9.1 - GENERAL HYGIENE (BASE)

  • Equipment and facilities must be maintained in a clean condition

9.2 - GENERAL HYGIENE (BASE)

  • The site must operate a 'clean as you go' policy with personnel for maintaining a clean and tidy working area.

  • Methods of cleaning must not pose a risk of contamination or generate aerosols, which could contaminate nearby products, surfaces or staff.

  • WGLL - e.g. Not using high pressure hoses during production or not moving products from the area before commencing any high level cleaning.

9.3 - HYGIENE MANAGEMENT (BASE)

  • There must be a suitably trained manager accountable for overseeing in production cleaning and the standards achieved.

  • WGLL - Cleaning operations are managed to make sure they pose no risk to product (e.g. Making sure hygiene operators move products and equipment that may be affected by the clean down process) and correct methods of cleaning are used for product type and environment.

9.4 - CLEANING EQUIPMENT (BASE)

  • Personnel must be responsible for keeping their cleaning equipment in a good state of repair and in hygienic condition, replacing when necessary.

9.5 - CLEANING EQUIPMENT (BASE)

  • Cleaning equipment must be fit for purpose

  • Cleaning equipment must not be stored in contact with the floor

  • Where food contact equipment is wall mounted it must be at a height that poses no risk of contamination

  • The floor contact end of cleaning equipment must be below the height of boot tops

  • Wall mounted cleaning equipment must be returned in a clean condition

  • Where floor cleaning equipment is wall mounted it must be stored handles up

  • WGLL - heat set or resin bristles in brushes used on food contact surfaces, single blade squeegees in favour of folded blade type as these harbour debris and bacteria

9.5.1 - CLEANING EQUIPMENT (MEDIUM)

  • Multiple use string mops are not permitted

  • The use of other types of mop in open food areas must be risk assessed

  • Where permitted they must be clean, in a good condition and stored away from product and production processes

9.5.2 - CLEANING EQUIPMENT (HIGH)

  • High risk / high care cleaning equipment must be stored dry or in disinfectant

  • Where disinfectant is used, it must be changed regularly to maintain effectiveness

  • Mops are not permitted

9.6 - CLEANING EQUIPMENT (BASE)

  • Separate equipment must be used for food contact and floor cleaning. These must be stored separately from one another.

  • Cleaning equipment used for other areas (e.g toilets, offices, and outside) must be segregated and visually distinctive

  • Colour coding of cleaning equipment must be prominently displayed with equipment

  • WGLL - cleaning equipment may be differentiated visually by type and or colour

9.6.1 - CLEANING EQUIPMENT (MEDIUM)

  • Cleaning equipment used in open food areas must not be used outside - a system to control this must be in place

9.6.2 - CLEANING EQUIPMENT (HIGH)

  • A colour coded system must be in place to identify and segregate cleaning equipment between high care / high risk and low risk areas.

9.7 - CLEANING EQUIPMENT (BASE)

  • Hoses and chemical dosing equipment fitted to water supply must have back flow prevention devices installed

  • High pressure lines (>80 psi, 5.5 bar, 5.6 kg/cm) do not need back flow protection

  • Hoses / cleaning lance ends must not be left on the floor or in tanks when not in use

9.7.1 - CLEANING EQUIPMENT (HIGH)

  • High pressure hoses must not be used due to aerosol generation / movement of debris

9.8 - CLEANING CHEMICALS (BASE)

  • Cleaning chemicals must be suitable for a food environment

  • Cleaning chemicals must be kept in a ventilated, designated store with restricted access

  • The store must be bunded or have bunded pallets to contain spills

  • Chemicals must be separated in storage to prevent accident e.g acids / chlorine based chemicals. Health and safety guidelines must be followed. Clear signage must be in place.

9.8.1 - CLEANING CHEMICALS (MEDIUM)

  • Cleaning chemical storage in production areas must be kept to a minimum

  • If they are required in production areas they must be secured

  • WGLL - chemical containers are secured with a padlock

9.9 - CLEANING CHEMICALS (BASE)

  • Cleaning chemicals must be used accordingly to the manufactures' instructions including temperatures, dilution and contact time

9.10 - CLEANING CHEMICALS (BASE)

  • Chemical dilution checks must be completed at a defined frequency for all dosed equipment (manual / automatic) based on risk assessment.

