Food First Blog | Cleaning Schedules

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Solutions today for tomorrow's global food industry.

Tip of the Week: Allergen Changeover Cleaning
Tip of the Week: Allergen Changeover Cleaning
When shared equipment, containers, or utensils are used for an allergen and a non-allergen or non-like allergen product, cleaning of all the equipment, containers and utensils must take place.
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Don't Clear Your Schedule - Keep Sanitation on Task
Don't Clear Your Schedule - Keep Sanitation on Task
Master cleaning schedules are the main record in most sanitation programs. These schedules are designed to track required and completed cleaning that occurs less often than daily. It includes cleaning of equipment tools, containers, structures, and grounds. A master cleaning schedule includes the area or equipment to be cleaned, required frequency, and responsible person(s).
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Cleaning Seasonal Equipment
Cleaning Seasonal Equipment
A master cleaning schedule (MCS) should include an established cleaning frequency for equipment that is in use; let’s say this is weekly. If the equipment is moved to storage, add a row on the MCS below the weekly row that lists the inspection/cleaning frequency: as needed. Assuming the equipment is cleaned before it is put in storage, an inspection could be conducted monthly to monitor for general cleanliness, such as lack of dust, cobwebs, etc
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