Food plant sanitation is the cleaning and disinfection of all surfaces in a food processing facility to prevent the contamination of food products. This is an essential step in maintaining the safety and quality of the food produced at the facility.
There are several key steps that should be taken as part of a comprehensive food plant sanitation program:
Cleaning: This involves the removal of dirt, debris, and other visible contaminants from all surfaces in the food processing facility. This can be done using water, detergents, and other cleaning agents.
Sanitizing: This involves the use of chemicals or other agents to kill harmful bacteria and other microorganisms on all surfaces in the facility. This is typically done using a sanitizer solution that is applied to surfaces using a spray, mop, or other method.
Pest control: This involves the use of measures to prevent the presence of pests in the food processing facility. This can include the use of traps, baits, and other methods to control pests.
Employee hygiene: This involves ensuring that all employees in the food processing facility maintain good personal hygiene and follow proper hand-washing procedures to prevent the spread of germs and bacteria.
Equipment maintenance: This involves regularly inspecting and maintaining all equipment in the food processing facility to ensure that it is functioning properly and is not a source of contamination.
Overall, a comprehensive food plant sanitation program should include a combination of cleaning, sanitizing, pest control, employee hygiene, and equipment maintenance measures to prevent the contamination of food products.