Week 3 Cleaning - We've Got SALSA Sussed

Week 3 Cleaning

Cleaning of your food or drinks manufacturing site is key for obvious reasons, but how do you manage this effectively? If you have the documents mentioned, you have trained you staff on cleaning and records to monitor, then this will stand you in good stead of getting it right first time! Some sites which are high risk have to go into greater detail when setting up cleaning such as setting up swabbing regimes. If you need help with doing this for the first time, please don’t hesitate to get in touch!

Please see the attached file for getting Cleaning for SALSA sussed…

Cleaning – what do you need to show your SALSA auditor?

What you need: 

Cleaning Schedules & Monitoring Records, Cleaning Instructions, COSHH data sheets, Chemical Lists & Evidence of the chemicals being safe for use on food contact equipment and in food environment.

Cleaning Schedule

List every room or area, surface (walls, floors, tables or prep surfaces) and piece of equipment you have in each area as a starting point to build up your schedule.

To decide on the frequency, you need to think about what is being cleaned, thinking about contamination and cross contamination risk:

• ·         Is it food contact equipment?
• ·         Is it in an open food area?
• ·         Is it a non-food area, or area where the food is completely enclosed (packaged)?
• ·         Have allergens been handled in the equipment or in the area?
• ·         Is it high risk food production
• ·         Is it a high risk food storage area such as fridges and blast chillers?

Your cleaning frequencies could be based on one of the following:

• ·         After use
• ·         Daily
• ·         Before use (if equipment has been left unused for a period of time)
• ·         Weekly
• ·         Monthly

·         Quarterly / every 6 months – such as high-level cleaning, ledges, racking and shelving. Freezer defrosting

Cleaning Records

Once you have decided your frequencies, you can design your cleaning records accordingly.

You might decide one record for all daily tasks, one for weekly, monthly etc., or, you might have to have different records per area, depending on the size of your site.

Each record needs to have the following information:

• ·         Name of equipment or area to be cleaned
• ·         Who is cleaning
• ·         Frequency of clean
• ·         Date of cleaning
• ·         Sign off for the cleaner

·         Verification sign off of a supervisor or manager – this is the visual check that the equipment is clean, however high risk sites or sites handling allergens have to complete swabbing to verify cleans are being performed to a high enough standard

·         Method of cleaning, chemical dilutions, PPE to be worn, and equipment to use OR have a CIC (Cleaning Instruction Card) reference no for the staff to refer to.

Cleaning Instruction Cards

As a rule of thumb, I always suggest Cleaning Instruction Cards are needed for the pieces of equipment, however the surfaces, floors and walls etc methods can be described on the records, as the cleans are generally simpler.

All staff who are required to clean should be trained how to before they are expected to clean – some of the tasks may be really simple, however if they get the wrong chemical or wrong cloth (for the toilets instead of food contact equipment), then you have a major cross contamination problem!

I would expect a cleaning instruction card to have photographs in the key inspection point section, to show tricky to reach areas, and where the supervisor should inspect or swab before signing off cleaning, it should always state if a swab is required as well.

Good to know…. Some chemical companies will complete these cleaning instruction cards for you, so just ask them – but make sure they cover everything you need to comply with SALSA!

The suggested cleaning steps are as follows, however this varies depending on the product and equipment etc:

• ·         Remove gross debris
• ·         Use detergent
• ·         Rinse and inspect
• ·         Use disinfectant
• ·         Rinse
• ·         Dry

Chemical Lists & COSHH Data sheets

All chemicals you have on your site must be documented on a list. I would suggest recording the following:

• Chemical Name
• Supplier
• COSHH sheet received and on file
• Specification / Manufacturer guidelines for use – sometimes, this is a separate document from the COSHH sheet, so make sure you have everything you need!
• Confirmation of safe with food contact materials – for all food contact equipment
• Confirmation of safe for use in a food environment – not used on food contact equipment, but used on site

Always have chemicals stored in a lockable cupboard with access for only the people who are trained to use them.

DO NOT DECANT chemical. Or if you HAVE to, ensure they are labelled correctly!

If you have any pest control chemicals stored, keep them segregated from your other chemicals.

If you have any chemicals used in the toilets, either keep them segregated from other chemicals or store them in the toilets.

DO NOT USE chemicals which could taint. If you have to use bleach then this is for toilets and drains only.

Dosing units are a really good idea for chemicals to ensure the exact amount is used correctly every time. This can be a plunger or something which is attached to dose the chemical into the water at the right strength. The latter, you need to check to make sure it is dosing correctly on a set frequency – ask your chemical supplier if they can do this!

ALWAYS have the right protective equipment for staff to use with the chemicals on site – goggles, gloves, masks, otherwise they shouldn’t be carrying out the task

Colour Code your Cleaning Equipment

It is a very good idea to colour code your cleaning equipment to prevent from getting it mixed up and causing cross contamination.

·         Have a separate mop and bucket for the toilets – keep them in the toilets

·         Have separate cloths for different areas or uses, or use disposable ones

·         Have an allergen spillage kit (usually a colour coded dustpan and brush)

·         Have a glass breakage kit (usually a colour coded dustpan and brush)

Best practice for cleaning equipment is:

• Blue bristled hand brushes
• Disposable cloths
• Do not store mops or brushes on the floor if possible, shadow boards or wall hooks are a good idea
• Avoid the green or metal scourers as these can leave fibres which can contaminate your product!

On that note, that is the end of this section. Please do not hesitate to ask any questions.

Be careful and stay safe!

Ruth

Ruthshawconsultingltd@gmail.com

07732 966 836