9.11 - CLEANING CHEMICALS (BASE)

  • All containers for cleaning chemicals must be correctly labelled and used for their intended purpose only

9.12 - CLEANING AREAS (BASE)

  • Designated cleaning areas must be kept in a hygienic condition with obvious flow of equipment from dirty to clean

  • Areas must have sufficient extraction to minimise condensation build up

  • WGLL - areas are sited so they present no risk to product integrity and or safety

9.12.1 - CLEANING AREAS (HIGH)

  • High risk / high care areas must have their own cleaning facility

  • Items must not be returned to low risk for cleaning, unless the equipment goes through a heating or disinfection process on return to high risk /care eg through a heating cycle in an oven

9.13 - PRODUCTION EQUIPMENT (BASE)

  • Equipment must be cleaned off the floor (eg on racks or stands)

9.14 - PRODUCTION EQUIPMENT (BASE)

  • Sinks for cleaning production equipment must be clearly identified and of suitable size for items being cleaned and must not be used for floor cleaning equipment

  • Sinks must have hot water and the correct chemical at the specified dilution

9.15 - TRAY WASH (BASE)

  • Tray / rack wash equipment must be operating at the correct temperature with correct chemical type and dilution

9.15.1 - TRAY WASH (MEDIUM)

  • Tray / rack wash equipment must be monitored and verified. Visual inspections and weekly checks (minimum)

9.15.2 - TRAY WASH (HIGH)

  • Tray / rack wash equipment must be monitored and verified

  • Frequency of chemical concentration checks / water temperature must be determined by a formal study

  • Regular bacterial swabbing is required

  • The equipment must be suitable for a high care / risk environment eg. Stainless steel, easy to clean with water temperature monitoring systems

9.16 - PRODUCTION EQUIPMENT (BASE)

  • Clean equipment must be stored in a manner which prevents re-contamination

  • WGLL - clean utensils, change parts and mobile containers such as trays, tote bins etc. are stored in a designated area after cleaning, prior,to use.

  • WGLL - Trays are stored upside down where necessary to drain

9.16.1 - PRODUCTION EQUIPMENT (HIGH)

  • Where product contact equipment has been stored (even if visually clean) but is not in daily use, it must be re-disinfected immediately prior to use

9.16.2 - PRODUCTION TRAYS (BASE)

  • Trays to contain part made product (WIP) or finished product, must not be placed directly on the floor (even if dirty and awaiting cleaning).

  • Where pallets are used to store these trays, these must be clean and free of potential contamination

9.17 - WASTE (BASE)

  • Waste must be collected in identified containers, correctly disposed of and must not pose a risk to the environment

  • Factory WIP of finished product trays can not be used to collect waste even if labelled as waste

  • WGLL - waste trays / containers / bags are a separate type or different colour to those used in production for food

9.17.1 - WASTE (BASE)

  • Controlled waste (eg. Unfit meat) must be suitably segregated and managed. Waste must be collected in identified containers.

9.17.2 - WASTE (MEDIUM)

  • Waste must be removed from open food areas in such a way that it does not present a cross contamination risk

9.17.3 - WASTE (HIGH)

  • Waste must be removed from high risk / care areas through a one way system

9.18 - WASTE (BASE)

  • External waste containers must be fully covered (pest proofed) and segregated. The waste container and area around must be maintained in a clean condition

  • In certain instances waste may be transported to waste containers automatically. These containers must be screened and managed to ensure a tidy pest free environment

  • WGLL - when external waste units are collected the hygiene team is informed so that the area can be cleaned prior to putting new waste unit in place

9.19 - WASTE (BASE)

  • Waste and effluent management must comply with local enforcement requirements

9.19.1 - WASTE (ASPIRATIONAL)

  • Facilities are in place for segregation and collection of recyclable materials

9.20 - WASTE (BASE)

  • Any rejected Customer labelled product must be securely disposed of through an authorised route or the customer packaging must be removed

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. Any ratings or scores displayed in our Public Library have not been verified by SafetyCulture for accuracy. Users of our platform may provide a rating or score that is incorrect or misleading. You should independently determine whether the template is suitable for your circumstances. You can use our Public Library to search based on criteria such as industry and subject matter. Search results are based on their relevance to your search and other criteria. We may feature checklists based on subject matters we think may be of interest to our customers.