Food Safety Practices Guidance for Sprout Manufacturers
Chapter 4: Sanitation and Pest Control
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4.1.1 Sanitation Program
An effective sanitation program for equipment and premises is in place to prevent contamination of food.
- The manufacturer has a written cleaning and sanitation program for all equipment which includes:
- the identification of the responsible person;
- the frequency of the activity;
- the chemicals and concentrations used;
- the temperature requirements;
- the procedures for cleaning and sanitizing, as follows:
- identify lines, equipment and utensils;
- outline disassembly/reassembly instructions as required for cleaning and inspection;
- identify areas on equipment requiring special attention;
- outline the method of cleaning, sanitizing and rinsing.
- the type and frequency of inspection to verify the effectiveness of the program.
- The manufacturer has a written cleaning and sanitation program for premises (production and storage areas) which specifies areas to be cleaned, the method of cleaning, the person responsible and the frequency of the activity. Special sanitation and housekeeping procedures required during production are specified within the document (e.g. removal of product residues during breaks).
- Chemicals are appropriate for the intended use and are used in accordance with the manufacturer's instructions.
- Cleaning and sanitizing equipment is designed for its intended use and is properly maintained.
- The sanitation program is carried out in a manner that does not contaminate food or packaging materials during, or subsequent to, cleaning and sanitizing (e.g. no contamination by aerosols or chemical residues).
- Effectiveness of the sanitation program is monitored and verified (e.g. by a pre-operational inspection of premises and equipment or, where appropriate, by microbiological sampling) and where necessary, the program is adjusted accordingly.
- The sanitation program is adjusted as necessary to incorporate new cleaning procedures (e.g. new equipment, new chemicals, etc.).
- The sanitation program may be used to provide control over cross-contamination issues associated with the production of non-allergenic and allergenic products.
- Operations begin only after sanitation requirements have been met.
See Section 7.5.1 for expected Sanitation Records.
Example of cleaning and sanitizing steps within processing areas:
Cleaning and sanitizing steps
- Remove heavy debris from floors with brooms or shovels and dry clean processing equipment, if needed.
- Pre-rinse the equipment with potable water.
- Clean remaining debris from floor.
- Rinse floor and drains with potable water using a low pressure hose.
- Use dedicated brushes to scrub floor and drains with an effective cleaner, applying potable water as needed. Minimize splashing during the cleaning of floor drains by using an appropriate brush, such as a brush ¼ inch smaller than the diameter of the drain opening, or a splash guard.
- Foam and scrub the equipment with an effective cleaner and scrub using dedicated brushes.
- Thoroughly rinse the equipment, floors, and drains with potable water using a low pressure hose.
- Remove excess water from floors.
- Sanitize (according to manufacturer directions) the equipment and floors. Work from top down for cleaning and sanitizing activities. Some equipment may need to be disassembled before cleaning and sanitizing and then reassembled.
4.2 Pest Control
4.2.1 Pest Control Program
Effective pest control programs are in place to prevent entry of pests, to detect and eliminate pests and to prevent the contamination of food.
- There is an effective written pest control program for the premises and equipment that includes:
- the identification of the person to whom the manufacturer assigned responsibility for pest control;
- where applicable, the name of the pest control company or the name of the person contracted for the pest control program;
- the list of chemicals used, the concentration, the location where they were applied, and the method and frequency of application;
- a map of trap locations; and
- the type and frequency of inspection carried out to verify the effectiveness of the program.
- Pesticides used are registered with the Pest Management Regulatory Agency under the Pest Control Products Act and Regulations and have been issued a PCP Registration Number. Pesticides are used in accordance with the label instructions.
- Chemical treatment of equipment, premises or ingredients to control pests is conducted in a manner to ensure that the maximum residue limit of the Food and Drugs Act and Regulations is not exceeded (e.g. the number of fumigation treatments per lot is limited).
- Poisonous rodenticides are not used in food processing or storage areas.
- Birds, insects, reptiles, rodents and other animals are excluded from establishments.
See Section 7.5.2 for expected Pest Control Records.
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