I work, 70 00:03:32.600 --> 00:03:35.750 the methods we've written are for the dishwasher. 71 00:03:35.750 --> 00:03:38.270 It's again there's still prepare, rinse, 72 00:03:38.270 --> 00:03:39.590 wash, rinse, sanitize 73 00:03:39.590 --> 00:03:41.790 although we're relying on the dishwasher 74 00:03:41.790 --> 00:03:45.430 to provide the turbulence and the time and temperature. 75 00:03:45.430 --> 00:03:48.360 And then I have, you know, another method 76 00:03:48.360 --> 00:03:51.210 that's all the manual cleaning activities 77 00:03:51.210 --> 00:03:53.520 where we're taking, you know, a bucket of cleaner 78 00:03:53.520 --> 00:03:57.280 or some places use spray bottles, taking that cleaner 79 00:03:57.280 --> 00:04:01.403 to the surface that they want to clean. 80 00:04:03.100 --> 00:04:06.510 And then I have also, you know, how to use a foamer 81 00:04:06.510 --> 00:04:08.520 but fundamentally they're the same were rinse 82 00:04:08.520 --> 00:04:11.770 wash, rinse, sanitize and they're useful 83 00:04:11.770 --> 00:04:16.770 for training people on how to do the methods. 84 00:04:17.227 --> 00:04:18.820 But as well, if you get to-- 85 00:04:18.820 --> 00:04:21.900 if you can group things like, here's where manual cleaning 86 00:04:21.900 --> 00:04:24.360 in your left-hand column there, you can list everything 87 00:04:24.360 --> 00:04:26.150 that's gonna be cleaned with that method 88 00:04:26.150 --> 00:04:28.940 and list everything that's gonna be going in the dishwasher 89 00:04:28.940 --> 00:04:31.490 so it's not as big a task as it might seem 90 00:04:31.490 --> 00:04:34.910 if you were writing one for every piece of equipment. 91 00:04:34.910 --> 00:04:36.410 So those are the requirements 92 00:04:36.410 --> 00:04:39.763 of the written sanitation plan. 93 00:04:41.830 --> 00:04:44.160 And so, your sanitation plan is finished. 94 00:04:44.160 --> 00:04:45.960 If you have written methods 95 00:04:45.960 --> 00:04:48.870 for cleaning everything, that you've established 96 00:04:48.870 --> 00:04:53.180 your record keeping, you prepare a list of the cleaning 97 00:04:53.180 --> 00:04:55.510 and sanitizing agents that you're gonna use. 98 00:04:55.510 --> 00:05:00.010 And also, you have a record of any pesticides 99 00:05:00.010 --> 00:05:02.563 that you may be using in the facility.