HACCP Plan: Sanitation Standard Operating Procedure – Processing Equipment Cleaning and Sanitation
Clean and sanitized processing equipment and utensils are essential to the manufacture of safe food products.
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Processing equipment is cleaned after each day’s run and sanitized immediately prior to the next use. Most equipment in a dairy plant is cleaned‐in‐place (CIP) using a computer controlled multi‐step system. Items that cannot be cleaned with the CIP system must be cleaned and sanitized after each use by hand or in a COP (cleaned out‐of‐place) tub. The HACCP Plan: Sanitation Standard Operating Procedure – Processing Equipment Cleaning and Sanitation mobile app includes standard operating procedures for pasteurizing processing equipment cleaning and sanitation. The app covers materials supplies, hazards, hand cleaning procedure, cleaned out of place procedure, operation of the raw CIP circuit, operation of the pasteurized CIP circuit, operation of the HTST CIP circuit, cleaning of burned on residue, cleaning and sanitation of ice cream processing equipment, cleaning and sanitation of beverage container filling equipment, cleaning and sanitation of cheese processing equipment, validation and record keeping.
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