Page 18 - Microsoft PowerPoint - GMP TRAINING VIDEO.pptx

Food Safety & Basic Good Manufacturing Practices (GMP) Training

GMP’s: Cleaning & Sanitation

• Cleaning
• Washing away residues and debris

• Sanitizing

• Treat food-contact surfaces in a way that destroys
biological hazards

• Follow the SSOPs and complete all cleaning and
sanitation activities according to the Master
Sanitation Schedule.

• Store cleaned equipment parts and utensils so that
food contact surfaces are protected from
contamination.

• We maintain a clean sanitary environment by
following our Master Sanitation Schedule.

• You may be responsible for cleaning or sanitizing

activities

• Clean in Place (CIP) Systems are used in our facility.

• Required chemical concentrations and conditions
must be followed for effective cleaning and
sanitation.

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