Sanitation Checklist For Food Manufacturing Equipment

Step 1. Dry Clean

• Empty scrap bins.

• Wipe down and sanitize sensitive electronic elements such as photo eyes and electrical panels, then cover them.

• Sweep floors and wipe walls around equipment.

• Scrape away caked-on residue with plastic implements

• Blow away loose materials with compressed air, working from top to bottom.

• Sweep floors again.

• Using dry cloth, wipe away excess soils.

• Remove parts to be cleaned and send to washing room.

Step 2: First Rinse

• Wear protective gloves when handling hot water

• Assign one person to fill buckets and bring them to operators.

• Let hot water sit for 10 minutes before using.

• Rinse equipment to break down remaining food residues.

Step 3: Foam and Scrub

• Foam, allowing detergent to penetrate remaining food soils.

• Scrub manually rather than using pressurized water.

• Use manual labor rather than pressurized water to scrub.

Step 4: Second Rinse and Inspection

• Rinse equipment with hot water and a clean rag.

• Allow equipment to air-dry.

• Inspect equipment with a flashlight to check for missed spots.

Step 5: Drying and Reassembly

• Follow the Sanitation Standard Operating Procedure for each piece of equipment.

• Use lint-free towels or air-dry equipment.

• Coordinate efforts with maintenance for department for prompt assembly.

Step 6: Inspection

• Ensure entire area around equipment is cleaned before inspection.

• Designated inspectors should use flashlights to inspect all areas of equipment.

• Critical inspection points should be identified and labeled based on micro-hit analysis.

• Operator who cleaned the equipment should accompany inspector to resolve any issued found.

Step 7: Sanitation

• Spray equipment with sanitizer, ensuring the equipment receives 100 percent coverage.

• Rotate sanitizers regularly.

• Adhere to all manufacturer's guidelines regarding types of sanitizers to be used.