Chapter 3, Subject 4
QMP Reference Standard and Compliance Guidelines
Appendix B
Guidelines for the Development of a Sanitation Program

An effective sanitation program is an essential support for any food safety program. While it is not an integral part of the HACCP Plan, which is restricted to process steps, the sanitation program must be in place before a HACCP Plan can be properly introduced.

Cleaning is the removal of dirt or debris by physical and/or chemical means.

Sanitizing is the process used to rid or reduce the number of microbes (microorganisms) on the surface. Sanitizing cannot be accomplished until surfaces are clean. Sanitizing cannot be effective without a good pest control program as described in Appendix C.

The food processing establishment is a distinctive environment and a sanitation program should be designed to meet the specific needs of that environment to ensure that fish and fish products are prepared under sanitary conditions.

Cleaners and sanitizers should be selected to be effective in the processing conditions found at the establishment. These products are known to have differences in activity relative to ambient temperature, cleaning water characteristics, and the level and type of processing debris present. The method of product use, i.e., the application method, concentration and contact time will affect the performance of cleaning and sanitizing products.

An effective written sanitation program includes the following:

1. Procedures for equipment sanitation which specify step-by-step instructions for equipment to be cleaned and sanitized, including:

• person(s) or positions responsible;
• identification of equipment and utensils;
• disassemble/reassemble instructions when required for cleaning, disinfecting, lubrication, and inspection;
• methods of cleaning, disinfecting, and rinsing;
• chemicals and concentrations used;
• time and temperature requirements for cleaning and disinfecting;
• lubricants used where applicable; and
• frequencies for cleaning and sanitizing.

2. Procedures for establishment sanitation which specify step-by-step instructions for premises, processing, and storage areas to be cleaned and sanitized, including:

• person(s) or position(s) responsible;
• identification of premises, processing, and storage areas;
• methods of cleaning, disinfecting, and rinsing;
• chemicals and concentrations used;
• time and temperature requirements for cleaning and disinfecting;
• frequencies for cleaning and sanitizing; and
• methods to prevent the contamination of food or packaging materials during, or subsequent to, cleaning and sanitizing.

3. The identification of acceptable cleaning and sanitizing equipment and its intended use.

4. The identification of acceptable cleaning chemicals and/or compounds, their intended use, and instructions for proper application.

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