Page 17 - GMP TRAINING VIDEO_FlipBook English

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

• Master Sanitation Schedule:
• Complete all cleaning and sanitation
activities according to the Master Sanitation
Schedule.
• Storing Equipment:

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

• Documenting Your Activities:
• Cleaning & Sanitizing documentation must
include the following:

• Performed by:
• Performed on:
• Item(s) which were cleaned and
sanitized
• ATP test results and associated data

• Verified by:
• Verified on:

• Clean in Place (CIP):

• These Systems are used in our facility.
• Required chemical concentrations and
conditions must be followed for effective
cleaning and sanitation.

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