Preparing for an SQF audit can be systematic, efficient and data driven, but it requires a method and a plan. In this video, Food Safety Guides’ consultant and trainer, Michael Kalish, provides an overview of FSG’s (5) step approach.
A master sanitation schedule defines your sanitation program. It is typically written in a table format. Each row addresses a specific area or piece of equipment while the columns layout the who, what, where when, how.
We recommend moving through your facility, room by room. Start with surfaces far away from food contact surfaces (FCS), like floors, walls and drains (known as zone 3 surfaces, or Z3), then surfaces close to FCS, like tables and racks (zone 2 surfaces, Z2) and finally, FCS (zone 1 surfaces, or Z1)). Once you have completed your master sanitation schedule, you can filter rows (based on frequency of cleaning) to create your sanitation logs and pre-op and post-op checklists.
The master sanitation schedule is used to establish a standard of cleaning, which can then be validated through a history of environmental testing results. When we find harmful microorganisms in our environment, you’ll want to re-evaluate the master sanitation schedule.
Other issues that may affect the performance of a sanitation program are:
Employee adherence to GMPs
Poor hygienic design of equipment and facility
Regular cleaning and sanitizing can only do so much!
Having difficulty getting started? Visit Food Safety Guides website or select a time to chat with consultant, Michael Kalish.