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    SANITATION STANDARD OPERATING PROCEDURE Processing Equipment Cleaning and Sanitation INTRODUCTION Clean and sanitized processing equipment and utensils are essential to the manufacture of safe food products. Processing equipment is cleaned after each day’s run and sanitized immediately prior to the next use.

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    Documented cleaning procedures shall be in place and maintained for the building, plant and all equipment. Cleaning procedures shall as a minimum include the: • responsibility for cleaning • item/area to be cleaned • frequency of cleaning • method of cleaning, including dismantling equipment for cleaning purposes where required

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    These should describe procedures during operations that include equipment and utensils cleaning, sanitizing, disinfecting during production, at breaks, at midshift and between shifts, employee hygiene and product handling in raw and cooked product areas.

  • Plant and equipment safety procedures

    This document summarises the safety procedures of the University of Western Australia to control the hazard posed by a plant and equipment to minimise the risk of injury or disease arising from such sources. These procedures provide the minimum requirements for all plant and equipment

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    Thorough cleaning is important for infection control particularly in work areas because deposits of dust, soil and microbes on surfaces can transmit infection. Healthcare and other care facilities should follow general cleaning procedures. Some facilities require specialised cleaning procedures.

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    1.0 OBJECTIVE: To lay down the procedure for cleaning of equipment and accessories in Production Area. 2.0 SCOPE: This SOP shall be applicable for cleaning equipment and accessories in the Production Department.

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  • SAMPLE SAFE WORK PROCEDURES (TEMPLATES)

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  • SAMPLE SANITATION STANDARD OPERATING PROCEDURE (SSOP)

    SAMPLE SANITATION STANDARD OPERATING PROCEDURE (SSOP) Equipment and Facility Cleaning Objective A. All equipment will be disassembled, cleaned, and sanitized before starting production. 1. inspection, the cleaning procedures and inspections are repeated.

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    Written Sanitation Standard Operating Procedures (SSOPs) identify areas, equipment and utensils to be cleaned the frequency of cleaning and sanitation the procedures, and chemicals to be used those responsible the procedure to verify effectiveness corrective actions to be taken and the records required.

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